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Traditionally, the plant was used to treat liver disease, stomach problems and urinary system inflammation.
According to traditional Chinese medicine (TCM), all parts of the plant are medicine to cool heat and promote urination, cause diuresis, clear damp-heat, brighten the eyes and dislodge phlegm. The leaves and the seeds have anti-inflammatory, antiseptic, antitussive, cardiac, diuretic, expectorant, haemostatic efficacy. The roots can be made into a decoction to treat coughs.
Scientific studies have shown that Plantago asiatica petroleum extract has a significant antidepressant effect, and the hot water extracts of P. major and P. asiatica have anti-leukaemia, anti-cancer and anti-viral activities, as well as the activity of regulating cell-mediated immunity. The seed gel extract can work as a lubricant to promote laxation of humans, and the PSE (Plantago asiatica L. seed extract) can contribute to the treatment or prevention of obesity and relative symptoms as a potential dietary supplement. The Plantaginis Semen inhibits the activities of XOD (Xanthine oxidase) significantly, and it can be used in the reduction of hyperuricemia and the treatment of gout.[14] Plantamajoside can be isolated from Plantago asiatica, and it has antioxidant and anti-glycation effects. Thus it can be used to study the effects of natural herbal supplements to prevent diabetic complications.
Pregnant women need to avoid using this medicine, which may cause uterine activity and laxation.[medical citation needed] Patients cannot take lithium or carbamazepine with plantain at the same time.
Plantago asiatica can cause side effects, such as anaphylaxis, chest congestion, sneezing, watery eyes, occupational asthma, and gastric concretion.
Toxicology
The pollen has allergenic glycoproteins and components that can bind IgE which can mediated sensitization, contributing to seasonal allergy.
Culinary use
The plant is suitable for cooking with grains and stews, and it can also be added to herbal wines.
The leaves of the plant are used in many Japanese dishes, especially soups.[18] In Vietnam, the young leaves are boiled, fried, or made into soup with meat or prawns. It also can be fried with salt, or boiled with Yin Chen (Artemisia capillaris herba) to make Yin Chen Tea.
https://www.google.com/search?q=Herba%20Plantginis+Recipe
English CookPad: 
https://cookpad.com/us/search/Herba%20Plantginis
Cantonese Dietary Recipe :
https://www.healthy-food.hk/?s=車前草
☘️ Preserve vegetables
1. Leafy vegetables and softer vegetables, if packaged, should be placed in the cold box in the original package;
2. Vegetables bought in bulk are more prone to spoilage if they have water droplets. Put the vegetables in a ventilated place to dry or wipe off the water vapor, then wrap the vegetables in slightly damp newspaper and put them in a plastic bag before refrigerating. ;
3. The longer the vegetables are stored, the less fresh they become, and the nutrition will be reduced, so they should be eaten as soon as possible.
☘️ How to wash vegetables
1. Wash vegetables before cooking to keep them fresh;
2. It is not advisable to soak the vegetables for too long, and they should be washed first and then cut to avoid the loss of vitamins;
3. Washing vegetables with dilute salt water or Dish Drop can easily remove vegetable insects;
4. Cut vegetables with a stainless steel knife to reduce vitamin loss;
5. Vegetable leaves contain a lot of nutrients, so you should avoid shredding, chopping or grinding the leaves;
6. Immediately after cutting, the pot should be placed in the pot to avoid the loss of vitamins due to air oxidation.
