Ribwort Flower Bud Stir-Fry
Plantago lanceolata)
Not to be confused with bananas. Ribwort Plantain is a wild, grassy, mushroomy marvel that’s endlessly versatile in the kitchen. Its young leaves are earthy and tender when lightly cooked, while the nutty flower spikes channel serious asparagus energy. It’s hedgerow cuisine at its finest—low-key, hardy, and wildly underrated.
Ingredients:
- Tender Ribwort Plantain flower spikes
- 1 tbsp sesame oil
- 1 garlic clove, sliced
- 1 tbsp soy sauce
- Squeeze of lemon or splash of rice vinegar
Method:
- Sauté garlic in sesame oil until golden.
- Add flower buds, stir-fry for 2–3 minutes.
- Finish with soy sauce and citrus.
Serving Tip: It’s like wild asparagus with umami flair. Serve over rice, in wraps, or as a side dish to grilled mains.
