We’re on the verge of another long winter, so say some prognosticators.
Will it be like last year, when cold temperatures, snow and ice continued for way too long for those of us itching to get outside?
However, for the forager, no matter the weather, no matter the season, there is always something to eat in the wild. The common cattail is a perfect example. The late Euell Gibbons called the cattail the supermarket of the swamp in his book, “Stalking the Wild Asparagus.” From early spring through summer and fall, to the dead of winter, the cattail always has something to offer the hungry forager. Let’s take look a closer look at the plant.
As soon as the swamp begins to thaw, the cattail sends up its first shoots. When these shoots reach a foot or so in height, you can pull the inner core out by gently tugging at the inner leaves. You’ll get a soft, tender white core of undeveloped leaves that can be eaten raw, boiled or steamed like asparagus. Strip off any tough, stringy leaves and leave only the soft inner sprouts. Some folks compare the taste to cucumbers, but I find it much better.
Soon after, the cattail bloom, still encased in its outer leaves, begins to develop, resembling an ear of corn in its husk. Look for swellings along the tops of the long, lance-like leaves. Gathered when still green, these immature blooms make a very acceptable vegetable. Simply boil the peeled blooms for a few minutes, douse them with melted butter, and nibble the tender buds from the inedible stem like corn on the cob.
The blooms you leave soon will produce heavy yellow pollen. Pollen develops on the male flower spikes above the blooms and is easily gathered by shaking the heads into a pail or plastic bag. The pollen is rich in protein and vitamin A and is an excellent substitute for wheat flour. Use half-pollen, half-wheat flour—or all pollen—in breads, muffins and pancakes. The result is a nutty, earthy flavor that will please even the fussiest eater. Bright yellow “sunshine pancakes” make a great start to any day!
The long, rope-like roots of the cattail are an excellent source of white, starchy flour. A digging fork will aid you greatly in harvesting these shallow roots from the mucky bottoms of the swamps. Cattail roots may be gathered at any time of the year.
Gathering flour from the roots is a messy job, but the end result is well worth the effort. Wash and peel the roots by hand, and place them in a pail of clean water. Mash the roots with your hands, washing out all of the starch from between the fibers of the roots. When this is done, strain the water to remove the fibers and other debris, and let it sit for about thirty minutes. By this time, all of the starch will have settled to the bottom of the pail. Pour out the water carefully, fill the pail with fresh water and again let the starch settle to the bottom. Now, carefully decant as much of the water as possible. Pure white, starchy flour that greatly improves the flavor of breads, muffins and biscuits will be left. The flour can be used wet or dried and stored for later use.
As the cattail plant matures, crisp buds appear at the base of the stalks, which will be next year’s plants. These can be eaten raw, added to a salad, or boiled and served with butter. If they are covered in a pickling solution and sealed in glass jars, you will have an excellent pickle in a few weeks.
As if this weren’t enough to ask from a simple plant, the cattail can be used as more than a food source. The “cattail” itself, the brown fully developed head that distinguishes this otherwise modest plant, has numerous purposes. Many people gather them for fall arrangements and centerpieces. When lit with a match and left to smolder, dried heads make an effective insect repellent. Their fluffy down also serves as stuffing in pillows, mattresses, and, at one time, wartime life vests.
The leaves are useful, too. They can be gathered, dried and woven into baskets and chair seats.
All in all, this is one plant that more people should be using, especially the forager.
