Cattails (Typha latifolia) are a versatile wild plant with edible parts available year-round. Here are practical recipes using cattails:

Scalloped Cattails

  • 2 cups chopped cattail tops
  • 2 eggs
  • ½ cup melted butter
  • ½ tsp sugar
  • ½ tsp nutmeg
  • ½ tsp black pepper
  • 1 cup scalded milk
    Mix ingredients, pour into greased dish, top with cheese, and bake at 275°F for 30 minutes.

Cattail Pollen Biscuits

  • 1 1/3 cup flour
  • ¼ cup cattail pollen
  • 3 Tbsp baking powder
  • 1 tsp salt
  • 4 Tbsp shortening
  • 1/3 cup milk
    Combine ingredients, cut into biscuits, and bake at 425°F for 20 minutes.

Cattail Pollen Pancakes

  • ½ cup cattail pollen
  • ½ cup flour
  • 2 Tbsp baking powder
  • 1 Tbsp salt
  • 1 egg
  • 1 cup milk
  • 3 Tbsp bacon drippings
    Mix and cook on a hot skillet.

Cattail Casserole

  • 2 cups cattail spikes
  • 1 cup bread crumbs
  • 1 egg
  • ½ cup milk
  • 1 diced onion
  • Salt/pepper
  • ½ cup cheddar cheese
    Combine ingredients and bake at 350°F for 25 minutes.

Cattail Acorn Bread

  • 1 cup acorn flour
  • 1 cup cattail flour
  • 2 Tbsp baking powder
  • ½ tsp salt
  • 3 Tbsp honey
  • 2 eggs
  • ¾ cup milk
  • 3 Tbsp oil
    Mix, pour into loaf pan, and bake at 400°F for 30 minutes.

Cattail Wild Rice Pilaf

  • 1 cup wild rice
  • 2 Tbsp sesame oil
  • ½ cup green onion
  • 2 cups cattail shoots
  • 2 Tbsp salt
  • ½ cup almonds
    Cook rice, sauté cattails and onions, then combine with rice and almonds.

Cattail Wild Rice Soup

  • 1 cup wild rice
  • 2 Tbsp sesame oil
  • ½ cup green onion
  • 2 cups cattail shoots
  • 2 Tbsp salt
  • 4 cups chicken broth
    Sauté cattails, add cooked rice and broth, then simmer 15–20 minutes.

Cat-on-the-Cob with Garlic Butter

  • 30–40 cattail flowerheads
  • ½ cup butter
  • ½ cup olive oil
  • ½ tsp salt
  • 12 garlic cloves
  • 1 cup wild greens
    Make garlic butter, boil cattails, then slather with butter.

Cattail Refrigerator Pickles

  • 30–40 cattail flowerheads
  • 4 garlic cloves
  • 1 tsp peppercorns
  • 4 bay leaves
  • ¾ cup vinegar
  • 1½ cup oil
  • 3 Tbsp salt
  • 1¼ cup water
    Boil cattails, pack with spices, and cover with vinegar-oil brine.

Indian Cattail Spoon Bread

  • ½ cup butter
  • 2 cups cattail buds
  • ½ cup onion
  • ½ cup green pepper
  • 1 cup cheese
  • Chili powder
    Sauté cattails and veggies, pour into dish, top with cheese, and bake until cheese melts.
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