Wild Foodies of Philly FIELD GUIDE! WILD MARSH PLANTS (This is a work-in-progress. Go to for more information.) MARSH PLANTS >>> CATTAIL - flowers, leafs, oil, pollen, root, seed, stem (great edible) REED GRASS shoots, roots, leafs, seeds, stem sugar substitute – – & AND WILD RICE DUCK WEED PURPLE LOOSESTRIFE leafs, root (although not in the mint family it – MARSH MALLOW young leafs, flowers, root extract – shares many characteristics, including a square stem and medicinal properties) The root extract (halawa extract) is sometimes used as flavouring in the making of a Middle Eastern snack called halva. The flowers and young leaves can be eaten, and are often added to salads or are boiled and fried. ARROWHEAD tubers, young leafs, young flower stalks - cook PICKERELWEED young leafs and stalks boiled, seeds raw or cooked – – Seeds, raw or cooked, parched, boiled or roasted, best collected when they fall into your hand off the plant. They make a good flour. I like to lightly roast Caution: toxic look-a-like: arrow arum (edible if cooked) them and take them on the trail with me. Young unfurled leaves and stalks boiled. WATER SPINACH shoots and leafs WATER HYACINTH leafs, bulbs – – Shoots and leaves are the edible parts Leaves boiled or fried, young bulbous bottoms fried, flowers boiled or candied. All can still make some people itch after cooking, try cautiously. WHITE WATER LILLY leafs, ripe seeds, flowers, raw buds & YELLOW WATER LILLY young shoots, leafs, seeds (takes some work) – – – roots, cook Numerous, all parts of the plant raw or cooked, root, seeds, unopened Young shoots and leaves cooked but might be too bitter to eat, seeds
Wild Foodies of Philly FIELD GUIDE! WILD MARSH PLANTS (This is a work-in-progress. Go to for more information.) MARSH PLANTS >>> CATTAIL - flowers, leafs, oil, pollen, root, seed, stem (great edible) & AND REED GRASS – shoots, roots, leafs, seeds, stem – sugar substitute WILD RICE DUCK WEED MARSH MALLOW – young leafs, flowers, root extract The root extract (halawa extract) is sometimes used as flavouring in the making of a Middle Eastern snack called halva. The flowers and young leaves can be eaten, and are often added to salads or are boiled and fried. PURPLE LOOSESTRIFE – leafs, root (although not in the mint family it shares many characteristics, including a square stem and medicinal properties) ARROWHEAD – tubers, young leafs, young flower stalks - cook Caution: toxic look-a-like: arrow arum (edible if cooked) PICKERELWEED – young leafs and stalks boiled, seeds raw or cooked Seeds, raw or cooked, parched, boiled or roasted, best collected when they fall into your hand off the plant. They make a good flour. I like to lightly roast them and take them on the trail with me. Young unfurled leaves and stalks boiled. WATER SPINACH – shoots and leafs Shoots and leaves are the edible parts WATER HYACINTH – leafs, bulbs Leaves boiled or fried, young bulbous bottoms fried, flowers boiled or candied. All can still make some people itch after cooking, try cautiously. WHITE WATER LILLY – leafs, ripe seeds, flowers, raw – buds & roots, cook Numerous, all parts of the plant raw or cooked, root, seeds, unopened YELLOW WATER LILLY – young shoots, leafs, seeds (takes some work) Young shoots and leaves cooked but might be too bitter to eat, seeds