Tags

, ,

plantain 005plantain 004

plantain 002plantain 001

Today’s dinner will be BBQ ribs and plantain cooked with bacon, salt & pepper, a dollop of honey for sweetness and a tablespoon or two of home-made apple cider vinegar for tang. If you aren’t familiar with plantain, chances are you either have it in your yard or you’ve paid a lawn service to eradicate it.

Plantain is the broad-leaf weed that puts up in spring and together with another edible, dandelion, is the scourge of those who want a manicured lawn. Never fear though – if your gardener can’t get rid of it just put the young tender leaves in a pot.

Plantain is not native to N. America – you can thank your ancestors for bringing it over as a salad ingredient and potherb. It was cultivated in gardens but quickly escaped its confines and ran rampant over the land leaving traces as it dashed through one village after another.

The texture of it is much like collards and the flavor is even somewhat like collards. As long as the leaves are tender you probably wouldn’t notice much difference. The smallest of leaves can pop into a salad bypassing the cook pot. Although its edible at any stage, the older the leaves get the tougher and less desirable they get. The Mister doesn’t like greens period – wild or tame, but that’s OK, more for me. Blissful Meals, yall.

Advertisements