Cattail

(NCL) CATTAIL GRIDDLE CAKES
1/2 cup cattail pollen

1 cup milk
1 1/4 cup self-rising flour
1 tablespoon sugar
1 egg, beaten
Combine the pollen and flour. Add the egg, milk, and sugar and beat
until smooth. Drop onto a griddle, using « cup of batter for each
cake. When the first side is brown and bubbly, turn and brown the
other side. Makes 8 griddle cakes.
If you try these recipes let us know, so we can share your experience
with our Tri-Lakes residents.
* Extracted from "Lakeside Minnesota," Volume 1, Issue 2, The Official

Publication of the <A
HREF="Minnesota">http://www.mnlakesassn.org/">Minnesota Lakes
Association</A>
From: Kailariwoifeyes@aol.Com
Yield: 4 servings
(NCL) CATTAIL POLLEN CAKES
1 cup sifted cattail pollen

1 cup fine white cornmeal or
1 cattail flour*
3 teaspoon finely chopped dried spice
1 bush leaves
1 tablespoon honey
2 eggs lightly beaten
1 1/2 cup water or broth
2 tablespoon sunflower seed oil
Thoroughly blend all ingredients together into a smooth batter. On a

very hot greased griddle, ladle the batter out into 4 large cakes.
Cook for 3 to 5 minute, until bubbles form on the surface, then flip
and finish cooking. Serve hot with nut butter** and maple syrup.
Cattail Flour: A great many of the botanicals natural to any area may
Page 2
be dehydrated and ground to make flour. The tastiest and most

nutritious wild flours are those prepared from nutmeats. Seeds of
various botanicals can be used to make flour as well as cereals,
gruels, and puddings.
The finest flour in nature, which needs no sifting or refining is

cattail and bulrush pollen. However, its fine also makes it very hard
to wet, so it is easier to mix the pollen with a greater portion of
other flour. From: Kailariwoifeyes@aol.Com
Yield: 4 servings
Page 3
(NCL) INDIAN CAKE - BANNOCK
1 cup white cornmeal

1/2 cup cattail flour*
1 teaspoon wood ashes** or baking soda
1/2 teaspoon ground ginger
1 cup sour milk
1 egg, beaten
2 tablespoon honey
3 tablespoon corn oil
Natural Breads: Indians discovered the special properties of ashes

mixed with food or water. They saw corn soaked in water with ashes
became whiter and puffier and acquired a unique flavour. This became
hominy, which was fermented into sour soup, fried with meats or wild
greens, or baked into custard like puddings. Hominy was also dried
and pounded into grits, which became various other nutritious dishes.
Preparations: Mix together the cornmeal and cattail flour in a large

bowl. Gradually add the remaining ingredients, blending well and
working into a sturdy dough. Turn into a well-greased loaf pan (8" x
4") and bake in a preheated 425ø F oven for 30 minutes. The dough may
also be shaped and flattened into a greased cast-iron skillet and
cooked over an open fire, turning once. Gauge the cooking time
according to the fire, usually 10 minutes per side. Delicious as a
trail bread, it is enhanced by the addition of a handful or two of
seasonal (or dried) berries included in the raw batter before baking.
**Ashes have special properties when mixed with foods, or in water,

for various preparations. The Indians passed this along to the early
Americans and it became a part of their traditional food as well.
Ashes of distinctive woods such as cedar, juniper, hickory, etc. were
definite flavourings, as well as cleansing and digestive agents.
Ashes also bleach and soften some foods and add trace minerals,
subtly influencing taste and consistency. Ashes in water create lye,
which will harden and chemically change the substances to which it is
added.
Spoon fresh ashes out of a fireplace, wood burning stove, or campfire

for use in recipes. (In some cases substitutions are indicated) Be
sure not to scrape the ashes out of the fireplace, or you will pick
Page 4
up unwanted and harmful tars and residues.
*Cattail Flour: During June the male blossoms, which are located
above the female cattail bloom spike, produce quantities of bright
yellow pollen. This nutritious, corn-flavoured food substance in
easily gathered by wading through cattail marshes and gently bending
each bloom spike over a deep bowl or bucket and "dusting" the golden
pollen in (thereby pollinating the plant at the same time). This
gathering is best accomplished on a still, dry afternoon. Gather as
much fresh pollen as you can use soon or put by. It is an important
flour extender and makes a good addition to biscuit, bread, and cake
batters. It should be added in an equal amount to replace an equal
portion of flour deleted from a recipe. From: Kailariwoifeyes@aol.Com
Yield: 4 servings
Page 5
(NCL) INDIAN CAKE - CATAIL BANNOCK
1 cup white cornmeal

1/2 cup cattail flour*
1 teaspoon wood ashes** or baking soda
1/2 teaspoon ground ginger
1 cup sour milk
1 egg, beaten
2 tablespoon honey
3 tablespoon corn oil
Mix together the cornmeal and cattail flour in a large bowl.

Gradually add the remaining ingredients, blending well and working
into a sturdy dough. Turn into a well-greased loaf pan (8" x 4") and
bake in a preheated 425ø F oven for 30 minutes. The dough may also be
shaped and flattened into a greased cast-iron skillet and cooked over
an open fire, turning once. Gauge the cooking time according to the
fire, usually 10 minutes per side. Delicious as a trail bread, it is
enhanced by the addition of a handful or two of seasonal (or dried)
berries included in the raw batter before baking.
**Ashes have special properties when mixed with foods, or in water,

for various preparations. The Indians passed this along to the early
Americans and it became a part of their traditional food as well.
Ashes of distinctive woods such as cedar, juniper, hickory, etc. were
definite flavourings, as well as cleansing and digestive agents.
Ashes also bleach and soften some foods and add trace minerals,
subtly influencing taste and consistency. Ashes in water create lye,
which will harden and chemically change the substances to which it is
added.
Spoon fresh ashes out of a fireplace, wood burning stove, or campfire

for use in recipes. (In some cases substitutions are indicated) Be
sure not to scrape the ashes out of the fireplace, or you will pick
up unwanted and harmful tars and residues.
*Cattail Flour: During June the male blossoms, which are located
above the female cattail bloom spike, produce quantities of bright
yellow pollen. This nutritious, corn-flavoured food substance in
easily gathered by wading through cattail marshes and gently bending
each bloom spike over a deep bowl or bucket and "dusting" the golden
Page 6
pollen in (thereby pollinating the plant at the same time). This

gathering is best accomplished on a still, dry afternoon. Gather as
much fresh pollen as you can use soon or put by. It is an important
flour extender and makes a good addition to biscuit, bread, and cake
batters. It should be added in an equal amount to replace an equal
portion of flour deleted from a recipe. From: Kailariwoifeyes@aol.Com
Yield: 4 servings
BATTERED CATTAIL STALKS
By: Verna on EdibleWild@onelist.com
cattail stalks
1 c flour
1 egg
salt
pepper
baking powder
milk
water
When it is a little too late to harvest the shoots but the stalks
still have a lot of tenderness to the bottom, cut of the last 4 or 5
inches of the bottom of the stalk, peel and slice them in about one
inch slices.
Then make a batter, dip them and deep fry them until golden brown.
They tasted somewhat like fried okra.
Yield: 4 servings
Page 7
BATTERED CATTAIL STALKS AND BLACK LOCUST FLOWERS
By: EdibleWild@onelist.com
cattail stalks
black locust flowers
1 c flour
1 egg
salt
pepper
baking powder
milk
water
nutmeg
cinnamon
Just wanted to say what we did with the cattails. It was a little too
late to harvest the shoots but the stalks still had a lot of
tenderness to the bottom. We cut of the last 4 or 5 inches of the
bottom of the stalk, peeled and sliced them in about one inch slices.
Then we made a batter, dipped them and deep fried them until golden
brown. They tasted somewhat like fried okra.
Well now, I don't measure much of anything, but I used whole a wheat
flour blend (Gold Metal- BETTER for BREADS- Whole Wheat Blend)... I'd
say maybe a cup. An egg, a little salt, pepper, and baking powder.
Then I added just a slurp of milk, and then added water till I had a
little-thinner-than- pancake-batter consistency.
We used this for all the cattails and then made a second batch and
added a little nutmeg and cinnamon for the black locust flowers. The
first one had a crunchy-light texture but the second batch wasn't as
crunchy. Maybe it was the cinnamon.???
Yield: yield: 4 servin

Page 8
BATTERED CATTAIL STALKS AND BLACK LOCUST FLOWERS
1 cattail stalks
1 black locust flowers
1 cup flour
1 egg
1 salt
1 pepper
1 baking powder
1 milk
1 water
1 nutmeg
1 cinnamon
Just wanted to say what we did with the cattails. It was a little
too late to harvest the shoots but the stalks still had a lot of
tenderness to the bottom. We cut of the last 4 or 5 inches of the
bottom of the stalk, peeled and sliced them in about one inch slices.
Then we made a batter, dipped them and deep fryed them untill golden
brown. They tasted somewhat like fried okra.
Well now, I don't measure much of anything, but I used whole a wheat
flour blend (Gold Metal- BETTER for BREADS- Whole Wheat Blend)... I'd
say maybe a cup. An egg, a little salt, pepper, and baking powder.
Then I added just a slurp of milk, and then added water till I had a
little-thinner-than- pancake-batter consistency.
We used this for all the cattails and then made a second batch and
added a little nutmeg and cinnamon for the black locust flowers. The
first one had a crunchy-light texture but the second batch wasn't as
crunchy. Maybe it was the cinnamon.???
Verna From: powell <wvsp@vci.net> EdibleWild@onelist.com
Yield: 4 servings
Page 9
CAT-O'-NINE-TAILS PANCAKES
1 cup cattail pollen

1 cup white flour
2 1/2 teaspoon baking soda
3/4 teaspoon salt
1 egg, well beaten
1 1/4 cup milk
3 tablespoon vegetable oil
(Shake bright-yellow pollen into a plastic bag while out in the

marsh. A dozen flower stalk will yield about a cup.)
Mix cattail pollen, flour, baking soda, and salt. Stir in egg, milk,
and oil. Set aside until batter thickens, about 10 minutes. Pour
daubs onto buttered skillet and fry until golden brown. Serve with
maple syrup or wild jam.
From: ACORN PANCAKES, DANDELION SALAD AND 33 OTHER RECIPES by Jean

Craighead George
From: Native-Cooking-L@onelist.com From: "Mignonne-Al"

<mignonne-Al@excitedate: Wed, 28 Jul 1999 13:34:03 Pdt
Yield: 4 servings
Page 10
CATTAIL (TYPHA LATIFOLIA)
By: Melana EdibleWild@onelist.com
text file
cattail
typha latifolia
Cattails, genus Typha, are perennial reeds found in marshy areas

throughout the temperate regions of the world. The common cattail, T.
latifolia, of North America has long, straplike leaves and stalks with
thickly flowered cylindrical spikes that become dark brown at
maturity. Pollinated from male flowers on the upper end of the spike,
the female flowers on the lower end may produce a million or more
small, downy seeds, the 'cat's tail.'
Cattail leaves are used for weaving rush chairseats, mats, and
baskets. The young shoots and partly developed pollen spike may be
cooked and eaten, and the starchy roots cooked as a vegetable or
ground into a flour.
[Grolier Encyclopedia] From: Dorothy Flatman
This plant has s surprising number of uses. Bruised and boiled fresh,
the roots yield a syrupy gluten that is good with cornmeal; dried and
pulverized, they make a sweet flour for bread or pudding. Dried, the
mature reeds can be bundled together, soaked in pine pitch, and lit as
torches for night traveling or fishing. The fur of their spikes is
used to line moccasins in winter and diapers on demand.
SOURCE:* The Conservationist Feb. 95, The New York State Department of
Environmental Conservation Magazine POSTED BY: Jim Bodle 11/98
Guess what I found today? Cattails are just sending up their stalks!
So I collected several to cook tonight like you would corn on the cob.
I love these. Will go out again over the weekend and collect more for
a cattail casserole. This also means that several of the people here
that live in the northern regions will have cattails in the pollen
stage. If you are not collecting the pollen and using it in pancakes
you are missing a real treat. My kids would kill me if they didn't
get their yearly quota of yellow flap-jacks.
Page 11
CATTAIL AND CHEESE CASSEROLE
1 egg
salt and pepper to taste
3 cups steamed cattail buds, scrape from; stalks
1/4 t. nutmeg
1 cup freshly grated cheddar cheese; or your favorite
1/2 cup milk
1 cup soft bread crumb
If you like cattail 'sweet corn,' try this recipe; it’s filling and tasty
and could double as an entree. Beat egg; add cattail buds, milk, bread
crumbs, salt, pepper and nutmeg. Put a layer of this mixture into a well
greased shallow casserole; sprinkle with cheese, add another layer of
cattail mixture, then one of cheese and so forth until you run out. Top
with grated cheese and bake at 350 degrees for 35-45 minutes or until set
and browned lightly on top. This is a hearty dish.
CATTAIL CASSEROLE
2 cup cattail flowers

2 beaten eggs
1/2 cup melted butter
1 medium finely diced onion
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon dried or fresh chopped
1 parsley
1 cup scalded milk
1/2 cup shredded cheddar cheese
Scrape off two cups cattail flowers and place in a bowl with 2 beaten
eggs, 1/2 cup melted butter., one medium, finely diced onion, 1/2
teaspoon sugar, 1/2 teaspoon black pepper and 1/2 teaspoon dried or
fresh chopped parsley. Mix well then add 1 cup scalded milk slowly to
the mixture. This is then poured into a greased casserole dish
garnish with 1/2 cup shredded cheddar cheese and cooked at 275
degrees for 30 minutes.
Page 12
Melana EdibleWild@onelist.com
Yield: 4 servings
CATTAIL CASSEROLE
By: EdibleWild@onelist.com
2 c cattail flowers
2 beaten eggs
1/2 c melted butter
1 md finely diced onion
1/2 ts sugar
1/2 ts black pepper
1/2 ts dried or fresh chopped
parsley
1 c scalded milk
1/2 c shredded cheddar cheese
Scrape off two cups cattail flowers and place in a bowl with 2 beaten
eggs, 1/2 cup melted butter., one medium, finely diced onion, 1/2
teaspoon sugar, 1/2 teaspoon black pepper and 1/2 teaspoon dried or
fresh chopped parsley. Mix well then add 1 cup scalded milk slowly to
the mixture. This is then poured into a greased casserole dish garnish
with 1/2 cup shredded cheddar cheese and cooked at 275 degrees for 30
minutes.

Page 13
CATTAIL FLAT BREAD
By: zhinka
3 cups cattail flour

2 cups ndn potato flour*
1 wild duck egg*2
1/2 cup mares milk the mares milk3; up to 3/4 cup
*sometimes called prairie turnips or ground potato, a common plant in the

badlands. *2 Can gently shake it to see if the embryo is too far advanced,
(to practice use a purchased chicken egg and shake it to get the feeling of
what a yolk in an egg is like) *3 mares milk gives it a special sweetness
and nutrition,and mares milk is better for those with lactose problems if
you dont own horses you can use buttermilk instead.
mix and let rest for half hour for the dough to relax, pull in to desired
size and put on hot rock which has been pulled from the firepit (fire safe
rock such as granate) if the rock is hot enough to have a layer of fine
stone embers on it the bread wont stick, Dont use oil on the rock, if you
worry about sticking use a dusting of cornmeal,but usually if the rock is
hot enought nothing will stick to it,bake until desired brown color is
reached drizzle with wild honey ,eat while hot
there ya go , yummy stuff! We call it mandan bread but I think its pretty
much a plains staple bread as I know a few lakota friends that make it too.
I make it alot for the urban peeps we take out riding on our ranch in the
badlands of North Dakota and everyone always comes back for seconds, if
wild ducks are done with the laying season, substitute one chicken egg plus
one extra yolk for a duck egg,or use a tame duck egg I usually use eggs
from my tame mallards (aka rouens)that lay all year round because im too
lazy to search out duck nests lol
CATTAIL FLOUR
text
Dry the
Page 14
peeled roots (peel roots while they are wet--they

are
difficult to peel if allowed to dry). Chop roots
into small pieces,
and then grind or pulverize
them. When the long fibers are removed,
the
resultant powder can be used as flour
CATTAIL FLOUR
By: 'Indian Cookin'', compiled by Herb Walker, 1977
info
Dry the peeled roots (peel roots while they are wet--they are
difficult to peel if allowed to dry). chop roots into small pieces,
and then grind or pulverize them. when the long fibers are removed,
The resultant powder can be used as flour.
CATTAIL FLOUR
By: Herb Walker
info
Dry the peeled roots (peel roots while they are wet--they are
difficult to peel if allowed to dry). Chop roots into small pieces,
and then grind or pulverize them. When the long fibers are removed,
the resultant powder can be used as flour.
CATTAIL GRIDDLE CAKES

1 cup of milk
1 1/4 cups of self-rising flour
1 tablespoon sugar
1 egg, beaten
Combine the pollen and flour. Add the egg, milk, and
sugar and beat until smooth. Drop onto a griddle, using ½ cup of batter
for each cake. When the first
side is brown and bubbly, turn and brown the other
sid
Yield: es 8 griddle ca
Page 16
CATTAIL HOMINY
1 cup cattail buds

1 tablespoon butter
1 salt
1 pepper
1 paprika
1 chopped onion to taste
*I call it thus because the taste and texture are very similar. It
tastes vaguely like popcorn. Use the mature cattail heads, no longer
brown and smooth, but after they have flowered and the tops are
covered with white, cottony stuff. Scrape this off , rinse and dry on
a paper towel, and use.
Melt butter in skillet or saute pan set on medium heat. Add chopped
onion and cook a couple of minutes, just to soften. Add cattail buds,
and cook until soft, about 5 to 7 minutes. Add seasonings before
dishing up.
*variation: Add equivalent amounts of chopped green and/or red pepper

plus a bit of minced garlic to the onion when sauteing. Add a dash of
chili powder or cumin and a dash of oregano to seasonings. Melt sharp
cheddar cheese or jack cheese over the top. Yum!
From: http://home.naxs.com/melaniet/Food.htm#Wild From: Andre And

Melana <kanawa@rocler.Qdate: Thu, 10 Jun 1999 11:28:50 ~0400
Yield: 4 servings
Page 17
CATTAIL HOMINY
By: http://home.naxs.com/melaniet/Food.htm#Wild
1 c cattail buds
1 tb butter
salt
pepper
paprika
chopped onion to taste
I call it thus because the taste and texture are very similar. It
dishing up.
Variation: Add equivalent amounts of chopped green and/or red pepper

cheddar cheese or jack cheese over the top.
Yield: 4 servings
CATTAIL HOMINY
1 x no ingredients
*I call it thus because the taste and texture are very similar. It tastes
vaguely like popcorn. Use the mature cattail heads, no longer brown and
smooth, but after they have flowered and the tops are covered with white,
cottony stuff. Scrape this off , rinse and dry on a paper towel, and use.
You Will Need:

Page 18
Cattail buds, about 1/2 cup raw for each person

Butter, 1 Tablespoon per cup of buds
Salt, pepper, paprika and chopped onion to taste
How To:
--Melt butter in skillet or saute pan set on medium heat. Add chopped onion
and cook a couple of minutes, just to soften.
--Add cattail buds, and cook until soft, about 5 to 7 minutes. Add
seasonings before dishing up.
*variation: Add equivalent amounts of chopped green and/or red pepper plus
a
bit of minced garlic to the onion when sauteing. Add a dash of chili powder
or cumin and a dash of oregano to seasonings. Melt sharp cheddar cheese or
jack cheese over the top. Yum!
CATTAIL HOMINY
By: http://home.naxs.com/melaniet/Food.htm#Wild
1 c cattail buds
1 tb butter
salt
pepper
paprika
chopped onion to taste
*I call it thus because the taste and texture are very similar. It
dishing up.
*variation: Add equivalent amounts of chopped green and/or red pepper

cheddar cheese or jack cheese over the top. Yum!
Page 20
CATTAIL LEAF SPIKES
1 cattail leaf spikes
Scrub spike and peel to uncover the crisp white-green core, 1 foot to
18 inches long. Slice core raw into salads or boil in salt water
about 15 minutes and serve as a vegetable with butter and salt.
from Acorn Pancakes, Dandelion Salad, and 33 otht Wild Recipes by Jean
Craighead George Illunstrated by Paul Mirocha
From: "Mignonne" <tsiwoni@minsrecipes.Cdate: Mon, 24 Feb 2003 23:56:40
~0500
Yield: 4 servings
CATTAIL LEAF SPIKES
By: Mignonne
recipe
Scrub spikes and peel to uncover the crisp whitish-green core,

usually 1 foot to 18 inches long. Slice core raw into salads or boil
in salt water about 15 minutes and serve as a vegetable with butter
and salt.
CATTAIL PASTRIES
2 cup cattail flour

1 teaspoon salt
2 cup water
1 vegetable oil
1 honey
Scrape and clean several cattail roots. Place on lightly greased

cookie sheet in a 200F. oven to dry overnight. Skin roots and remove
fibers. Pound roots until fine. Allow to stand overnight to dry. In
Page 21
a saucepan, bring salted water to a boil. Remove from heat and fold
in flour. Beat until mixture forms a thick paste. Cool to room
temperature. In a deep fryer, heat about 3 inches of oil to a
temperature of 400F. or until oil smokes. Spoon out dough onto a
floured cookie sheet to form a cake 1/4 inch thick. Cut ribbons 1/2
inch wide and about 5 inches long. Carefully lift ribbons into the
hot oil. Deep fry for 5 minutes or until golden brown, turning at
least once. Lift out and set on a paper towel to drain off grease.
Serve hot with honey spread on top.
The Native Indian Wild Game,
Fish and Wild Foods Cookbook
Fox Chapel Publishing Company
1992
MM Format by John Hartman Indianapolis, IN
Yield: 1 batch
CATTAIL PASTRIES
By: he Native Indian Wild Game, Fish and Wild Foods Cookboo
2 c cattail flour
1 ts salt
2 c water
vegetable oil
honey
Scrape and clean several cattail roots. Place on lightly greased

cookie sheet in a 200F. oven to dry overnight. Skin roots and remove
fibers. Pound roots until fine. Allow to stand overnight to dry. In
a saucepan, bring salted water to a boil. Remove from heat and fold
in flour. Beat until mixture forms a thick paste. Cool to room
temperature. In a deep fryer, heat about 3 inches of oil to a
temperature of 400F. or until oil smokes. Spoon out dough onto a
floured cookie sheet to form a cake 1/4 inch thick. Cut ribbons 1/2
inch wide and about 5 inches long. Carefully lift ribbons into the
hot oil. Deep fry for 5 minutes or until golden brown, turning at
least once. Lift out and set on a paper towel to drain off grease.
Serve hot with honey spread on top.
Yield: batch servings

Page 22
CATTAIL POLLEN CAKE
2 cup cattail pollen

2 cup all-purpose flour
4 teaspoon baking powder
1 teaspoon salt
2 eggs
1/2 cup evaporated milk
1 1/2 cup water
1 tablespoon honey
Cattail Pollen gathers on a long spike that extends from the bulbous
brownish fruit. To gather it, bend the stalk over a pan or box and
shake the fruit or brush the pollen off the spike. Combine the
pollen, flour, baking powder and salt. Beat eggs lightly, combine
with milk, water and honey. Beat dry and wet ingredients together
very gently. Pour into well greased baking pans, bake in a preheated
400-degree oven 15 to 20 minutes.
Source: The Complete Book of Outdoor Cookery Typos by Neysa
Yield: 1 cake
CATTAIL POLLEN CAKE
2 c cattail pollen
2 c all-purpose flour
4 ts baking powder
1 ts salt
2 eggs
1/2 c evaporated milk
1 1/2 c water
1 tb honey
Cattail Pollen
gathers on a long spike that extends from the bulbous
brownish fruit. To gather it, bend the stalk over a pan or
box and shake
Page 23
the fruit or brush the pollen off

the spike. Combine the pollen, flour,
baking
powder and salt. Beat eggs lightly, combine with milk,
water and
honey. Beat dry and wet ingredients
together very gently. Pour into
well greased baking
pans, bake in a preheated 400-degree oven 15 to
20
mi
CATTAIL POLLEN PANCAKES

1/2 cup all purpose flour
2 teaspoon baking powder
1 cup milk or
1 cup buttermilk with additional
1/2 teaspoon soda
1 egg or egg substitute
1/4 teaspoon salt
1 tablespoon sugar
2 tablespoon oil
Mix dry ingredients, then add milk and oil. Mix only until moistened.
Heat griddle or pan until water drops sizzle. Pour batter on the hot
griddle. Turn pancakes when they are full of bubbles, just before
they break. Serve hot. Makes 10 four inch pancakes. Cattail roots are
gathered during any time of the year but they are best when gathered
from late fall through early spring when the starch is concentrated
in the roots. After spring, the roots slowly shrink, harden and
become almost ropelike. Be careful not to use roots out of chemically
polluted water. Cattail roots are excellent for providing starch in
the diet. Some claim that cattails roots equal the potatoes in
carbohydrates and rice or corn in protein. To process the starch out
of the roots, the roots can be peeled of left alone and crushed in
cold water. Pour the liquid through a sieve to help separate the
fiber from the liquid. Allow to set for a while to allow the white
starch to settle to the bottom. Next pour the clear surface liquid
off. Add new water, stir and repeat the process several times until
all the fibre and particles are removed. After the final pouring off
Page 24
of the liquid, the starch can be used wet as flour thickener or dried
in the sun and stored. Most like to mix cattail starch/flour with an
equal mixture of wheat flour when baking. From: Jakers6135@cs.Com
Date: Thu, 20 Feb 2003 20:02:19 Est
Yield: 4 servings
CATTAIL SPOON BREAD
1/2 cup butter

2 cup fresh flower buds or
1 cattails on the cob
1/2 cup diced onions
1/2 cup diced green pepper
1 cup sharp cheese
1 pinch chili powder
Preheat oven: 400 F
Melt butter in skillet and add cattail buds, onions, green pepper, and
salt. Saute for 5 minutes or until tender. Pour into greased baking
dish. Sprinkle with chees and chili powder. Bake until cheese melts.
Spoon onto plate while hot.
from Acorn Pancakes, Dandelion Salad, and 33 otht Wild Recipes by Jean
Craighead George Illunstrated by Paul Mirocha
From: "Mignonne" <tsiwoni@minsrecipes.Cdate: Tue, 25 Feb 2003 00:02:18
~0500
Yield: 4 servings
Page 25
CATTAIL USES
1 cattails
SPROUTS/CORNS: Cattail spouts/corns are gathered during late summer to

winter. The horn shaped sprouts or corns grow from the tangled root
stocks at the base of the cattail. The sprouts can be cooked like a
potato. At the base of each sprout is a lump of tender starch
material that can be cooked in the same way.
SHOOTS: Cattail shoots are gathered during the spring. They can easily
spotted as the green shoots begin to grow out of last years dead
stubble. Cattail shoots are easy to collect when they are about two
feet tall. Reach down to the base of the leaves and pull while
twisting the shoot. The top of the plant above the roots will break
off leaving the green leaves and the white inner shoot. Peal off the
outer layers until you reach the white tender core. Boil or steam for
ten minutes if you like them crispy or boil longer to make them
softer. Add butter and salt for flavoring. Gather the shoots until
they reach two feet tall.
FLOWER SPIKES: Cattail flower spikes are gathered during late spring.
The immature green flower spikes or flower buds are gathered before
they begin to pollen. They are husked and cooked like corn. When
done, eat like corn on the cob or you can cut the flower buds of the
inner core like cut corn.
SEEDS: Cattail seeds are gathered during the summer. The lower female
section of the cattail pod produces the cattail seeds. The seeds can
be mashed into flour that is rich in protein. If the silky part of
the seed mass is bothersome, it can be ignited and burned off which
will also parch the seeds. POLLEN: Cattail pollen is gathered during
early spring. The seed head is divided into two parts with the male
portion located above the female. The yellow male pollen can be
rubbed, shaken or stripped off into to bag. The yellow powder is very
high in protein. Sift the fine powder and use with wheat four in
breads or pancakes or alone as a thickener in soups. The pollen can
be eaten raw or cooked as a hot cereal. The pollen has a some what
musty flavor. It can be kept in the freezer of many months or it can
be dried for future use.
Page 26
(Information condensed from my book God's Free Harvest - Harvesting

Nature's Free Foods)
From: Jakers6135@cs.Com Date: Thu, 20 Feb 2003 20:02:19
Est
Yield: 4 servings
CATTAIL/POKE SALAD STIR FRY
By: Dennis Burke Bellagona (Navajo for honkie) from Nebrask
handful of young cattails

handful of very young poke salad
some wild onions to taste
oil of choice
some pine nuts if available
sprig of wild dill weed
any available meat/fish chunked
marble sized piece of ginger root
salt/pepper to taste
crushed red chili to taste
.. who learned this from years of being single and putting stuff together
Pull cattails straight up and leaves roots in place, peel back to pure
white flesh, cut up in about 1-2 inches sections
Wash poke salad stems and leaves well, blanche in boiling water then cold
water then drain and set aside
Chop wild onion stems up about 1/4-1/2 in long
Shell and leave pine nuts whole
Tear up dill weed into small but recognizable pieces
Chunk up meat into bite size pies
Put about 3 tbs. Oil in hot skillet and add ginger and crushed red chili,
then stir fry everything together (if you are using fish, leave until rest
is nearly done so it doesn't fall apart)
Salt/pepper to taste, some soy sauce is nice if you like it
Serve with rice
Yield: servings: three

Page 27
CATTAILS
text
Finally someting i know alot about lol the whole thing is edible, the
'tails' are great when green, just boil them and butter them like corn and
eat them, later on the fluff makes great insulation if you make your own
coats. the roots can be dug year around,peel, boil, pound into mash and eat
like taters or can be gathered, dried and ground and made into a couarse
flour that gets real pasty,thats great for coating deer steaks. the stems
are good when young and tender., just cook like asparagus, or slice real
thin and dip into a dill dip or ranch dip like celery. My son likes to
slice them in rounds and fry them in butter LOL If there is any drainage
from cities or field run off be careful because cattails are a cleaner
plant and suck up lots of pollution so make sure its from clean, unpolluted
waters just remember the whole thing is edible and feel free to go wild
and experiment, its food so there can be no mistakes:)
The bottom of the green shoots are edible. Look for young shoots grab then
firmly by the base and pull. If the water is clean you can eat them as is.
Other wise you need to rinse in good clean water and steam. If you group
around in the muck there are tubers that you can scrub up, peel and add to
soup. Depending on your climate these parts can be gathered most anytime.
Except when the pond is dry or frozen. The immature pods that latter make
the cat tails can be boiled and eaten like corn on the cob. You have to
watch the plants closely and kind of get a feel for when these are ready.
Way before they split out of the sheath that covers them. Later the pollen
can be shaken into a bag, dried and I usually freeze it, cause it does grow
bugs. That can be added to baked goods or smoothies. It is very
nutrisious. The round stick that the cat tail grows on is dried and used
for fire starting and the green leaves are used as roofing material and in
basket weaving.
CATTAILS ON THE COB
1 young cattail spikes

1 water
1 butter
Page 28
This is simple.
Gather green cattail spikes of early spring. Clean off in cold water.
Place in a pot and cover with water, boil for 10 to 15 minutes. When
done, drain and serve with butter. Eat like corn on the cob.
The Native Indian Wild Game,

Fish and Wild foods Cookbook
Fox Chapel Publishing Co.
1992
MM Format by John Hartman Indianapolis, IN
Yield: 1 batch
CATTAILS ON THE COB
By: The Native Indian Wild Game, Fish and Wild foods Cookbo
young cattail spikes

water
butter
done, drain and serve with butter. Eat like corn on the cob.
Tastes squash-like.
CATTAILS ON THE COB

water
butter
Gather green cattail spikes of early spring. Clean off in cold water. Place
in a pot and cover with water, boil for 10 to 15 minutes. When done, drain
and serve with butter. Eat like corn on the cob.
Page 29
CATTAILS ON THE COB
By: The Native Indian Wild Game, Fish and Wild foods Cookbo

water
butter
This is simple.
done,
drain and serve with butter. Eat like corn on the cob.
Tastes squash-like.
CATTAILS: SUPERMARKET OF THE SWAMPS
1 text file
1. Cattails contain ten times the starch of an equal weight of

potatoes.
2. Early spring new shoots pick peel, cook, or eat raw.
3. Harvest young flowerheads, boil and eat like corn on the cob; or
pickle.
4. Collect early summer pollen in a bag, add to other flours

(protein/vitamins).
5. Winter rootstocks: pick mash rinse, dry, and grind into flour.
6. Use fresh, pounded root directly as a poultice on infections,

blisters, & stings. Tie in place over night. Replace for next day.
7. Sticky substance at the base of the green leaf is antiseptic,

coagulant, & even a bit numbing.
Page 30
8. Boil leaves for external skin wash.
9. Starchy, mashed root use as a toothpaste.
10. Use pollen as a hair conditioner.
11. Drink root flour in a cup of hot water or eat the young
flowerheads to bind diarrhea and dysentrery.
12. Use the fuzz from mature female flowerheads for scalds, burns,
diaper rash & place in diaper to soak up urine.
13. Down makes excellent tinder.
14. Dry stalks use for hand drill, arrow shafts with added hardwood
nock and foreshaft.
15. Leaves excellent for thatching, basket weaving, cordage (one of

the most important aspect of outdoor survival), and doll, toy,
figurine making.
16. Dip brown head of a dry stalk in animal fat for a torch.
17. Pollen is hemostatic & astringent. Place directly on cut to

control bleeding. Take internally for internal bleeding, menstrual
pain, chest pains, & other forms of blood stagnation.
18. Mix pollen with honey; apply to bruises, sores, or swellings.
19. Pollen is also mildly diuretic and emenagogue. Native American

technology arts craft crafts instruction NativeTech Indian
http://www.lib.uconn.edu/NativeTech/
Yield: 1 servings
Page 31
By: NativeTech http://www.lib.uconn.edu/NativeTech/
1 text file

potatoes.
pickle.

(protein/vitamins).


flowerheads to bind diarrhea and dysentery.
nock and foreshaft.
Page 32

figurine making.

19. Pollen is also mildly diuretic and emenagogue.
By: NativeTech
text file

potatoes.
pickle.

(protein/vitamins).



Page 33
flowerheads to bind diarrhea and dysentery.
nock and foreshaft.

figurine making.

19. Pollen is also mildly diuretic and emenagogue.

Page 34
CATTAILS; SUPERMARKET OF THE SWAMP
info
1. Cattails contain ten times the starch of an equal weight of potatoes.

2. Early spring new shoots pick peel, cook, or eat raw. 3. Harvest young
flowerheads, boil and eat like corn on the cob; or pickle. 4. Collect
early summer pollen in a bag, add to other flours (protein/vitamins). 5.
Winter rootstocks: pick mash rinse, dry, and grind into flour. 6. Use
fresh, pounded root directly as a poultice on infections, blisters, &
stings. Tie in place over night. Replace for next day. 7. Sticky
substance at the base of the green leaf is antiseptic, coagulant, & even a
bit numbing. 8. Boil leaves for external skin wash. 9. Starchy, mashed
root use as a toothpaste. 10. Use pollen as a hair conditioner. 11.
Drink root flour in a cup of hot water or eat the young flowerheads to bind
diarrhea and dysentrery. 12. Use the fuzz from mature female flowerheads
for scalds, burns, diaper rash & place in diaper to soak up urine. 13.
Down makes excellent tinder.
14. Dry stalks use for hand drill, arrow shafts with added hardwood nock
and foreshaft. 15. Leaves excellent for thatching, basket weaving,
cordage (one of the most important aspect of outdoor survival), and doll,
toy, figurine making. 16. Dip brown head of a dry stalk in animal fat for
a torch. 17. Pollen is hemostatic & astringent. Place directly on cut to
control bleeding. Take internally for internal bleeding, menstrual pain,
chest pains, & other forms of blood stagnation. 18. Mix pollen with
honey; apply to bruises, sores, or swellings. 19. Pollen is also mildly
diuretic and emenagogue.
COLLECTING CATTAIL POLLEN
1 cattail pollen
I collect it by using a gallon size plastic baggie over the head and
gently bending the plant down and shaking. As cattail stands are
limited where I am, I never bothered attempting to store it. I
imagine that drying it would be the first step or freezing it as is
would probably work too.
Page 35
I have a tiny stand on my land.. and it's soo hard to be patient

since my favorite way to have cattail is the "young corn" stage when
the heads are still new and haven't developed to the family fuzzy
stalks, and to leave some for both the health of the plants and for
future harvesting of pollen and later the stalks for decorating can
be will-testing. From: Kailariwoifeyes@aol.Com Date: Thu, 20
Feb 2003 15:22:10 Est
Yield: 4 servings
COLLECTING CATTAIL POLLEN
By: Kailariwoifeyes
cattail pollen
I collect it by using a gallon size plastic baggie over the head and
gently bending the plant down and shaking. As cattail stands are
limited where I am, I never bothered attempting to store it. I imagine
that drying it would be the first step or freezing it as is would
probably work too.
I have a tiny stand on my land.. and it's so hard to be patient since

my favorite way to have cattail is the 'young corn' stage when the
heads are still new and haven't developed to the family fuzzy stalks,
and to leave some for both the health of the plants and for future
harvesting of pollen and later the stalks for decorating can be
will-testing.
ELDERBERRY BLOOM FRITTERS, MADE WITH CATTAIL POLLEN
By: 'Mound Builders'
elderberry blooms
fritter batter, made with
cattail pollen
squirt of fresh orange
juice
dusting of powdered sugar
maple syrup.
For dessert, how about yummy elderberry bloom fritters, made with
cattail pollen. My daddy makes it with a squirt of fresh orange (they
have those in South Texas) followed by a dusting of powdered sugar.
But if you want to keep it wild, try adding blueberries (gooseberries,
huckleberries, etc.) and pecans, walnuts, hazelnuts, etc. and top it
with maple syrup.
Yield: 4 servings
Page 37
ELDERBERRY BLOOM FRITTERS, MADE WITH CATTAIL POLLEN.
1 elderberry blooms
1 fritter batter, made with
1 cattail pollen
1 squirt of fresh orange
1 juice
1 dusting of powdered sugar
1 maple syrup.
For dessert, how about yummy elderberry bloom fritters, made with
cattail pollen. My daddy makes it with a squirt of fresh orange
(they have those in South Texas) followed by a dusting of powdered
sugar. But if you want to keep it wild, try adding blueberries
(gooseberries, huckelberries, etc.) and pecans, walnuts, hazelnuts,
etc. and top it with maple syrup. YUM!!
Hapi
From: "Mound Builders" <moundbuilders@c
Yield: 4 servings
FIDDLE HEAD AND CATTAIL SALAD
By: Mignonne' <toadflax@worldnet.att.net>
3 cups fiddle head ferns be sure they are; not unrolled (open)
1 cup or leeks
1 cup of cattail shoots young
2 cups of lettucesunflower seeds
1/2 cup oil
wild garlic
Fiddlehead ferns (the beginning stage of certain edible ferns) are

available
from early April to the end of June from various parts of the country. Some
people pick their own, but you must be careful because several varieties of
fern are toxic. Only buy them from a reliable commercial source. Early
Fiddleheads tend to be somewhat bitter and do not lose that characteristic
Page 38
on cooking. The later Fiddleheads are sweeter tasting with a light anise
character. The ends tend to dry and blacken, so snip these off.
Pick the fiddle head fern in the spring when they are young, up to 6 inches
in height and unopened wash these and then drain. Chop leeks add to the
fiddle head. Pick cattails early in the spring also and peel first layer to
get to the tender shoots. The roots are also used as well. Wash and chop
and then drain. Add to other ingredients. Cut up some lettuce and add to
the others. Add sunflower seeds. Then add some oil and salt and pepper, a
little wild garlic is the best or regular garlic.
Note: Most ingredients are found in the Spring and in marshy areas in the
woods. Be sure to wash wild foods. You will get soaked on your search so
wear boots.
Yield: servings: five-
INDIAN CATTAIL SPOON BREAD
1/2 cup butter

2 cup fressh flower buds or
1 cattails on the cob
1/2 cup diced onions
1/2 cup diced green pepper
1 salt
1 cup sharp cheese
1 pinch chili powder
Preheat oven to 400 degrees.
Melt butter in skillet and add cattail buds, onions, green pepper, and
salt. Saute for 5 minutes or until tender. Pour into greased baking
dish. Sprinkle with cheese and chili powder. Bake until cheese
melts. Spoon onto plate while hot. From: "Mignonne-Al"
<mignonne-Al@excitedate: Wed, 28 Jul 1999 13:34:03 Pdt
Yield: 4 servings
Page 39
JAKE'S FIDDLEHEAD SALAD
3 cup fiddle head ferns

1 cup or leeks
1 cup cattail shoots (young
2 cup lettuce
1 sunflower seeds
1/2 cup oil
1 wild garlic
Pick the fiddle head fern in the spring when they are young, up to 6
inches in height and unopened wash these and then drain. Chop leeks
add to the fiddle head. Pick cattails early in the spring also and
peel first layer to get to the tender shoots. the roots are also used
as well Wash and chop and then drain. Add to other ingredients. Cut
up some lettuce and add to the others. Add sunflower seeds. Then add
some oil and salt and pepper, a little wild garlic is the best or
regular garlic.
Note: Most ingredients are found in the Spring and in marshy areas in
the woods. Be sure to wash wild foods. You will get soaked on your
search so wear boots.
Offered by Chantal Seguin dit Laderoute

Mohawk Metis, who learned this from Metis St. Lawrence region
From: Jakers6135@cs.Com
Yield: 4 servings
Page 40
NATIVE AMERICAN FOOD LIST
wild crabapples
cattails
wild chokecheries
acorns
pine nuts
wild blueberries (huckleberries)
raccoon
beaver
wild bird's eggs
juniper berries
pussywillow bark and roots
rose hips
wild mushrooms
sassafrass
maple syrup
bear's fat
fish oil
NATIVE BATTERED FISH
fish
cattail flour
battered fish is indeed native!

dont need to use wheat flour to dush fish, can use fine corn meal or
cattail flour.adds nutrition and a different flavor
cat tail flour is an old old way of breading bullhead and perch and
bluegills, a bullhead is a type of catfish for those who dont have
that type, its really common in prairie potholes up in the Dakotas.
you have the cattail flour on hand,gut and filet the bullhead or
not , depends on if you have the time, filets cook faster.
dust the filet with the flour, put some wild onions between the 2
sides add some salt if desired then wrap the cattail flour dusted
Page 41
filet in some cattail leaves that you have loosely woven and set the
filet on the side of the fireon some clean rocks or if you have
tightly woven the weaves you can set them in hot ashes, You can also
fry the fish directly on the hot cooking stones, for doing it that
way dont skin or scale the fish just gut it , just dust the eggs of
the fish with cattail flour put them inside the fishs body cavity and
add some wild onions and wild mushrooms if desired and toss on the
hot rock and let sizzle on both sides till desired doneness.I like
mine barely cooked for fish from our land but if its from other
places I cook it the heck out of it lol
SCALLOPED CATTAILS (RECIPE FROM USA)
1 cattails
Scrape off 2 cups cattail flowers and put them into a bowl with 2
beaten eggs, 1/2 cup melted butter, 1/2 t sugar and nutmeg, a 1/2 t
also of black pepper. Blend well and scald 1 cup milk which is added
slowly to the cattail mixture and blended. Pour the mixture into a
greased casserole and top with 1/2 cup grated Swiss cheese and add a
dab of butter. Bake 275 degrees for 30 minutes.
From: Benao <benao@libertysurf.Fr> Date: Wed, 18 Feb 2004 18:06:05
+0100
Yield: 4 servings
Page 42
SQUIRREL PIE
3 squirrels, skinnned and

1 cleaned,
1 cut into serving pieces
1 water
2 teaspoon salt
1/2 teaspoon pepper
2 bay leaves
1 carrot, finely chopped
3 wild onions, finely chopped
3 stalks cattail shoots,
1 diced
1 cup butter
1 cup flour
3 cup squirrel stock
1 cup cream
1 cup salt pork, cooked and
1 cubed
6 wild onions, whole
6 boiled potatoes, diced
2 teaspoon worcestershire
1 sauce
1 pie paste
Put the squirrel pieces into a large enamel pot, add water to cover
and one teaspoon salt. Let stand overnight in a cool place. Transfer
to a large soup kettle, cover with water and let come to a fast boil.
Lower heat and cook for 5 minutes. Drain off the water.
Cover with clean hot water and add the rest of the salt, pepper, bay
leaves, carrots, wild onions and cattail stalks. Bring to a boil,
lower heat and simmer for one hour or until squirrel meat is tender.
Transfer the squirrels to a large platter; strain the squirrel stock

and save.
Melt the butter in a three-quart saucepan, add the flour and stir.
Add the squirrel stock a little at a time and blend in the cram. Cook
for half an hour over low heat. Add the salt pork, boiled onions,
boiled potatoes and Worcestershire sauce. Cook for 10 minutes or
Page 43
until the onions and potatoes are heated through. Place the squirrel
meat in a three-quart casserole and pour the velout* sauce over the
meat. Cover the casserole with pie paste and bake for 20 minutes in a
moderate oven (325 degrees F.)
Once while hunting rabbits, we were lucky enough to get several

medium-sized squirrels as well. The camp cook made squirrel pies,
and here is the way he did it.
~ From "Wilderness Cooking: A unique illustrated cookbook and guide

for outdoor enthusiasts." By Berndt Berglund and Clare E. Bolsby New
York: Charles Scribner's Sons, 1973 From: David Chessler Date: 06 Oct
97 National Cooking Echo Ä
Yield: 1 servings
STEAMED CATTAILS
10 fresh young cattail shoots

10 sm tender garlic mustard leaves
Strip away the outer leaf on either side of cattail Cut the tender
white base away from leaves Chop some garlic mustard leaves Steam the
white base of the cattails garnished with the garlic mustard
STEAMED CATTAILS WWW.WILLIAMS.EDU
10 fresh young cattail shoots

10 small tender garlic mustard
1 leaves
Strip away the outer leaf on either side of cattail Cut the tender
white base away from leaves Chop some garlic mustard leaves Steam the
white base of the cattails garnished with the garlic mustard
www.williams.edu/Biology/studentprojects/Biol015/edibleplants
Yield: 4 servings
Page 44
SUBJECT: CATTAILS
By: Mignonne
cattails
Cattails, those strap-leafed plants with hot-dog-shaped fruits, grow

over most of the United States. When the azaleas are blooming, the
emerging leaf spikes of the cattail are tender and sweet. They can be
eaten raw in a salad, or cooked. In late spring the green flower
spikes appear on stems much more slender than the leaf stems. The
spikes are as delicious as corn on the cob and taste like it. The
pollen from the male flower appears several days later about one inch
above the female flower. It is rich in protein and is savory in
breads, pancakes, and soups.
The roots of the cattail, called rhizomes, are ropelike structures

that
grow laterally. They are delicious. Get into your old sneakers and
wade
into a cattail march. Run your hand down the leaves to the rhizomes,
move
along one, and pull. Wash the root, slice, and bake in the oven or
boil in
a pot. You cannot starve with cattails around you. An acre of cattails
produce ten times as much food as an acre of potatoes.
CATTAIL LEAF SPIKES
Scrub spikes and peel to uncover the crisp whitish-green core, usually
1
foot to 18 inches long. Slice core raw into salads or boil in salt
water
about 15 minutes and serve as a vegetable with butter and salt.

Page 45
SUBJECT: CATTAILS
1 cattails
Cattails, those strap-leafed plants with hot-dog-shaped fruits, grow

over most of the United States except Alaska. When the azaleas are
blooming, the emerging leaf spikes of the cattail are tender and
sweet. They can be eaten raw in a salad, or cooked. In late spring
the green flower spikes appear on stems much more slender than the
leaf stems. The spikes are as delicious as corn on the cob and taste
like it. The pollen from the male flower appears several days later
about one inch above the female flower. It is rich in protein and is
savory in breads, pancakes, and soups.
The roots of the cattail, called rhizomes, are ropelike structures

that grow laterally. They are delicious. Get into your old sneakers
and wade into a cattail march. Run your hand down the leaves to the
rhizomes, move along one, and pull. Wash the root, slice, and bake
in the oven or boil in a pot. You cannot starve with cattails around
you. An acre of cattails produce ten times as much food as an acre of
potatoes.
CATTAIL LEAF SPIKES
Scrub spikes and peel to uncover the crisp whitish-green core,

usually 1 foot to 18 inches long. Slice core raw into salads or boil
in salt water about 15 minutes and serve as a vegetable with butter
and salt. From: "Mignonne-Al" <mignonne-Al@excitedate: Wed, 28 Jul
1999 13:34:03 Pdt
Yield: 4 servings

Cattail

Hochgeladen von

Dokumentinformationen

Copyright

Verfügbare Formate

Dieses Dokument teilen

Dokument teilen oder einbetten

Freigabeoptionen

Stufen Sie dieses Dokument als nützlich ein?

Sind diese Inhalte unangemessen?

Copyright:

Verfügbare Formate

Cattail

Hochgeladen von

Copyright:

Verfügbare Formate

(NCL) CATTAIL GRIDDLE CAKES

1/2 cup cattail pollen

* Extracted from "Lakeside Minnesota," Volume 1, Issue 2, The Official

(NCL) CATTAIL POLLEN CAKES

1 cup sifted cattail pollen

Thoroughly blend all ingredients together into a smooth batter. On a

be dehydrated and ground to make flour. The tastiest and most

The finest flour in nature, which needs no sifting or refining is

(NCL) INDIAN CAKE - BANNOCK

1 cup white cornmeal

Natural Breads: Indians discovered the special properties of ashes

Preparations: Mix together the cornmeal and cattail flour in a large

**Ashes have special properties when mixed with foods, or in water,

Spoon fresh ashes out of a fireplace, wood burning stove, or campfire

up unwanted and harmful tars and residues.

(NCL) INDIAN CAKE - CATAIL BANNOCK

1 cup white cornmeal

Mix together the cornmeal and cattail flour in a large bowl.

**Ashes have special properties when mixed with foods, or in water,

Spoon fresh ashes out of a fireplace, wood burning stove, or campfire

pollen in (thereby pollinating the plant at the same time). This

BATTERED CATTAIL STALKS

By: Verna on EdibleWild@onelist.com

BATTERED CATTAIL STALKS AND BLACK LOCUST FLOWERS

Yield: yield: 4 servin

BATTERED CATTAIL STALKS AND BLACK LOCUST FLOWERS

Verna From: powell <wvsp@vci.net> EdibleWild@onelist.com

1 cup cattail pollen

(Shake bright-yellow pollen into a plastic bag while out in the

From: ACORN PANCAKES, DANDELION SALAD AND 33 OTHER RECIPES by Jean

From: Native-Cooking-L@onelist.com From: "Mignonne-Al"

CATTAIL (TYPHA LATIFOLIA)

By: Melana EdibleWild@onelist.com

Cattails, genus Typha, are perennial reeds found in marshy areas

[Grolier Encyclopedia] From: Dorothy Flatman

CATTAIL AND CHEESE CASSEROLE

2 cup cattail flowers

Yield: yield: 4 servin

CATTAIL FLAT BREAD

3 cups cattail flour

*sometimes called prairie turnips or ground potato, a common plant in the

peeled roots (peel roots while they are wet--they

By: 'Indian Cookin'', compiled by Herb Walker, 1977

By: Herb Walker

CATTAIL GRIDDLE CAKES

2/3 cup cattail pollen

1 cup cattail buds

*variation: Add equivalent amounts of chopped green and/or red pepper

From: http://home.naxs.com/melaniet/Food.htm#Wild From: Andre And

Variation: Add equivalent amounts of chopped green and/or red pepper

You Will Need:

Cattail buds, about 1/2 cup raw for each person

*variation: Add equivalent amounts of chopped green and/or red pepper

CATTAIL LEAF SPIKES

1 cattail leaf spikes

CATTAIL LEAF SPIKES

Scrub spikes and peel to uncover the crisp whitish-green core,

2 cup cattail flour

Scrape and clean several cattail roots. Place on lightly greased

MM Format by John Hartman Indianapolis, IN

Scrape and clean several cattail roots. Place on lightly greased

Yield: batch servings

CATTAIL POLLEN CAKE

2 cup cattail pollen