Harvesting Cattails.

Since I was a little girl, I've been raised picking Cattails every single spring. June 1st always has a mark on my calender so I don't forget. Every year the cattails vary by a week or two on when you can harvest them, so it's always good to start early on checking them. The harvest window is really narrow between ready to too late. 

When harvesting cattails, you want the cattails that are completely closed in their leaves but have a plump, green cattail inside. You don't want cattails that have opened and have started to turn brown. 

Once you pick the cattails a foot or so below the tops, shuck them like you would corn on the cob. You will have a thick, green cattail. 

Under the edible cattail part, you will notice it changes to a softer green more velvety stem. Leave about an inch of that and cut. That will be your handle. When you cook them, you'll need a frying pan and some butter. Place them in the pan and put in about a tablespoon of butter. Cover with a lid and cook on medium until they turn a bright green color. Usually about 5-7 minutes. When you eat them, there is a long stick, similar to a toothpick that runs down the entire center. Use your teeth the grab the flesh of the cattail and pull the meat off the stick. Eat it similar to corn on the cob. When harvesting, estimate about 5 per person. The taste is very similar to broccoli.