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Abelmoschus esculentus (L - the University of Maine at Fort Kent

Abelmoschus esculentus (L - the University of Maine at Fort Kent

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Kerm<strong>at</strong>h, Bennett and Pulsipher - Food Plants in <strong>the</strong> Americs<br />

REFERENCES: MBG n.d., Serrano and Terán 2000, Vignale and Gurni<br />

2003<br />

Tussilago farfara L.<br />

FAMILY: Asteraceae or Compositae (aster, composite, or sunflower)<br />

ENGLISH: coltsfoot<br />

PORTUGUESE: tussilagem<br />

USES/NOTES: Young leaves are used in soup or made into tea, ash<br />

from burned leaves is used as a seasoning, leaf extracts are<br />

combined with sugar and cooked into coltsfoot candy used as a<br />

cough drop.<br />

NATURAL RANGE: Eurasia, n<strong>at</strong>uralized elsewhere<br />

REFERENCES: Neumann n.d., Peterson 1977, Tomikel 1986, Uph<strong>of</strong> 1968<br />

Typha angustifolia L.<br />

FAMILY: Typhaceae (c<strong>at</strong>tail)<br />

ENGLISH: bulrush, lesser bulrush, narrow-leaf c<strong>at</strong>tail, reedmace,<br />

small reedmace<br />

SPANISH: anea, espandana, totora<br />

USES/NOTES: Rootstocks are boiled and e<strong>at</strong>en like pot<strong>at</strong>oes or made<br />

into protein-rich flour used in c<strong>at</strong>tail cookies. Shoots and young<br />

leaves are e<strong>at</strong>en boiled or raw, seeds are e<strong>at</strong>en roasted, and<br />

young flower spikes, pith, and pollen are edible. Has been<br />

considered conspecific with T. domingensis.<br />

NATURAL RANGE: nearly cosmopolitan apart from polar regions<br />

REFERENCES: Bourke et al. 1987, Facciola 1990, Harrington 1967,<br />

Morton 1977, Peterson 1977, Schmeda-Hirschmann et al. 1999,<br />

Yanovsky 1936<br />

Typha domingensis Pers.<br />

FAMILY: Typhaceae (c<strong>at</strong>tail)<br />

ENGLISH: bulrush, narrow-leaf c<strong>at</strong>tail, reedmace, sou<strong>the</strong>rn c<strong>at</strong>tail,<br />

tule<br />

SPANISH: akho, anea, cheena’, chiena’, chii’na, chi’na, enea,<br />

fapu’, jwi’na, n<strong>at</strong>’a’, na’<strong>at</strong>e, totora, tule, wa’na, wana’yuk<br />

USES/NOTES: Rootstocks are boiled and e<strong>at</strong>en like pot<strong>at</strong>oes or made<br />

into protein-rich flour used in biscuits know as “c<strong>at</strong>tail<br />

cookies.” Shoots and young leaves are e<strong>at</strong>en boiled or raw, seeds<br />

are e<strong>at</strong>en roasted, and young flower spikes, pith, and pollen are<br />

edible. Has been considered conspecific with T. angustifolia.<br />

NATURAL RANGE: tropics and mild temper<strong>at</strong>e regions<br />

REFERENCES: Arenas and Scarpa 2003, Bourke et al. 1987, Breedlove<br />

1986, Facciola 1990, Harrington 1967, Morton 1977, Peterson 1977,<br />

Schmeda-Hirschmann et al. 1999, Yanovsky 1936<br />

Typha l<strong>at</strong>ifolia L.<br />

FAMILY: Typhaceae (c<strong>at</strong>tail)<br />

ENGLISH: broadleaf c<strong>at</strong>tail, bulrush, c<strong>at</strong>tail, common c<strong>at</strong>tail,<br />

cossack asparagus, reedmace, swamp bulrush<br />

PORTUGUESE: amentilho, amento, espadana, partasana, tabua, tifa<br />

DRAFT - DO NOT DUPLICATE OR DISTRIBUTE<br />

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