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Common Plantain
 The content of these
pages was written by
one of CEC's favorite
volunteers, Serrin
Anderson!
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 - The leaves are astringent and soothing.
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- Also edible especially in spring.
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- Leaves freshen your breath.

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- Rich in beta carotene and calcium, vitamins A and C.

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Contact Us - The seeds are good for healthy cholesterol. They are also very good in pilaf recipe below!   
Resources Have your own wild edible recipe? Send it to us using this form.
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  PLANTAIN SEED QUINOA* PILAF

2 c. water
1 c. quinoa
¼ c. common plantain seed capsules
2 Ts finely chopped fresh basil [or 2 tps dried] -- or more!!
1 clove garlic, or to taste
1 ts sea salt, or to taste
1 tablespoon olive oil [opt]

Bring water to a boil. Add quinoa and plantain seeds. Turn heat down a bit and cook till grains are fluffy (about 15 mins for quinoa). Turn heat off. Immediately add and stir all other ingredients. Cover. Let sit at least 5 mins.

*Quinoa is a light, tasty, high-protein, grainlike seed that’s becoming increasingly popular in health-food circles. [Although I haven’t tried, I would think this could be fixed with most any grain.]

Recipe from Identifying and Harvesting Edible and Medicinal Plants in Wild (and not So Wild) Places
By “Wildman” Steve Brill with Evelyn Dean, 1994.

 
 
  Sources for this information include bcadventure.com and wildmanstevebrill.com
 
 
 
 
   
   
   
   
   
   
   
   
   
       
   
   
   
   
   
   
   
   
   
   
   
   
   
 
 
 
 
 
Photograph from wildmanstevebrill.com
       
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