Right called the supermarket of survival. You can make cordage out of the leaves, uses the shaft of the flowering head for hand-drill, pollen from the head to fortify bread, use the ‘fluff’ from the head for fight-lighting tinder (ember extender) or even use the fluff for insultation. The roots cant be baked, the young stem diced and used like leeks but the very best bit us the bit at the base of the stem before it turns into the tap-root. Its like palm hearts and is slightly sweet and delicious. Below is a picture of the tap-root and after it has been baked. Full of starch. Taste a bit like water-chestnut.
January 3, 2011
roasting cat-tail root
This entry was posted on Monday, January 3rd, 2011 at 10:40 am and posted in cooking, foraging. You can follow any responses to this entry through the RSS 2.0 feed.
Comments are disabled.
main blog menu
recent main posts
- barking possibilities
- foundational bushcraft instructor training
- wild plants and the law
- Vanguard Endeavor ED2 8×42 Binoculars
- edible fungi of the week: parasol mushroom
- aide memoire: drinking water management
- making a bark container
- review – vanguard endeavor ed 8×42 binoculars
- june & july’s diary
- willow bark cordage
- STOP and PLAN-M
- making nettle cordage
- dakota fire hole
- the forager’s diary: spring (april) salad, dartmoor
- husqvarna hatchet review
- chestnut spoon of truth
- whittling in the woods!
- my running barefoot article published in Active Dartmoor Mag
- brush tipi
- there IS a Big Cat in my back yard! (part 3)
- 160,600 site visits
No upcoming events
follow on twitterMy Tweets