So you've heard me talk here about what a good idea I think cattail whiskey is — cattails are more productive per acre than corn, and it's an idea that I don't think anyone has capitalized on yet.

Anyway, even though cattails used to be eaten very commonly in North America, I've never actually tried them before so I figured, hey, today is a good day to die, right? I realize they're not really “in season” right now, but I took a short walk and dug up a few roots.

As I understand it the leaves should be eaten pretty green, and the “flower” can either be eaten when it's young, or turned into flour once its dry… I was more interested in experimenting with the roots themselves, so I peeled them (using just the spongy part on the inside) and cooked them in garlic, peppers, and olive oil along with a few rougly chopped lower leaves.

The taste was great (but subtle), although the leaves were definitely too fibrous to eat as is; I don't know if steaming them or something might help. The roots were the gem of it though — prepared like this they tasted somewhere between a normal potato and a yam… Definitely something I'll try again, so if anyone has any experience cooking these sorts of things, please let me know your secrets.

Wow Shannon, that's really annoying! What is it, 1997 on Geocities? Retroweb is NOT cool!

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