Common reed, Phragmites australis
The root can be used raw or cooked like potatoes. It contains up to 5% sugar. The flavour and texture are best when the root is young and still growing.
It can be dried, ground coarsely and used as a porridge.
Young shoots can be eaten raw or cooked. They are best if used before the leaves form, when they are really delicious. They can be used like bamboo shoots.
The partly unfolded leaves can be used as a potherb and the Japanese dry young leaves, grind them into a powder and mix them with cereal flour when making dumplings.
The seed can be used raw or cooked. It can be ground into a powder and used as a flour. The seed is rather small and difficult to remove from the husk but it is said to be very nutritious.
A sugar is extracted from the stalks or wounded stems. A sweet liquorice-like taste, it can be eaten raw or cooked.
The stems can be boiled in water and then the water boiled off in order to obtain the sugar.
A sugary gum that exudes from the stems can be rolled into balls and eaten as sweets.
A powder extracted from the dried stems can be moistened and roasted like marshmallow.
The leaves are used in the treatment of bronchitis and cholera, the ash of the leaves is applied to foul sores.
A decoction of the flowers is used in the treatment of cholera and food poisoning.
The root is taken internally in the treatment of diarrhoea, fevers, vomiting, coughs with thick dark phlegm, lung abscesses, urinary tract infections and food poisoning (especially from sea foods).
Externally, it is mixed with gypsum and used to treat toothache.
The root is harvested in the autumn and juiced or dried for use in decoctions.