Plantain (Plantago major)
Plantain is a stemless perennial that returns in the spring after remaining dormant during the winter. It is commonly found in waste areas, roadsides, disturbed areas, and even your own lawn! For this reason, make sure that you collect from unsprayed areas. The leaves of the plantain are rich in vitamins A, C, and K, making them a great healthy snack.
Before foraging for the required ingredients, we recommend taking a look at our Sustainable Foraging Guide!
Culture Connection
Nehiyawewin (Cree): ᔪᐢᑭᐯᒼ yoskipem
Plantain is an invasive plant that was introduced to the Americas with colonization. It was brought over by Europeans as an important medicinal plant. It has been referred to as “White man’s footprint” by a variety of Indigenous Peoples since it seemed to follow the footsteps of the Europeans. This can be attributed to the fact that it thrives in disturbed soils, such as the soil that surrounded European settlements.
Plantain has a variety of medicinal uses. Once Plantain became established in Canada, many Indigenous Peoples incorporated it into regular use. The Nêhiyawak (Cree) would use a spit poultice of the leaves to treat burns. The Haudenosaunee (Iroquois) had many different uses for the common plantain. They used a decoction of the roots to help treat nervous breakdowns. A decoction of the whole plant was also said to strengthen athletes and runners. They also used the plant as a remedy for burns, cuts, spider bites, arthritis, stomach pain, diarrhea, and fevers among other ailments.
Ingredients
Young plantain leaves
Olive oil
Seasoned salt
Method
Wash and dry the plantain leaves and transfer to a baking sheet
Spray or rub olive oil on the leaves and season with a seasoning salt or mix of your choice
Bake at 350 degrees until crispy
