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.