Typha latifolia – Famine Foods

Typha latifolia


China: the root is peeled, sun-dried, ground into flour and made into cakes which are then steamed. The young, white shoots are cut off near the root, washed, thoroughly boiled, and then eaten with oil and salt. India (Deccan): seeds eaten.

Additional Information

Name Authority:
Miq.; Krauss; L. G.F.W. Mey.
Chemical composition (root): Protein - 6%. Fat = 0.29%. Carbohydrate = 17.5% (including 15.4% starch). Ash = 2.54%.

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This site is provided to Mr. Freedman by Dr. Jules Janick, Emeritus Professor and Former James Troop Distinguished Professor of Horticulture. The content on this site is provided and maintained by Mr. Freedman.