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Typha latifolia is a perennial herbaceous wetland plant in the genus Typha.It is known in English as bulrush [4] [5] (sometimes as common bulrush [6] to distinguish from other species of Typha), and in American as broadleaf cattail. [7]
Typha / ˈ t aɪ f ə / is a genus of about 30 species of monocotyledonous flowering plants in the family Typhaceae.These plants have a variety of common names, in British English as bulrush [4] or (mainly historically) reedmace, [5] in American English as cattail, [6] or punks, in Australia as cumbungi or bulrush, in Canada as bulrush or cattail, and in New Zealand as raupō, bullrush, [7 ...
Several parts of the plant are edible, including during various seasons the dormant sprouts on roots and bases of leaves, the inner core of the stalk, green bloom spikes, ripe pollen, and starchy roots. [15] [16] It can be prepared in the same way as Typha latifolia. [17] The edible stem is called bồn bồn in Vietnam. photo
Some plants (or select parts) require cooking to make them safe for consumption. Field guides instruct foragers to carefully identify species before assuming that any wild plant is edible. Accurate determination ensures edibility and safeguards against potentially fatal poisoning .
After the long winter, one of my favorite edible native plants emerges. Ramps or wild leek ( Allium tricoccum ) is an onion that produces tasty edible leaves in spring, followed by small white ...
Acalypha hispida, the chenille plant, is a flowering shrub which belongs to the family Euphorbiaceae, [1] the subfamily Acalyphinae, and the genus Acalypha. Acalypha is the fourth largest genus of the family Euphorbiaceae, and contains many plants native to Oceania .
Typha domingensis, known commonly as southern cattail [3] or cumbungi, is a perennial herbaceous plant of the genus Typha. Distribution and habitat
There are also many wild edible plant stems. In North America, these include the shoots of woodsorrel (usually eaten along with the leaves), chickweeds, galinsoga, common purslane, Japanese knotweed, winter cress and other wild mustards, thistles (de-thorned), stinging nettles (cooked), bellworts, violets, amaranth and slippery elm, among many others.