Spring is well and truly sprung and the perennial weeds are popping up everywhere, much to the disgust of proud gardeners and allotment owners. A lot of the weeds have medicinal and edible uses, but some are better than others, and frankly some of them are little more than wild salad “fillers”. However, there’s one particular genus/group of prevalent weeds with medicinal qualities, nutritional benefits and they actually have a taste worth looking for too. It’s the plantain herb (genus Plantago), also known as fleaworts.

As the title suggests, I often find myself saying “it’s not related to the banana-like vegetable which you see at the supermarket”.

Ribwort plantain flower stalks (Plantago lanceolata)

Species

At the last count there were about 200 species in the genus, but I tend to stick with wide-spread, UK-based varieties such as Broadleaf (Plantago major), Ribwort (Plantago laceolata) and occasionally Sea (Plantago maritima) and Buckshorn (Plantago coronopus); All of which have very similar properties and uses. They all have slightly different seasons, with Broadleaf tending to pop-up first, then Ribwort a little later, and Buckshorn and Sea Plantain from about mid-summer; As with all of these things, it depends upon your location, and the current weather conditions.

Identifying plantain

It’s easy to ignore and walk all over, because it is a very common weed, and without its flower heads it blends into the grassy background easily; But once you’ve learnt to recognise it, you’ll see it everywhere. Whilst the basic leaf shapes may vary (Broadleaf has wide, round leaves; Ribwort has long, strap-like leaves), there are some features that they all have in common:

  • Parallel leaf veins – The leaf veins run from base to tip and are usually easy to see. If you’re really careful, you can tear a leaf and the ribs can stay attached so you have two halves of a leaf attached by threads.
  • Flower spike – They all send up a long flower spike with tiny veins.

Eating plantain herb

General rules of foraging withstanding (look for potential contamination, condition, wash it, etc.), plantain leaves, stalks and flower heads can be eaten raw – and this is where the surprising taste comes through. At first, it’s a bit of a plain “green” taste, but give it a good chew, get your juices flowing and get it to the back of your mouth and… Mushrooms. If you’ve never tried Plantain before, you really have to give this a go; I promise you won’t be disappointed. The most intense flavour seems to come from the flower heads (they’ll be out in a few months’ time), but the leaves give the same flavour too.

Recipes

Crisps

A very quick and easy snack. Wash and dry your plantain leaves (I find that broadleaf works best for this) and put them into a shallow pan of hot oil. Don’t overcrowd the pan or they’ll just wilt and not crisp up. Give them up to 30 seconds, turning once if necessary, then drain and eat as a nice little snack. They can be salted while they’re cooling too, if you like.

Vodka

This was a mad idea I had one day of getting an earthy, mushroom flavour into cocktails. Leaves and seeds infused in vodka for 3 months, then strained. The earthy flavour counterbalances sweetness, but I find a little bitterness really lifts it. So mixed with nettle cordial for the sweetness, a few splashed of home-made bitters (or Angostura), and topped with tonic water works well.

Plaintain infused vodka bitters

Plantain herb and garlic mustard risotto

This is your full recipe for this issue. Apart from the fact that it makes a really good flavour, I’ve sold this idea to learner foragers who are scared of mushroom picking – It means that you can have a mushroom and garlic risotto with no mushrooms or garlic!

Plantain herb and garlic mustard risotto

Ingredients

  • 2 tbsp oil
  • 1 large white onion
  • 4 large handfuls of plantain herb leaves, stalks and flower heads
  • 2 litres of water (to make 1 litre of stock)
  • 250g Risotto rice
  • 1 handful of garlic mustard leaves

Method

  1. Put 2 handfuls of leaves, stalks and flowers in a couple of pints of water, bring to the boil and simmer for at least 1 hour. Allow to cool and strain out the plants. Add the remaining fresh plants and simmer again for 1 hour, then strain.
  2. If the stock isn’t already reduced to 1 litre, simmer it again to reduce.
  3. Fry a chopped onion in a little oil until golden.
  4. Add the risotto rice and toss in the onion and oil.
  5. Add a little plantain stock and stir until it is soaked up.
  6. Repeat until the rice doesn’t soak up the stock any more, then put the rest of the stock in.
  7. Keep on a low heat until all the stock is gone and the rice is thick and sticky.
  8. Remove the risotto from the heat and stir your sliced garlic mustard leaves through.

NOTE: Garlic mustard leaves can have a very bitter after taste but cooking them can kill the gentle garlic flavour. We stir them through at the end like this, because a little heat tames the bitterness without destroying the garlic flavour.

Health benefits

Plantain has a long history of being used in traditional herbal medicine, and for very good reason. Modern investigations have shown most traditional uses are actually highly effective.

Plantain is “mucilaginous” which means that it has a soothing effect on both the skin and the mucous membranes, so it is an effective relief for burns, bites and stings, as well as on coughs, sore throats, and urinary tract infections. I’ve found that it is best used as a fresh, first-aid herb for burns, bites and stings – you can crush the leaves with a little water and apply directly; If it’s for me, I’ll chew them with a little spit and apply it. For internal injuries or issues, you can make a tea from either fresh or dried herb. Just pour hot water over the leaves and allow to infuse for 10 to 15 minutes. As well as mucilage and its soothing, anti-inflammatory ability, studies have found that Plantain contains allantoin, a substance proven to stimulate the regeneration of tissues for healing, and aucubin, with proven antibiotic actions.

Summary

To native Americans, this was known as “White man’s footprints” because it spread wherever the European settlers went. Apart from kids using it as an improvised gun, or the species Plantago psyllium used for improving digestive transit, this little weed gets largely ignored; I hope that after reading this, you’ll realise its amazing food and medicine benefits and make good use of it.

Originally published in The Bushcraft Journal Issue 25 - 2019

No seriously! It’s more complex than you might imagine, and having a common language really helps when talking about the parts of a leaf.

For the avoidance of doubt, leaf refers to both the flat type that you imagine, and the needles and scales found on some evergreens. This is not a complete reference, just the parts that I find most useful.

You’d better get comfortable, this is a long post…

Simple Parts of a Leaf

Parts of a leaf diagram

This is a simplified, generalisation. There are, of course, exceptions and variations. The leaf Blade, attaches to the stem of the plant with it’s Petiole. Quite often you will find a Stipule at the base of the petiole, which is like a miniature leaf arrangement. Within the leaf, there will be at least one strengthening midrib, and veins running from it. The leaf receives water and returns sugars through these.

Identification Categories

When it comes to identifying plants by their leaves, there are a number of areas to consider:

  1. The arrangement of the leaves on the stem.
  2. Simple vs Compound Leaves.
  3. Characteristics of the petiole.
  4. Veins.

1. Arrangement

The arrangement of the leaves on the stem can provide vital clues to the identification of a plant. Indeed, for some plants, it’s even in the name. For example, Opposite-leaved, Golden Saxifrage.

These are the main arrangements you may encounter:

  • Opposite – Two leaves from the same point at each point or node on the stem, growing in opposite directions.
  • Alternate – One leaf attached at each point or node on the stem, each successive leaf growing in opposite directions.
  • Basal – Arising from the base of the stem.
  • Cauline – Arising from the Aerial stem.
  • Whorled or Verticillate – Three or more leaves from the same point or node.
  • Rosulate – The leaves form a rosette.
  • Distichous – Leaves are attached in two rows. They can be either opposite or alternate in arrangement.

As a stem grows, leaves tend to grow in the optimum position for collecting light. This can result in leaves forming a helical pattern around the stem.

2. Simple vs Compound Leaves

So, a leaf is a leaf, right? Well, not exactly. There are simple leaves, and leaves which are made up of leaflets. In deciduous trees, for example, the part which detaches itself from the tree in Autumn (Fall) is a leaf. So in Oak trees, that’s a simple Oak leaf, whereas in Ash trees, it’s a compound leaf with multiple leaflets (see images# below).

A simple leaf may be deeply lobed, but as long as gaps do not reach the midrib, it is still a simple leaf. Each leaflet of a compound leaf may have it’s own Petiolule (equivalent of a Petiole) and Stipule (Stipel).

Types of Compound Leaf

  • Palmately Compound – Leaflets radiate from the end of the Petiole, like the fingers of a hand e.g. Horse Chestnut
  • Pinnately Compound – Leaflets are arranged along the main or mid-vein.
    • Odd Pinnate – With a terminal leaflet e.g. Ash.
    • Even Pinnate – Without a terminal leaflet e.g. Mahogany.
  • Bipinnately Compound – The leaves are twice divided. The leaf has a main vein, and further secondary veins on which the leaflets are attached e.g. Silk Tree.
  • Trifoliate – A pinnate leaf with just three leaflets e.g. Clover.

3. Characteristics of the Petiole

Leaves with a stalk (petiole) are said to be petiolate. Those without a stalk, which join straight to the branch are said to be sessile.

Where the blade of a leaf partially surrounds the stem, it is said to be clasping or decurrent. Where the blade completely surrounds the stem they are called perfoliate.

The stipule, where present, is a leaf-like appendage on each side at the base of the petiole. Stipules may remain (such as on roses) or be shed as the leaf expands, leaving scars; Known as stipulations.

4. Veins

Veins, occasionally referred to as nerves, extend into the leaf via the petiole and transport nutrients and water between the leaf and the stem. They also play a mechanical role in supporting the leaf structure. Branching from the main vein are secondary veins, and there can be many more branchings, sometimes leading to a net-like structure.

Leaf Shape Terminology

ImageNameDescription
 Auriculate Having ear-shaped appendages near the petiole e.g. Arum Maculatum
 Cordate Heart-shaped, with the petiole or stem attached to the notch.
 Deltoid Shaped like Greek letter Delta, triangular, stem attaches to side.
 Digitate With finger-like lobes, similar to palmate.
 Elliptic Oval, with a short or no point.
 Hastate Spear-shaped: Pointed, with barbs, shaped like a spear point, with flaring pointed lobes at the base.
 Lanceolate Long, wider in the middle, shaped like a lance tip.
 Linear Long and very narrow like a blade of grass.
 Lobed Being divided by clefts, may be pinnately lobed or palmately lobed.
 Obcordate Heart-shaped, stem attaches at the tapering end.
 Oblique Asymmetrical leaf base, with one side lower than the other.
 Oblong Having an elongated form with slightly parallel sides, roughly rectangular.
 Obovate Teardrop-shaped, stem attaches to the tapering end; reversed ovate.
 Ovate Oval, egg-shaped, with a tapering point and the widest portion near the petiole.
 Palmate Palm-shaped, i.e. with lobes or leaflets stemming from the leaf base.
 Perfiolate With the leaf blade surrounding the stem such that the stem appears to pass through the leaf.

Leaf Edge Terminology

 Entire Even; with a smooth margin; without toothing.
 Ciliate Fringed with hairs.
 Crenate Wavy-toothed; dentate with rounded teeth.
 Lobate Indented, with the indentations not reaching the center.
 Serrate Saw-toothed; with asymmetrical teeth pointing forward.
 Doubly-Serrate Each tooth bearing smaller teeth.

Source: Wikipedia

More information…

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If you read all there is on the internet about Chickweed, you could be forgiven for expecting to trip over the stuff every few minutes. Maybe I’ve just been unlucky, but apart from having a tiny patch pointed out to me in January, I’ve seen none of it.

Chickweed spotted

On my way to Mudchute park today, I spotted it growing in several places by the side of the road. Fairly easy to spot when there actually is some!

Why sneaky?

Simple, because on the way back from Mudchute park, I found its hiding place:

Growing half-way up a London Plane tree

Halfway up a London Plane tree!

I’ve been on the lookout for pesky Alexanders for a while now. Mostly because I’ve read about how widespread they are, and about how they came to the UK with the Romans as a food stuff. Anyway, I’ve had a few moments where I’ve thought I have them, but then I’m not sure. The difficulty is that they’re not in flower until April, maybe late March, but definitely not in January and February.

Alexanders in Mudchute Park

So anyway, I was reading about making Gin Alexanders and getting irritated this weekend. After I’d given up I was reviewing my photos from last week, where I’d laid a broken ash twig on some weeds as a contrasting background. Guess what those weeds were? That’s right, and a great big pile of them too; And I’d seen them growing in quite a few different spots in the park.

Ash Twig on on Alexanders

In my garden

As if that weren’t frustrating enough; I was chasing our pet rabbits away from the flower bed, as usual, and guess what I spotted growing in the corner behind the Elder tree? Yep, pesky Alexanders again!

It could have been worse, at least I know I can find it now.

My first crow garlic video, please bear with me and I’m sure I’ll get better with practice.

A short talk about foraging for Crow Garlic, how to recognise it, and how to bring it home and use it. Including looking for the dark-olive colour and height/stiffness of the blades (compared to grass), looking for the bulbs, recognising the smell from crushing the blades, or from bringing the plant into a sheltered area

 

Crow garlic dinner

Crow garlic dinner

Now I have a pot of Crow Garlic in the garden; It’s simple to snip some off, give it a quick rinse and chop it over this lovely chicken dinner; Which was already lovely, now it’s a bit more garlicky.

 
Crow Garlic

So this may be a basic one for some people, but I’d never heard of crow garlic until last week. So on Sunday I was looking out for it and there it was; By the side of the path in Lee Valley park. I thought it looked like the pictures, so I grabbed a few blades and rubbed them in my hands. The smell of garlic was so strong. As sometimes happens, I see it everywhere now, by the side of the road near where I live. Next I’ll be thinking of where I can use it…

Where to find it

Apparently, this is a good time of year for it as the usual undergrowth that crowds it out is low at the moment allowing it to push through. Before long the undergrowth will be crowding it out, but if you make note of where it is, it should keep you in supplies until early summer.

What it’s good for

Tasting similar to chives, it can be used in most savoury dishes, and like most of the garlic family it is supposed to have certain health benefits including lowering cholesterol and helping the liver to remove toxins.