Cattail Shoot Pickles

Cattail Shoot Pickles are a traditional foraged delicacy made from the tender, young shoots of the cattail plant, typically harvested in early spring. The shoots are cleaned, sliced, and pickled in a brine of vinegar, salt, and sometimes sugar or spices. This preparation is most commonly associated with rural and foraging communities in North America and parts of Europe.

🍽️ Nutrition at a glance

This dish is very low in calories and carbohydrates, with negligible fat and protein. It primarily provides small amounts of dietary fiber and minerals like potassium and manganese, with a calorie count typically under 20 calories per serving.

Nutrition breakdown

Calories	15 kcal
Protein	1 g
Carbs	3 g
Fat	0.1 g
Fiber	1.5 g
Sugar	1 g
Sodium	350 mg
Potassium	120 mg
Manganese	0.3 mg
Vitamin K	5 mcg
Vitamin C	2 mg
Iron	0.4 mg
Calcium	20 mg
Phosphorus	25 mg
Magnesium	8 mg

Per 1 cup (150 g) · estimated, varies by recipe

💡 What's interesting

Cattail shoots are a classic example of wild-foraged 'swamp asparagus,' valued for their mild, cucumber-like flavor. Nutritionally, they are a good source of antioxidants and were historically used as a survival food due to the plant's widespread availability in wetlands.