Page 139 - The Lost Ways

Reed Grass (Phragmites communis)

Perennial grass; harvest all year

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Reed grass grows wherever freshwater gathers, including drainage ditches. If you come
across some stems with old wounds, you’ll notice a sap has hardened around the break.
This is delicious raw but can also be toasted for a special treat. In the spring, you can find
new shoots next to old stalks, and these can be eaten raw or boiled until tender. You can
cut the whole stem before it blooms and set them to dry in the sun. When dry, you can
grind them to a fine powder, which can be stored for later use or can be made wet and
cooked by a fire.

In the fall, when the seeds are ripe, you can collect them and crush them, hulls and all.
Cook with some honey and water for a tasty gruel.

The roots are edible but fibrous. The best solution is to wash and peel them then mash
them in a bowl of water. When thoroughly pummeled, you can strain off the fibers and
set the liquid aside. When the starch settles to the bottom, pour off the water on top.
Cook the mash that’s left in a frying pan, or let it dry and use it later.

33 "Phragmites communis Common Reed", by: Lazaregagnidze

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