The little decorative plantain spoils the lawn and is accordingly radically combated. It has been forgotten that the indestructible Plantago major can make a valuable contribution to a healthy diet.
We reveal when the best harvest time is and give tips for the preparation.
The Best Harvest Time Is In Spring
Plantain is rich in valuable vitamins and minerals such as vitamin A and calcium. The plant thus contributes to a balanced and healthy diet – and for free. The spoon-shaped leaves are primarily used.
The younger the foliage, the more delicate the taste. Shortly before flowering begins, the content of ingredients is at its zenith. As its profile tells us, the flowering period extends from May to September. Therefore, harvest plantain leaves in spring.
Broad plantain scores with a variety of possible uses
Broad plantain hides its diverse variants of tasty and healthy preparation behind its inconspicuous appearance. We have summarized the way in which the plant can be prepared in the following overview:
- The fresh leaves make a crunchy salad after the tough veins are cut out
- Chopped plantain leaves give quark a special aroma
- When cooked, older foliage makes a richer vegetable – similar to spinach
- The narrow flower stalks can be prepared and eaten like asparagus
You can grind the ripe seeds and use them as a flour substitute. Simply stripped from the stem, the seeds make a healthy addition to your breakfast cereal. The long taproots make for an intense root vegetable.
Plantain has been known as a medicinal plant since ancient times. Thanks to its valuable ingredients, the plant has an anti-inflammatory, antiseptic, and analgesic effect.
When used internally as a tea, stomach and intestinal complaints are alleviated, as are colds and headaches. Washed leaves, crushed to a pulp, heal wounds, burns, and insect bites.