Narrowleaf Plantain (Plantago Lanceolata)

Plantago Lanceolata, from the Plantain family is also known as narrowleaf plantain, ribwort plantain, ribleaf, buckhorn plantain, buckhorn and lamb's tongue.

Taxonomy

The plant is a rosette-forming perennial herb, with leafless, silky, hairy flower stems (10–40 cm or 3.9–15.7 in). The basal leaves are lanceolate spreading or erect, scarcely toothed with 3-5 strong parallel veins narrowed to short petiole. Grouping leaf stalk deeply furrowed, ending in an ovoid inflorescence of many small flowers each with a pointed bract. Each flower can produce up to two seeds. Flowers 4 mm (calyx green, corolla brownish), 4 bent back lobes with brown midribs, long white stamens.

Properties:

Ribwort plantain is a safe and effective treatment for bleeding, it quickly staunches blood flow and encourages the repair of damaged tissue. The leaves contain mucilage, tannin and silic acid. An extract of them has antibacterial properties. They have a bitter flavour and are astringent, demulcent, mildly expectorant, haemostatic and ophthalmic.



Uses:

Internally, they are used in the treatment of a wide range of complaints including diarrhea, gastritis, peptic ulcers, irritable bowel syndrome, hemorrhage, hemorrhoids, cystitis, bronchitis, catarrh, sinusitis, asthma and hay fever. They are used externally in treating skin inflammations, malignant ulcers, cuts, stings, etc. The heated leaves are used as a wet dressing for wounds, swellings etc.
The root is a remedy for the bite of rattlesnakes, it is used in equal portions with Marrubium vulgare.
The seeds are used in the treatment of parasitic worms. Plantain seeds contain up to 30% mucilage which swells up in the gut, acting as a bulk laxative and soothing irritated membranes. Sometimes the seed husks are used without the seeds. A distilled water made from the plant makes an excellent eye lotion.

A good fibre is obtained from the leaves, it is said to be suitable for textiles. A mucilage from the seed coats is used as a fabric stiffener. It is obtained by macerating the seed in hot water. Gold and brown dyes are obtained from the whole plant.



Edible parts:

Young leaves - raw or cooked. They are rather bitter and very tedious to prepare, the fibrous strands are best removed prior to eating. The very young leaves are somewhat better and are less fibrous.
Seeds - cooked. Used like sago. The seed can be ground into a powder and added to flours when making bread, cakes or whatever.

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Sources:

http://en.wikipedia.org/wiki/Plantago_lanceolata

http://www.pfaf.org/user/plant.aspx?LatinName=Plantago+lanceolata

Broadleaf Plantain (Plantago Major)

Plantain is considered a common lawn weed. However, it has been used for thousands of years as a medicinal plant (for inflammation, bleeding, and infections) as well as a potherb and salad green. It is also a great addition to the Forest Garden, as it attracts beneficial insects, is a dynamic mineral accumulator, is tolerant of drought and is a great forage crop for animals.

Properties:

There are many more highly effective constituents in this plant including Ascorbic-acid, Apigenin, Baicalein, Benzoic-acid, Chlorogenic-acid, Citric-acid, Ferulic-acid, Oleanolic-acid, Salicylic-acid, and Ursolic-acid. The leaves and the seed are medicinal used as an antibacterial, antidote, astringent, anti-inflammatory, antiseptic, antitussive, cardiac, dem anti-toxic, antimicrobial, anti-histamine, stypticulcent, diuretic, expectorant, haemostatic, laxative, ophthalmic, poultice, refrigerant, and vermifuge. Medical evidence exists to confirm uses as an alternative medicine for asthma, emphysema, bladder problems, bronchitis, fever, hypertension, rheumatism and blood sugar control.

Uses:

Young leaves are edible raw in salad or cooked as a pot herb, they are very rich in vitamin B1 and riboflavin. Often blanched to make more tender. Most often used as flavor/nutrition addition to mixed salads.

Extracts of the plant have antibacterial activity, it is a safe and effective treatment for bleeding, it quickly stops blood flow and encourages the repair of damaged tissue.
The heated leaves are used as a wet dressing for wounds, skin inflammations, malignant ulcers, cuts, stings and swellings and said to promote healing without scars.
Poultice of hot leaves is bound onto cuts and wounds to draw out thorns, splinters and inflammation.
A distilled water made from the plant makes an excellent eye lotion.

Seeds can be eaten raw or cooked or ground as flour addition. Considered a great fiber source, seeds contain up to 30% mucilage which swells in the gut, acting as a bulk laxative and soothing irritated membranes. The seeds are used in the treatment of parasitic worms.

A decoction of the roots is used in the treatment of a wide range of complaints including diarrhoea, dysentery, gastritis, peptic ulcers, irritable bowel syndrome, haemorrhage, haemorrhoids, cystitis, bronchitis, catarrh, sinusitis, coughs, asthma and hay fever.
It also causes a natural aversion to tobacco and is currently being used in stop smoking preparations.



Recipes

"Medicinal"  herb tea:  For colds and flu use 1 tbls. dry or fresh whole Plantain (seed, root, and leaves) to 1 cup boiling water, steep 10 min. strain, sweeten. Drink through the day.

Healing salve: In large non-metallic pan place 1lb. of entire Plantain plant chopped, and 1 cup lard, cover, cook down on low heat till all is mushy and green. Strain while hot, cool and use for burns, insect bites, rashes, and all sores. Note: used as night cream for wrinkles.

Young shoots: Pan-fry in olive oil for just a few seconds to bring out this taste.

Baked: 
Fresh large plantain leaves (washed and dried)
1 cup whole wheat flour
1 1/2 cup water
1 egg
2 tbsp. wheat germ
2 tbsp. spiked salt (or a variety of spices of your choosing)

Preheat oven to 400°F.
Combine the flour, water, egg, wheat germ and spices into a bowl and mix well. Dip leaves into the batter and place onto a baking sheet lined with parchment paper. Be sure to not to overlap for best results. Bake 5 -10 minutes if the leaves used are very large. If the plantain leaves are smaller then start watching them at about the 3-4 minute mark to ensure they do not burn. Serve warm or once cooled!

Nutty Plantain Snack Recipe

1 handful of plantain seed
3 handfuls of pumpkin seeds
3 handfuls of sesame seeds
Olive oil (enough to just cover the seeds)
Sea salt to taste

Place seeds into a bowl, add olive oil and salt. Be sure to coat all seeds. Either roast seeds in oven on a baking sheet at 300°F for 10-15 minutes or roast them in a frying pan on the stove.

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Sources:

http://en.wikipedia.org/wiki/Plantago

http://www.altnature.com/gallery/plantain.htm

http://www.ediblewildfood.com/broadleaf-plantain.aspx

http://tcpermaculture.blogspot.pt/2012/10/permaculture-plants-plantain.html

Cleavers, the sticky willy stickyweed

Cleavers are in the Rubiaceae family which consists of flowering plants in the coffee, madder, or bedstraw family. In particular cleavers are in the bedstraw family. There are upwards of 3,000 species in the Rubiaceae family. Other names that cleavers are known as include sticky willy, stickybud, stickyweed, kisses, and clivers. Some people may experience a rash when they touch this plant; if so – DO NOT INGEST!




Distinguishing Features: Cleavers are an annual plant that creeps along with straggling stems that branch out. They attach themselves to anything in their way with small hooked hairs that grow out of the leaves and stems.

Flowers: Flowers can be inconspicuous as they are very small (1mm long and 1-2mm across). They are white with four petals and fused together at their base. Flowers are arranged in small spreading clusters (1-9 flowers) on short side branches. They have four tiny yellow stamens and flowers occur mostly late spring into summer.

Leaves: Stalkless leaves are borne in groups of 6-9 at each of the stem joints and they are whorled. Cleaver leaves are narrow (10-80 mm long and 2-10 mm wide) or lance-shaped with pointed tips and tiny backward-pointing prickles along their margins. Upper and lower leaf surface are loosely covered with tiny hooked hairs.

Height: Cleavers typically are creeping plants and do not grow in height unless they attached themselves to a tall plant or tree. The stems can grow up to two metres (6’) in length.

Habitat: Cleavers commonly grow in hedgerows and field margins. They also grow near crops, orchards, waste areas, disturbed areas, pastures, open woodlands and in gardens. This plant is commonly found in temperate environments but it can be found in some sub-tropical areas. Native to Europe and western Asia is has made its way throughout Australia, Canada, U.S., Mexico, Central America, some countries in South America and North Africa.

Edible parts: Cleavers have historically been known as a medicinal plant although it is food too. The leaves and stems can be used as leaf vegetable although it is very sticky so it will not blend well in a salad. It can be used on bread in sandwiches and sautéed. Fruits of the cleavers can be collected and dried, then roasted for use as a coffee substitute. Leaves and stems can be dried and used for tea.

Similar plants: Galium murale, Galium divaricatum. [*]



Sources:
http://www.ediblewildfood.com/cleavers.aspx

Flowers & Herbs