Broadleaf Plantain: How to Identify, Harvest, and Cook

[@bladedvelvet3197]

Hey, thank you for making this video. I have these growing all over my yard and I was doing some research to figure out what to do with them and I stumbled upon your video. I'm going to be trying this pretty soon. You gave all of the information that I needed and then some that I didn't even know I needed, but I did.

[@bladedvelvet3197]

Update: I tried them air fried and they're delicious! I used garlic, onion, vegetable oil, cilantro, basil, salt, and pepper. They were surprisingly good. A bit of a bitter tang to them, but a great way to eat them for sure.

[@KimKalesti]

I’m definitely going to cook some plantains. For the past two years Ive made my own skin oil. I put the plantains in coconut oil and let it bake in the sunshine in a glass jar.

[@4corander]

admitting the camera died and not just cutting and editing a new reaction... kudos to you! God bless you

[@fourseasonforaging]

Lol, thanks!

[@jamesross1003]

The plantain that you show with the red/purple at the stem bottom is plantago rugelii. Everything you are saying still applies. It is all edible. Very similar nutritional value, though it does taste different from plantago major. The flower head when tender of the rugelii tastes a lot like a slightly bitter peanut. Major flower head is somewhat mushroom like in flavor. Both are somewhat like a mix of fiddlehead and asparagus. Thanks for the video.

[@PreciousPearls57]

Thanks for sharing! Haven't noticed any in my yard.

[@fireseedmusic]

Nice, new way of preparing plantain. Thanks!

[@tacrewgirl]

Haha, the wine was a nice touch. Good idea on making chips. I'll do that tonight. Thanks.

[@fourseasonforaging]

Great, let me know how they turn out! :)

[@tacrewgirl]

@@fourseasonforaging My coworker said I needed to add more salt. Haha. I also definitely added too much olive oil. Lessons learned. However, my friend’s dog loved them.

[@fourseasonforaging]

@@tacrewgirl I'm glad the dog liked them at least, haha!

[@astromonkeyrobot]

I love your laid back normal human vibe! 🤣 Thank you for this video!

[@fourseasonforaging]

Haha, thanks!

[@tardigrade85]

Prettyyyy ladyyyyyyy. Ooh la la. I like the vid. Only just started learning about broadleaf and ribwort plantain and holy crap! It. Is. Everywhere. I read somewhere that a weed is a plant who's virtue is not yet known and man was I ignorant. The yard is covered in salad!

[@sandyfreyman3501]

The ones in my backyard are alot bigger then the tiny one your showing. They are in my garden quite all over. I'm going to taste that stalk when it's tender fried in olive oil with garlic and salt.

[@fourseasonforaging]

Sounds tasty!

[@sandyfreyman3501]

@@fourseasonforaging it was really crispy, really good.

[@fourseasonforaging]

@@sandyfreyman3501 Awesome, glad to hear it! :)

[@simplyraisingarrows7369]

New subscriber!

[@fourseasonforaging]

Thanks!

[@longtallsunshine]

good info ... but the uhhhhh and humms and ..... and and and .. repeating of info and length made me want to go to sleep or turn this off but i wanted the info more ... so i waited it out .. but honesty hun ... need to pick up your voice ... and make it sound like you are actually interested in what you are talking about ....

[@simplyraisingarrows7369]

Where did you find a herb first aid class ?

[@fourseasonforaging]

It was at an annual traditional skills gathering called Traditional Ways. Here is the website: www.traditionalways.org/. Understandably, it's been canceled this year due to the pandemic.

[@takouhiejensen6205]

I cooked mine at a lower temperature (275) for much longer and there's not really any bitterness. Wonder if that would impact flavor. The taste of mine reminded me of artichoke leaves. I steam a whole artichoke and then rip the leaves off one by one and dip the meaty end into butter - just scraping off the tender, meaty portion with your teeth, don't actually bite off the whole end. It's tasty. These definitely had a similar flavor.

[@fourseasonforaging]

Thanks for sharing!

[@mystiekmelody8857]

I am definitely going to try making plantain chips! Thanks for the great, unique idea!

[@fourseasonforaging]

You're welcome! :) I hope you like!

[@karonsluder]

I chew the leaf for a poultice. It will stop minor bleeding very fast.

[@fourseasonforaging]

Yes, that’s a great use for it!

[@bonsaihorn]

Quit saying um You should've started with the up close shot At 6:15 you should have been working with the plant while you talked about it Good content and thumbs up, a little too long but better than anything I've put out!

[@Retired82010]

Isn’t it pronounced plan-ten?

[@fourseasonforaging]

I’ve never heard it pronounced that way

[@banjobradley3644]

Noun: Plan-Tain

[@CorgiCorner]

Brown recluse aren’t poisonous at all! They are only slightly venomous and the reason for the necrosis is due to bacteria. Not unlike some monitor lizards. Also there are extremely docile

[@CorgiCorner]

Brown recluse are perfectly edible

[@nuclearmonster4259]

To me it taste like cardboad.

[@watermelonlalala]

Haha, I've got one growing by my patio. Thought it was a dandelion at first. No matter how much I stepped on it it just kept growing. Today I noticed the tall shoots. None of it looks appetizing.

[@inkmetal1]

Boring