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Edible Plants
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Date: Tue, 14 Jan 1997 16:43:04 -0700 (MST)
From: Tom Elpel
Subject: Lichens
I snipped out a section of my Herbal Field Guide
to Plant Families (and added some notes) to answer some of the group's questions
about lichens, including Usnea. (Lichens are not my strong suit, but I included
the information in my book to help define the difference between lichens and
true plants.) The asterisk marks by some of the lichens below indicates that I
recognize at least some members of the genus. Any input from the group on these
or other lichens would be greatly appreciated.
Lichens are a symbiotic association between algae
and fungus. The algae is a layer of single-celled plants on the surface, just
below a gelatinized layer of fungal hyphae. The algae captures nutrients that
land on it's surface and provide energy through photosynthesis, while the fungus
absorbs moisture, and provides a protective structure for the algae. These are
otherwise independent organisms, capable of surviving without each other.
Lichens can insert threads a half inch into solid rock. These threads are not
true roots, but anchors. The fungus produces a potent acid, which is combined
with an alcohol from the algae to form acid crystals. The varied and often
bright colors of the lichens come from these acid crystals. The acid is used to
etch holes in the rock, and threads are inserted for anchors (Platt). Most of
the so-called "mosses", especially those found in trees, are actually
lichens. The true mosses are distinctively green like other true plants.
Lichens gather most of their nutrients through
their surfaces, directly from the air and rain. This habit gives the lichens an
adaptability to live almost anywhere, even on rocks, trees, or buildings. On the
other hand, lichens are highly susceptible to air-borne pollutants, which they
absorb in toxic concentrations. It is challenging to identify the many lichen
families and genera. Much of the identification is done using high-powered
microscopes or chemical tests, using calcium hypochlorite (like bleaching
powder), potassium hydroxite (like "Liquid Plumber"), aqueous
potassium iodide (iodine tincture), and paraphenylenediamine (highly toxic). For
specific identification of the Lichens, I recommend How to Know the Lichens by
Mason Hale, or Mosses, Lichens, & Ferns of Northwest North America by Dale
Vitt, Janet Marsh and Robin Bovey. These books have technical keys, but they
also have lots of photographs. For the purposes of this book I have chosen to
lump the lichens together to see what patterns are revealed across the division.
The Lichen Division is comprised of at least 8
orders, 45 families, and 6,000 species. Information on the edible and medicinal
uses of the lichens is scattered. Many lichens are known to have potent
antibiotic properties, and many are edible. However, some lichens do contain
toxic substances, so you should not graze randomly on them. Some lichens can be
used to produce brilliant dyes. Litmus was originally derived from several
species of Roccella found in Africa. Litmus is a purple substance that turns red
in acid and blue in alkali.
(The suffix -ACEAE indicates a family. Family
members are listed by genus only, not species.)
PARMELIALES ORDER
GYROPHORACEAE
Gyrophora -Rock Tripe: The lichen is edible,
especially when boiled with meat (Sturtevant). Umbiliceria-Rock Tripe: This
lichen is edible cooked. Soaking in a couple changes of cold water will help to
remove the bitterness. They are said to be mucilaginous, great for thickening
stews (Angier). It also has antibiotic properties (Angier).
LECANORACEAE
Lecanora-Cup Moss, Manna: The plants are edible
(Sturtevant). One species, growing in the middle-east is the "manna
lichen". During drought years the plant may be broken apart by the wind and
blown across the land. This lichen became immortalized in the Bible when it
showered down on the starving Israelis as the "manna rain".
PARMELIACEAE
Cetraria-Reindeer Moss: Reindeer moss is bitter,
antibiotic, and edible. The lichen is used as an expectorant to stimulate the
release of phlegm, apparently due to the bitterness. This bitterness needs to be
removed to make the plant edible. The lichen should be soaked over-night and for
most of a day, in two changes of cold water to remove the acids, then strained
and eaten (Angier). It is a source of gelatin (Asch).
Parmelia-The lichen is boiled for use as a dye (Gilmore).
USNEACEAE
Alectoria-Black Tree Lichen* The black tree
lichen is stringy and "moss" like. Montana Indians washed and soaked
the lichen, then cooked it for one to two days in a steam pit. The cooked lichen
was eaten or dried and powdered and used as a mush or thickener later. It is
reported that Flathead Indian families ate 25 pounds of the lichen each year
(Hart).
Evernia- The plant is edible (Sturtevant). A thick tea is used on running sores
(Murphey).
Letharia-Wolf Lichen* This bright yellow tree lichen contains a highly toxic
acid. It was once combined with animal fat and nails and used in Europe to kill
wolves (Vitt). It is also used as a dye plant.
Usnea-Old Man's Beard* The lichen is boiled for
use as a dye (Gilmore). It is used medicinally as an antibiotic (Klein). (Usnea
is a light grey color. Use the "rubberband" test for positive
identification: break the stems and inside you will find a white, rubbery core
that stretches a little like a rubberband.)
PELTIGERALES ORDER
STICTACEAE
Sticta - The lichen is edible (Sturtevant).
CLADONIALES ORDER
CLADONIACEAE
Claydonia-Pixie Cup Lichen* The Cladonias contain
didymic acid, used as an antibiotic against tuberculosis (Mabey). It is reported
to be edible (Sturtevant).
Cladina-Reindeer Lichen Some species were boiled and the tea was taken for colds
or as a laxative.
Always Peace,
Thomas J. Elpel
Hollowtop Outdoor Primitive School; Pony, Montana
Date: Fri, 17 Jan 1997 15:28:55 +0200 (METDST)
From: Par Leijonhufvud
Subject: Re: moss
On 17 Jan 1997, HOWARD BARKER wrote:
Usnea or Alectoria, I don't know Par. I've never
even heard of them. I live in Western Washington, USA some places around are
like swamps. The moss I'm referring to usually grow on tree limbs near streams
and other bodies of water, and is somewhat stringy, would probably make good
tinder for fires, and is green with a little yellow.
Please advise me on this, although it was very
nec. to use this moss when I did, I don't want to wipe with some poisonous moss
stuff.:)
Hard to tell from your description, but I doubt
it's sphagnum, which is the bog forming moss of the northern forests. The color
fits, though. Anyone familiar with the area and can help out on the possible ID?
Par
Date: Sat, 18 Jan 1997 10:19:43 -0700 (MST)
From: Tom Elpel
Subject: Re: Colorado Wild edible help
Mike,
Bart and Robin Blankenship know their edible
plants and are located near you. Contact them at Earth Knack, Box 19693,
Boulder, CO 80308.
I also recommend H.D. Harrington's Edible Native
Plants of the Rocky Mountains (ISBN: 0-8263-0343-9).
I've done many timed studies on edible plants.
You can contact me directly for information on my own plant book.
Another great resource in your area is the Museum
of Natural History in Denver. Make careful notes in the field about the plants
you cannot identify. Draw simple sketches and take notes as to the number of
sepals, petals, etc., then check out the dioramas at the museum there.
Finally,
learn the most poisonous plants first. Be
sure you can flawlessly identify water hemlock (Cicuta spp.), hemlock (conium),
and Death Camas (Zygadenus spp.) before you start grazing on anything. It is too
easy to make plants match a picture in a book if you are wanting to be right. It
is a similar to making the landscape fit a topographic map when you are really
miles off course. Perspective helps. Often when I identify a plant I wait a day
or a week before trying it, then ask myself if I am still sure on the
identification.
Always Peace,
Thomas J. Elpel
Hollowtop Outdoor Primitive School
E-mail your postal address for info on our 3 books.
Date: Tue, 21 Jan 1997 18:50:45 -0700 (MST)
From: Tom Elpel
Subject: Growing
Wild Rice
Hi all,
Wild rice is not native to Montana, but I have
heard of it being grown in ponds here. I have purchased wild rice at the store
in the past and thrown it in ponds with no success (a rather expensive
experiment!). I am wondering if the seed at the store is viable or not? Would
anyone have tips to get me started? Thanks.
Thomas J. Elpel
Hollowtop Outdoor Primitive School
Pony, Montana
Date: Tue, 21 Jan 1997 22:13:56 –0800
From: Mike Andreasen
Subject: Re: Growing Wild Rice
Most seeds purchased for consumption will not
germinate. The seed companies have hybridized their varieties until only their
farms can plant and harvest germinating seeds. If you buy seed corn and plant
it, the corn you harvest will not germinate. There are some natural seed
companies that may be able to help you. Try herbnet : http://www.herbnet.com/university.html
Maybe others will know more of this.
Mike Andreasen
Date: Tue, 21 Jan 1997 22:21:00 -0600
From: Mark Zanoni
Subject: Re: Growing Wild Rice
Thomas,
I can't imagine why it won't work out your way.
You certainly don't have temps or winters more extreme than my neck of the woods
in Northern WI. One thing I know is that it is very temperamental preferring
shallow slow moving streams or shallow lakes or ponds. On a lake north of me
where the local Native folks are trying a re-seed project, they needed to drop
the artificially high water level (kept that way by a constructed dam), to get
it to grow. I have never seen rice growing in water deeper than a foot, and in
fact I've never seen it in very small ponds. The rice lakes tend to be fairly
good sized, shallow bodies of water. The only source I can think of for
information might be the Great Lakes Indian Fish and Wildlife Service. I'll try
to get you an address.
It is great stuff! "The food that grows on
water" as the Indians say, and the only grass I know of that a war was
fought over (the Lakota and the Ojibwa- the Ojibwa won and therefore controlled
the rice area of WI, MI and MN until European invasion.
Mark
Date: Wed, 22 Jan 1997 08:23:54 -0500 (EST)
From: Wanita Sears
Subject: Re: Growing Wild Rice
Looked into growing wild rice a few years ago in
a shallow pond here. Can't put my hand on the exact information I found. What I
remember is the seed must be kept wet at all times from seed harvest through
shipping to planting. We won't have to go through that process. Found it growing
at back of pond this year.
For information on a possible seed source try
Native American Food, Nutrition, and Health link to the Lovesick Lake Ladies
Cookbook on the Woodland Farm page of our website. This is an Ojibwa reservation
and they speak of the wild rice grown there. If they don't sell seed they should
be able to guide you to a source.
Wanita
Date: Wed, 22 Jan 1997 12:07:44 -0500 (EST)
From: Ggoltz
Subject: Re: Growing Wild Rice
While the above comment has nothing to do with
growing wild rice, it still needs major correction. Hybrid seed from seed
companies (or anywhere else) can obviously be planted and grown, and you can
plant and grow the seeds that you harvest from it. You will not, however, get
the same thing since hybrid seed is the result of crossing specific strains to
get certain characteristics, and these crosses have to be done each year to get
the seed. (If you had the parents, you could potentially do this yourself, but
it would be a chore).
Open pollinated seeds, on the other hand, breed
true and can be saved year to year if not accidentally crossed with another
variety. Open pollinated seeds are available from most seed companies. Please
check your facts before posting or take biology 101. (sorry to be so blunt, but
that's how I am, nothing personal).
Grant Goltz
Native American Technologies P. O. Box 121 Longville, MN 56655
Date: Wed, 22 Jan 1997 12:07:33 –0500
Subject: Re: Growing Wild Rice
From: Grant Goltz
Tom, Being in northern Minnesota, I am surrounded
by wild rice, so will offer some help. The product that you buy for eating has
been processed specifically to kill the seed embryo so that the grain will store
well. You could probably compare it to dry roasted peanuts.
Wild rice is an aquatic plant. It grows in water
from one to three feet deep and forms dense stands resembling tall grass. It is
an annual and naturally re-seeds itself. Upon ripening, the grains fall into the
water and a portion of them sprout the following spring. Seed can stay viable
under water for up to seven years, thus ensuring a crop even after a bad year.
It can be readily seeded, but you must start with
green seed that has not been allowed to dry out. This is usually only available
in the fall, during harvest time. There are commercial sources. Check in the
classifieds in hunting magazines. There are usually ads on the order of
"Attract ducks, plant our natural wildlife foods" or something
similar. There are many strains of wild rice, which differ in height, and more
importantly, grain size. Here in Minnesota, each lake or river has slightly
different rice. Experienced people can tell what lake it came from just by
looking at it, and rice from some lakes is highly prized.
A bit of other info on wild rice. It is a highly
nutritious food, having a high protein content. After it is harvested, it is
usually dried. Then it is parched to further dry the grain and help loosen the
hulls (this also kills the seed embryo). Finally it is threshed to remove the
hulls. Much "wild" rice is now commercially grown (mostly in
California!). This uses selected strains which tend to ripen more uniformly, the
real stuff ripens gradually and the ripe grains fall off of the heads into the
water. We generally call the commercial stuff "paddy rice" and don't
eat it. (it is better suited to making paste, etc.) If the rice you are
purchasing to eat is shiny and black, don't bother. Good natural lake rice that
has been properly processed is varying shades of gray to greenish gray to
brownish gray. It cooks up fast and fluffy. It is one of my camping staples
which cooks up really well in clay pots (like people did it for 2000 years).
If you can't find a source for viable seed rice,
or don't want to risk the quality that you might get, I could probably get you
some, but not until about the end of August when it ripens. There is an
excellent stand of long grain rice about 500 feet from my house which I harvest
occasionally. If you are interested in a source for good rice for eating, let me
know and I can supply names of some local Native people who have very good rice
at reasonable prices (around 5 to 6 bucks or so a pound). This is rice that has
been hand harvested and properly processed. Good processing is essential, since
much of the commercially available rice has not been done very well (such as the
black stuff you usually see).
Hope this helps. If anyone wants more info on
wild rice let me know. It is excellent food and stores almost forever. I eat it
at least 3 or 4 times a week and always have 100 pounds or so in the pantry.
Grant Goltz Native American Technologies P. O.
Box 121 Longville, MN 56655
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