What parts of plantain are edible?

December 18, 2025 •

2 min read

While most people are familiar with the banana-like plantain fruit, fewer know that the entire common plantain weed is edible. From its nutrient-rich leaves to its fiber-packed seeds, various parts of this plant offer culinary and medicinal benefits. Understanding what parts of plantain are edible can expand your foraging knowledge and culinary horizons.

Quick Summary

An exploration of the edible parts of both the plantain fruit and the common plantain weed. It details the edibility of the leaves, seeds, and fruit, including preparation methods and nutritional value.

Key Points

Common Plantain Leaves: Young, tender leaves can be eaten raw in salads, while older, tougher leaves should be cooked in soups or stews.
Common Plantain Seeds: The seeds, a source of fiber, can be ground into a flour substitute or sprinkled on foods for a nutty crunch.
Culinary Plantain Fruit: The starchy fruit is best consumed cooked and is versatile, from savory when green to sweet when ripe.
Culinary Plantain Peel: The peel of the culinary plantain fruit is also edible and can be cooked into dishes like curries or sautéed.
Foraging Safety: Always correctly identify the plant and ensure it has not been exposed to pesticides before consumption.

Common Plantain (Plantago major and lanceolata)

Common plantain, a widespread weed, offers multiple edible components, distinct from the culinary fruit. Historically, this plant has been used for both food and medicinal purposes.

The Edible Leaves of Common Plantain

The leaves are edible, with younger leaves being tender enough for raw consumption in salads. Older leaves become fibrous and are best cooked, such as by boiling or steaming, and can be used in dishes like stews or sautéed. They can also be baked into crispy chips.

Seeds and Seed Heads of Common Plantain

Rich in soluble fiber, the seeds are comparable to psyllium and chia seeds. Mature seeds can be ground for baking or added to cereal, while young seed heads can be eaten raw or cooked.

The Flowers and Roots

Other parts are also edible. Flower buds from certain species, like Ribwort Plantain, can taste like mushrooms when cooked. The roots are edible when cooked but are typically small.

Culinary Plantain (Musa paradisiaca)

This tropical fruit, unlike its wild namesake, is starchy and almost always requires cooking. Both the fruit and the peel are edible.

The Edible Fruit

The fruit's edibility and preparation vary with ripeness. Green, unripe plantains are starchy and treated like potatoes, often fried or boiled. Yellow, semi-ripe plantains are slightly sweeter and good for frying. Black, ripe plantains are very sweet and suitable for baking or desserts.

The Edible Peel

The peels are also edible, especially when green, and can be cooked into dishes like curries or sautéed for flavorful meals.

Comparison of Common and Culinary Plantain Edibility


Feature	Common Plantain (Weed)	Culinary Plantain (Fruit)
Edible Parts	Leaves, seeds, flowers, roots	Fruit (cooked), peel
Best Ripeness	Young leaves, mature seeds	Green (starchy) to black (sweet)
Preparation	Raw (young leaves), cooked (older leaves, seeds)	Almost always cooked
Taste	Earthy, slightly bitter (leaves), nutty (seeds)	Starchy (unripe) to sweet (ripe)
Nutritional Profile	Rich in vitamins A, C, K, and minerals	High in fiber, vitamins A, C, B6, and potassium

Conclusion

The question of what parts of plantain are edible reveals a surprising array of options from both the common weed and the tropical fruit. Both offer valuable nutrition and culinary uses. The leaves, seeds, flowers, and roots of common plantain can be foraged and prepared in various ways, while the culinary plantain's fruit and peel are versatile in cooked dishes. Understanding these edible qualities allows for incorporating this widely available and nutritious plant into your diet.

For further information on edible wild plants, including common plantain, resources like the Edible Wild Food website are valuable.

Important Considerations for Foraging

Positive Identification: Confirm the plant's identity with absolute certainty before consuming it.
Avoid Contamination: Do not collect plants from areas potentially exposed to pesticides, herbicides, or pollution.
Start Small: When trying a new wild food, begin with a small portion to check for any adverse reactions.

Following these guidelines ensures safe and informed foraging, allowing you to enjoy the edible parts of plantains.

Frequently Asked Questions

Yes, but it depends on the type. The young leaves of the common plantain weed can be eaten raw, but the starchy culinary plantain fruit is inedible raw and must be cooked.

Yes, the flower heads and flower buds of the common plantain weed are edible. The buds of the Ribwort variety, in particular, are known to have a mushroom-like flavor when cooked.

Yes, the peels of the culinary plantain fruit are edible, especially when green. They can be sliced and cooked, often used in curries or sautéed dishes.

Historically, plantain leaves have been used topically as a poultice for soothing skin ailments like insect bites and minor burns, and internally as a tea. Always consult a healthcare professional before using herbal remedies.

Common plantain is a low-growing wild weed with edible leaves, seeds, and flowers. Culinary plantain is a large, starchy, banana-like fruit from a tropical tree that must be cooked before eating.

Older plantain leaves can be tough and stringy. It's best to steam or boil them thoroughly, and you can remove the fibrous veins to improve the texture.

Common plantain is a widespread weed and can be found in many disturbed habitats, including lawns, meadows, and roadsides. Be sure to forage from areas free of pesticides and pollutants.