Back when I first wrote about cattails, I promised a return to the subject soon for something I described as cattails on the cob. Allow me to explain this delicacy to you. In the late spring, if you watch cattail plants, you will notice that the well known sausage-like fruits of the cattail plant start to mature inside of the central leaves. Look at the leaves for a swelling and pull them out of the plant. If you slowly peel the husks away, you will find the two parts of the cattail flower inside. The upper, or male part of the flower is what we're after. These green spikes will bloom and produce pollen once they emerge from the husk which makes the season very short. If you find too many already blooming, don't fret, because the pollen is another of the offerings of this amazing plant.

Amy, Alec, and I journeyed Saturday once again to The Great Vly Swamp, in West Camp, New York. While Amy and Alec sought after dragonflies and birds to photograph, I started checking the cattails. I had just caught the season at the tail end, as many of the flowers were covered with pollen, and some of the sausage-like seed heads had already started to form. Even this late in the season, I still managed to harvest enough of the flower spikes to make an interesting side dish. Before we left the swamp, I grabbed a clean bag and collected some pollen by carefully bending the stem of the pollen covered flower into the bag and hitting the stem a couple of times. I managed to get about half a cup, but could have collected a lot more.

A quick look around before leaving gave me some other reasons to return to the swamp at a later date. Pickerelweed which will produce a nutty snack food in the early fall, and arrowheads, which produce a good wild potato substitute.
To cook the flower spikes, remove any remaining husks, and wash well. Boil or steam for 10 to 15 minutes, and drain. The spikes usually need something to offset a slightly dry texture. I simply used garlic butter this time, but olive oil with salt and pepper, or even a cheese sauce works too. The central core is inedible, like its distant relation corn, but much smaller. Strip the covering off of the core with your teeth to eat. You will find the flavor vaguely reminiscent of corn, but unique to itself. Everyone at the table enjoyed them, and I'm sure your family will too.

I have also read that you can strip the spikes after cooking, chop well, and mix with eggs and cheese into an excellent souffle. If I can find more of these, I will definitely report back on this recipe. I'm sure there are plenty of other uses for the spike material too.

I didn't get to use the pollen yet. I usually add it to pancake or biscuit flour. It gives whatever you add it to a golden color, and adds protein. There are so many uses for this plant. It is definitely one of the best wild foods available. This fall we will return to the swamp to get some of the tubers for making flour, or just roasting and eating. Please remember to leave some seed heads so that the plants can develop, and as always, please forage in a safe place, far from heavy pollutants. See you on the trail!

Neil Goldstein
Photos by Amy Goldstein