The image, above, shows the full Common Reed plant(Phragmites australis) as a large reed bed of flowering
reeds by a lakeside, top left. Also shown are the seed heads, top
right along with the edible rhizomes, bottom left and a close-up
of the seeds, bottom right..
| Common Name: Common Reed |
| Scientific Name: Phragmites australis |
| Other Names: American common reed, Hybrid common reed, European common reed, Subtropical common reed, Water Reed, Norfolk Reed |
| Family: Poaceae |
| Range: Cosmopolitan, in most regions of the world, including Britain, but absent from the Amazon Basin. |
Physical Characteristics
Phragmites australis is a hardy Perennial plant, growing to 3.6m (11 ft) by 3m (9 ft) in size. It is hardy to zone 5 and is not frost tender. The plant flowers from July to September and its seeds ripen from August to October. The flowers are hermaphrodite and are wind pollinated.
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| Edible Parts: Leaves, Roots, Stems, Seeds |
 Edibility Rating: 5 
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 Known Hazards: Though no hazards have been reported for this plant, as with any aquatic or semi-aquatic wild food, ensure that the water it grows in is clean and free from pollutants.
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Welcome to the summary page for FabulousFusionFood's Wild Food guide to Common Reed along with all the Common Reed containing recipes presented on this site, with 0 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Common Reed as a major wild food ingredient.
The Common Reed Phragmites australis (also known as American common reed, Hybrid common reed, European common reed, Subtropical common reed, Water Reed, Norfolk Reed) is a large perennial grass found in wetlands throughout temperate and tropical regions of the world. Indeed, it is native to all corners of the globe, apart from the Amazon Basin.
Phragmites australis is a hardy perennial and commonly forms extensive stands (known as reed beds), which may be as much as 1km2 or more in extent. Where conditions are suitable it can spread at 5m or more per year by horizontal runners, which put down roots at regular intervals. It can grow in damp ground, in standing water up to 1m or so deep, or even as a floating mat. The erect stems grow to 2–6m tall, with the tallest plants growing in areas with hot summers and fertile growing conditions. The leaves are unusually long for a grass, growing to between 20–50cm in length and 2–3cm broad. The flowers are produced in late summer in a dense, dark purple panicle, about 20–50 cm long. Later the numerous long, narrow, sharp pointed spikelets appear greyer due to the growth of long, silky hairs. It grows in both fresh and brackish water and is often found at the upper edges of estuaries and on other wetlands (such as grazing marsh) which are occasionally inundated by the sea.
Common reed can be used as fodder for livestock and grazing is an excellent way of managing the plant. In Europe, common reed is rarely invasive, except in damp grasslands where traditional grazing has been abandoned. In the UK, common reed is the reed of choice for traditional thatching and the dried flower spikes are cut, bundled and dried for roofing. The stems are also used in basketry and to make reed furniture.
Common reed is an excellent plant for the wild forager and the leaves, roots, seeds and stem are all edible. The root contains up to 5% sugar (the plant is distantly related to sugarcane) and it can be eaten raw or cooked like potatoes (the young root is best for eating). The root can also be dried, ground coarsely and served as a gruel. The roots can also be processed into starch.
The young shoots can be eaten raw or cooked (they are best before the first leaves form). At this stage they can be coked like bamboo shoots and are excellent in stir-fries. The partly unfolded leaves can be prepared as a potherb. In Japan they dry and grind the young leaves to a powder. These are then mixed with grain flours to prepare dumplings. The stems are rich in protein and carbohydrates and can be peeled, dried and powdered. This powder can be formed into a paste with water which can then be roasted like marshmallows.
Though small and hard to de-husk, the seeds are very nutritious. They can be boiled like a grain or ground to prepare flour. When the stem is wounded it exudes a sugary substance that has a sweet, liquorice-like taste. This can be eaten raw or used as a sweetener in cooking. The sugary gum that exudes from the stem can also be rolled into balls and eaten like sweets (candies).
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Common Reed as a major wild food ingredient.
The Common Reed Phragmites australis (also known as American common reed, Hybrid common reed, European common reed, Subtropical common reed, Water Reed, Norfolk Reed) is a large perennial grass found in wetlands throughout temperate and tropical regions of the world. Indeed, it is native to all corners of the globe, apart from the Amazon Basin.
Phragmites australis is a hardy perennial and commonly forms extensive stands (known as reed beds), which may be as much as 1km2 or more in extent. Where conditions are suitable it can spread at 5m or more per year by horizontal runners, which put down roots at regular intervals. It can grow in damp ground, in standing water up to 1m or so deep, or even as a floating mat. The erect stems grow to 2–6m tall, with the tallest plants growing in areas with hot summers and fertile growing conditions. The leaves are unusually long for a grass, growing to between 20–50cm in length and 2–3cm broad. The flowers are produced in late summer in a dense, dark purple panicle, about 20–50 cm long. Later the numerous long, narrow, sharp pointed spikelets appear greyer due to the growth of long, silky hairs. It grows in both fresh and brackish water and is often found at the upper edges of estuaries and on other wetlands (such as grazing marsh) which are occasionally inundated by the sea.
Common reed can be used as fodder for livestock and grazing is an excellent way of managing the plant. In Europe, common reed is rarely invasive, except in damp grasslands where traditional grazing has been abandoned. In the UK, common reed is the reed of choice for traditional thatching and the dried flower spikes are cut, bundled and dried for roofing. The stems are also used in basketry and to make reed furniture.
Common reed is an excellent plant for the wild forager and the leaves, roots, seeds and stem are all edible. The root contains up to 5% sugar (the plant is distantly related to sugarcane) and it can be eaten raw or cooked like potatoes (the young root is best for eating). The root can also be dried, ground coarsely and served as a gruel. The roots can also be processed into starch.
The young shoots can be eaten raw or cooked (they are best before the first leaves form). At this stage they can be coked like bamboo shoots and are excellent in stir-fries. The partly unfolded leaves can be prepared as a potherb. In Japan they dry and grind the young leaves to a powder. These are then mixed with grain flours to prepare dumplings. The stems are rich in protein and carbohydrates and can be peeled, dried and powdered. This powder can be formed into a paste with water which can then be roasted like marshmallows.
Though small and hard to de-husk, the seeds are very nutritious. They can be boiled like a grain or ground to prepare flour. When the stem is wounded it exudes a sugary substance that has a sweet, liquorice-like taste. This can be eaten raw or used as a sweetener in cooking. The sugary gum that exudes from the stem can also be rolled into balls and eaten like sweets (candies).
References:
[1]. David Evans Notes from field observations, tastings and cookery experiments.[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
The alphabetical list of all Common Reed recipes on this site follows, (limited to 100 recipes per page). There are 0 recipes in total:
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Page 1 of 1