cooking cattails

[gunwolf]

yes one of my favorite(along with my kids) spring early summer dishes is fresh cattails.
I suggest you pick from a non-polluted area with no septic tanks:laugh:
grab them as low to the ground as you can, and yank! then cut the stalk leaving about ten inches.


next you have to peel the outer layers off to get to the very tender "heart"...this will be slimy, that's normal.


then chop up the tender hearts into small pieces about a 1/4th" thick and rinse thoroughly.


then cover with water in medium sized pot and bring to a boil...boil for about 12 minutes or until tender, strain...add some butter and salt and enjoy!!! tastes like corn on the cob.

[gunwolf]

[Pathfinder]

they look like scallions......

very curious.

[Yellowfin]

Sounds similar to hearts of palm and bamboo shoots. I'll have to try it some point in the near future upon opportunity.

[gunwolf]

I could have done a better job in removing the outer part of the stalk...but I like it with a little texture. if you boil just the "heart" of the stalk. they basically melt in your mouth. great as a "wild" side dish...and would also work in a natural soup or stew. I beleive the cattail is related to the leak family.

[Rich]

You learn something new every day.

[wolfspotter]

You learn something new every day.

I've heard the roots were edible also but never tried them, maybe soon. I've had milkweed, dandelion greens and elderberries.

[Terry]

Thats a survival technique on the roots, But as mentioned it needs to be early, no brown cat felt on top or bitter.

The danderlion greens are for wine!!!! LOL and also if you have a pet canary bird it stops and helps the molting.

[Rich]

I'm heading to the ADK in a week so if I come across any I might give them a taste.

[wolfspotter]

What area you heading??