The Art of Aquatic Cooking
If you have a recipe for a dish that uses any aquatic plant,
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RULES FOR EDIBLE AQUATICS
by Cathy Wilkinson Barash © 2006
Positively identify any plant before you eat it.
of Edible Aquatics by Cathy
Wilkinson Barash, originally a handout at the 2004 Symposium
of the International Waterlily and Water Gardening Society, Toronto,
Canada, July 24.
Eat only the plant parts listed as edible. In some plants, one
part may be edible while another is toxic.
Prepare plants as specified. Edibility vs. toxicity can vary
with method of preparation.
Rinse plants well in running water before preparing.
Do not eat plants from ponds that are chemically treated.
Do not pick plants from any area that may be contaminated by
Herbal uses of Aquatic Plants -
Presentation by Rev. Charles H. Overton at the 1994 Symposium
of the International Water Lily Society. Sparsholt, Germany,
July 28th-August 2nd
Stew - Apongeton distachys,
known in South Africa as waterblommetjies, contributed by Jacques
Gerber, Pretoria, South Africa
Taro Basics | Taro Burgers |
Chicken or Squid Luau | Laulau
- By Asta Miklius, Volcano, Hawai'i
Tuber Basics | Lotus
Tuber Chicken Soup & Chicken in Plum Sauce
Fish & Lotus Tuber Stir Fry
| Lotus Tuber Tempura
Bean Sprout & Lotus Tuber Stir
Fry with Crispy Bacon -
by Tuckfook Ng, Penang, Malaysia
Leaf Wrapped Fish with Fresh Mango Salsa
- by Kit & Ben Knotts, Florida, USA
Cilantro Salsa | Chameleon
Wild Rice Salad & Wasabi Vinaigrette
Wild Rice Pudding | Cattail
Biscuits | Daylily
Full Bloom Dip
- by Cathy Wilkinson Barash, Iowa USA