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Category : Plants & Vegetables
Region : Northeast ~ Great Lakes
Rating : 5
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Steamed Cattails
Contributor : Added by Administrator
Tribal Affiliation : Connecticut / non-Native
Orgin of Recipe : Contributed by Tara Prindle - who learned this from the swamps and Barrie Kavash
Type of Dish : Contemporary & Traditional
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Ingredients
- 5-10 small tender garlic mustard leaves
- 10 fresh young cattail shoots
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Directions
Strip away the outer leaf on either side of a cattail. Cut the tender white base away from the green part of the leaves. (Dry & save the green part of the leaves for craftwork!) Gather, wash, and chop some garlic mustard leaves. Steam the white base of the cattail garnished with the garlic mustard.
Note: Gather cattail shoots in the early spring when cattails are about 3 feet tall. Pull the outer two leaves of the cattail away from the stalk. Pull straight up on the cattail plant so the base pops out of the white and clean... this should *not pull up the roots of the cattail and will not harm it's growth next season. (Cattail roots are edible too... but that's another recipe.)
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If you would like to contribute your own Native American or First Nation's recipe to this database, please send it to me through an email by clicking on the 'Contact Us' link above.
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