What is a weed? A plant whose virtues have never been discovered.-Ralph Waldo Emerson
What is a weed? A plant whose virtues have never been discovered.-Ralph Waldo Emerson
To harvest the tubors, follow a stem several inches down into the mud with your hand, when you feel the stem leading horizontally away from the plant, gently tug, find what direction its going in & carefully pull up.
If you are wild foraging them near habitation I would be very careful as to where you forage as they deliberately planted near highways and waste areas to absorb water pollutants and are used to clean the area. However in a wild setting you are good to go.
Cattail roots are said to be the best when picked in Autumn or Winter. That means you're going to spending considerable time up to your shins in cold water or ice trying to dig them out. I'd recommend harvesting earlier and drying and turning into a flour to bake with later on. Cattail flour has been used as a thickener for soups, stews and for making bread or patties. Cattail pollen and the ground seeds have also been used as a flour bulker too.
One of my personal favorite things to harvest from cattails is the young shoot or bottom of a mature stem, when diced and added to water it has a wonderfully refreshing cucumber taste. Both of these can also be finely sliced and used similarly to leek or onion.
A fresh, crisp salad of shaved lateral rhizomes, smoked trout, lemon and a handful of fresh greens is a cattail recipe created by awesome forager chef Alan Bergo for an episode of Daniel Vitalis's show Wild Fed CLICK HERE to go to his receipy
The still-young and green bottom cluster (female flower part) can be eaten like corn on the cob after 15 to 20 minutes of boiling. Just add some butter, salt, and pepper and you have a delicious treat. The immature and still-green male flower can also be boiled for 10 to 15 minutes and is very nice sautéed. CLICK HERE to visit the recipy created by Pascal Baudar
There's lots of information out there saying you can eat cattails, but not a lot of great info on how to clean them to actually eat, or cook. Forager Chef Alan Bergo breaks down some things he finds helpful for cleaning, and demonstrates a few tricks to make sure you don't get a stringy mouthful (imagine they're a leek!). One of the few wild foods that are excellent raw, and cooked. A little crisp raw, tender and slightly artichokey cooked.
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