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Originally posted by Asktheanimals
Called "Soldier's Herb" in Medieval Europe due to it's coagulant properties, Plantain contains Alantoin and Aucubin which studies have proven to help stanch the flow of blood.
Due to these properties those who take blood thinners or are prone to blood clots should not take this herb internally.
Originally posted by butcherguy
reply to post by Asktheanimals
Very nice OP! Star and Flag.
My experience with eating broadleaf plantain, if you don't plan on cooking it through until soft, is to stick with the smallest leaves. The large ones can be stringy. My mother cooked the leaves in an iron skillet with hot bacon dressing ( bacon w/the drippings, sugar and vinegar), that was good eating.
I've used plantain poultices on bee stings and burns and found them to be effective.