Common Name: Greater Plantain
Scientific Name: Plantago major
Family: Plantagiinaceae (Plantains)
You probably have this plant in your lawn. It can also be found at the edges of paths and on wasteland where it prefers trodden places.
Recognition:
The round leaves have strong vein ribs on the underside and the longish leafstalk, while the short flower stalk bears tiny white flowers that quickly become edible green-brown seeds.
Food
The whole plant is edible – the young leaves have a delicious earthy mushroom flavour and can be eaten raw in salads, the bigger leaves benefit from a little steaming or processing to pesto, while the seeds (a close relative of psyllium and equally rich in proteins, minerals and good fats) can be added to cereal.
Medicinal uses:
This plant contains allantoin, like Comfrey, which makes it useful as a poultice for sprains and strains. It can also be bruised and applied to cuts (to stop bleeding and prevent infection) and insect bites / nettle stings (where its anti-histamine action comes in useful). Taken as a tea, it is helpful in reducing irritation and inflammation in the digestive tract, as well as treating sinusitis and glue ear.
Recipe:
Plantain and sorrel pesto (can also be used for other wild greens)
Gather about 1 litre of gently packed plantain and sorrel leaves, approximately half of each. Place in a food processor with 1-3 cloves of garlic, ½ cup ground almond or hazel nuts, 1 dessertspoon balsamic or apple cider vinegar. Start the processor running and slowly drizzle in 125-250ml of olive oil until the correct consistency is achieved and the leaves are in very small pieces. Add salt to taste. This pesto stores well in the fridge with a layer of oil covering the pesto.