How to: Forage for Spring Edibles 3 - Cattails (Typha)

Category: Water / Difficulty Level: 1
Posted: 0000-00-00 00:00:00
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On this early Spring lunch-time foraging walkabout I touch on the one of the most abundant, useful and delicious wild edibles, Cattails, as well as other wild edible, utilitarian, and medicinal plants. This "supermarket of the swamp" has edible parts most any time of the year; from the roots, to the shoots, to the young flower heads. It is also off the charts for the various uses that it yields - too many to name or demonstrate in this quick early Spring overview.

The plants featured are:
Cattail (Typha latifolia)
Burdock (Articum lappa)
Yellow Dock (Rumex crispus)


1). Only harvest plants that you have 110% positively identified.

2). Only harvest from areas where you have permission to do so.

3). Only harvest from areas you know are not sprayed, contaminated, or polluted.

4).Only use your harvest after they have been well washed in water.

5). Only ingest small amounts at first; If you choose to do so it is AT YOUR OWN RISK! DO NOT use this short video as the source of truth...DO YOUR OWN RESEARCH and/or find someone in your area who is knowledgeable and competent

#5 is especially important if you are new to wild foraging. Aside from the obvious dangers of thistles, poison ivy, poison oak, and deadly water hemlock...Many wild plants contain off the charts vitamins and minerals which might create a shock to your system...considering the nutrient count of your average domesticated vegetable foodstuffs.

Also and adendem to rule #1 is follow Green Deane's of EatTheWeeds I.T.E.M-ize Rules:
(I)dentify the plant beyond sure it is the right
(T)ime of year. Check its
(E)nvironment. This involves two things. One is making sure it is growing in the right place. The other is making sure the plant is getting clean water and is not in polluted soil. And then...
(M)ethod of preparation.

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