Buck’s-horn plantain - Plantago coronopus var. coronopus

Buck’s-horn plantain – robust Mediterranean herb with spicy‑nutty leaves. 

This variety is a winter‑green, annual to short‑lived perennial herb vegetable with dark green, deeply cut leaves and a spicy‑nutty flavor. It grows compactly in rosette form, is robust, and is ideally suited for open field, greenhouse, and container culture. Salt‑tolerant, drought‑resistant, heat‑tolerant, and true‑to‑seed – perfect for self‑sufficiency and organic cultivation.

  Origin & History

Buck’s-horn Plantain belongs to the family Plantaginaceae. Originally native to coastal regions and salt meadows of Europe, North Africa, and Western Asia, the plant was already collected and valued in the Middle Ages as a nutritious wild vegetable. The German name derives from the characteristic shape of the leaves, which resemble a deer’s antlers.

In Mediterranean countries, especially Italy, Buck’s-horn Plantain is known as “Minutina” or “Erba stella” and has been cultivated there for centuries as a traditional winter vegetable. In France it is called “Plantain corne de cerf,” and in England “Buck’s-horn plantain.” Historically, it played an important role in the diet of coastal populations and was particularly appreciated in winter for its high content of vitamins and minerals.

Today, Buck’s-horn Plantain is experiencing a renaissance in modern cuisine and is preserved by seed initiatives as a valuable, true‑to‑seed wild vegetable. Its adaptability to extreme sites – from saline soils to dry, stony ground – makes it a symbol of resilient, climate‑adapted crops.

  Appearance & Characteristics

The plant grows compactly in a ground‑hugging rosette form and reaches a height of up to 30 cm. It produces numerous elongated, deeply cut, antler‑like leaves and shows high tolerance to salt, drought, and frost. Hardy down to about -12 °C.

Leaf details:

• Size: Medium, approx. 8-15 cm long leaves

• Shape: Elongated, deeply cut, antler‑like, arranged in rosette form

• Color: Dark green

• Texture: Firm, juicy

• Flavor: Spicy‑nutty, slightly bitter, with a salty note

 Usage & Cultivation Highlights

The leaves are excellent for fresh use in salads, smoothies, and as a savory garnish. Their spicy‑nutty flavor and firm texture make them a special addition to winter cuisine. They can also be briefly steamed or lightly sautéed as a warm side dish, fit well into soups and stews, and add an intense note to green pestos or herb spreads. The young flower buds are also edible and can be used like capers. As part of diet cuisine and low‑carb dishes, they are popular because they are rich in calcium, vitamins A, B2, and C.

Thanks to its compact growth and robustness, Buck’s‑horn Plantain grows reliably in open field, greenhouse, and pots. The plant is easy to care for, requires only moderate fertilization, and adapts to a wide range of sites – from sandy, stony soils to saline coastal locations. Particularly noteworthy are its drought tolerance, low susceptibility to pests and diseases, and the possibility of repeated harvests, as the leaves continuously regrow.

Compared to other edible herbs, Buck’s‑horn Plantain is especially undemanding, salt‑tolerant, and winter‑hardy – ideal for anyone seeking true‑to‑seed leafy greens for coastal sites with minimal maintenance.