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Description:
Typha: Marsh perennial with stout stem to 2.5 m tall; leaves,
light green, linear, sword shaped and spongy, frequently higher than
flower; flowers in dense, cylinder shaped, spike, brown in color. T.
latifolia: Slightly broader leaf than T. angustifolia;
single spiked head.
Location:
Typha: Widely distributed throughout North America; ditches,
ponds, swamps, along streams and in marshy areas.
Season:
Provides edibles throughout the year.
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Edible:
Young shoots and flower heads in spring; pollen in early summer;
seeds from brown heads in late summer; rootstalk throughout winter.
Preparation:
Spring shoots are peeled, eaten raw or cooked. Spring heads are
boiled and eaten in the same manner as corn on-the-cob. Early summer
pollen is gathered by shaking flower head gently into a container.
Pollen is high in protein and can be mixed in baked goods. Late
summer, before plant has gone to seed, small seeds from the heads
can be harvested by burning the head, then winnowing. In winter the
peeled rootstalk can be dried and pounded for flour.
Notes
of Interest: A stand of cattails will provide food, shelter and
fuel for your fire - 3 of the 5 basic survival needs at any time of
year. |
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