Likelihood is, you’ve seen cattails rising on the sting of your native lake or stream not less than a couple of times in the course of the summer time. As a substitute of simply observing these distinctive crops as you go them, attempt foraging for and cooking them to create scrumptious seasonal dishes!
The next excerpt is from The New Wildcrafted Delicacies by Pascal Baudar. It has been tailored for the online.
(Pictures courtesy of Pascal Baudar until in any other case famous.)
What Are Cattails?
Cattail (Typha latifolia) is likely one of the most versatile crops rising within the wild and might be discovered just about anyplace in america.
This plant loves water and might be discovered rising on the sting of lakes, in streams, marshes, swamps, or in very moist soil. It’s often 5 to eight ft tall as soon as mature. It’s simply recognizable with its stiff, flat leaf blades. Within the heart you can see an erect, rounded stem reaching as much as 6 or 7 ft (round 2 meters) in top. On the finish of the stem, the flower head kinds a cylinder densely full of tiny male flowers within the high cluster and tiny feminine flowers within the backside cluster. When the male cluster is loaded with pollen it appears to be like vivid yellow. The pollen is extraordinarily straightforward to forage in giant amount.
Picked on the proper time, the underside of the stem might be eaten both uncooked or cooked. This can be very vital to verify the water shouldn’t be polluted; don’t decide cattails the place there’s lot of human exercise, horse driving, and so forth, as there could also be dangerous micro organism and even parasites within the water.
The Anatomy of Cattails
The underside finish of the stem appears to be like very very similar to a leek. Utilizing a knife, lower the decrease stem (round 10 to 12 inches [20 to 25 cm]) and place it in your foraging bag. When you’re again house, clear the stems totally; I often use three modifications of water to wash the stems. The within of the stem may be very tender—you could must take away a layer or two to get to the tender stalk.
You’ll need to get your arms soiled if you wish to accumulate the rhizomes, that are loaded with starch. In spring, I’m all the time excited about amassing the very younger white shoots popping out of the basis; these shoots are fairly tender.
Makes use of for Cattails
The season to forage cattail shoots is often early spring, whereas the pollen is harvested in Could or June. In Southern California we generally have each a fall and spring season.
Other than meals makes use of, native peoples used the lengthy, flat leaves for making hats, roofing, sandals, and woven baskets. The dried leaves had been even twisted to make dolls and varied youngsters’s toys.
From a medical perspective, the crushed roots might be utilized to burns, bruises, or cuts to advertise therapeutic and soothe ache.
Foraging and Culinary Suggestions for Cattails
Roots
The roots are often discovered a number of inches belowground. Harvesting them is usually a soiled, messy job. You typically must get into the mud, dig along with your arms, and pull them out. The primary time I foraged them I used to be a bit baffled by the truth that theyíre very fibrous and spongy. I used to be anticipating them to be considerably tender. Cattail root shouldn’t be one thing you possibly can eat or prepare dinner as is.
They’re loaded with starch, which should be extracted to make flour by chopping the roots into small items and grinding them in water. Another choice is to scrape the starchy substance with a knife. The ensuing starchy juice can be utilized in primitive bread recipes, or the starch might be collected for future use after settling on the backside of a container and dehydrated.
The true delicacy is the younger and tender white shoots popping out of the roots in spring. Forage them fastidiously, as they break simply. You may prepare dinner or pickle them. At Melisse restaurant they’re lower in thick slices and cooked like scallops with the suitable sauce.
Shoots
The underside finish of cattail stalks is my favourite forage. You may eat it uncooked or cooked. It appears to be like very very similar to a leek, and you may prepare dinner them as such. It’s fairly superior sautéed, however as a rule we lower it in skinny slices and use them uncooked in salads.
The flavour is much like a cucumber with a nutty accent. It’s scrumptious. I often pull again the 2 predominant outer leaves, then seize the opposite inside leaves and pull gently. It’s best to do that when the plant is rising in water. Relying on the season, location, and age of the plant, the primary 4 to 10 inches are tender and edible.
Flowers
Round Could or June (and once more within the fall right here in Southern California), the cattail pollen might be collected from the highest cluster (male flower half) by shaking it right into a bag. This pollen can be utilized as a really colourful yellow flour in bread and pastries. In a great location, I’ve been capable of accumulate 2 or 3 cups per hour.
Normally there’s a respectable quantity of fluffy materials combined with the pollen. Take away it by straining the flour utilizing an everyday kitchen strainer.
Earlier than inserting the pollen in a jar or paper bag, you must dehydrate it. I place it on a big flat plate within the dehydrator for a few hours; you too can use your oven on the lowest temperature setting, leaving the door open an inch or two. Failure to take away the moisture might lead to your pollen molding and going dangerous.
The still-young and inexperienced backside cluster (feminine flower half) might be eaten like corn on the cob after 15 to twenty minutes of boiling. Simply add some butter, salt, and pepper and you’ve got a scrumptious deal with. The immature and still-green male flower can be boiled for 10 to fifteen minutes and may be very good sautéed.
RECIPE: Pickled Cattail Shoots
Components for every jar
- 8 medium-sized cattail shoots
- 1/4 California bay leaf (or 1/2 common bay leaf)
- 2 small chili pods – they’re non-obligatory, however I like just a little spicy kick (your selection of chili will decide how a lot kick you will have – I often use dried complete Japanese chili peppers)
- teaspoon (6 g) sea salt
Pickling answer
- 3 cups (709 ml) apple cider vinegar (5% acidity)
- 2 cups (473 ml) candy white wine or white elderberry wine (from Mexican elder)
Process
- Clear your cattail shoots totally and hold the tenderest components, often the primary 5 inches or so. Take away the outer layers if crucial.
- Clear the jars totally, then place the shoots and different components in them. I hold the jars considerably sizzling by standing them in a few inches of sizzling water. Thatís as a result of Iíve had a few (chilly) jars crack when pouring the new pickling answer in them.
- Comply with Primary Water Tub Canning (on web page 38 of the e-book). Deliver the pickling answer to a boil and pour it slowly into the new jars, leaving 1/2 inch headspace. Take away any air bubbles with a clear spoon or knife. Your cattail shoots will tend to drift; you have to to push them down when placing the lids on the jars.
- Place within the fridge and revel in after a few weeks. If you wish to can them utilizing the water tub methodology, course of for 25 minutes in boiling water.