Narrowleaf Plantain – Cooking with forage

It’s packed with vitamins and minerals, has a tasty nutty flavor and is only slightly smaller than its broadleaf cousin. You pretty much can’t go anywhere without seeing this plant. I see it all the time. No question to it. But something worthy of question is this: “When was the last time you decided to eat it?” If you answered “never!” well this short read may be just what you need to turn this weed into feed! I’m a poet and you didn’t even know it :}

narrow leaf plantain
Narrowleaf Plantain – Plantago lanceolato “During spring, the flower stalks have begun to shoot up. Collect these buds just before they blossom, preferably the top 5in.”

The process of enjoying plantain is so incredibly easy that had I only wrote the formality of it, there simply would not have been enough sustenance to build an article. Still I like to keep it simple. Here’s the bulletin.

  • During spring, the flower stalks have begun to shoot up. Collect these buds just before they blossom, preferably the top 5in.
  • After a quick rinse, you can boil or steam the tops. Boiling helps reduce bitterness.
  • Sauté with olive oil using your favorite seasoning. Lime juice may also help disguise any bitter flavors.
  •  Enjoy the buds while using the stalk as a handle :}
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Narrowleaf Plantain shoots next to Nipplewort Stalks ready to be steamed.
Fully cooked and ready. Plantain is a great source of  Iron as well as leafy green vitamins and minerals.
Fully cooked and ready. Plantain is a great source of Iron as well as leafy green vitamins and minerals.

For more recipes on wild edibles of the pacific northwest, please be sure to hit the follow button. Thanks for reading and till next time, Happy Foraging! -Henry H.


If you found this Article useful, please help The Northwest Forager  by liking and sharing. Your time is much appreciated :}


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