Cattail Hearts are abundant over most of North America, but ours are harvested from marshes, wetlands, and shallow lakes primarily in the Laurentians. They are harvested in the late spring by snapping the stalks off the root, then cutting and trimming them like a leek. This allows the plant to grow new shoots. They are similar to hearts of palm but are smaller, more tender, and a lot tastier. They can be eaten by themselves as an appetizer, or in a salad.
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