Plantago major
herbBroadleaf plantain (Plantago major) is the low, unassuming rosette of oval, strongly ribbed leaves found in virtually every lawn, path, and driveway crack around the world. From the center rise slender green flower spikes that ripen into tiny seeds. Far from a mere weed, it is one of the oldest and most widely used wild edible plants - the young leaves eaten as a pot green, and the plant put to many traditional uses. Tough, cosmopolitan, and nearly impossible to discourage, it is grown deliberately for a reliable supply of clean leaves and seed.
Sun
full sun
Water
Every 7 days
Harvest
~50 days
Difficulty
easy
Lifecycle
perennial
Comes back every year
Spacing
8-10 in. apart
Planting Depth
Surface sow; needs light
Soil pH
5.0-7.5
Soil Type
Average, tolerates poor compacted soil
Hardiness Zones
Zones 3 – 12
When to Fertilize
None to light in spring
Fertilizer
None; very low needs
Plantain practically grows itself. Scatter seed on the surface in spring or fall - it needs light to germinate - in average soil and full sun, and keep it lightly moist until it sprouts. It tolerates poor, compacted, even trodden ground that defeats most plants, and needs no feeding. Thin or space rosettes about 8 to 10 in. apart for full leaves. It is a perennial that also self-sows, so deadhead the seed spikes if you do not want it spreading into the lawn. For the most tender leaves, grow it in richer soil with steady moisture and pick young.
Direct sow
Apr 29
Projected first harvest
Jun 18
Good neighbors that attract beneficial insects or deter pests
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
Rinse off colonies on the flower spikes; rarely serious on the tough leaves
May chew tender leaves in damp shade - use grit or traps and harvest in the morning
Pick and destroy any mined leaves; mature plants shrug off light damage
Pick the young, tender inner leaves anytime through the season for eating or drying, taking them before the plant flowers for the mildest flavor, as older leaves grow stringy with tough fibers. Gather the seed spikes when they turn brown and dry, stripping the tiny seeds for sowing or use. Leaves are best used fresh or dried quickly in a single layer.
Young plantain leaves are edible, with a mild, slightly bitter, spinach-like flavor - eaten raw when small or cooked like other greens - and they carry vitamins A, C, and K plus minerals. The mature seeds are related to psyllium and add fiber. It is a tough, common plant long gathered for its useful leaves.
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.