Traditional Chinese healers call this plant "Pu Huang" and prescribe it to patients who have bleeding problems. This can range from spitting blood to having blood in the urine or stool, and even bleeding through the uterus.
Most people take this dried grass without realizing that the mighty Pu Hang is right next to your nearest pond. These are cattails, very versatile plants that everyone needs to recognize and use.
How to recognize the plant?
Cattails are easily recognizable. They have large stems that are crowned with growth that look like hot dogs.
They thrive in wetlands, marshes, ponds, ditches and lakes. They can be up to 10 feet tall and one inch wide saber-shaped, with no midrib or
branching. Each part of the plant can be used for various purposes.
Let's start with survival:
Cattails are edible and, although not exactly appetizing, can be an excellent source of starch and carbohydrates. To get the most out of this plant, refer to this list.
1. Stems:
These are the most delicious in the spring. The stems are edible up to two to three feet in height. Break a rhizome stem and boil it. Peel the outer leaves until you reach the white pulpit inside.
2. Rhizomes:
They reach their highest starch level between autumn and early spring. If you want to eat them all, take them out of the mud and clean them
thoroughly. Cook them in a fire until the outside is charred.
Peel the outside and cut through the starch interior. If you plan to use the rhizomes as flour, cut them into several pieces and soak them in water. This should allow the starch to settle to the bottom of a bowl. Drain the water and let the starch dry.
3. Green flowers:
They appear before pollination and germination in late spring. It can be cooked and eaten like an ear of corn.