The plantain are just hitting the ground now, tons of fresh tender and sweet new leaves coming on each plant.. the joy of these leaves is that they hold up even when cooked, they are not a melting green.
This is a great way to introduce them to your palate.. Thinly sliced toasted or not slice of good bread, a tiny bit of bacon fat or butter, fry up a nice big handful of the smallest most tender leaves you can pick from half a dozen plants at the same time as you cook your dippy egg..
Serve together, I threw on a few violet flowers for added color. So good! so easy.. adding wild forage to your diet should be done in small easy steps, sure there are some dishes that need all kinds of work and make them fancy but overall, the goal as I see it, is to find ways to bring those healthy wild grown foods into your meals in ways that will blend well flavour wise.
So good!
I love how you introduce great wild foods so simply! Great photo of plantain too! Do you mind if I “reblog” your posts about wild plants?
Yes, please feel free to reblog it, I have no issue with it.. thank you for enjoying the post
I found a sneaky weed growing in my yard and I think it’s a plantain. Not 100% sure so I’m just letting it grow until it shoots up that “thingey thing” from the center. What is funny is that I don’t let weeds grow in my backyard garden area and they have become very good at disguising themselves as other plants. If this is truly a plantain I’ll let it go to seed and spread out & make itself at home.
Is this it Sheri? (It’s good for a lot of things: ) http://pfaf.org/user/Plant.aspx?LatinName=Plantago+major
It is very similar to this picture but the leaves are light velvet soft. Not shiny like the picture above. I’m going to post a picture to FG’s Facebook page.
I feel sight is the most important part of an attractive plate – and this is such a gorgeous photo – nicely done FG! This is one of my favourite colour combinations ever… (Doesn’t it fairly scream, “Spring is here!”? : )