Ribwort plantain (also known by the German name Spitzwegerich, Wegetritt or the scientific name Plantago lanceolata) is a herb that belongs to the plantain family. Ribwort plantain often grows in meadows in Europe and Asia. You can recognize ribwort plantain by its rosette-like leaves, which taper to a relatively sharp point at the end. The high zinc and potassium content makes ribwort plantain herb particularly popular. The leaves of ribwort plantain have a pleasant taste that is described as slightly nutty and tart. They can be used fresh or dried and offer a variety of options for adding an interesting flavor to different dishes. One easy way to use ribwort plantain herb is to add the dried ribwort plantain herb to salads. In addition, the dried ribwort plantain leaves are a good addition to other fresh ingredients such as fresh vegetables, cheese or nuts to give them a spicy flavor. The dried ribwort plantain herb can also be used as an ingredient for dressings or marinades. By adding a pinch of dried ribwort plantain, the dressings and marinades get a tart, nutty flavor.
Use of ribwort plantain:
The most common use of ribwort plantain is to make a tea. Two teaspoons of dried ribwort plantain are added to around 180 ml of cold water and brought to the boil. After 5 minutes, the tea should be stirred and strained. The ribwort plantain tea can be sweetened as desired and drunk warm. For external use, either fresh leaves can be used or an extract can be made with the dried ribwort plantain herb. To do this, mix a heaped tablespoon of ribwort plantain with 250 ml of cold water and leave to steep for about two hours. It is important to stir several times before straining. Then a cotton cloth or gauze bandage can be dipped into the mixture and placed on the affected area. Ingredients: Ribwort plantain herb
Storage:
Ribwort plantain herb should be stored dry and ideally airtight.
