reedmace seeding heads
Reedmace head by a lake near Ashton Keynes by\u00a0Brian Robert Marshall, CC BY-SA 2.0 <https:\/\/creativecommons.org\/licenses\/by-sa\/2.0>, via Wikimedia Commons<\/figcaption><\/figure>\n
\nUses<\/h2>\n
Reedmace has been eaten by cultures all over the world. The pollen can be used as flour and a corn flower substitute can be extracted from the pulp of macerated rhizomes. The flour has a higher mineral content than any flour except potato and has more protein than rice or maize.<\/p>\n
When the leaf bundles are about 1m high, feel the bases to check whether the flower stem has started to develop \u2013 if it has it will be woody and inedible. Good ones will give a little when squeezed. Cut or break them off as near to the roots as you can \u2013 This is what is referred to as the heart.<\/p>\n
Hearts are prepared by removing any tough parts of the leaves and boiling or steaming the tender, white inner section. When sliced thinly they show the intricate inner structure of the plant which is very attractive. Serve with a little butter or light sauce or use in salads.<\/p>\n
The whole flower and portion of the stem beneath can be eaten when very young and tender. Blanch and use in warm salads.<\/p>\n
\nKnown Hazards<\/h2>\n
Be sure to check the water quality where the Reedmace is growing as any contaminants will be absorbed by the plant. Do not eat the rhizomes raw in case of contamination. Also, take care when extracting the plant from the water not to expose the flesh to any bacteria present in the mud.<\/p>\n
\nPotential lookalikes<\/h2>\n
The Yellow Iris and Stinking Iris have flat leaves for their entire length so that the bases of the leave bundles are oval in cross section whereas those of the Reedmace are round. Lesser Reedmace has narrower leaves with curved backs and thinner flower spikes and a gap between male and female parts. Lesser Reedmace is also good to eat.<\/p>\n