PLANTAIN SEED ‘PEANUT BUTTER’
PICKING PLANTAIN
Plantain is growing everywhere!! Once you notice it, it’s hard to find a place without it. It is used for many things - most notably, for stings and burns. You can quickly use it out in the field by making a poultice (chewing or mashing it up) and placing it on the sting.
You want to be wary of picking things that are near sprays, heavy foot traffic, lots of pets etc.
I harvest the younger, freshest looking seeds by peeling them off of their long stem. Once I had about a half a cup I got ready to make the butter.
MAKING PLANTAIN BUTTER
Spread the seeds out on a pan lined with parchment paper. Use a low temp of 200 degrees and roast them for about 45 minutes, checking on them often.
Once that fresh plant taste is gone and it starts to feel crunchy, bringing out a nutty flavor, you are good to go.
Once roasted to my liking, I added it to a grinder and buzzed it gently with nutritional yeast, brown sugar and a pinch of salt. Afterward I added it to a mortar and pestle with some ground flax to bring out the flavours. Mix this well.
I eyeballed my butter and tasted it as I added it as I wanted a grainy consistency and the flavor to resemble a sugar free, natural peanut butter. Mix this well.
Add the warm butter to parchment, roll it up tightly into a log, refrigerate it or freeze.
Check out my Chanterelle Butter as well! A tip on making fresh rose butter at the bottom.