Plantain Leaf (Plantago Lanceolata) – Herb

Brew & Taste

The pleasant minty taste of this tea is enveloped in the spicy and fresh aroma of a forest meadow.

Origins

It's small and unassuming, probably sliding right under your radar when you walk in a meadow. However, if you fing out who you are dealing with, you'll start deliberately searching for it.

Narrowleaf plantain, Latin Plantago lanceolata, is a perennial herb that usually grows up to 30cm. It has distinctively veined long leaves forming a rosette. The tiny flowers cluster in spikes and are white or brown.

It can be found in field borders, pastures and along roadsides. The plant prefers sunny places where there is no risk of waterlogging. However, it is very hardy and undemanding. That is why it has spread easily from Europe and Asia, where it was originally found, to almost all over the world, including remote islands such as Madagascar and New Zealand. Because of its great popularity in the pharmaceutical industry, it is nowadays even commercially cultivated.

Although in the early days it was mainly used as fodder for livestock and birds, people discovered its health properties in the times of antiquity. The plantain could not be missing from the pocketbook of any traditional healer. In addition, it also contains vitamin C, potassium, zinc and other important trace elements.

Most of us probably tried the cough syrup made from plantain. However, the dried leaves of the herb can easily be used to make a tasty tea. Even small children can drink it, of course in reasonable amounts. It is a very safe plant with no known side effects, yet pregnant and breastfeeding women should discuss consumption with their doctor beforehand.

Herb packaging preview

We pack our herbs in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. Thanks to the hermetic seal, the herbs are protected against humidity, light and foreign odors, all of which could noticeably affect the quality of the brew and the herb itself.