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Thread: Cattail Pollen for Breakfast?

  1. #1

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    Default Cattail Pollen for Breakfast?

    I love learning and experiencing new things, especially when it is in the great outdoors. Foraging in the woods is a favorite subject of mine and guarantees new experiences, sometimes good and sometimes sour, bitter, bland, or even disgusting. I have read over and over how valuable Cattails are for food in the wild. I've been eating their tubers and young stalks for years now, but never tried their pollen. That was until a couple summers ago...

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    A healthy lot of c.tails that I know grow in conditions free of synthetic contaminants (minus the unavoidable micro-plastics).


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    A pollen loaded flower waiting to be shaken for the good of my hunger pains


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    A sophisticated approach to harvesting the pollen


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    A messy job, but pale in comparison to harvesting meat


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    A fair harvest that should provide a decent meal


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    Upon closer inspection, it appears we may have a bonus to the harvest, extra protein. For the squeamish you may want to sift the pollen, removing the abundance of isects that come with the harvesting process. If you have paid attention to any of my past posts you may notice I have a not so "normal" approach to insects. They are going to get cooked, why waste the extra nourishment..eh?


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    Same ingredients/way you make pancakes


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    Fry em up. I prefer cast iron


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    and serve.

    So how did they taste? Thank the fantastic Maples for their lovely syrup, because they tasted like a piece of cardboards arse. Not so bad I couldn't get them down or hold them down, but absolutely zero palatable pleasure(other then the maple).

    Alot like my other experiences when eating food foraged in the wild, these proved to be more about substance then pleasure.

    Anyone else out there tried to make these?
    Last edited by Sun&Soil; 15-01-23 at 04:09 PM.

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  3. #2

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    Quote Originally Posted by Sun&Soil View Post
    I love learning and experiencing new things, especially when it is in the great outdoors. Foraging in the woods is a favorite subject of mine and guarantees new experiences, sometimes good and sometimes sour, bitter, bland, or even disgusting. I have read over and over how valuable Cattails are for food in the wild. I've been eating their tubers and young stalks for years now, but never tried their pollen. That was until a couple summers ago...

    Click image for larger version. 

Name:	20200629_203635.jpg 
Views:	11 
Size:	3.21 MB 
ID:	435367

    A healthy lot of c.tails that I know grow in conditions free of synthetic contaminants (minus the unavoidable micro-plastics).


    Click image for larger version. 

Name:	20200629_201452.jpg 
Views:	11 
Size:	2.46 MB 
ID:	435368

    A pollen loaded flower waiting to be shaken for the good of my hunger pains


    Click image for larger version. 

Name:	20200629_202024.jpg 
Views:	13 
Size:	3.08 MB 
ID:	435369

    A sophisticated approach to harvesting the pollen


    Click image for larger version. 

Name:	20200629_204207.jpg 
Views:	10 
Size:	2.77 MB 
ID:	435370

    A messy job, but pale in comparison to harvesting meat


    Click image for larger version. 

Name:	20200629_204216.jpg 
Views:	15 
Size:	2.33 MB 
ID:	435371

    A fair harvest that should provide a decent meal


    Click image for larger version. 

Name:	20200629_210253.jpg 
Views:	11 
Size:	475.7 KB 
ID:	435372

    Upon closer inspection, it appears we may have a bonus to the harvest, extra protein. For the squeamish you may want to sift the pollen, removing the abundance of isects that come with the harvesting process. If you have paid attention to any of my past posts you may notice I have a not so "normal" approach to insects. They are going to get cooked, why waste the extra nourishment..eh?


    Click image for larger version. 

Name:	20200629_210320.jpg 
Views:	14 
Size:	2.34 MB 
ID:	435373

    Same ingredients/way you make pancakes


    Click image for larger version. 

Name:	20200629_210805.jpg 
Views:	14 
Size:	3.03 MB 
ID:	435374

    Fry em up. I prefer cast iron


    Click image for larger version. 

Name:	20200629_211151.jpg 
Views:	15 
Size:	2.44 MB 
ID:	435375

    and serve.

    So how did they taste? Thank the fantastic Maples for their lovely syrup, because they tasted like a piece of cardboards arse. Not so bad I couldn't get them down or hold them down, but absolutely zero palatable pleasure(other then the maple).

    Alot like my other experiences when eating food foraged in the wild, these proved to be more about substance then pleasure.

    Anyone else out there tried to make these?
    I had these Cat tails growing in my back yard down around the little pond, never once did I ever think of them as of food. But they did make good torches. use to soak them in Kearcean and they burn very well.

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  5. #3

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    because they tasted like a piece of cardboards arse.

    This cracked me up man. Thanks for the belly laugh and fair warning.

    Cheers
    B


    "The footsteps of the farmer is the best fertilizer."

    Welcome to The Barnyard

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  7. #4

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    I live in fenland and we have an abundance of cattails late summer, was reading this thinking wow I’m going to have a crack at them. Then got to the end of the post.. cardboards arse eh…. don’t think I’ll bother.

    How do the tubers taste S&S? Do you eat them raw or cooked?

    I like George’s idea of soaking them in kerosene for torches, unfortunately the wife has banned me from playing with combustibles, apparently I look weird with no eyebrows.

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  9. #5

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    I lost my eyebrows once when I was 13. Lots of other hair and skin as well. You know the old saying "not having fun unless your face is on fire".

    The Tubers are really good and very similar to potatoes. They taste a little sweeter and a little lighter then a potato. I've sampled raw ones, and find them tasty, but a bit starchy to want to have more then a taste. They are best sautéed, roasted, or boiled and mashed. Butter or olive oil, salt, pepper, and garlic really bring them to the next level. If you are lucky enough to pair them with bacon then you are having a great dinning experience. Harvest them young as the older ones get woody. I prefer harvesting in cooler temperatures as they tend to be sweeter. They take alot of energy to harvest and prepare, but are worth the effort.

    The very youngest of shoots are very tastey as well. I like to roast them over my coals and give them a light coating of coconut oil and a splash of lemon juice followed by a heavy shake of black pepper once they have softened.
    Last edited by Sun&Soil; 16-01-23 at 05:51 AM.

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