Here's a 30,000-year-old recipe: Dig up cattails. Remove starchy roots and rhizomes. Peel outer layer, dry, and grind into flour with two rocks. Mix with water and cook. Bon appetit! The mortars are ...

In mid-summer, find an unpolluted marsh, pond, wetland, stream or river that has a substantial population of cattails. Search for the outer male spikes, which should be narrow-shaped and covered with ...

Dirty 'kitchen' tools reveal that cavemen were grinding their own flour and preparing vegetables for meals at least 30,000 years ago, according to new research. The discoveries represent the oldest ...

“It’s really weird to think that people actually eat this,” Ian Rossman said. Growing up, he saw cattails growing in a ditch by his house all the time, but thought of them as weeds or possibly ...

Cattails are one of the most common wild foods. But it never occurred to me to actually eat them until I saw the young, pale, green-and-white, leek-shaped shoots at the Thursday Market in the South ...

Cattails have been described as the grocery store of the wild because every part of the plant is edible. During the growing season, three of these parts -- shoots, flowers and pollen -- provide easily ...