Cattail

(NCL) CATTAIL GRIDDLE CAKES

1/2

cup

cattail pollen

1

cup

milk

1 1/4

cup

self-rising flour

1

tablespoon

sugar

1

egg, beaten

Combine the pollen and flour. Add the egg, milk, and sugar and beat until smooth. Drop onto a griddle, using « cup of batter for each cake. When the first side is brown and bubbly, turn and brown the other side. Makes 8 griddle cakes. If you try these recipes let us know, so we can share your experience with our Tri-Lakes residents. * Extracted from "Lakeside Minnesota," Volume 1, Issue 2, The Official Publication of the http://www.mnlakesassn.org/">Minnesota Lakes Association From: [email protected] Yield: 4 servings

(NCL) CATTAIL POLLEN CAKES

1

cup

sifted cattail pollen

1

cup

fine white cornmeal or

1 3

cattail flour* teaspoon

1 1

finely chopped dried spice bush leaves

tablespoon

2

honey eggs lightly beaten

1 1/2

cup

water or broth

2

tablespoon

sunflower seed oil

Thoroughly blend all ingredients together into a smooth batter. On a very hot greased griddle, ladle the batter out into 4 large cakes. Cook for 3 to 5 minute, until bubbles form on the surface, then flip and finish cooking. Serve hot with nut butter** and maple syrup. Cattail Flour: A great many of the botanicals natural to any area may

Page 2 be dehydrated and ground to make flour. The tastiest and most nutritious wild flours are those prepared from nutmeats. Seeds of various botanicals can be used to make flour as well as cereals, gruels, and puddings. The finest flour in nature, which needs no sifting or refining is cattail and bulrush pollen. However, its fine also makes it very hard to wet, so it is easier to mix the pollen with a greater portion of other flour. From: [email protected] Yield: 4 servings

Page 3

(NCL) INDIAN CAKE - BANNOCK

1

cup

white cornmeal

1/2

cup

cattail flour*

1

teaspoon

wood ashes** or baking soda

1/2

teaspoon

ground ginger

1

cup

sour milk

1

egg, beaten

2

tablespoon

honey

3

tablespoon

corn oil

Natural Breads: Indians discovered the special properties of ashes mixed with food or water. They saw corn soaked in water with ashes became whiter and puffier and acquired a unique flavour. This became hominy, which was fermented into sour soup, fried with meats or wild greens, or baked into custard like puddings. Hominy was also dried and pounded into grits, which became various other nutritious dishes. Preparations: Mix together the cornmeal and cattail flour in a large bowl. Gradually add the remaining ingredients, blending well and working into a sturdy dough. Turn into a well-greased loaf pan (8" x 4") and bake in a preheated 425ø F oven for 30 minutes. The dough may also be shaped and flattened into a greased cast-iron skillet and cooked over an open fire, turning once. Gauge the cooking time according to the fire, usually 10 minutes per side. Delicious as a trail bread, it is enhanced by the addition of a handful or two of seasonal (or dried) berries included in the raw batter before baking. **Ashes have special properties when mixed with foods, or in water, for various preparations. The Indians passed this along to the early Americans and it became a part of their traditional food as well. Ashes of distinctive woods such as cedar, juniper, hickory, etc. were definite flavourings, as well as cleansing and digestive agents. Ashes also bleach and soften some foods and add trace minerals, subtly influencing taste and consistency. Ashes in water create lye, which will harden and chemically change the substances to which it is added. Spoon fresh ashes out of a fireplace, wood burning stove, or campfire for use in recipes. (In some cases substitutions are indicated) Be sure not to scrape the ashes out of the fireplace, or you will pick

Page 4 up unwanted and harmful tars and residues. *Cattail Flour: During June the male blossoms, which are located above the female cattail bloom spike, produce quantities of bright yellow pollen. This nutritious, corn-flavoured food substance in easily gathered by wading through cattail marshes and gently bending each bloom spike over a deep bowl or bucket and "dusting" the golden pollen in (thereby pollinating the plant at the same time). This gathering is best accomplished on a still, dry afternoon. Gather as much fresh pollen as you can use soon or put by. It is an important flour extender and makes a good addition to biscuit, bread, and cake batters. It should be added in an equal amount to replace an equal portion of flour deleted from a recipe. From: [email protected] Yield: 4 servings

Page 5

(NCL) INDIAN CAKE - CATAIL BANNOCK

1

cup

white cornmeal

1/2

cup

cattail flour*

1

teaspoon

wood ashes** or baking soda

1/2

teaspoon

ground ginger

1

cup

sour milk

1

egg, beaten

2

tablespoon

honey

3

tablespoon

corn oil

Mix together the cornmeal and cattail flour in a large bowl. Gradually add the remaining ingredients, blending well and working into a sturdy dough. Turn into a well-greased loaf pan (8" x 4") and bake in a preheated 425ø F oven for 30 minutes. The dough may also be shaped and flattened into a greased cast-iron skillet and cooked over an open fire, turning once. Gauge the cooking time according to the fire, usually 10 minutes per side. Delicious as a trail bread, it is enhanced by the addition of a handful or two of seasonal (or dried) berries included in the raw batter before baking. **Ashes have special properties when mixed with foods, or in water, for various preparations. The Indians passed this along to the early Americans and it became a part of their traditional food as well. Ashes of distinctive woods such as cedar, juniper, hickory, etc. were definite flavourings, as well as cleansing and digestive agents. Ashes also bleach and soften some foods and add trace minerals, subtly influencing taste and consistency. Ashes in water create lye, which will harden and chemically change the substances to which it is added. Spoon fresh ashes out of a fireplace, wood burning stove, or campfire for use in recipes. (In some cases substitutions are indicated) Be sure not to scrape the ashes out of the fireplace, or you will pick up unwanted and harmful tars and residues. *Cattail Flour: During June the male blossoms, which are located above the female cattail bloom spike, produce quantities of bright yellow pollen. This nutritious, corn-flavoured food substance in easily gathered by wading through cattail marshes and gently bending each bloom spike over a deep bowl or bucket and "dusting" the golden

Page 6 pollen in (thereby pollinating the plant at the same time). This gathering is best accomplished on a still, dry afternoon. Gather as much fresh pollen as you can use soon or put by. It is an important flour extender and makes a good addition to biscuit, bread, and cake batters. It should be added in an equal amount to replace an equal portion of flour deleted from a recipe. From: [email protected] Yield: 4 servings

BATTERED CATTAIL STALKS By: Verna on [email protected] cattail stalks 1

c

1

flour egg salt pepper baking powder milk water

When it is a little too late to harvest the shoots but the stalks still have a lot of tenderness to the bottom, cut of the last 4 or 5 inches of the bottom of the stalk, peel and slice them in about one inch slices. Then make a batter, dip them and deep fry them until golden brown. They tasted somewhat like fried okra. Yield: 4 servings

Page 7

BATTERED CATTAIL STALKS AND BLACK LOCUST FLOWERS By: [email protected] cattail stalks black locust flowers 1

c

1

flour egg salt pepper baking powder milk water nutmeg cinnamon

Just wanted to say what we did with the cattails. It was a little too late to harvest the shoots but the stalks still had a lot of tenderness to the bottom. We cut of the last 4 or 5 inches of the bottom of the stalk, peeled and sliced them in about one inch slices. Then we made a batter, dipped them and deep fried them until golden brown. They tasted somewhat like fried okra. Well now, I don't measure much of anything, but I used whole a wheat flour blend (Gold Metal- BETTER for BREADS- Whole Wheat Blend)... I'd say maybe a cup. An egg, a little salt, pepper, and baking powder. Then I added just a slurp of milk, and then added water till I had a little-thinner-than- pancake-batter consistency. We used this for all the cattails and then made a second batch and added a little nutmeg and cinnamon for the black locust flowers. The first one had a crunchy-light texture but the second batch wasn't as crunchy. Maybe it was the cinnamon.??? Yield: yield: 4 servin

Page 8

BATTERED CATTAIL STALKS AND BLACK LOCUST FLOWERS

1

cattail stalks

1

black locust flowers

1

cup

flour

1

egg

1

salt

1

pepper

1

baking powder

1

milk

1

water

1

nutmeg

1

cinnamon

Just wanted to say what we did with the cattails. It was a little too late to harvest the shoots but the stalks still had a lot of tenderness to the bottom. We cut of the last 4 or 5 inches of the bottom of the stalk, peeled and sliced them in about one inch slices. Then we made a batter, dipped them and deep fryed them untill golden brown. They tasted somewhat like fried okra. Well now, I don't measure much of anything, but I used whole a wheat flour blend (Gold Metal- BETTER for BREADS- Whole Wheat Blend)... I'd say maybe a cup. An egg, a little salt, pepper, and baking powder. Then I added just a slurp of milk, and then added water till I had a little-thinner-than- pancake-batter consistency. We used this for all the cattails and then made a second batch and added a little nutmeg and cinnamon for the black locust flowers. The first one had a crunchy-light texture but the second batch wasn't as crunchy. Maybe it was the cinnamon.??? Verna From: powell <[email protected]> [email protected] Yield: 4 servings

Page 9

CAT-O'-NINE-TAILS PANCAKES

1

cup

cattail pollen

1

cup

white flour

2 1/2

teaspoon

baking soda

3/4

teaspoon

salt

1

egg, well beaten

1 1/4

cup

milk

3

tablespoon

vegetable oil

(Shake bright-yellow pollen into a plastic bag while out in the marsh. A dozen flower stalk will yield about a cup.) Mix cattail pollen, flour, baking soda, and salt. Stir in egg, milk, and oil. Set aside until batter thickens, about 10 minutes. Pour daubs onto buttered skillet and fry until golden brown. Serve with maple syrup or wild jam. From: ACORN PANCAKES, DANDELION SALAD AND 33 OTHER RECIPES by Jean Craighead George From: [email protected] From: "Mignonne-Al" <mignonne-Al@excitedate: Wed, 28 Jul 1999 13:34:03 Pdt Yield: 4 servings

Page 10

CATTAIL (TYPHA LATIFOLIA) By: Melana [email protected] text file cattail typha latifolia Cattails, genus Typha, are perennial reeds found in marshy areas throughout the temperate regions of the world. The common cattail, T. latifolia, of North America has long, straplike leaves and stalks with thickly flowered cylindrical spikes that become dark brown at maturity. Pollinated from male flowers on the upper end of the spike, the female flowers on the lower end may produce a million or more small, downy seeds, the 'cat's tail.' Cattail leaves are used for weaving rush chairseats, mats, and baskets. The young shoots and partly developed pollen spike may be cooked and eaten, and the starchy roots cooked as a vegetable or ground into a flour. [Grolier Encyclopedia] From: Dorothy Flatman This plant has s surprising number of uses. Bruised and boiled fresh, the roots yield a syrupy gluten that is good with cornmeal; dried and pulverized, they make a sweet flour for bread or pudding. Dried, the mature reeds can be bundled together, soaked in pine pitch, and lit as torches for night traveling or fishing. The fur of their spikes is used to line moccasins in winter and diapers on demand. SOURCE:* The Conservationist Feb. 95, The New York State Department of Environmental Conservation Magazine POSTED BY: Jim Bodle 11/98 Guess what I found today? Cattails are just sending up their stalks! So I collected several to cook tonight like you would corn on the cob. I love these. Will go out again over the weekend and collect more for a cattail casserole. This also means that several of the people here that live in the northern regions will have cattails in the pollen stage. If you are not collecting the pollen and using it in pancakes you are missing a real treat. My kids would kill me if they didn't get their yearly quota of yellow flap-jacks.

Page 11

CATTAIL AND CHEESE CASSEROLE

1

egg salt and pepper to taste

3

cups

steamed cattail buds, scrape from; stalks

1/4

t.

nutmeg

1

cup

freshly grated cheddar cheese; or your favorite

1/2

cup

milk

1

cup

soft bread crumb

If you like cattail 'sweet corn,' try this recipe; it’s filling and tasty and could double as an entree. Beat egg; add cattail buds, milk, bread crumbs, salt, pepper and nutmeg. Put a layer of this mixture into a well greased shallow casserole; sprinkle with cheese, add another layer of cattail mixture, then one of cheese and so forth until you run out. Top with grated cheese and bake at 350 degrees for 35-45 minutes or until set and browned lightly on top. This is a hearty dish.

CATTAIL CASSEROLE

2

cup

2

cattail flowers beaten eggs

1/2

cup

melted butter

1

medium

finely diced onion

1/2

teaspoon

sugar

1/2

teaspoon

black pepper

1/2

teaspoon

dried or fresh chopped

1

parsley

1

cup

scalded milk

1/2

cup

shredded cheddar cheese

Scrape off two cups cattail flowers and place in a bowl with 2 beaten eggs, 1/2 cup melted butter., one medium, finely diced onion, 1/2 teaspoon sugar, 1/2 teaspoon black pepper and 1/2 teaspoon dried or fresh chopped parsley. Mix well then add 1 cup scalded milk slowly to the mixture. This is then poured into a greased casserole dish garnish with 1/2 cup shredded cheddar cheese and cooked at 275 degrees for 30 minutes.

Page 12

Melana [email protected] Yield: 4 servings

CATTAIL CASSEROLE By: [email protected] 2

c

cattail flowers

2

beaten

eggs

1/2

c

melted butter

1

md

finely diced onion

1/2

ts

sugar

1/2

ts

black pepper

1/2

ts

dried or fresh chopped parsley

1

c

scalded milk

1/2

c

shredded cheddar cheese

Scrape off two cups cattail flowers and place in a bowl with 2 beaten eggs, 1/2 cup melted butter., one medium, finely diced onion, 1/2 teaspoon sugar, 1/2 teaspoon black pepper and 1/2 teaspoon dried or fresh chopped parsley. Mix well then add 1 cup scalded milk slowly to the mixture. This is then poured into a greased casserole dish garnish with 1/2 cup shredded cheddar cheese and cooked at 275 degrees for 30 minutes. Yield: yield: 4 servin

Page 13

CATTAIL FLAT BREAD By: zhinka 3

cups

cattail flour

2

cups

ndn potato flour*

1

wild

duck egg*2

1/2

cup

mares milk the mares milk3; up to 3/4 cup

*sometimes called prairie turnips or ground potato, a common plant in the badlands. *2 Can gently shake it to see if the embryo is too far advanced, (to practice use a purchased chicken egg and shake it to get the feeling of what a yolk in an egg is like) *3 mares milk gives it a special sweetness and nutrition,and mares milk is better for those with lactose problems if you dont own horses you can use buttermilk instead. mix and let rest for half hour for the dough to relax, pull in to desired size and put on hot rock which has been pulled from the firepit (fire safe rock such as granate) if the rock is hot enough to have a layer of fine stone embers on it the bread wont stick, Dont use oil on the rock, if you worry about sticking use a dusting of cornmeal,but usually if the rock is hot enought nothing will stick to it,bake until desired brown color is reached drizzle with wild honey ,eat while hot there ya go , yummy stuff! We call it mandan bread but I think its pretty much a plains staple bread as I know a few lakota friends that make it too. I make it alot for the urban peeps we take out riding on our ranch in the badlands of North Dakota and everyone always comes back for seconds, if wild ducks are done with the laying season, substitute one chicken egg plus one extra yolk for a duck egg,or use a tame duck egg I usually use eggs from my tame mallards (aka rouens)that lay all year round because im too lazy to search out duck nests lol

CATTAIL FLOUR

text Dry the

Page 14 peeled roots (peel roots while they are wet--they are difficult to peel if allowed to dry). Chop roots into small pieces, and then grind or pulverize them. When the long fibers are removed, the resultant powder can be used as flour

CATTAIL FLOUR By: 'Indian Cookin'', compiled by Herb Walker, 1977 info Dry the peeled roots (peel roots while they are wet--they are difficult to peel if allowed to dry). chop roots into small pieces, and then grind or pulverize them. when the long fibers are removed, The resultant powder can be used as flour.

CATTAIL FLOUR By: Herb Walker info Dry the peeled roots (peel roots while they are wet--they are difficult to peel if allowed to dry). Chop roots into small pieces, and then grind or pulverize them. When the long fibers are removed, the resultant powder can be used as flour.

CATTAIL GRIDDLE CAKES

2/3

cup

cattail pollen

1

cup

of milk

1 1/4

cups

of self-rising flour

1

tablespoon

sugar

1

egg, beaten

Combine the pollen and flour. Add the egg, milk, and sugar and beat until smooth. Drop onto a griddle, using ½ cup of batter for each cake. When the first side is brown and bubbly, turn and brown the other sid Yield: es 8 griddle ca

Page 16

CATTAIL HOMINY

1

cup

cattail buds

1

tablespoon

butter

1

salt

1

pepper

1

paprika

1

chopped onion to taste

*I call it thus because the taste and texture are very similar. It tastes vaguely like popcorn. Use the mature cattail heads, no longer brown and smooth, but after they have flowered and the tops are covered with white, cottony stuff. Scrape this off , rinse and dry on a paper towel, and use. Melt butter in skillet or saute pan set on medium heat. Add chopped onion and cook a couple of minutes, just to soften. Add cattail buds, and cook until soft, about 5 to 7 minutes. Add seasonings before dishing up. *variation: Add equivalent amounts of chopped green and/or red pepper plus a bit of minced garlic to the onion when sauteing. Add a dash of chili powder or cumin and a dash of oregano to seasonings. Melt sharp cheddar cheese or jack cheese over the top. Yum! From: http://home.naxs.com/melaniet/Food.htm#Wild From: Andre And Melana
Page 17

CATTAIL HOMINY By: http://home.naxs.com/melaniet/Food.htm#Wild 1

c

cattail buds

1

tb

butter salt pepper paprika chopped onion to taste

I call it thus because the taste and texture are very similar. It tastes vaguely like popcorn. Use the mature cattail heads, no longer brown and smooth, but after they have flowered and the tops are covered with white, cottony stuff. Scrape this off , rinse and dry on a paper towel, and use. Melt butter in skillet or saute pan set on medium heat. Add chopped onion and cook a couple of minutes, just to soften. Add cattail buds, and cook until soft, about 5 to 7 minutes. Add seasonings before dishing up. Variation: Add equivalent amounts of chopped green and/or red pepper plus a bit of minced garlic to the onion when sauteing. Add a dash of chili powder or cumin and a dash of oregano to seasonings. Melt sharp cheddar cheese or jack cheese over the top. Yield: 4 servings

CATTAIL HOMINY

1

x

no ingredients

*I call it thus because the taste and texture are very similar. It tastes vaguely like popcorn. Use the mature cattail heads, no longer brown and smooth, but after they have flowered and the tops are covered with white, cottony stuff. Scrape this off , rinse and dry on a paper towel, and use. You Will Need:

Page 18 Cattail buds, about 1/2 cup raw for each person Butter, 1 Tablespoon per cup of buds Salt, pepper, paprika and chopped onion to taste How To: --Melt butter in skillet or saute pan set on medium heat. Add chopped onion and cook a couple of minutes, just to soften. --Add cattail buds, and cook until soft, about 5 to 7 minutes. Add seasonings before dishing up. *variation: Add equivalent amounts of chopped green and/or red pepper plus a bit of minced garlic to the onion when sauteing. Add a dash of chili powder or cumin and a dash of oregano to seasonings. Melt sharp cheddar cheese or jack cheese over the top. Yum!

CATTAIL HOMINY By: http://home.naxs.com/melaniet/Food.htm#Wild 1

c

cattail buds

1

tb

butter salt pepper paprika chopped onion to taste

*I call it thus because the taste and texture are very similar. It tastes vaguely like popcorn. Use the mature cattail heads, no longer brown and smooth, but after they have flowered and the tops are covered with white, cottony stuff. Scrape this off , rinse and dry on a paper towel, and use. Melt butter in skillet or saute pan set on medium heat. Add chopped onion and cook a couple of minutes, just to soften. Add cattail buds, and cook until soft, about 5 to 7 minutes. Add seasonings before dishing up. *variation: Add equivalent amounts of chopped green and/or red pepper plus a bit of minced garlic to the onion when sauteing. Add a dash of chili powder or cumin and a dash of oregano to seasonings. Melt sharp cheddar cheese or jack cheese over the top. Yum!

Yield: yield: 4 servin

Page 20

CATTAIL LEAF SPIKES

1

cattail leaf spikes

Scrub spike and peel to uncover the crisp white-green core, 1 foot to 18 inches long. Slice core raw into salads or boil in salt water about 15 minutes and serve as a vegetable with butter and salt. from Acorn Pancakes, Dandelion Salad, and 33 otht Wild Recipes by Jean Craighead George Illunstrated by Paul Mirocha From: "Mignonne"
CATTAIL LEAF SPIKES By: Mignonne recipe Scrub spikes and peel to uncover the crisp whitish-green core, usually 1 foot to 18 inches long. Slice core raw into salads or boil in salt water about 15 minutes and serve as a vegetable with butter and salt.

CATTAIL PASTRIES

2

cup

cattail flour

1

teaspoon

salt

2

cup

water

1

vegetable oil

1

honey

Scrape and clean several cattail roots. Place on lightly greased cookie sheet in a 200F. oven to dry overnight. Skin roots and remove fibers. Pound roots until fine. Allow to stand overnight to dry. In

Page 21 a saucepan, bring salted water to a boil. Remove from heat and fold in flour. Beat until mixture forms a thick paste. Cool to room temperature. In a deep fryer, heat about 3 inches of oil to a temperature of 400F. or until oil smokes. Spoon out dough onto a floured cookie sheet to form a cake 1/4 inch thick. Cut ribbons 1/2 inch wide and about 5 inches long. Carefully lift ribbons into the hot oil. Deep fry for 5 minutes or until golden brown, turning at least once. Lift out and set on a paper towel to drain off grease. Serve hot with honey spread on top. The Native Indian Wild Game, Fish and Wild Foods Cookbook Fox Chapel Publishing Company 1992 MM Format by John Hartman Indianapolis, IN Yield: 1 batch

CATTAIL PASTRIES By: he Native Indian Wild Game, Fish and Wild Foods Cookboo 2

c

cattail flour

1

ts

salt

2

c

water vegetable oil honey

Scrape and clean several cattail roots. Place on lightly greased cookie sheet in a 200F. oven to dry overnight. Skin roots and remove fibers. Pound roots until fine. Allow to stand overnight to dry. In a saucepan, bring salted water to a boil. Remove from heat and fold in flour. Beat until mixture forms a thick paste. Cool to room temperature. In a deep fryer, heat about 3 inches of oil to a temperature of 400F. or until oil smokes. Spoon out dough onto a floured cookie sheet to form a cake 1/4 inch thick. Cut ribbons 1/2 inch wide and about 5 inches long. Carefully lift ribbons into the hot oil. Deep fry for 5 minutes or until golden brown, turning at least once. Lift out and set on a paper towel to drain off grease. Serve hot with honey spread on top. Yield: batch servings

Page 22

CATTAIL POLLEN CAKE

2

cup

cattail pollen

2

cup

all-purpose flour

4

teaspoon

baking powder

1

teaspoon

salt

2

eggs

1/2

cup

evaporated milk

1 1/2

cup

water

1

tablespoon

honey

Cattail Pollen gathers on a long spike that extends from the bulbous brownish fruit. To gather it, bend the stalk over a pan or box and shake the fruit or brush the pollen off the spike. Combine the pollen, flour, baking powder and salt. Beat eggs lightly, combine with milk, water and honey. Beat dry and wet ingredients together very gently. Pour into well greased baking pans, bake in a preheated 400-degree oven 15 to 20 minutes. Source: The Complete Book of Outdoor Cookery Typos by Neysa Yield: 1 cake

CATTAIL POLLEN CAKE

2

c

cattail pollen

2

c

all-purpose flour

4

ts

baking powder

1

ts

salt

2

eggs

1/2

c

evaporated milk

1 1/2

c

water

1

tb

honey

Cattail Pollen gathers on a long spike that extends from the bulbous brownish fruit. To gather it, bend the stalk over a pan or box and shake

Page 23 the fruit or brush the pollen off the spike. Combine the pollen, flour, baking powder and salt. Beat eggs lightly, combine with milk, water and honey. Beat dry and wet ingredients together very gently. Pour into well greased baking pans, bake in a preheated 400-degree oven 15 to 20 mi

CATTAIL POLLEN PANCAKES

1/2

cup

cattail pollen

1/2

cup

all purpose flour

2

teaspoon

baking powder

1

cup

milk or

1

cup

buttermilk with additional

1/2

teaspoon

soda

1

egg or egg substitute

1/4

teaspoon

salt

1

tablespoon

sugar

2

tablespoon

oil

Mix dry ingredients, then add milk and oil. Mix only until moistened. Heat griddle or pan until water drops sizzle. Pour batter on the hot griddle. Turn pancakes when they are full of bubbles, just before they break. Serve hot. Makes 10 four inch pancakes. Cattail roots are gathered during any time of the year but they are best when gathered from late fall through early spring when the starch is concentrated in the roots. After spring, the roots slowly shrink, harden and become almost ropelike. Be careful not to use roots out of chemically polluted water. Cattail roots are excellent for providing starch in the diet. Some claim that cattails roots equal the potatoes in carbohydrates and rice or corn in protein. To process the starch out of the roots, the roots can be peeled of left alone and crushed in cold water. Pour the liquid through a sieve to help separate the fiber from the liquid. Allow to set for a while to allow the white starch to settle to the bottom. Next pour the clear surface liquid off. Add new water, stir and repeat the process several times until all the fibre and particles are removed. After the final pouring off

Page 24 of the liquid, the starch can be used wet as flour thickener or dried in the sun and stored. Most like to mix cattail starch/flour with an equal mixture of wheat flour when baking. From: [email protected] Date: Thu, 20 Feb 2003 20:02:19 Est Yield: 4 servings

CATTAIL SPOON BREAD

1/2

cup

butter

2

cup

fresh flower buds or

1

cattails on the cob

1/2

cup

diced onions

1/2

cup

diced green pepper

1

cup

sharp cheese

1

pinch

chili powder

Preheat oven: 400 F Melt butter in skillet and add cattail buds, onions, green pepper, and salt. Saute for 5 minutes or until tender. Pour into greased baking dish. Sprinkle with chees and chili powder. Bake until cheese melts. Spoon onto plate while hot. from Acorn Pancakes, Dandelion Salad, and 33 otht Wild Recipes by Jean Craighead George Illunstrated by Paul Mirocha From: "Mignonne"
Page 25

CATTAIL USES

1

cattails

SPROUTS/CORNS: Cattail spouts/corns are gathered during late summer to winter. The horn shaped sprouts or corns grow from the tangled root stocks at the base of the cattail. The sprouts can be cooked like a potato. At the base of each sprout is a lump of tender starch material that can be cooked in the same way. SHOOTS: Cattail shoots are gathered during the spring. They can easily spotted as the green shoots begin to grow out of last years dead stubble. Cattail shoots are easy to collect when they are about two feet tall. Reach down to the base of the leaves and pull while twisting the shoot. The top of the plant above the roots will break off leaving the green leaves and the white inner shoot. Peal off the outer layers until you reach the white tender core. Boil or steam for ten minutes if you like them crispy or boil longer to make them softer. Add butter and salt for flavoring. Gather the shoots until they reach two feet tall. FLOWER SPIKES: Cattail flower spikes are gathered during late spring. The immature green flower spikes or flower buds are gathered before they begin to pollen. They are husked and cooked like corn. When done, eat like corn on the cob or you can cut the flower buds of the inner core like cut corn. SEEDS: Cattail seeds are gathered during the summer. The lower female section of the cattail pod produces the cattail seeds. The seeds can be mashed into flour that is rich in protein. If the silky part of the seed mass is bothersome, it can be ignited and burned off which will also parch the seeds. POLLEN: Cattail pollen is gathered during early spring. The seed head is divided into two parts with the male portion located above the female. The yellow male pollen can be rubbed, shaken or stripped off into to bag. The yellow powder is very high in protein. Sift the fine powder and use with wheat four in breads or pancakes or alone as a thickener in soups. The pollen can be eaten raw or cooked as a hot cereal. The pollen has a some what musty flavor. It can be kept in the freezer of many months or it can be dried for future use.

Page 26 (Information condensed from my book God's Free Harvest - Harvesting Nature's Free Foods) From: [email protected]

Date: Thu, 20 Feb 2003 20:02:19

Est Yield: 4 servings

CATTAIL/POKE SALAD STIR FRY By: Dennis Burke Bellagona (Navajo for honkie) from Nebrask handful of young cattails handful of very young poke salad some wild onions to taste oil of choice some pine nuts if available sprig of wild dill weed any available meat/fish chunked marble sized piece of ginger root salt/pepper to taste crushed red chili to taste .. who learned this from years of being single and putting stuff together Pull cattails straight up and leaves roots in place, peel back to pure white flesh, cut up in about 1-2 inches sections Wash poke salad stems and leaves well, blanche in boiling water then cold water then drain and set aside Chop wild onion stems up about 1/4-1/2 in long Shell and leave pine nuts whole Tear up dill weed into small but recognizable pieces Chunk up meat into bite size pies Put about 3 tbs. Oil in hot skillet and add ginger and crushed red chili, then stir fry everything together (if you are using fish, leave until rest is nearly done so it doesn't fall apart) Salt/pepper to taste, some soy sauce is nice if you like it Serve with rice Yield: servings: three

Page 27

CATTAILS

text Finally someting i know alot about lol the whole thing is edible, the 'tails' are great when green, just boil them and butter them like corn and eat them, later on the fluff makes great insulation if you make your own coats. the roots can be dug year around,peel, boil, pound into mash and eat like taters or can be gathered, dried and ground and made into a couarse flour that gets real pasty,thats great for coating deer steaks. the stems are good when young and tender., just cook like asparagus, or slice real thin and dip into a dill dip or ranch dip like celery. My son likes to slice them in rounds and fry them in butter LOL If there is any drainage from cities or field run off be careful because cattails are a cleaner plant and suck up lots of pollution so make sure its from clean, unpolluted waters just remember the whole thing is edible and feel free to go wild and experiment, its food so there can be no mistakes:) The bottom of the green shoots are edible. Look for young shoots grab then firmly by the base and pull. If the water is clean you can eat them as is. Other wise you need to rinse in good clean water and steam. If you group around in the muck there are tubers that you can scrub up, peel and add to soup. Depending on your climate these parts can be gathered most anytime. Except when the pond is dry or frozen. The immature pods that latter make the cat tails can be boiled and eaten like corn on the cob. You have to watch the plants closely and kind of get a feel for when these are ready. Way before they split out of the sheath that covers them. Later the pollen can be shaken into a bag, dried and I usually freeze it, cause it does grow bugs. That can be added to baked goods or smoothies. It is very nutrisious. The round stick that the cat tail grows on is dried and used for fire starting and the green leaves are used as roofing material and in basket weaving.

CATTAILS ON THE COB

1

young cattail spikes

1

water

1

butter

Page 28

This is simple. Gather green cattail spikes of early spring. Clean off in cold water. Place in a pot and cover with water, boil for 10 to 15 minutes. When done, drain and serve with butter. Eat like corn on the cob. The Native Indian Wild Game, Fish and Wild foods Cookbook Fox Chapel Publishing Co. 1992 MM Format by John Hartman Indianapolis, IN Yield: 1 batch

CATTAILS ON THE COB By: The Native Indian Wild Game, Fish and Wild foods Cookbo young cattail spikes water butter Gather green cattail spikes of early spring. Clean off in cold water. Place in a pot and cover with water, boil for 10 to 15 minutes. When done, drain and serve with butter. Eat like corn on the cob. Tastes squash-like.

CATTAILS ON THE COB

young cattail spikes water butter Gather green cattail spikes of early spring. Clean off in cold water. Place in a pot and cover with water, boil for 10 to 15 minutes. When done, drain and serve with butter. Eat like corn on the cob.

Page 29

CATTAILS ON THE COB By: The Native Indian Wild Game, Fish and Wild foods Cookbo young cattail spikes water butter This is simple. Gather green cattail spikes of early spring. Clean off in cold water. Place in a pot and cover with water, boil for 10 to 15 minutes. When done, drain and serve with butter. Eat like corn on the cob. Tastes squash-like.

CATTAILS: SUPERMARKET OF THE SWAMPS

1

text file

1. Cattails contain ten times the starch of an equal weight of potatoes. 2. Early spring new shoots pick peel, cook, or eat raw. 3. Harvest young flowerheads, boil and eat like corn on the cob; or pickle. 4. Collect early summer pollen in a bag, add to other flours (protein/vitamins). 5. Winter rootstocks: pick mash rinse, dry, and grind into flour. 6. Use fresh, pounded root directly as a poultice on infections, blisters, & stings. Tie in place over night. Replace for next day. 7. Sticky substance at the base of the green leaf is antiseptic, coagulant, & even a bit numbing.

Page 30

8. Boil leaves for external skin wash. 9. Starchy, mashed root use as a toothpaste. 10. Use pollen as a hair conditioner. 11. Drink root flour in a cup of hot water or eat the young flowerheads to bind diarrhea and dysentrery. 12. Use the fuzz from mature female flowerheads for scalds, burns, diaper rash & place in diaper to soak up urine. 13. Down makes excellent tinder. 14. Dry stalks use for hand drill, arrow shafts with added hardwood nock and foreshaft. 15. Leaves excellent for thatching, basket weaving, cordage (one of the most important aspect of outdoor survival), and doll, toy, figurine making. 16. Dip brown head of a dry stalk in animal fat for a torch. 17. Pollen is hemostatic & astringent. Place directly on cut to control bleeding. Take internally for internal bleeding, menstrual pain, chest pains, & other forms of blood stagnation. 18. Mix pollen with honey; apply to bruises, sores, or swellings. 19. Pollen is also mildly diuretic and emenagogue. Native American technology arts craft crafts instruction NativeTech Indian http://www.lib.uconn.edu/NativeTech/ Yield: 1 servings

Page 31

CATTAILS: SUPERMARKET OF THE SWAMPS By: NativeTech http://www.lib.uconn.edu/NativeTech/ 1

text

file

1. Cattails contain ten times the starch of an equal weight of potatoes. 2. Early spring new shoots pick peel, cook, or eat raw. 3. Harvest young flowerheads, boil and eat like corn on the cob; or pickle. 4. Collect early summer pollen in a bag, add to other flours (protein/vitamins). 5. Winter rootstocks: pick mash rinse, dry, and grind into flour. 6. Use fresh, pounded root directly as a poultice on infections, blisters, & stings. Tie in place over night. Replace for next day. 7. Sticky substance at the base of the green leaf is antiseptic, coagulant, & even a bit numbing. 8. Boil leaves for external skin wash. 9. Starchy, mashed root use as a toothpaste. 10. Use pollen as a hair conditioner. 11. Drink root flour in a cup of hot water or eat the young flowerheads to bind diarrhea and dysentery. 12. Use the fuzz from mature female flowerheads for scalds, burns, diaper rash & place in diaper to soak up urine. 13. Down makes excellent tinder. 14. Dry stalks use for hand drill, arrow shafts with added hardwood nock and foreshaft.

Page 32 15. Leaves excellent for thatching, basket weaving, cordage (one of the most important aspect of outdoor survival), and doll, toy, figurine making. 16. Dip brown head of a dry stalk in animal fat for a torch. 17. Pollen is hemostatic & astringent. Place directly on cut to control bleeding. Take internally for internal bleeding, menstrual pain, chest pains, & other forms of blood stagnation. 18. Mix pollen with honey; apply to bruises, sores, or swellings. 19. Pollen is also mildly diuretic and emenagogue.

CATTAILS: SUPERMARKET OF THE SWAMPS By: NativeTech text file 1. Cattails contain ten times the starch of an equal weight of potatoes. 2. Early spring new shoots pick peel, cook, or eat raw. 3. Harvest young flowerheads, boil and eat like corn on the cob; or pickle. 4. Collect early summer pollen in a bag, add to other flours (protein/vitamins). 5. Winter rootstocks: pick mash rinse, dry, and grind into flour. 6. Use fresh, pounded root directly as a poultice on infections, blisters, & stings. Tie in place over night. Replace for next day. 7. Sticky substance at the base of the green leaf is antiseptic, coagulant, & even a bit numbing. 8. Boil leaves for external skin wash. 9. Starchy, mashed root use as a toothpaste.

Page 33 10. Use pollen as a hair conditioner. 11. Drink root flour in a cup of hot water or eat the young flowerheads to bind diarrhea and dysentery. 12. Use the fuzz from mature female flowerheads for scalds, burns, diaper rash & place in diaper to soak up urine. 13. Down makes excellent tinder. 14. Dry stalks use for hand drill, arrow shafts with added hardwood nock and foreshaft. 15. Leaves excellent for thatching, basket weaving, cordage (one of the most important aspect of outdoor survival), and doll, toy, figurine making. 16. Dip brown head of a dry stalk in animal fat for a torch. 17. Pollen is hemostatic & astringent. Place directly on cut to control bleeding. Take internally for internal bleeding, menstrual pain, chest pains, & other forms of blood stagnation. 18. Mix pollen with honey; apply to bruises, sores, or swellings. 19. Pollen is also mildly diuretic and emenagogue.

Page 34

CATTAILS; SUPERMARKET OF THE SWAMP

info 1. Cattails contain ten times the starch of an equal weight of potatoes. 2. Early spring new shoots pick peel, cook, or eat raw. 3. Harvest young flowerheads, boil and eat like corn on the cob; or pickle. 4. Collect early summer pollen in a bag, add to other flours (protein/vitamins). 5. Winter rootstocks: pick mash rinse, dry, and grind into flour. 6. Use fresh, pounded root directly as a poultice on infections, blisters, & stings. Tie in place over night. Replace for next day. 7. Sticky substance at the base of the green leaf is antiseptic, coagulant, & even a bit numbing. 8. Boil leaves for external skin wash. 9. Starchy, mashed root use as a toothpaste. 10. Use pollen as a hair conditioner. 11. Drink root flour in a cup of hot water or eat the young flowerheads to bind diarrhea and dysentrery. 12. Use the fuzz from mature female flowerheads for scalds, burns, diaper rash & place in diaper to soak up urine. 13. Down makes excellent tinder. 14. Dry stalks use for hand drill, arrow shafts with added hardwood nock and foreshaft. 15. Leaves excellent for thatching, basket weaving, cordage (one of the most important aspect of outdoor survival), and doll, toy, figurine making. 16. Dip brown head of a dry stalk in animal fat for a torch. 17. Pollen is hemostatic & astringent. Place directly on cut to control bleeding. Take internally for internal bleeding, menstrual pain, chest pains, & other forms of blood stagnation. 18. Mix pollen with honey; apply to bruises, sores, or swellings. 19. Pollen is also mildly diuretic and emenagogue.

COLLECTING CATTAIL POLLEN

1

cattail pollen

I collect it by using a gallon size plastic baggie over the head and gently bending the plant down and shaking. As cattail stands are limited where I am, I never bothered attempting to store it. I imagine that drying it would be the first step or freezing it as is would probably work too.

Page 35 I have a tiny stand on my land.. and it's soo hard to be patient since my favorite way to have cattail is the "young corn" stage when the heads are still new and haven't developed to the family fuzzy stalks, and to leave some for both the health of the plants and for future harvesting of pollen and later the stalks for decorating can be will-testing. From: [email protected]

Date: Thu, 20

Feb 2003 15:22:10 Est Yield: 4 servings

COLLECTING CATTAIL POLLEN By: Kailariwoifeyes cattail pollen I collect it by using a gallon size plastic baggie over the head and gently bending the plant down and shaking. As cattail stands are limited where I am, I never bothered attempting to store it. I imagine that drying it would be the first step or freezing it as is would probably work too. I have a tiny stand on my land.. and it's so hard to be patient since my favorite way to have cattail is the 'young corn' stage when the heads are still new and haven't developed to the family fuzzy stalks, and to leave some for both the health of the plants and for future harvesting of pollen and later the stalks for decorating can be will-testing.

ELDERBERRY BLOOM FRITTERS, MADE WITH CATTAIL POLLEN By: 'Mound Builders' elderberry blooms fritter batter, made with cattail pollen squirt of fresh orange juice dusting of powdered sugar maple syrup.

For dessert, how about yummy elderberry bloom fritters, made with cattail pollen. My daddy makes it with a squirt of fresh orange (they have those in South Texas) followed by a dusting of powdered sugar. But if you want to keep it wild, try adding blueberries (gooseberries, huckleberries, etc.) and pecans, walnuts, hazelnuts, etc. and top it with maple syrup. Yield: 4 servings

Page 37

ELDERBERRY BLOOM FRITTERS, MADE WITH CATTAIL POLLEN.

1

elderberry blooms

1

fritter batter, made with

1

cattail pollen

1

squirt of fresh orange

1

juice

1

dusting of powdered sugar

1

maple syrup.

For dessert, how about yummy elderberry bloom fritters, made with cattail pollen. My daddy makes it with a squirt of fresh orange (they have those in South Texas) followed by a dusting of powdered sugar. But if you want to keep it wild, try adding blueberries (gooseberries, huckelberries, etc.) and pecans, walnuts, hazelnuts, etc. and top it with maple syrup. YUM!! Hapi From: "Mound Builders" <moundbuilders@c Yield: 4 servings

FIDDLE HEAD AND CATTAIL SALAD By: Mignonne' 3

cups

fiddle head ferns be sure they are; not unrolled (open)

1

cup

or leeks

1

cup

of cattail shoots young

2

cups

of lettucesunflower seeds

1/2

cup

oil wild garlic

Fiddlehead ferns (the beginning stage of certain edible ferns) are available from early April to the end of June from various parts of the country. Some people pick their own, but you must be careful because several varieties of fern are toxic. Only buy them from a reliable commercial source. Early Fiddleheads tend to be somewhat bitter and do not lose that characteristic

Page 38 on cooking. The later Fiddleheads are sweeter tasting with a light anise character. The ends tend to dry and blacken, so snip these off. Pick the fiddle head fern in the spring when they are young, up to 6 inches in height and unopened wash these and then drain. Chop leeks add to the fiddle head. Pick cattails early in the spring also and peel first layer to get to the tender shoots. The roots are also used as well. Wash and chop and then drain. Add to other ingredients. Cut up some lettuce and add to the others. Add sunflower seeds. Then add some oil and salt and pepper, a little wild garlic is the best or regular garlic. Note: Most ingredients are found in the Spring and in marshy areas in the woods. Be sure to wash wild foods. You will get soaked on your search so wear boots. Yield: servings: five-

INDIAN CATTAIL SPOON BREAD

1/2

cup

butter

2

cup

fressh flower buds or

1

cattails on the cob

1/2

cup

diced onions

1/2

cup

diced green pepper

1

salt

1

cup

sharp cheese

1

pinch

chili powder

Preheat oven to 400 degrees. Melt butter in skillet and add cattail buds, onions, green pepper, and salt. Saute for 5 minutes or until tender. Pour into greased baking dish. Sprinkle with cheese and chili powder. Bake until cheese melts. Spoon onto plate while hot. From: "Mignonne-Al" <mignonne-Al@excitedate: Wed, 28 Jul 1999 13:34:03 Pdt Yield: 4 servings

Page 39

JAKE'S FIDDLEHEAD SALAD

3

cup

fiddle head ferns

1

cup

or leeks

1

cup

cattail shoots (young

2

cup

lettuce

1 1/2

sunflower seeds cup

1

oil wild garlic

Pick the fiddle head fern in the spring when they are young, up to 6 inches in height and unopened wash these and then drain. Chop leeks add to the fiddle head. Pick cattails early in the spring also and peel first layer to get to the tender shoots. the roots are also used as well Wash and chop and then drain. Add to other ingredients. Cut up some lettuce and add to the others. Add sunflower seeds. Then add some oil and salt and pepper, a little wild garlic is the best or regular garlic. Note: Most ingredients are found in the Spring and in marshy areas in the woods. Be sure to wash wild foods. You will get soaked on your search so wear boots. Offered by Chantal Seguin dit Laderoute Mohawk Metis, who learned this from Metis St. Lawrence region From: [email protected] Yield: 4 servings

Page 40

NATIVE AMERICAN FOOD LIST

wild crabapples cattails wild chokecheries acorns pine nuts wild blueberries (huckleberries) raccoon beaver wild bird's eggs juniper berries pussywillow bark and roots rose hips wild mushrooms sassafrass maple syrup bear's fat fish oil

NATIVE BATTERED FISH

fish cattail flour battered fish is indeed native! dont need to use wheat flour to dush fish, can use fine corn meal or cattail flour.adds nutrition and a different flavor cat tail flour is an old old way of breading bullhead and perch and bluegills, a bullhead is a type of catfish for those who dont have that type, its really common in prairie potholes up in the Dakotas. you have the cattail flour on hand,gut and filet the bullhead or not , depends on if you have the time, filets cook faster. dust the filet with the flour, put some wild onions between the 2 sides add some salt if desired then wrap the cattail flour dusted

Page 41 filet in some cattail leaves that you have loosely woven and set the filet on the side of the fireon some clean rocks or if you have tightly woven the weaves you can set them in hot ashes, You can also fry the fish directly on the hot cooking stones, for doing it that way dont skin or scale the fish just gut it , just dust the eggs of the fish with cattail flour put them inside the fishs body cavity and add some wild onions and wild mushrooms if desired and toss on the hot rock and let sizzle on both sides till desired doneness.I like mine barely cooked for fish from our land but if its from other places I cook it the heck out of it lol

SCALLOPED CATTAILS (RECIPE FROM USA)

1

cattails

Scrape off 2 cups cattail flowers and put them into a bowl with 2 beaten eggs, 1/2 cup melted butter, 1/2 t sugar and nutmeg, a 1/2 t also of black pepper. Blend well and scald 1 cup milk which is added slowly to the cattail mixture and blended. Pour the mixture into a greased casserole and top with 1/2 cup grated Swiss cheese and add a dab of butter. Bake 275 degrees for 30 minutes. From: Benao Date: Wed, 18 Feb 2004 18:06:05 +0100 Yield: 4 servings

Page 42

SQUIRREL PIE

3

squirrels, skinnned and

1

cleaned,

1

cut into serving pieces

1

water

2

teaspoon

salt

1/2

teaspoon

pepper

2

bay leaves

1

carrot, finely chopped

3

wild onions, finely chopped

3

stalks cattail shoots,

1

diced

1

cup

butter

1

cup

flour

3

cup

squirrel stock

1

cup

cream

1

cup

salt pork, cooked and

1

cubed

6

wild onions, whole

6

boiled potatoes, diced

2

teaspoon

worcestershire

1

sauce

1

pie paste

Put the squirrel pieces into a large enamel pot, add water to cover and one teaspoon salt. Let stand overnight in a cool place. Transfer to a large soup kettle, cover with water and let come to a fast boil. Lower heat and cook for 5 minutes. Drain off the water. Cover with clean hot water and add the rest of the salt, pepper, bay leaves, carrots, wild onions and cattail stalks. Bring to a boil, lower heat and simmer for one hour or until squirrel meat is tender. Transfer the squirrels to a large platter; strain the squirrel stock and save. Melt the butter in a three-quart saucepan, add the flour and stir. Add the squirrel stock a little at a time and blend in the cram. Cook for half an hour over low heat. Add the salt pork, boiled onions, boiled potatoes and Worcestershire sauce. Cook for 10 minutes or

Page 43 until the onions and potatoes are heated through. Place the squirrel meat in a three-quart casserole and pour the velout* sauce over the meat. Cover the casserole with pie paste and bake for 20 minutes in a moderate oven (325 degrees F.) Once while hunting rabbits, we were lucky enough to get several medium-sized squirrels as well. The camp cook made squirrel pies, and here is the way he did it. ~ From "Wilderness Cooking: A unique illustrated cookbook and guide for outdoor enthusiasts." By Berndt Berglund and Clare E. Bolsby New York: Charles Scribner's Sons, 1973 From: David Chessler Date: 06 Oct 97 National Cooking Echo Ä Yield: 1 servings

STEAMED CATTAILS

10

fresh

young cattail shoots

10

sm

tender garlic mustard leaves

Strip away the outer leaf on either side of cattail Cut the tender white base away from leaves Chop some garlic mustard leaves Steam the white base of the cattails garnished with the garlic mustard

STEAMED CATTAILS WWW.WILLIAMS.EDU

10 10

fresh young cattail shoots small

1

tender garlic mustard leaves

Strip away the outer leaf on either side of cattail Cut the tender white base away from leaves Chop some garlic mustard leaves Steam the white base of the cattails garnished with the garlic mustard www.williams.edu/Biology/studentprojects/Biol015/edibleplants Yield: 4 servings

Page 44

SUBJECT: CATTAILS By: Mignonne cattails Cattails, those strap-leafed plants with hot-dog-shaped fruits, grow over most of the United States. When the azaleas are blooming, the emerging leaf spikes of the cattail are tender and sweet. They can be eaten raw in a salad, or cooked. In late spring the green flower spikes appear on stems much more slender than the leaf stems. The spikes are as delicious as corn on the cob and taste like it. The pollen from the male flower appears several days later about one inch above the female flower. It is rich in protein and is savory in breads, pancakes, and soups. The roots of the cattail, called rhizomes, are ropelike structures that grow laterally. They are delicious. Get into your old sneakers and wade into a cattail march. Run your hand down the leaves to the rhizomes, move along one, and pull. Wash the root, slice, and bake in the oven or boil in a pot. You cannot starve with cattails around you. An acre of cattails produce ten times as much food as an acre of potatoes. CATTAIL LEAF SPIKES Scrub spikes and peel to uncover the crisp whitish-green core, usually 1 foot to 18 inches long. Slice core raw into salads or boil in salt water about 15 minutes and serve as a vegetable with butter and salt. Yield: yield: 4 servin

Page 45

SUBJECT: CATTAILS

1

cattails

Cattails, those strap-leafed plants with hot-dog-shaped fruits, grow over most of the United States except Alaska. When the azaleas are blooming, the emerging leaf spikes of the cattail are tender and sweet. They can be eaten raw in a salad, or cooked. In late spring the green flower spikes appear on stems much more slender than the leaf stems. The spikes are as delicious as corn on the cob and taste like it. The pollen from the male flower appears several days later about one inch above the female flower. It is rich in protein and is savory in breads, pancakes, and soups. The roots of the cattail, called rhizomes, are ropelike structures that grow laterally. They are delicious. Get into your old sneakers and wade into a cattail march. Run your hand down the leaves to the rhizomes, move along one, and pull. Wash the root, slice, and bake in the oven or boil in a pot. You cannot starve with cattails around you. An acre of cattails produce ten times as much food as an acre of potatoes. CATTAIL LEAF SPIKES Scrub spikes and peel to uncover the crisp whitish-green core, usually 1 foot to 18 inches long. Slice core raw into salads or boil in salt water about 15 minutes and serve as a vegetable with butter and salt. From: "Mignonne-Al" <mignonne-Al@excitedate: Wed, 28 Jul 1999 13:34:03 Pdt Yield: 4 servings