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.
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