Typha angustifolia
Small Reed Mace
Explore the size, hardiness, soil, light, edible uses and harvest period of Typha angustifolia.
General Information
Plant Properties
Growth conditions
Wet
Sand (light) Loam (medium) Clay (heavy)
Acidic Neutral Alkaline
Full sun
Usage properties
Leaves, Flowers, Condiment, Oil, Pollen, Root, Stem, Seed
Biomass production, Insulation, Oil, Paper, Stuffing, Bee forage, Carbon farming
Description
Carrots can be eaten both raw and cooked. Cooked carrots can serve as a substitute for potatoes. They can also be crushed into a sweet syrup. Dried carrots can be ground into a powder that can be used as a thickening agent in soups or added to flour. This powder is high in protein and is often used for making cookies. Young shoots in the spring can be eaten raw or cooked and serve as a substitute for asparagus. The base of the mature stem can be eaten both raw and cooked, with the advice to remove the outer part of the stem. Young flower stalks can be used raw or cooked and taste like sweet corn, making them ideal for soup. The seeds of this plant are small and difficult to harvest, but they have a pleasant nutty flavor when roasted. The seeds can also be used to make edible oil. The pollen of the plant can be eaten raw or cooked to add extra protein to flour when making bread and oatmeal. They can also be eaten together with young flowers.