What are Cattails?
Cattails are tall marsh plants that can grow up to 9 feet tall. They have long, straight green leaves that are topped with a brown, cylindrical flower head. The brown, cylindrical flower head is a distinguishing feature of cattails.
Cattails typically grow in marshes, wetlands, ditches and along the edges of ponds throughout temperate regions of the world. They thrive in wet, mucky soil that is rich in nutrients and gets plenty of sun. Cattails grow together in dense stands, spreading via underground rhizomes to form large colonies. They are considered a wetland plant and help prevent erosion along waterways.
According to Britannica.com, “Cattails are upright perennial plants that emerge from creeping rhizomes. The long tapering leaves have smooth margins and are somewhat spongy. The tiny flowers are borne in dense cylindrical spikes at the top of the stems.”
Are Cattails Edible?
Cattails are not only edible, but highly nutritious as well. There are several parts of the cattail plant that can be eaten:
- The green shoots that emerge in early spring are tender and delicious. They have a flavor similar to cucumbers or green beans.
- The yellow pollen that forms on the tops of mature cattail stalks in late spring/early summer has a sweet, nutty taste. It can be used like flour.
- The starchy root that grows underground can be roasted, boiled, or ground into flour.
According to the USDA, cattail shoots are an excellent source of vitamin C, providing 44% of the recommended daily value per 100 grams. They also contain vitamins A, B6, and K as well as nutrients like potassium, phosphorus, and manganese (source).
The roots are high in carbohydrates and fiber. A 100 gram serving of cattail root contains 343 calories, 78 grams of carbs, and 7 grams of dietary fiber (source). This makes the roots an excellent survival food if stranded in the wild.
Benefits of Eating Cattails
Cattails are a versatile ingredient that can be used like a grain or vegetable. All parts of the cattail plant are edible and provide a foraged food source with survival benefits (https://www.mtpr.org/arts-culture/2018-04-02/cattail-plant-of-a-thousand-uses). The roots, shoots, and pollen are nutritional powerhouses packed with nutrients like vitamins A, B, C, E and minerals like potassium, phosphorus and zinc (https://www.lybrate.com/topic/benefits-of-cattail-and-its-side-effects).
The starchy carbohydrate-rich roots can be dried and ground into flour. The tender shoots can be eaten raw in salads or cooked like asparagus. The pollen makes a protein-rich supplement that can be used like eggs in baked goods. With versatile uses and nutritional benefits, cattails are considered a natural survival food.
Parts of the Cattail Plant to Eat
Different parts of the cattail plant can be harvested and eaten at various stages of growth. Here are some of the most commonly consumed parts:
Young shoots – The young shoots emerging in spring can be peeled and eaten raw like asparagus. They have a tender, mild flavor (https://extension.umn.edu/natural-resources-news/wild-edibles-cattails).
Pollen – The pollen that forms on the flowers can be collected and used as a flour substitute in baking. It has a sweet, nutty taste that adds nutrition to baked goods (https://extension.umn.edu/natural-resources-news/wild-edibles-cattails).
Roots – Mature cattail roots can be peeled and then boiled or baked. Their starchy texture is similar to potatoes. Roots are best harvested in fall or early spring (https://extension.umn.edu/natural-resources-news/wild-edibles-cattails).
How to Identify Cattails
Cattails are easy to identify due to their distinctive appearance. They have tall, erect, sword-shaped green leaves that can grow up to 10 feet tall. The leaves emerge from the base in dense clusters.
The most identifiable feature of cattails are the cylindrical, brown, cigar-shaped heads that grow above the leaves on a stalk. The brown heads contain the flowers and seeds of the plant.
Cattails typically grow in freshwater wetlands, along the edges of ponds, lakes, rivers and streams. They thrive in marshes and flooded areas.
While cattails have a very unique appearance, some other aquatic plants can look similar at first glance. Compare cattails to bulrushes and reeds which also grow near water:
- Bulrushes have a rounder stem instead of flat leaves.
- Reeds have a cluster of small flowers instead of one brown spike.
For positive identification, look for the combination of tall, flat green leaves and the distinctive brown cylindrical head. This set of features clearly distinguishes cattails from other wetland plants. If you’re still uncertain, consult a plant identification guide for specifics in your location.
Sources: https://www.ediblewildfood.com/cattail.aspx, https://www.dnr.state.mn.us/minnaqua/speciesprofile/cattail.html
When to Harvest Cattails
The best time to harvest cattails depends on the part of the plant you want to use. Here are some guidelines:
In early spring, look for the newly emerged shoots. These tender shoots can be broken off and eaten raw or cooked like asparagus. Harvest them when they are young and no more than 4-5 inches tall.
In late spring and early summer, the pollen forms on the tops of the cattail stalks. You can harvest the pollen by bending the tops into a paper bag and shaking off the yellow dust. The pollen has a sweet corn-like taste and can be used as a flour substitute in recipes.
In fall and early winter, dig up cattail roots after the stalks have turned completely brown. The starchy roots are a survival food that can be roasted or ground into flour. Make sure the roots are plump and healthy, not shriveled.
Avoid harvesting during drought conditions or in areas with potential pollution like roadside ditches. For the healthiest cattails, harvest after a good rain from plants growing in clean water.
Sources:
https://katiegrovestudios.com/2017/06/01/harvesting-cattails-101/
https://www.gardeningknowhow.com/ornamental/water-plants/cattails/harvesting-wild-cattails.htm
How to Prepare and Eat
The shoots, roots, pollen, and flower spikes of the cattail plant are all edible if harvested at the right time and prepared properly. Here are some tips for preparing and eating different parts of the cattail:[1]
Shoots: The young shoots that emerge in spring can be peeled and eaten raw in salads or lightly cooked. To prepare, cut off the green leafy portion and peel away the outer layers until you reach the tender inner core. Chop and sauté or boil for about 5 minutes until tender.
Pollen: The yellow pollen that coats the spikes in late spring can be used as a flour substitute in baked goods like breads, muffins, or pancakes. To harvest, bend the flowering spike into a paper bag and shake to collect the pollen. Use about half as much cattail pollen as you would regular flour in recipes.
Roots: The starchy roots can be washed, peeled, and cooked similar to potatoes – boiled, mashed, fried, etc. They have a mild nutty flavor. Roast or grill the roots for added flavor.
Flower Spikes: The immature green flower spikes that emerge in summer before opening can be boiled, steamed, or added to stir-fries. They have a flavor similar to corn on the cob.
Some tasty recipes using cattail parts include cattail root fritters, sautéed shoots with garlic, and cattail pollen pancakes or bread. Get creative with using these versatile wild edibles!
Foraging Safety Tips
When foraging for any wild edible, it’s important to follow some safety guidelines to avoid illness or poisoning. Here are some key tips for safely harvesting cattails:
Don’t take all parts of the plant. Only harvest what you need and leave some behind to allow the cattails to continue propagating. Overharvesting can damage the ecosystem.
Avoid areas of pollution or contamination. Don’t harvest cattails near roads, downstream from industrial areas, or anywhere they could pick up toxins from runoff. Only forage upstream from these locations.
Proper identification to avoid poisonous lookalikes. Make absolutely certain you have correctly identified the cattails before eating any part of the plant. Some poisonous plants like iris can resemble young cattail shoots.
Risks of Eating Cattails
While cattails can be a great wild edible when harvested and prepared properly, there are some risks to be aware of:
Contamination from Polluted Water
Cattails grow in marshes, ponds and ditches which can contain contaminated water. Pollutants like fertilizers, pesticides, motor oil, or sewage can get absorbed by the plants so you want to harvest cattails growing in clean water sources away from roads or runoff (Source).
Pesticide Exposure
Cattails growing in areas that are sprayed with pesticides or herbicides can accumulate toxic residues. Avoid harvesting plants that look unnaturally withered or damaged as this may indicate pesticide use (Source).
Eating Poisonous Lookalike Plants
Some toxic plants like poison hemlock, Iris pseudacorus, and Typha angustifolia can be mistaken for edible cattails at first glance. Properly identify cattails before eating any part of the plant to avoid poisoning.
Overharvesting
Cattail stands support wildlife ecosystems so avoid harvesting more than what you need for personal consumption. Only take parts from robust, large patches to prevent damaging the area’s plant population.
Conclusion
In summary, cattails are a nutritious edible plant when properly identified and harvested. The starchy corms, tender shoots, and young flower spikes can be eaten safely with minimal preparation. Cattails provide nutrients like protein, fiber, carbs, and vitamins. Foraging for cattails has its benefits when done safely and legally from unpolluted areas.
Harvesting cattails yourself can supplement your diet with free wild foods. However, foraging does carry risks like exposure to pollution, pesticides, and misidentification of plants. With some basic guidelines, cattails can be an edible treat found in wetland areas worldwide. Overall, with the right precautions, knowledge and timing, people can eat cattails from ponds and benefit from these wild edible plants.