Cattails - Ahpuwiyazq - (Ah-poo-wee-yahs-quh)

Cattails are found across Turtle Island (North America). There are two types of Cattails, the Common (broad-leaf) Cattail grows mainly in shallow freshwater; whereas the Southern Cattail (a narrow-leaf version) ranges into brackish water and thrive in deeper water. Cattails flourish in any area where the soil remains wet or flooded during the growing season, including wetlands, marshes, ponds, and shorelines. It was used in so many ways by our ancestors that we view this plant today as the “Swiss Army Knife of Plants.”

Our ancestors harvested the broad-leaf Cattail to make a variety of woven mats. Using an assortment of weaving techniques, mats were woven to create covering for our Wigwams (portable, short-term housing); for bedding or sitting (mats were used to sleep upon in order to create a moisture barrier with the ground); or to place cooked food upon during family meals or tribal celebrations. Some mats were carefully woven with elaborate designs. Our ancestors could begin to harvest the Cattails for its leaves from mid-June to late September while the leaves were pliable. In order to create a tight weave into the mats, much of the natural moisture had to be removed from the Cattail leaves. To do this the Cattail leaves were separated from its stem and laid upon the ground in the shade for several days, until much of the moisture within the leaves evaporated, yet the leaves were still flexible. The leaves are wide and foamy, and wide enough to be sewn through when making the mat. Such foamy leaves also act as built in insulation, and the leaves’ shape naturally guide water down and away from the lodge. These mats had short life-spans when used on the exterior of the lodge which is believed to be about 3 years.

Cattails provided an abundant food resource all year round. Almost every part of the plant can be consumed at different stages. In the spring, the young shoots can be eaten before the flower forms. Our ancestors would simply peel the outer leaves back to find the sweet, juicy inner “heart”. In early summer, the immature flower heads can be consumed. These must be boiled or steamed and have a flavor similar to that of corn. During the fall and winter, the plant survives on a store of starch in the root. These can be dug up, cleaned, and the starch extracted from them with water.

The Southern Cattail provided another source for making cordage (string or rope) or weaving baskets. To make cordage, our ancestors pounded or shredded the cattail leaves and then soaked them to further separate the fibers. Once this was completed they either braided, or twisted strands together by rubbing them on the top of the thigh with the palm of the hand.