Wild Recipe: Pickled Plantain Seeds
Ever thought about cooking with plantain? This common weed is full of nutrients and so versatile. We are having a lot of fun experimenting with this wild weed and cooking up some tasty wild recipes.
WHAT IS PLANTAIN?
Broadleaf Plantain (aka Plantago Major) is a common weed, medicinal plant and natural herb. It can now be found growing in most parts of the world. It contains vitamins A, C and K. The oval shaped leaves can be eaten raw and the seeds are packed full of nutritious benefits.
HOW TO PREPARE AND USE PLANTAIN
Leaves can be added to salads and all parts of the plant can be mixed in with your homemade vegetable soups. Plantain seeds can be used in salads, stir-fry’s and curries. Today we are making pickled plantain seeds.
- Red Cabbage
- White wine vinegar
- Curly dock Seeds
- Plantain seeds
Carefully wash all of the ingredients.
Use a pestal and mortar to grin the chili, garlic cloves and sugar together.
Finely chop two handfuls of red cabbage.
Add all of the ingredients to a large jar, throw the seeds on top of the mixture. Add a pinch of salt and pour white wine vinegar over the mixture until it is fully covered.
Leave the closed jar to ferment for two to three days in the fridge.
Enjoy your pickled plantain goodness! If you have more sweet or spicy plantain recipes we would love to hear from you. To start planning your foraging adventures you can download a copy of our Foraging Workbook Planner here.