nichepoetryandprose

One of the edible plants we found at Oak Bay (near St. Stephen, New Brunswick) was Seaside Plantain, also known locally as Goosetongue.

Seaside Plantain, also known as Goosetongue, ready to pick… they have to be rinsed well since the outgoing tide has left a thick layer of sediment behind…

Seaside Plantain (Plantago juncoides Lam.) grows in thick clumps, forming an intermittent carpet across the shore.  The succulent, linear leaves of Seaside Plantain are grey-green in color.  Inconspicuous green flowers, not present until later in June, rise from the rosette of leaves in a terminal spike.  Seaside Plantain is in the same genus as Common Plantain (see the post for June 13, 2012,  ‘Common Plantain’ under the category ‘growing and gathering’).  Plantago is from the Latin for ‘footprint’ and juncoides means ‘rush-like’.

Goosetongue greens are pleasantly salty and are a local delicacy, eaten as a salad or pickle, or cooked like green beans and served with butter.  For a vivid description of the experience of gathering and preparing Goosetongue greens, see Nature of Words (www.natureofwords.com/2011/07/goosetongue-greens/) by Deborah Carr, and the post for July 14, 2011, entitled ‘Goosetongue greens’.

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Sunday Dinner at Maces Bay

                 Seaside Plantain (Pantago juncoides Lam.)

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dig right in

says your father

and nudges the pitcher of water

in my direction

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I study the ‘goosetongue greens’ –

mound of green spaghetti

between spuds and chicken,

green eels diving

for the bottom of the plate

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two things not in their favour –

they’re green,

they look a little like

the tongues of geese

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I watch your Dad –

he adds a dollop of butter,

he weaves his fork to catch a little of each,

potato, greens and chicken,

chews with his eyes closed,

reaches for his glass of water

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I sigh

and taste –

salt air and butter-cream,

crisp, the perfect crush,

mouth-feel, amazing

please pass the water

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©  Jane Tims 2012