Pointed plantain

Ribwort plantain has been one of the most widely used native Medicinal plants since ancient times and remains very popular to this day. The plant is used both internally and externally to treat a wide range of common ailments. It is therefore worth taking a closer look at ribwort plantain.

Herbalist Father Künzle writes: ‘God has scattered ribwort plantain along all paths and planted it in all meadows and hedgerows so that we may always have it to hand; for it is indisputably the first, best and most common of all medicinal herbs’ (Künzle, 1947, p. 487).

Ribwort plantain is said to have cough-suppressing, cooling, blood-purifying, haemostatic, wound-healing, anti-inflammatory and antibacterial properties.

In folk medicine, it is primarily the leaves of ribwort plantain that are used. Applied externally, they can be helpful as first aid for minor wounds, stings from stinging nettles or insect bites. To do this, clean leaves are placed on the affected area, or the leaves are crushed until the juice is released and then applied to the affected area. In addition, tea or the crushed leaves can be used as compresses for skin inflammations, burns or swelling.

When taken internally, ribwort plantain is used to relieve irritation in conditions affecting the upper respiratory tract, as well as inflammation of the mouth and throat. It is particularly commonly used to treat coughs, for example in the form of cough syrup.

Ribwort plantain is particularly useful in the kitchen as it can be foraged from spring to autumn, is widely found, has a strong flavour, is rich in minerals such as zinc, potassium and calcium, and contains plenty of vitamins A and C.

All parts of the ribwort plantain are edible; however, it is best to use the young leaves in spring and the inflorescences before flowering. The leaves can also be harvested later in the year, provided they look fresh and vigorous. The leaves are odourless and have a slightly nutty, mushroomy flavour with a hint of bitterness.

The leaves have relatively firm longitudinal fibres and are best cut into small strips across the grain. This makes them ideal for adding to various salad or vegetable dishes, either raw or cooked.

The classic ribwort plantain dish is risotto. To make this, the leaves and flower heads are simmered together with the rice for about 10 to 15 minutes, allowing the slightly mushroom-like flavour to develop. Another delicious variation is ribwort plantain crisps. To make these, the leaves are briefly fried in oil and then seasoned with a pinch of salt. The leaves can also be used as a nutritious ingredient in a smoothie. They are also excellent for juicing. They are easy to collect in large quantities, making juicing particularly worthwhile. Furthermore, the plant is ideal for making tea or syrup.

The young, tender flower heads have a similar flavour to the leaves. They are ideal for nibbling on whilst out and about, or can be fried until crispy and sprinkled over dishes as a topping.

The Latin species name ‘Lanceolata’ means ‘lance’ and describes the elongated shape of the leaves. The German name ‘Wegerich’ is derived from the Old High German word ‘wega’, meaning ‘path’, and the suffix ‘rich’ or ‘rih’, which in Indo-European languages means ‘king’ or ‘ruler’. The plantain is therefore regarded as the ruler of the path, which is apt, as it often grows along paths.

The seeds of the ribwort plantain have a slimy outer layer that enables them to spread by sticking to animals’ paws, shoes and wheels. This makes their dispersal along paths often very effective. However, ribwort plantain can also be found in meadows and pastures, as well as in the heart of villages and towns.

The leaves, which are up to 50 cm long and lanceolate with pointed tips, are arranged in a basal rosette and have three to seven parallel veins. For this reason, the plant is also known as the ‘healer in a pinstriped suit’. Elongated, ovate flower spikes, 2 to 3 cm long, grow on long, leafless, furrowed stems. They bear slightly movable stamens with white-yellow anthers that protrude horizontally from the flower spikes.