Plantain leaves, recognizable by their elongated shape and pronounced veins, are often dismissed as weeds but have been part of traditional meals across various cultures. Young, tender leaves can be eaten raw in salads, while larger ones are best cooked as a leafy green, with a texture similar to spinach or chard. They are a great addition to omelets, soups, and vegetable fillings. In rural areas, especially during hard times, people would gather wild plantain leaves for everyday meals. A curious use: in some traditions, the large, sturdy leaves were used as natural wrappers to cook food directly over embers, taking advantage of their heat resistance and mild, earthy flavor.