Typha latifolia
Uses
China: the root is peeled, sun-dried, ground into flour and made into cakes which are then steamed. The young, white shoots are cut off near the root, washed, thoroughly boiled, and then eaten with oil and salt. India (Deccan): seeds eaten.
Additional Information
- Name Authority:
- Miq.; Krauss; L. G.F.W. Mey.
- Misc:
- Chemical composition (root): Protein - 6%. Fat = 0.29%. Carbohydrate = 17.5% (including 15.4% starch). Ash = 2.54%.