Making flour from grasses

[lipase]

Hi everyone,

I was wondering about the procedure of making flour from Deschampsia cespitosa because I read about the fact that it is possible today in ray mears wild food book. Would the procedure be the same as with wheat or is there an extra husk on the outside? I was wondering whether the husk is actually edible or not?

Thanks for all the help you have all been giving; I ask a lot of questions... I don't have much knowledge I'm afraid.

Take care,

Jack

 

[Toddy]

This is the little seeded grass, the ancient woodland indicator species one ? Grows in shade ? Tiny seeds like sesame seed size, tastes like linseed ? wood millet ?

I just eat it. I have occasionally put a handful in a soup to boil. It thickens it up quite nicely.
The raw seeds taste kind of nutty linseed. Nice.
It'd need an awful lot to make flour I reckon.

cheers,
Toddy

 

[lannyman8]

i was going to try this last year but never got round to it, i will be doing so at some point, but it will be very labour intensive to produce a small amount of flour....

chris......................................