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     A Taste For The Wild 
     
    
   
   
    
       
     
    
   
   
    
     The meadows, roadsides, hiking trails and forests of our 
     
     province hold a wealth of tasty treats for anyone who's 
     
     interested and would like to add a new flavour to their diet. 
     
     The ancient art of foraging - collecting and eating wild 
     
     edible plants - once a necessity, is undergoing a re-birth and 
     
     is fast becoming a popular activity for all those who enjoy 
     
     the out—of-doors. 
     
    
   
   
    
     Although there is much fun and flavour to be gained through 
     
     foraging for wild edible plants, caution must be exercised, as 
     
     it is relatively easy to incorrectly identify a plant, thus 
     
     ingesting something possibly poisonous. Always be sure that 
     
     you can positively identify the plant you have selected, by 
     
     either certain knowledge or with the use of a field guide. 
     
     There are many field guides available at almost all bookstores 
     
     and libraries, so be sure you familiarize yourself with the 
     
     edible species of wild plants, before you go tasting them. 
     
     Also beware of areas that have been sprayed with insecticides 
     
     or herbicides and any areas near sewage drains. 
     
    
   
   
    
     The following plants and subsequent recipes are but a few 
     
     examples of what is available to us all, for free and in abun- 
     
     dance in the wild. 
     
    
   
   
    
     Cattail (Typha latifolia) 
     
    
   
   
    
       
     
    
   
   
    
     The Cattail is one of the most versatile of wild edible 
     
     plants. It is found growing near freshwater swamps, ponds, 
     
     rivers, and other wet areas. The roots may be harvested year 
     
     round and can be peeled and dried, then ground into flour for 
     
     bread or cooked similar to a potato, i.e. boiled, fried, baked, 
     
     mashed etc. 
     
    
   
   
    
     The young shoots are harvested in the spring by cutting 
     
     the plant below the waterline, or pulling on the leaves upright 
     
     from the root. Just below the part where the leaves begin 
     
     to separate is a white shoot. When the white shoot is cut from 
     
     the rest of the stalk and the outer layer is peeled off, the 
     
     remaining inner core may be eaten raw or cooked like an aspar- 
     
     agus. 
     
    
   
   
    
     The flowerheads (which eventually will turn into the brown 
     
     spikes in autumn) may be harvested in late June or early July. 
     
     These green flowerheads can be boiled and eaten like corn on the 
     
     cob. They tend to be a bit grainy, so use lots of butter! 
     
    

    
     After having eaten a plate of these, you may never eat corn 
     
     again! 
     
    
   
   
    
     If the flowerheads are allowed to develop, they will turn 
     
     into a vivid yellow pollen. This pollen may then be collected 
     
     by bending the spike into a bucket or large bottle and shaking 
     
     the pollen head. This fine pollen need only be sifted and it 
     
     will provide a beautifully coloured flour to add to pancakes 
     
     and biscuits. The flavour is unique and unforgettably delicious. 
     
    
   
   
    
     The flour made from the roots of the Cattail is equal in 
     
     nutritional value to that of any flour and the pollen is a good 
     
     source of protein and vitamin A. Be careful not to confuse 
     
     the young shoots of the Cattail with those of the blue flag 
     
     which are poisonous. Cattail shoots are perfectly round down 
     
     to the base. Those of the blue flag are flattened. 
     
    
   
   
    
     Recipes 
     
     Cattail Root Stewl 
     
     Cut 2 pounds of stew meat into 1-inch pieces. Wash and peel 
     
     2 pounds of cattail roots and cut into %-inch slices. Slice 6 
     
     onions. In a 3-quart casserole dish, line the bottom with a