Waynetta Dining On Reedmace

Reedmace roots are a nutritious and energy-rich food source that when processed into flour contains 266 kcal per 100g. Harvested from late Autumn to early Spring. Yields of starch are fantastic, more than 10 times the average yield per acre of potatoes. Reedmace root flour also contains gluten. Gluten is the constituent in wheat flour that allows flour to rise in yeast breads. Boiled, the roots produce a fine syrup, which can be used in a corn meal pudding and to sweeten other dishes. Burning the mature brown seed heads to extract the small seeds from the fluff, can then be used to make gruels and added to soups.

Image | This entry was posted in Wilden Marsh Nature Reserve. Bookmark the permalink.

4 Responses to Waynetta Dining On Reedmace

  1. tootlepedal says:

    I should eat more gruel.

    Liked by 1 person

  2. ramblingratz says:

    Waynetta prefers hers unprocessed 🙂

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s