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NativeTech: Indigenous Food and Traditional Recipes
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Category : Plants & Vegetables       Region : Northeast ~ Great Lakes       Rating : 5
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

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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