Buckshorn Plantain

Article Tools

Image Gallery

Print

E-mail

Comments

RSS

If planted by early April, the plants will produce tender greens until the end of June, when they typically run to seed. Be sure to save this seed for fall planting! Just place the ripe, brown seed heads in a paper bag and rub them together to knock the fine dust (seeds) to the bottom of the bag. Then discard the seed heads. If you protect your fall round of plants with straw mulch, they should last until Christmas.

Seed Sources

Seed companies may also list buckshorn plantain as “minutina” or “herba stella.”

Fedco Seeds
P.O. Box 520
Waterville, ME 04903
(207) 873-7333

Johnny’s Selected Seeds
955 Benton Avenue
Winslow, ME 04901
(877) 564-6697

Kitchen Garden Seeds
P.O. Box 638
Bantam, CT 06750
(860) 567-6086

Old-fashioned Buckshorn Plantain Jelly

Mint jelly move over! This jelly is an old-time favorite, with a surprising taste: refreshing with hints of flowers and citrus. Basically, it is an extremely strong herbal tea, only gelled. It’s a great match for herbed breads and crackers, sharp cheeses and even poultry. Your final product should be as clear as possible, but it’s fine to add a few leaves for ornamental effect.

8 ounces fresh buckshorn plantain leaves
3 cups water, preferably bottled spring water*
2 small (3-inch) sticks of cinnamon
1 cup dry white wine
1/2 cup fresh lemon juice strained through a jelly bag
1 package low-sugar Sure-Jell pectin (if using another agent, follow general instructions for mint jelly)
3 cups sugar

Wash plantain leaves at least twice. (The plant grows low to the ground, and the leaves hold onto a surprising amount of dirt and grit.) Spin dry or pat dry with paper towels. Chop the leaves and add to a large saucepan with water, cinnamon and wine. Cover and bring to a boil over high heat. As soon as the water boils, the leaves will turn bright green. At this stage, remove from heat but keep covered. Let stand for at least 30 minutes (overnight is better). Do not remove the lid. Strain through a jelly bag or several thicknesses of closely woven cheesecloth and combine with strained lemon juice. Add pectin and whisk to remove lumps. Bring mixture to a rolling boil in a nonreactive pan — avoid aluminum and copper — over high heat. Add sugar, keeping at full boil for 1 minute. Pour jelly into hot, sterilized jars. Seal and label. Store in a cool, dark place until needed. Yields 6 cups.

RSS | Comments | E-mail | Print