Throw out any slimy, mottled or discolored leaves you happen to come across while you’re sorting—these can spoil the whole bunch. [1] X Trustworthy Source EatRight. org Organization associated with the Academy of Nutrition and Dietetics providing advice about food, health, and fitness Go to source If you want, you can hold onto the shoots and seeds and use them for other culinary projects. [2] X Research source
Swishing the leaves in a mixture of water and apple cider vinegar can also help kill any lingering bacteria. To dry the leaves, shake off the excess water, then sandwich them between layers of folded paper towels.
Young plantains bear small, tender leaves that can be eaten whole. [5] X Research source You can also use a mandoline or a pair of herb scissors to cut the leaves into strips for soups, slaws and garnishes.
Broadleaf plantain (as well as the leaves of more mature plants) is known to be slightly tougher, and may need to be boiled for an additional minute or two. [7] X Research source Avoid overcooking greens. This tends to make them mushy and robs them of both their flavor and nutritional value.
Sautéd plantain leaves can be cooked up as a simple side dish with minimal time or labor. Fresh greens shrink quite a bit when exposed to heat, so you may need to use more leaves in order to produce a full serving.
Season roasted plantain leaves with sea salt, black pepper and garlic or onion powder and eat them like chips. [10] X Research source You can also dehydrate the leaves on their own, then grind them up and use them to make teas or mixes for green smoothies.
Most people prefer to eat plantains raw because of their high natural nutrient content. [12] X Research source Plantains have a subtle taste that pairs just as well with traditional savory ingredients like cheese, bacon and herbed croutons as it does with sweeter items like candied nuts and dried cranberries. [13] X Research source
Offer mini plantain quiches or plantain and artichoke dip for the next get-together you host. [15] X Research source Because they grow and spread so quickly, plantains are more readily available and easier to harvest in large amounts than spinach.
Serve stuffed plantain leaves hot or cold with fresh cucumber-yogurt dipping sauce. [17] X Research source
Pesto is an incredibly versatile food enhancer that can be whipped up in a matter of minutes. [19] X Research source The leaves will also be at home in other herb-based sauces and condiments, such as chimichurri and salsa verde.
Store plantain tea in a lidded jar or other airtight container to protect it from moisture. [21] X Research source Experiment with adding dried fruit rinds, mint, wildflowers and other organic fare to your homemade tea mixes. [22] X Research source
