Cattail

Description

Cattail (Typha latifolia) belongs to the Typhaceae family and is native to NAmerica. It thrives in Wetlands, Ponds, Marshes, Water edges environments across regions including USA_all, Canada, Temperate global.

Botanically, Cattail is survival superfood ALL parts edible. Shoots vegetable roots starch pollen flour.. It is also known locally as Cattail.

The edible parts include Shoots, Roots, Pollen, Stems. With an edibility rating of 9/10, it ranks as an excellent wild food source. Harvesting is best done during April, August, July, June, March and May.

Nutritionally, Cattail stands out for its Potassium (740.0mg, 16% DV), Magnesium (42.0mg, 10% DV) and Iron (1.2mg, 7% DV). It also provides 3.4g protein and 0.8g dietary fiber per 100g serving.

In the kitchen, Cattail offers a Delicate sweet starchy flavor profile. Raw shoots boiled roots flour pollen. Common culinary applications include raw shoots, flour, starch, side dish. Popular preparations include Cattail flour, Cattail pollen, Sauteed greens with garlic, Wild green pesto.

For storage, dried root 1yr Pollen 6mo.

Safety note: No toxicity COLLECT clean water only. Antinutrient content is no antinutrients. Microbiological risk water. Always verify identification with at least three independent botanical sources before consumption.

Foragers should collect cattail during Mar, Apr, May, Jun, Jul and Aug. Choose young, vibrant parts for optimal flavor and nutrition. Avoid specimens near polluted areas, roadsides, or treated agricultural land.

Field identification relies on recognizing the plant in its natural habitat — typically wetlands, ponds, marshes, water edges. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional NAmerica communities have long valued cattail as a seasonal wild food. Its reliable growth and nutritional density made it a valuable resource during lean periods and food scarcity.

In contemporary cuisine, cattail pairs excellently with olive oil, garlic, and citrus. It complements wild herbs, foraged mushrooms, and hearty grains. Experiment with both raw preparations and slow-cooked dishes to appreciate its full range.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses

raw shoots, flour, starch, side dish

Storage

Dried root 1yr Pollen 6mo

Recipes

• Cattail flour
• Cattail pollen
• Sauteed greens with garlic
• Wild green pesto
• Leafy green soup
• Wild Cattail salad
• Foraged Cattail pesto
• Roasted Cattail

Where It Grows