Surviving On Marsh Cat Tails

You won't believe what you can eat when you are hungry

Cattails, often referred to as reeds or bulrushes, are mentioned in the Bible, particularly in the story of Moses in Exodus 2:3-4. They are depicted as the hiding place for Moses' mother as she placed him in a basket along the Nile river. Additionally, cattails are mentioned in Isaiah 42:3, where they symbolize the vulnerable and weak that God will not break or extinguish.

Starving people walk past food right in front of their eyes all the time. They just have to know how to recognize it when they see it. Cattails are so ubiquitous that people stop seeing them in the environment.

You’ve probably seen them in a marsh at some point at your life. They look like corn dogs on reeds, often growing straight up out of the water.

Incredibly, these plants commonly called “cattails,” are far more nutritious and taste better than any corn dog. I would not recommend eating a corn dog, they are usually half preservatives. The cattail on the other hand is packed with vitamins, minerals and nutrients that are very good for you. These nutrient-rich wild edibles grow throughout the United States and are generally easy to find. The plants boast a high percentage of vitamins A, B, and C, phosphorous, manganese, and potassium.

Not only can you eat cattails, you can also harvest the pollen from the foraged plant and use it as a shelf-stable substitute for flour. They have a slightly starchy yet mild flavor. The work needed to harvest, prepare and cook the plant is far less than many other food sources scavenged in the wild.

Most of their parts are edible. They are considered a wildflower although they do not flower. The plant belongs to a group of botanical organisms called monocots and are said to include about 60,000 species. Bulbing plants like asparagus, bamboo, bananas, daffodils, garlic, ginger, grass, lilies, onions, tulips and wheat are also monocots.

It looks like a corn dog but prepared correctly it is a million times more nutritious than any junk food could ever be.

You wouldn’t believe how useful the plant can be if you don’t eat it!! It is a fantastic substitute for what are normally synthetic substances and could feature as a big part of maintenance in a post-apocalyptic environment for repairing pillows, bedding, padding, shoes, boots, winter clothing and so much more!

During World War II, cattail fluff, the fuzzy seed heads, were used to fill life jackets and other buoyant materials, such as mattresses and pillows, for both military and civilian purposes. The buoyancy and softness of the fluff made it a suitable alternative to kapok, which was being used at the time.

• Buoyancy and Softness: Cattail fluff is known for its buoyancy and softness, making it ideal for filling life jackets and other soft goods.

• Alternative to Kapok: Kapok, a tropical plant fiber, was commonly used in life jackets and mattresses. However, during WWII, the Japanese takeover of the Dutch East Indies disrupted the supply of kapok, leading to the search for alternative materials, including cattail fluff.

• Used in Various Applications: Besides life jackets, cattail fluff was also used in bedding, pillows, and even baseballs.

• "Two Bags Save One Life": During the war effort, the United States government encouraged the collection of milkweed pods, which were processed to extract their floss for use in life jackets. The slogan "Two Bags Save One Life" emphasized the importance of this effort.

To harvest the pollen from a cattail plant, just shake the stalk into a paper sack to release it. Always store the pollen in an airtight container as any air or moisture will decrease its shelf life.

Because a single acre of cattails can potentially offer a yield of nearly 6,500 pounds of flour, cultivating this wild edible to supplement the diets of soldiers during World War II was common. In this sense, the cattail has been debugged as a food source and has been eaten for several thousand years including as a food for military troops by the Roman Empire and the Chinese dynasties.

Soaked in oil, a cattail can make an expedient torch that will burn for a while and gives off substantial light. Could come in handy when you need a light source and you’re in the middle of a marsh.

Types Of Cattails

In North America, two species of cattails commonly exist. These nearly look-a-like classes of cattails both grow in marshy areas. These are probably the easiest of all foraging items to identify. However, you must learn to tell them apart to determine when to harvest them and how to prepare them to avoid becoming severely ill.

There are two distinct species of cattails, and both grow in marshy areas: Typha angustifolia (narrowleaf cattail) and Typha latifolia (broadleaf cattail).

They’ll often be found flourishing close together in moist damp soils fed by rains or streams. They are so rugged that they need no husbandry or fertilizers and simply are plentiful in many environments. They quickly replenish themselves if harvested and will be found growing new stalks in a short time.

The first part of the species name, Typha, is a Greek root word and translates to “marsh.” The horrific and deadly disease of typhoid stems from the same Greek root word. In fact, the phrase “Typhoid Mary” stems from the scientific name for these two species of cattails.

The second part of the species name refers to the width of the plant. Typha angustifolia has narrow leaves and grows in deeper water along ponds, creeks, and rivers. Typha latifolia has wider leaves and thrives in more shallow water areas. Both varieties of cattails have been known to crossbreed.

Cattail Identification

• Cattails usually grow to about 9 feet in height.

• The leaves on the wild edibles have a leather strap-style appearance and are spongy on the inside but stiff on the outside.

• Cattail leaves are brown cigar-shaped or rounded on the back and form together at the base – appearing as if to flatten on the bottom – without truly losing their oval design.

• In the spring, cattails grow both flowers and spikes while filling up with pollen.

• When a cattail plant is blossoming, it is densely filled with tiny flowers. The flowers are green spies initially but then turn a bright shade of yellow as the pollen content on the plant builds.

• The roots on cattails form in a horizontal pattern. This portion of the plant is best eaten during the spring or fall seasons.

• Leaves on cattails are very erect and flat and boast a “D” shaped cross-section. About 15 leaves grow from each shoot on the plant. The thick and ribbon style leaves are a green to pale gray in color.

• Cattail flowers have two parts, a male and a female portion. The top of the cigar-shaped area of the plant is the male yellow spike male that is surrounded by the small female pistillate flowers.

• Both types of flowers become visible from May through July. In the early fall, the brown cigar-shaped flower heads open up to expose the puffy seeds inside.

• You can tell the difference between male and female plants easily by the “T” split between the “gender” specific portions of the plant – unless it is a typha latifolia species.

• The leaves of edible cattail plants will be stiff yet have a spongy texture on both the inside and the outside.

• Cattails should have no distinctive odor at all – with the exception of the mud smell that accompanies them immediately after they are pulled from murky ground.

Seasonal Changes in Cattails

Cattails undergo noticeable transformations throughout the year.

• In early spring, they emerge as tender shoots, which are ideal for harvesting as raw vegetables or for cooking.

• By summer, the flower heads mature, turning green and eventually golden brown as they accumulate pollen.

• In late fall, the roots become starch-rich, making them perfect for survival food preparation.

• In winter, the above-ground portions die off, but the roots remain viable, although they may be harder to access due to frozen ground.

What Part Of Cattails Are Edible?

When eaten raw, the white lower part of the stem tends to taste like cucumbers. If you cook the lower cattail stem, the flavor resembles corn on the cob. This portion of the plant is best harvested during the summer months.

• The bottom white stalks.

• Rootlets (young roots) – these look a lot like spaghetti noodles and can be used as a pasta substitute in recipes.

• Roots

• Young tips

• Leaves

• Main Root Spurs

Also during the hot weeks of late summer, you can eat the green flower heads from the cattail plant and once again enjoy the taste of corn on the cob. The roots of cattail plants should be harvested in the fall.

Cattail leaves can be eaten raw to make a wild salad. The stems of young plants are especially tasty when boiled, but can be eaten raw. Young shoots must be cooked thoroughly before becoming tender and taste a lot like asparagus.

Roasting the flowers on cattail plants, as noted, above, taste delicious and like corn on the cob. I often add a pinch or two of cattail pollen to pancakes when camping to infuse more nutrients into the morning meal.

Nutritional Benefits

Each edible part of the cattail offers unique nutritional advantages.

• The pollen is high in protein and serves as a rich source of essential amino acids.

• The roots are packed with carbohydrates, making them a valuable energy source.

• Young shoots and stalks contain significant amounts of vitamins A and C.

• The leaves and tips offer dietary fiber.

This balanced nutrient profile makes cattails a perfect wild superfood, especially in survival situations.

How To Harvest Cattail Starch

There are two ways to harvest starch from a cattail – the peeling method and the water method.

Starch Peeling Method

1. Harvest and then rinse the stalk of the cattail in cold water.

2. Peel the “flesh” from the exterior of the cattail while it is still wet.

3. Chop or chunk the cattail root into small pieces and place them in a bowl.

4. Use a mortar and pestle or a mallet to pound the roots into tiny bits or a powder.

5. Simply scoop the starch out of a bowl and prepare in a cattail recipe as desired or store in an airtight container.

Starch Water Method

1. Harvest and then rinse the cattail roots in cold water.

2. Crush the roots with a mallet.

3. Soak the crushed cattail roots in cold water for about five minutes. During this time, the starch will release and then settle in the base of the bowl.

4. Slowly pour the water out of the bowl, careful not to dislodge the released starch from its bottom. Do not pitch the roots, you are not done with them yet.

5. Scoop out the starch with a butter knife or spoon.

6. Repeat steps three and four at least twice to ensure all of the cattail starch has been released and gathered before pitching the roots.

Storing and Using Cattail Starch

Once harvested, cattail starch should be dried completely to extend its shelf life.

Spread the starch in a thin layer on a baking sheet and allow it to air-dry for several days, or speed up the process in an oven on the lowest heat setting. Store the dried starch in an airtight container in a cool, dark place to prevent moisture from degrading it.

This versatile starch can be used as a thickening agent in soups and stews or as a substitute for wheat flour in baking recipes like pancakes and bread.

Cattail Root Preparation Tips

Although cattail roots are typically considered a safe wild edible in their raw state, doing so often gives folks a pretty uncomfortable stomach ache due to the high level of starch they contain.

The roots of cattail plants can be harvested, washed, and then roasted over a campfire. When prepared in this manner, the roots will have a rather spongy consistency and blacken.

Toss the cattail roots onto a BBQ grill or into a smoker to prepare them for eating. The grilled or smoked roots can be eaten alone or used in a recipe after being heated.

You can also boil the roots just as you would if making potatoes.

Cattail Recipes

Scalloped Cattails

Ingredients:

• 1 cup of scalded milk

• 2 cups of cattail tops – chopped

• ½ cup of butter – melted

• 2 eggs – beaten

• ½ teaspoon of black pepper

• ½ teaspoon of sugar

• ½ teaspoon of nutmeg

Directions:

1. Combine the black pepper, sugar, nutmeg and melted butter in a bowl.

2. Stir the ingredients thoroughly to combine.

3. Add in the eggs and stir thoroughly again.

4. Pour in the chopped cattail tops and once again stir completely to combine.

5. Next, pour in the scalded milk and stir once more.

6. Pour the scalloped cattails into a 9 X 13 baking dish.

7. Bake at 275 degrees for half an hour or until golden brown on top.

Cattail Casserole

Ingredients:

• 1 and ½ cups of cattail roots

• 1 whole onion – diced

• ½ of a cup of milk

• 1 cup of shredded cheese

• 1 cup of breadcrumbs

• 1 egg, beaten

• Salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees.

2. Mix the cattail roots, breadcrumbs, and milk together thoroughly.

3. Add in the onion and egg and stir completely.

4. Toss in the salt, pepper, and shredded cheese – stirring thoroughly to combine.

5. Bake in a 9 X 13 dish for 25 to 30 minutes.

Cattail Biscuits

Ingredients:

• ¼ of a cup of cattail pollen

• 1 teaspoon of salt

• 3 cups of baking powder

• ¾ of a cup of milk

• 4 tablespoons of lard or shortening

Directions:

1. Preheat the oven to 425 degrees.

2. Combine all of the ingredients together in a large bowl and stir thoroughly to combine.

3. Knead the mixture into a dough.

4. Roll out the dough and cut into traditional biscuit shapes using the mouth of a glass or cookie cutters.

5. Bake on an ungreased cookie sheet for 20 minutes.

Cattail Pancakes

Ingredients:

• ½ cup cattail pollen

• ½ cup all-purpose flour

• 1 tablespoon sugar

• 1 teaspoon baking powder

• ¼ teaspoon salt

• ¾ cup milk

• 1 egg

• 2 tablespoons melted butter

Directions:

1. In a bowl, mix the cattail pollen, flour, sugar, baking powder, and salt.

2. In a separate bowl, whisk together the milk, egg, and melted butter.

3. Combine the wet ingredients with the dry ingredients and stir until smooth.

4. Heat a lightly oiled skillet over medium heat. Pour ¼ cup of the batter onto the skillet and cook until bubbles form on the surface, about 2 minutes. Flip and cook for another minute.

5. Serve warm with honey or syrup.

Other Uses for Cattails

Cattails can serve as more than a survival food ingredient during an SHTF event. For example…

• The dried leaves can be used as tinder to start a campfire.

• The dried stalks can be used as arrow shafts or in hand drills.

• Dried tops can be light and carried by the sturdy stems and use as a torch.

• You can cut, dry, and then lightly soak the leaves to use for weaving baskets or mats.

• The puffy interior of a cattail top can be dried and used as stuffing in mattresses, pillows, blankets, and for homemade toys.

• Break open a cattail leaf, as you would the leaf of an aloe plant, and use the cool gel inside as a natural antiseptic cream.

• Use the leaves and gell to make a poultice and apply it to bruises, burns, stings, and other mild wounds.

• Take the dried leaves and braid at least three of them together to create cordage.

• The fluffy seed heads of cattails are excellent natural insulation. They can be stuffed into clothing or shoes to trap heat during cold weather or used as a lightweight insulating material in shelters.

After reading this article, you'll probably start noticing cattails all over the place. During the spring and fall, they are often very easy to find. Go ahead and pick some and try one of the recipes or methods mentioned above. You'll be glad you did.

Make certain you pick them from areas you know are not polluted or in questionable bodies of water. Toxins in the mud or marshland can find their way into any plant that grows on it. Cattails are easy enough to find in freshwater tributaries and slow moving pools of water near the shore. If you can see an industrial plant upstream or waste barrels nearby, probably not safe to eat anything from that place.

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Isaiah 42:3 - KJV

A bruised reed shall he not break, and the smoking flax shall he not quench: he shall bring forth judgment unto truth.

• Regards, Tex