Succulent Reedmace

[Broch]

Most of you will have tried Reedmace (Typha Latifolia) tubers, they're a fantastic source of starch in the UK. Some of you may have tried the young shoots as well. This is a simple way of harvesting a delicious, soft but crisp, vegetable resource later in the season. I enjoy it raw but it can be cooked in things like stir fry etc.

At this time of year there are few new shoots to pick but, if you cut the Reedmace down to 5 centimetres or so above ground or water and leave it overnight, you'll get a growth of the inner layers of a couple of centimetres. Push your fingers down between this core and the outer layers which forces the outer fibres away and pull up on the inner core. You'll come away with a lovely white stem of crunchy vegetable. It doesn't have a strong flavour but is delicious with just a little salt and black pepper or dipped in mayo or dipping sauce of your choice.

 

[punkrockcaveman]

Nice one Andy, that's a quality tip. I'll give it a go

 

[Van-Wild]

'Pro tip' I never knew that. Thanks buddy!

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[crosslandkelly]

Looks very much like Palm Heart.

 

[JonathanD]

Excellent tip. Never knew about that.

 

[Toddy]

That's a really clear explanation with photos too
Thank you for the post.

I like reedmace, and I like collecting the gold pollen earlier in the year too. It's a protein rich addition to flour, and easily obtained.

 

[Tank]

Great tip thanks

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[forrestdweller]

thanks for that tip, only ate the starchy rhizomes in the past. the plant (or a close relative) grows here, too, but unfortunately in swampy areas -- and that means crocodiles and snakes so i may postpone harvesting a wee bit... . apparently the Maori harvested the pollen as well -- has anyone tried that?!

 

[Mesquite]

That's a handy tip indeed, thanks for sharing it Andy

 

[dwardo]

I will give that a blast thanks.

 

[Spirit fish]

Most of you will have tried Reedmace (Typha Latifolia) tubers, they're a fantastic source of starch in the UK. Some of you may have tried the young shoots as well. This is a simple way of harvesting a delicious, soft but crisp, vegetable resource later in the season. I enjoy it raw but it can be cooked in things like stir fry etc.

At this time of year there are few new shoots to pick but, if you cut the Reedmace down to 5 centimetres or so above ground or water and leave it overnight, you'll get a growth of the inner layers of a couple of centimetres. Push your fingers down between this core and the outer layers which forces the outer fibres away and pull up on the inner core. You'll come away with a lovely white stem of crunchy vegetable. It doesn't have a strong flavour but is delicious with just a little salt and black pepper or dipped in mayo or dipping sauce of your choice.

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Nice tip the gel like substance at it's base numbs gums if you have toothache or other ailments