| People
|
Lichen
Species |
Preparation
|
| Thompson,
Okanagan, Lillooet, Secwepemc, Coeur D'Al�ne, and Kootenay of
British Columbia; Flathead Montana |
Bryoria fremontii
|
Harvested,
rinsed in fresh water for several hours to overnight,
sometimes worked with hands, steam cooked in a covered pit with plant
material (often onion) for several days, dried, then stored. |
| Okanagan
|
Bryoria fremontii
|
Usually
cooked as above, but sometimes roasted over fire until crumbly
then boiled in water to form molasses |
| Secwepemc
|
Bryoria fremontii
|
Usually
cooked as above, but sometimes eaten raw in times of famine |
| Nez
Perce and Blackfoot of Montana; Klamath of Oregon; and Wailaki of
California |
Bryoria fremontii
|
Eaten
as famine food, process not recorded |
| Yuqpik
|
Nephroma arcticum |
Collected
and stored until winter, then boiled with crushed fish eggs
and eaten. |
| Yuqpik
|
Cetraria ericetorum, Flavocetraria
cucullata |
Chopped
and boiled in soup |
| Yup'ik
Inuit |
Lobaria scrobiculata |
Eaten
raw right off tree |
| Ojibwa
|
Lobaria
amplissima, unidentified
lichen on white pine |
Boiled
until looked like scrambled eggs, then eaten; or Dried, boiled,
then used in broth |
| Ojibwa
|
Cladina rangiferina, |
Not
recorded |
| Iroquois
|
Lobaria amplissima |
Cooked
and made into porridge |
| Iroquois
|
Lichens
on rocks or trees |
Washed
in ashes and water, then boiled in grease |
| Potawatomi
of Wisconsin |
Hypogymnia physodes |
Boiled
in soup |
| Menomini
|
Lobaria amplissima, Sticta
glomulerifera |
Gathered
in any season, stored dry, then boiled in soups |
| Algonkin,
Naskapi, Chipewyan, Cree, Inuit, and European travelers in
boreal North America |
Umbilicaria spp. and Lasallia spp. |
Not
always recorded, often boiled in several changes of water and eaten
in soup or alone |
| Huron
|
Umbilicaria spp. and Lasallia spp. |
Boiled
then eaten |
| Nihitahawak
of Saskatchewan |
Umbilicaria muehlenbergii |
Added
to fish broth to make a thick soup |
| Japan
|
Umbilicaria esculenta |
Eaten
in soups and salads |
| Scandinavia,
Iceland, Northern Europe and Britain, Northern Russia |
Cetraria islandica
|
Lower
parts removed, soaked in ash water or lye water for several days,
boiled, rinsed, dried, ground, mixed with flour, then cooked as bread,
gruel, or jelly. |
| Turkey,
Egypt |
Evernia prunastri, Pseudevernia
furfuracea
|
Made
into bread or jelly, or fermented |
| Lepchas
and Nepalis: India |
Everniastrum cirrhata |
Boiled,
liquid removed, then fried and eaten as a vegetable |
West
Central Asia and North Africa
|
Aspicilia esculenta
|
Ground,
mixed with meal to one-third its weight, then made into bread. Or has been fermented with honey |
| Western
Saudi Arabia, Kuwait, Oman |
Parmotrema tinctorum
|
Used
as food spice |
| India
|
Parmelia abessinica |
Used
as curry powder |
| India
|
Parmotrema chinense, Parmotrema perforatum |
Not
recorded |
| Himalayas
|
Peltigera canina
|
Not
recorded |
| Siberia
|
Lobaria pulmonaria
|
Used
as hops for making beer |
| Northern
Europe and Northern Russia |
Anaptychia ciliaris, Bryoria
spp., Cetraria
islandica, Cladina
rangiferina, Ramalina
farinacea, Ramalina
fastigiata, Ramalina
fraxinea, and Usnea
florida |
Made
brandy: steamed lichen under pressure for several hours, added
weak acid, steamed again, neutralized with alkali, then fermented |
| Northern
Russia |
Alectoria ochroleuca,
Cetraria islandica, and Cladina spp. |
Made
molasses: soaked in weak alkali, hydrolyzed with dilute sulfuric
acid, neutralized with chalk, then purified with activated carbon |