Other names: Plantain large spike, plantain, tail- de-rat foot-du-Blanc.
Plantain is also known as dandelion, lamb's quarters, thistle and clover.
Two other edible species of plantain that can substitute for plantain: Plantago
Rugeles: plantain Rugeles found in southern Ontario to Nova Scotia. Its leaves are slightly toothed, of a paler green and stem bases and petioles are red purple. Plantago lanceolata
: plantain, also known as the good-wife, plantain and long grass to grass and good-wife-to-five-coast is very common in Canada, east of the Great Lakes and southern British Columbia. Its leaves are lanceolate, narrower and thicker, shorter flower spikes on long stalks. Some find it below plantain because it is more bitter and harder than the latter. It is recommended that you boil in water with added honey. A little wine enhances the flavor.
Edible parts: leaves
-floods are a good salad, especially when combined with other greens. Used as a vegetable in Europe and Asia for centuries, it was about and used like spinach. To cook it, it is at its best in spring when leaves are young and tender. In summer, they produce hard fibers, then it should raise the seedlings and cook with sugar or honey to remove bitterness. Plantain has a taste similar to spinach or the dock. Too many people spoil by being overcooked, it is recommended to cover and simmer lightly in the least water possible. The cooking time depends on the consistency of the leaves, but must not exceed 3 or 4 minutes. Water should be completely reduced to cooking, so as minerals and vitamins are not lost to drainage.
-ground seeds in a mortar can be used to make bread and pancakes. Native Americans of the past by commonly fired their flour.
have long been used plantain as an infusion. It is a healthy drink, rich in vitamins A and C. It's simple, just to steep for half an hour, two large handfuls of leaves in 1 quart (4 cups) boiling water.
The leaves and seeds of plantain are a good supplement to the food of cage birds and poultry. It is used commonly for this purpose in Europe. Just harvest the leaves and clusters fruiting stems included, to actually small bundles and dry in sun. Canaries feast on. You can feed your bird cage.
This plant is renowned in Europe and in North America as a plaster for cuts, scrapes, rashes, boils and other skin infections. They are known to relieve poison ivy and nettles. Fresh leaves are crushed and applied directly to the affected area. Native Americans commonly use it for that purpose. Many call it "leaf frog."
The mucilaginous seeds of some species of plantain are used in the preparation of many commercially available laxatives.
Salad plantains and fungi: Makes 4 servings
2 medium potatoes, boiled and
cooled 500 ml / 2 cups young plantain leaves, washed and shredded
250 ml / 1 cup sliced mushrooms, fresh or canned
1 green pepper, chopped
45 ml / 3 tbsp tablespoon olive oil
45 ml / 3 tbsp tablespoons wine vinegar Salt and pepper to
taste Cut the potatoes into julienne.
Add remaining ingredients and stir gently.
Refrigerate.
Salad rustic in Canada: give 3 or 4 servings
500 ml / 2 cups young plantain leaves, washed and shredded
250 ml / 1 cup of dandelion leaves, washed and shredded
30 ml / 2 tsp chopped onion, chopped
15 ml / 1 tsp tablespoon celery seed
Salt and pepper to taste
50 ml / ¼ cup mayonnaise
125 ml / ½ cup of beer
Mix first 5 ingredients.
dilute mayonnaise with beer and add to vegetables.
Stir well.
Refrigerate.
Plantain Salad Provencal: Serves 4 1 clove garlic
500 ml / 2 cups young plantain leaves, washed and cut into strips
2 medium tomatoes, chopped 6 radishes
, sliced 1
celery, trench
250 ml / 1 cup watercress, washed and chopped
15 ml / 1 tsp tablespoon anchovy paste
15 ml / 1 tsp chopped red or black caviar (optional) 1 small
package cream cheese
30 ml / 2 tsp tablespoons sour cream
125 ml / ½ cup French dressing
Rub the bowl with the clove of garlic cut in half and discard.
Arrange plantain, tomatoes, radishes, celery and watercress in the bowl.
Add the anchovy paste and caviar if you wish.
In a bowl, mix together cheese, sour cream and dressing.
Pour over salad.
Stir and serve immediately.
Baked Plantain Recipe: makes 3 or 4 servings.
30 ml / 2 tsp tablespoon butter
1 medium onion, chopped
500 ml / 2 cups of plantain leaves, washed and coarsely chopped
Salt and pepper to taste
500 ml / 2 cups cooked ham, diced 2 hard boiled eggs
, sliced
1 can mushroom soup
125 ml / ½ cup bread crumbs or crushed potato chips
Heat oven to 150C (300F).
Melt the butter in a skillet, add onion and brown over medium heat. Add
leaves plantain, coat them with melted butter and season. In a buttered casserole
, arrange a layer of plantain and then a layer of ham and eggs.
Repeat.
Pour mushroom soup over all and sprinkle with bread crumbs or crushed potato chips.
Bake for one hour.
Plantain Recipe of the Burgundian
serves 4 1 L / 4 cups young plantain leaves, washed and chopped
50 ml / ¼ cup butter
15 ml / 1 tsp tablespoon honey
75 ml / 1 / 3 cup dry red wine of good quality
Salt and pepper to taste
Cover the plantains with salt water and bring to boil.
Reduce heat and simmer 4 to 5 minutes.
Drain and place in a heavy skillet with butter.
Cook over medium heat, mixing well to coat the leaves of fat.
Add honey and wine.
Cover and simmer until plantains are tender.
Add seasonings and serve hot with pork or veal.
That's a change of boiled cabbage and chard.
Plantain is also known as dandelion, lamb's quarters, thistle and clover.
Two other edible species of plantain that can substitute for plantain: Plantago
Rugeles: plantain Rugeles found in southern Ontario to Nova Scotia. Its leaves are slightly toothed, of a paler green and stem bases and petioles are red purple. Plantago lanceolata
: plantain, also known as the good-wife, plantain and long grass to grass and good-wife-to-five-coast is very common in Canada, east of the Great Lakes and southern British Columbia. Its leaves are lanceolate, narrower and thicker, shorter flower spikes on long stalks. Some find it below plantain because it is more bitter and harder than the latter. It is recommended that you boil in water with added honey. A little wine enhances the flavor.
Edible parts: leaves
-floods are a good salad, especially when combined with other greens. Used as a vegetable in Europe and Asia for centuries, it was about and used like spinach. To cook it, it is at its best in spring when leaves are young and tender. In summer, they produce hard fibers, then it should raise the seedlings and cook with sugar or honey to remove bitterness. Plantain has a taste similar to spinach or the dock. Too many people spoil by being overcooked, it is recommended to cover and simmer lightly in the least water possible. The cooking time depends on the consistency of the leaves, but must not exceed 3 or 4 minutes. Water should be completely reduced to cooking, so as minerals and vitamins are not lost to drainage.
-ground seeds in a mortar can be used to make bread and pancakes. Native Americans of the past by commonly fired their flour.
have long been used plantain as an infusion. It is a healthy drink, rich in vitamins A and C. It's simple, just to steep for half an hour, two large handfuls of leaves in 1 quart (4 cups) boiling water.
The leaves and seeds of plantain are a good supplement to the food of cage birds and poultry. It is used commonly for this purpose in Europe. Just harvest the leaves and clusters fruiting stems included, to actually small bundles and dry in sun. Canaries feast on. You can feed your bird cage.
This plant is renowned in Europe and in North America as a plaster for cuts, scrapes, rashes, boils and other skin infections. They are known to relieve poison ivy and nettles. Fresh leaves are crushed and applied directly to the affected area. Native Americans commonly use it for that purpose. Many call it "leaf frog."
The mucilaginous seeds of some species of plantain are used in the preparation of many commercially available laxatives.
Salad plantains and fungi: Makes 4 servings
2 medium potatoes, boiled and
cooled 500 ml / 2 cups young plantain leaves, washed and shredded
250 ml / 1 cup sliced mushrooms, fresh or canned
1 green pepper, chopped
45 ml / 3 tbsp tablespoon olive oil
45 ml / 3 tbsp tablespoons wine vinegar Salt and pepper to
taste Cut the potatoes into julienne.
Add remaining ingredients and stir gently.
Refrigerate.
Salad rustic in Canada: give 3 or 4 servings
500 ml / 2 cups young plantain leaves, washed and shredded
250 ml / 1 cup of dandelion leaves, washed and shredded
30 ml / 2 tsp chopped onion, chopped
15 ml / 1 tsp tablespoon celery seed
Salt and pepper to taste
50 ml / ¼ cup mayonnaise
125 ml / ½ cup of beer
Mix first 5 ingredients.
dilute mayonnaise with beer and add to vegetables.
Stir well.
Refrigerate.
Plantain Salad Provencal: Serves 4 1 clove garlic
500 ml / 2 cups young plantain leaves, washed and cut into strips
2 medium tomatoes, chopped 6 radishes
, sliced 1
celery, trench
250 ml / 1 cup watercress, washed and chopped
15 ml / 1 tsp tablespoon anchovy paste
15 ml / 1 tsp chopped red or black caviar (optional) 1 small
package cream cheese
30 ml / 2 tsp tablespoons sour cream
125 ml / ½ cup French dressing
Rub the bowl with the clove of garlic cut in half and discard.
Arrange plantain, tomatoes, radishes, celery and watercress in the bowl.
Add the anchovy paste and caviar if you wish.
In a bowl, mix together cheese, sour cream and dressing.
Pour over salad.
Stir and serve immediately.
Baked Plantain Recipe: makes 3 or 4 servings.
30 ml / 2 tsp tablespoon butter
1 medium onion, chopped
500 ml / 2 cups of plantain leaves, washed and coarsely chopped
Salt and pepper to taste
500 ml / 2 cups cooked ham, diced 2 hard boiled eggs
, sliced
1 can mushroom soup
125 ml / ½ cup bread crumbs or crushed potato chips
Heat oven to 150C (300F).
Melt the butter in a skillet, add onion and brown over medium heat. Add
leaves plantain, coat them with melted butter and season. In a buttered casserole
, arrange a layer of plantain and then a layer of ham and eggs.
Repeat.
Pour mushroom soup over all and sprinkle with bread crumbs or crushed potato chips.
Bake for one hour.
Plantain Recipe of the Burgundian
serves 4 1 L / 4 cups young plantain leaves, washed and chopped
50 ml / ¼ cup butter
15 ml / 1 tsp tablespoon honey
75 ml / 1 / 3 cup dry red wine of good quality
Salt and pepper to taste
Cover the plantains with salt water and bring to boil.
Reduce heat and simmer 4 to 5 minutes.
Drain and place in a heavy skillet with butter.
Cook over medium heat, mixing well to coat the leaves of fat.
Add honey and wine.
Cover and simmer until plantains are tender.
Add seasonings and serve hot with pork or veal.
That's a change of boiled cabbage and chard.
0 comments:
Post a Comment