Cattail Sauté


This is a little more a technique than a recipe, as your yield will vary based on how many cattails you bring home.  Five cattails yielded enough for 2-3 side-dish servings.

Cattail Sauté

  • Cattails
  • Cooking oil of your preference (coconut oil is great)
  • Herbs of your choice, minced chives or scallions are good
  • Salt and pepper
  • Lemon juice

Prepare your cattails: 


Cut off the bottom 1/2" of the cattails. Pull leaves off until you get a light green leafy layer––it should remind you of a leek. Cut the top, more fibrous end of the cattail off. In the pictures you can see what we started and ended up with. 

Bring a pot of salted water to a boil. Cut the cattails crosswise into 1/2"-thick discs.  Boil the cattail pieces for a about 3-4 minutes, until tender. Drain well. 


Heat a skillet large enough to hold the cattails in one layer, over medium-high heat. Add enough cooking oil to the film so the bottom of the pan is filmed with oil. Add the drained cattails to the pan, noting that if they are moist they might spit and sputter. Be careful!

Sauté until the cattails are gently golden, add herbs to the pan, season with salt and pepper and a squeeze of lemon.