Newsletter

Topic:  CATTAILS

Cattail, a most unlikely food source, or so it would seem. Actually there are four species of the American cattail, all of which are edible. Early settlers and Native Americans all used the cattail plant year-round as a source of food and fiber. Cattails are easily recognized by their tall and stiff flower stalks, which arise in clusters with long sword, shaped and pointed leaves. The flowers at the top of these stalks have the appearance of two sausage like sections. The pollen-bearing male flowers above, and the seed producing female flowers below.  Cattails grow in the shallows of lakes, ponds, rivers and estuaries throughout the country.

The humble cattail has many delicious edible parts. Unlike many other plants the cattail does not have an acquired taste. The cattail is a storehouse of food no matter what time of the year you choose to use it. In fall and winter the mature flower head can be used as excellent insulation when used in clothing. It also works well as tinder for fire starting.

In early spring cut the young (18”) sprouts close to the rhizome. These may be peeled and eaten raw or slice and boil like green beans. The taste resembles cucumbers and the texture similar to carrots. In early summer cut the young flower heads just as they are beginning to turn from green to yellow. Remove the husk and boil, eat them, as you would corn on the cob.  From mid fall to mid spring use the starchy rhizomes (the underground stems connecting plants). These make a great potato substitute or can be dried and ground into flower. To harvest, dig between plants with a digging stick and break off section of rhizome. Save the tiny green sprouts known as Russian asparagus. Boil in salted water. Peel away the rhizomes spongy outer husk and use only the white pithy inner core.

Cattail leaves are not edible but can be dried bundled then used as a cooking fuel. The leaves can be used year-round for weaving mats or baskets.