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Edible parts
- Young leaves raw or cooked
- Seed stalks (protein-rich)
Recognition
- Oval (major) or lance-shaped (lanceolata) leaves
- Ribs run parallel along the leaf
- Flat rosette on the ground
- Long green flower spikes
- Grows almost everywhere: lawns, paths, meadows
Preparation tips
- Young leaf: raw in salad or blanched
- Older leaf: fibrous, better cooked in soup
- Grind seeds into flour or eat as pseudo-grain
Medicinal use
- External: leaf on wounds and insect bites (drawing and soothing effect)
- Cough tea for bronchitis (aucuboside)
- Expectorant for respiratory problems
Never eat a plant you can't identify with certainty. If in doubt, leave it.
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