From what I have read, Cattails are supposed to be good to eat when they make cobs. You know me. I have plenty. I want to know.
I cut me a few from the dugout and got out the pot and water. I cooked them for a few minutes. I always like to know what an item is like before it gets dolled up with butter or spices. If it can make it on it’s own it’s a bonus.
So here they are on the plate. I always have this moment of concern before it meets my mouth. I decide if I’m really doing this. OK..yes…it’s time. The little bite. The weird texture: tough and fibrous. The taste: Eeeewwgack…yuck. I’ll eat it rather than starve, but I’m not there yet. I don’t know if I did something wrong but I think they’re better off in a picture.
PS: I found out that I should have tried these cobs when they were still green. I’ll have to try again next year. (See the comments below).
Also here is how to make the roots into flour:
Dry the peeled roots (peel roots while they are wet–they are difficult to peel when dry). Chop roots into small pieces, and then pound them wtih a little water. When the long fibers are removed, the resultant goup powder can be dried and used as flour.