Typha australis, Schum. & Thonn. French Guinea: rhizomes eaten in times of famine. Nigeria (Bornu): the immature spikes, called Laka, are eaten with a local variety of salt called Manda. Vernacular names: Bullrush, Cat's Tail. Ref. IRVINE, UPHOF.
Typha elephantina, Roxb.; Schimp. ex Rohrb.; Thw. India (Deccan): pollen eaten. Ref. WATT.
Typha latifolia, Miq.; Krauss; L. G.F.W. Mey. China: the root is peeled, sun-dried, ground into flour and made into cakes which are then steamed. The young, white shoots are cut off near the root, washed, thoroughly boiled, and then eaten with oil and salt. Chemical composition (root): Protein - 6%. Fat = 0.29%. Carbohydrate = 17.5% (including 15.4% starch). Ash = 2.54%. India (Deccan): seeds eaten. Vernacular name: Cat Tail. Ref. READ. WATT.
Typha Muelleri, Rohrb. Australia: roots eaten raw by the Brisbane tribe. The outer skin is removed, and the remainder eaten, except for the fibres which are spit out. The roots contain saccharine matter in addition to the fibre, and are also roasted in a hollow in the ground and eaten hot. The ash, after drying, comprises 9.58% of the plant. (Central Australia): the young shoots and roots are eaten raw or roasted. Vernacular names: Bullrush, Reed Mace, Yinbun. Ref. IRVINE.