Difference between revisions of "AY Honors/Edible Wild Plants/Cattail/en"
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| range = in wetlands throughout the Northern Hemisphere | | range = in wetlands throughout the Northern Hemisphere | ||
| seasons = Winter, Spring, Summer, Fall | | seasons = Winter, Spring, Summer, Fall | ||
| − | | use = In early spring, the '''shoots and stalks''' can be pulled up and eaten raw or boiled for 15 minutes. | + | | use = In early spring, the '''shoots and stalks''' can be pulled up and eaten raw or boiled for 15 minutes. In late spring, the spikes can be gathered just before they break out of their papery sheaths, boiled for a few minutes, buttered, and eaten like corn-on-the-cob. In early summer, the spikes produce large quantities of pollen which can be gathered by covering the top of the plant with a paper bag, inverting it, and shaking vigorously. The pollen can be used as '''flour''' when mixed half and half with wheat flour. In fall and winter, the roots can be gathered. Wash them and then soak them in a bucket of water. While still submerged, crush them to remove the fibrous covering. Then let the starchy portion of the root settle to the bottom. Skim off the fiber, strain out the water, and use as flour. |
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Latest revision as of 02:53, 27 July 2022
Typha latifolia -Cattail
Where found: in wetlands throughout the Northern Hemisphere
Availability: Winter, Spring, Summer, Fall
Use: In early spring, the shoots and stalks can be pulled up and eaten raw or boiled for 15 minutes. In late spring, the spikes can be gathered just before they break out of their papery sheaths, boiled for a few minutes, buttered, and eaten like corn-on-the-cob. In early summer, the spikes produce large quantities of pollen which can be gathered by covering the top of the plant with a paper bag, inverting it, and shaking vigorously. The pollen can be used as flour when mixed half and half with wheat flour. In fall and winter, the roots can be gathered. Wash them and then soak them in a bucket of water. While still submerged, crush them to remove the fibrous covering. Then let the starchy portion of the root settle to the bottom. Skim off the fiber, strain out the water, and use as flour.
