Native Plantain/Psyllium (Part 7)

Plantago [Native 2] rsz.jpg

© JPM, 2022.

Fighting for its place alongside introduced species, Australia's native plaintain is a salad-muncher's delight!

Names

Hailing from the globally-attested genus Plantago (P.), plantain greens ought not to be confused with the banana-like tropical fruit of the same name. Their seeds, especially the mucilage-bearing husks, are known as psyllium after the European species P. psyllium. Plantain is sometimes referred to as fleawort in England. When prepared whole in water, the resulting porridge is also known as sago (although that is also not to be confused with another plant of that same name). Australia's two most prominent native species are P. debilis and P. cunninghamii, with a multitude of European varieties not worth listing here also being abundantly plentiful for the last 200 years. It is quite possible that European species have interbred with native ones, although native varieties, or their hybrids, have some stand-out features as described below. Fortunately, all of the advice in this article applies equally to plantain species found elsewhere in the world as well.

Habitat and Range

Native plantain can be found in a great variety of habitats across the breadth of the entire Australian continent, generally south of the Tropic of Capricorn. Plantain is extremely common in grasslands, fields, forests, mountains and valleys, all the way to inland arid regions where they can be found near river beds, billabongs and anywhere after there has been decent rain to sprout their easily dispersed seeds. Once you can successfully identify this plant, you will easily find it anywhere that isn't exceedingly tropical, although I wouldn't be at all surprised if it has hitchhiked its way there as well, growing in isolated pockets.

Figure 1. Distribution of Plantago (all species) across the continent. Atlas of Living Australia.
Plantago distribution.png


Identification

Key Identifying Features
  • Leaves grow in a basal rosette from a central tap root, often 5-20 cm in length
  • Leaves have 5-7 prominent veins extending the length of the leaf, from stem to tip
  • Leaves may be serrated or cobbled in texture
  • Leaves may exhibit fuzz, especially on the underside
  • Raw leaves taste bitter with a mushroomy aftertaste
  • Flowers emerge on long, thin stems from the taproot
  • Flowers are tiny, white and short-lasting
  • Flowers set quickly into brown seeds
  • Seeds will swell and become sticky when wet
Native plantain is very difficult to confuse with other plants once the forager is familiar with its distinctive features. Leaves are generally between 8-25 cm long with five or seven long veins extending the length of the leaf. Leaves can be smooth, others with a slight fuzz, especially underneath, and others with crinkles. Some native varieties, like P. cunninghamii, can have slight serrations on the leaf edges, others are straight. They always grow in a basal rosette, similar to (and often alongside) dandelion, with all the leaves emanating from the central tap root.

Figure 2: Native plaintain (P. debilis). Note the crinkly leaves with long, thin flower stalks with brown-orange seeds (the brown seed heads in the background are a club rush). New England National Park, NSW. © JPM, 2022.
Plantago [Native] rsz.jpg


Figure 3: Native plantain (probably P. debilis). This variety was growing in the same field as the above sample and had smoother leaves, probably because it was a young specimen. New England National Park, NSW. © JPM, 2022.
Plantago [Native 3] rsz.jpg


Figure 4: Close-up of the underside of a leaf of P. cunninghamii. Note the fuzz, prominent veins, and serrated leaf edge. Wikimedia Commons.
Plantago [Serrated Leaf with veins].jpg


Figure 5: Broad-leaved European variety, P. major, which is widely distributed across that continent and North America. Wikimedia Commons.
Plantago major [European variety].jpg


Flowers occur on long stalks 15-40 cm tall (see figure 1 above and figure 7 below) and most plants will have dozens of these standing upright and swaying in the breeze. Native plaintain, and its hybrids, can be distinguished from introduced varieties on the primary basis that the flower stalks are mostly long, slender and green, dulling to a greenish orange-brown after pollination. Flower stems of introduced varieties tend to be plump or squat and have more noticeable white flowers which turn brown as they are pollinated, often with both being present on the stalk at the same time, with brown at the bottom and white flowers at the tip. There is no risk of confusing species, as all varieties are equally edible.

Figure 6: A non-native, introduced variety of plantain (P. lanceolata) growing amidst dandelion. Notice the stocky flower heads with whiter flowers. New England National Park, NSW. © JPM, 2022.
Plantago [European plantain-sago-psyllium plant] rsz.jpg


Figure 7: Close-up of a non-native variety's flower. New England National Park, NSW. © JPM, 2022.
Plantago [European plantain-sago-psyllium] rsz.jpg


Figure 8: Flower stalks of a native plantain, P. cunninghamii, growing amidst a field of clover. The stalks are similar to P. major (figure 4), but the leaves are much smaller. Wikimedia Commons.
Plantago [Native Flowers].jpg


Uses

Culinary uses of the plant extend to the leaves, seeds and husks, the latter being primarily medicinal. Young leaves are best, as they will toughen as the plant ages, however I have found even adult leaves to be tender and sometimes worth the effort to pick - try the plant first before you commit. Leaves can be fried, boiled, pickled or eaten raw in salads. Native plantain leaves I have tried in the New England region have had a slight bitterness followed by a most interesting mushroomy flavour which was far more pronounced than the introduced species. Some older leaves can develop astringency and are best cooked before consumption.

Leaves may also be crushed and applied as an antiseptic and anti-inflammatory poultice to insect bites, rashes and minor wounds, ulcers and boils. Plantago has been used for such topical treatments by many indigenous tribes both here in Australia, North America and Africa for millennia.

Seeds may be soaked in water in the husk; the water will activate the sticky mucilage in the husk and the seeds will swell up and get sticky, which is why this aspect of the plant is sometimes called sago. If enough seed is collected in this way, it can be gently cooked with water into a porridge which was once a staple food of many indigenous Australian peoples.

Psyllium is the dried husk separated from the seeds. This can be milled or left whole, soaked in water and drunk as a cure for constipation, being almost identical to the product "Metamucil" which is mostly milled plantain husks. Yes, this means the husks are high in soluble and non-soluble fibre, an excellent laxative, perfect for promoting ease of bowel, so keep this in mind if you want to cook up the porridge. Apparently the recommended dose as a laxative is approximately 3.5 grams of milled husk, twice per day, with constant upkeep of water intake (1-2 litres).

I have not at this stage attempted to harvest the roots of native plantains to assess their nutritional qualities, and they are omitted from Tim Low's treatment of the plant.

Medicinally, plantain is a go-to field anti-inflammatory and mild topical antibiotic. Leaves can be crushed or chewed and applied as a poultice directly to any kind of minor cut, abrasion, sore or insect bite. Secure the poultice in place with a bandage or gauze. Reapply every 3 hours or as needed. Plantain poultices will draw toxins out of bites, including snake, spider and bee, wasp or hornet stings, although some venoms have faster or slower courses of action and may require urgent specialist treatment. A tea made from plantain leaves (1 tsp dried or 1 tbs fresh), twice per day, is reputed to alleviate leaky gut and digestive issues.

Plantain, be they native or otherwise, is such a common, abundant plant it is a shame that few people even know its leaves a deceptively delicious, and seeds/husks will keep you as regular as the sunrise.

Herbicide Caution!

Keep aware that plaintain, native or not, is often treated as a weed by local councils. If picking this plant in urban areas, especially parks and fields, it is wise to call the local council and get information regarding whether they spray with toxic herbicides like glyphosate, and how often they do so. Otherwise there are few risks with this plant.
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