Edible or Poisonous?

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 that for free. The spoon-like leaves are mainly used. The younger the foliage, the more delicate the taste. Shortly before flowering begins, the content of ingredients is at its peak. Be like us Characteristics reveals, the flowering period extends from May to September. So harvest plantain leaves in spring.

Broad plantain scores with a wide variety of uses

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 leaf veins have been cut out
• Chopped broad plantain leaves give quark a special aroma
• When cooked, older leaves make a rich vegetable - similar to spinach
• The narrow flower stalks can be prepared and consumed like asparagus

You can grind the ripe seeds and use them as a flour substitute. Simply stripped from the stem, the seeds complement your breakfast muesli in a healthy way. The long tap roots make for an intense root vegetable.

Important ingredient for the weed soup

It is part of the custom around Maundy Thursday that a lean meal made from green ingredients is consumed on this day. Traditionally, weed soup is one of them. In addition to nettles, ground elder, sorrel and wild garlic, plantain has always been on the list of ingredients.