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- Apr 13, 2007
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Nice pic, dude! You don't happen to remember the name of that kind of lichen do you? We have it all over the place in my neck of the woods. Pretty stuff.
I think it's Reindeer Moss !
Here is some interesting stuff if it is:
Food Use
Lichens are not a pop-in-you-mouth or toss-in-a-salad edible. They must be leached in a clean stream overnight, or boiled in several changes of water, preferably with baking soda added each time, to remove the acids that can cause intestinal irritation. Lichens, after leaching or parboiling, can be added to soups and stews as a thickener, boiled with fruits into a jelly, dried as a flour extender or substitute, simmered as a vegetable with wild game or fish, or cooked into a pudding or custard. In Iceland and Scandinavia, lichens are commercially harvested for a lichen powder that forms the basis of soups and desserts.
Kobuk River Eskimos use reindeer lichen as survival food for both humans and dogs. Some Eskimos eat the partially digested lichen contents of the stomach of slain caribou. Inland Dena’ina Athabascans boil or soak Cladina until soften and then eat it plain or with berries, fish eggs, or oil.
Reindeer moss lacks a strong flavor; the leached, dried product has the taste of crustless white bread. In Survival Stew, the flavors of whatever meat and vegetables you’ve selected will be dominant.