Typha latifolia, commonly known as cattail or broadleaf cattail, found all over the world in wet areas. It is closely related to Typha angustifolia.
In spring, the inner, soft parts of the young stem are edible, raw or cooked. Simply peel back the tough outer skin after scoring it with the thumbnail. It smells and tastes somewhat like cucumber.
As the plant gets close to flowering, the young, green flower spike is edible.
When the flowers have matured, the pollen from the male flower part (the top part) is edible and can be used as flour. It works well when added with wheat flower.
The rhizomes, fleshy roots, are also edible when cooked and are available even in winter, if one is able to dig them up.
|Plants for a Future|
|Wild Living with Sunny: Episode 4|
|Savage in the Wild: Episode 12|