Edible lichens are lichens that have a cultural history of use as a food. Although almost all lichen are edible (with some notable poisonous exceptions like the wolf lichen, powdered sunshine lichen, and the ground lichen), not all have a cultural history of usage as an edible lichen. [1] [2] Often lichens are merely famine foods eaten in times of dire needs, [3] but in some cultures lichens are a staple food or even a delicacy.
Although there are many lichen species throughout the world, only a few species of lichen are known to be both edible and provide any nutrition. [4] Two problems often encountered with eating lichens is that they usually contain mildly toxic secondary compounds, and that lichen polysaccharides are generally indigestible to humans. Many human cultures have discovered preparation techniques to overcome these problems. Lichens are often thoroughly washed, boiled, or soaked in ash water to help remove secondary compounds.
Recent analytics within the field have identified 15 kinds of edible lichen, [5] [ failed verification ] which have been mostly found in China. Due to its rubbery consistency, individuals within China fry, boil, and pressure-cook edible lichens. [6] [ failed verification ] Further, edible lichens can be made into beverages such as tea. [7]
In the past Iceland moss (Cetraria islandica) was an important human food in northern Europe and Scandinavia, and was cooked in many different ways, such as bread, porridge, pudding, soup, or salad. Bryoria fremontii was an important food in parts of North America, where it was usually pitcooked. It is even featured in a Secwepemc story. Reindeer lichen ( Cladonia spp.) is a staple food of reindeer and caribou in the Arctic. Northern peoples in North America and Siberia traditionally eat the partially digested lichen after they remove it from the rumen of caribou that have been killed. It is often called 'stomach icecream'. Rock tripe ( Umbilicaria spp. and Lasallia spp.) is a lichen that has frequently been used as an emergency food in North America.
One species of Umbilicaria, Iwa-take (U. esculenta), is used in a variety of traditional Korean and Japanese foods. It is quite expensive, and is collected off the sides of cliffs.
In India, The Middle East, and Niger, Parmotrema reticulatum (= Rimelia reticulata), Ramalina conduplicans, and Parmotrema tinctorum are used as spices and flavor enhancers. [8] Spices and flavor enhancer are made through a process in which the edible lichens are dehydrated. [9] In India, Parmotrema perlatum lichen is a popular ingredient of many spice mixes, such as garam masala, kaala masala and goda masala, bhojwar masala from Hyderabad and potli masala of Uttar Pradesh. The lichen is usually described as lacking a specific flavor or aromas by cooks, but via various cooking techniques it contributes to a rich aromatic profile and umami taste of many dishes. [10]
Limbu and Rai people of northern Indian subcontinent consider several lichen species (with Hypotrachyna cirrhata (= Everniastrum cirrhatum), Hypotrachyna nepalensis(= Everniastrum nepalense), and Parmotrema cetratum being the preferred species) a delicacy and bulking agent. Ethnobotanists name the Limbu and Sherpa people as most lichenophilic in the region, compared to Brahmin, Chhetri and Tamang people. [11] Sargyangma, a kind of sausage made up of minced pork, pork intestines, pork fat, pork’s blood, eggs, lichen, rice and spices is the most popular Limbu dish. [12] [13]
Examples of edible lichen, grouped by their families, include:
A lichen is a composite organism that arises from algae or cyanobacteria living among filaments of multiple fungi species in a mutualistic relationship. Lichens are important actors in nutrient cycling and act as producers which many higher trophic feeders feed on, such as reindeer, gastropods, nematodes, mites, and springtails. Lichens have properties different from those of their component organisms. They come in many colors, sizes, and forms and are sometimes plant-like, but are not plants. They may have tiny, leafless branches (fruticose); flat leaf-like structures (foliose); grow crust-like, adhering tightly to a surface (substrate) like a thick coat of paint (crustose); have a powder-like appearance (leprose); or other growth forms.
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.
The Limbu or Yakthung (endonym) are a Tibeto-Burman ethnolinguistic group indigenous to the Himalayan region of eastern Nepal, Sikkim, Assam, Nagaland, northern West Bengal, and western Bhutan.
Parmelia is a genus of medium to large foliose lichens. It has a global distribution, extending from the Arctic to the Antarctic continent but concentrated in temperate regions. There are about 40 species in Parmelia. In recent decades, the once large genus Parmelia has been divided into a number of smaller genera according to thallus morphology and phylogenetic relatedness.
The Parmeliaceae is a large and diverse family of Lecanoromycetes. With over 2700 species in 71 genera, it is the largest family of lichen-forming fungi. The most speciose genera in the family are the well-known groups: Xanthoparmelia, Usnea, Parmotrema, and Hypotrachyna.
Ethnolichenology is the study of the relationship between lichens and people. Lichens have and are being used for many different purposes by human cultures across the world. The most common human use of lichens is for dye, but they have also been used for medicine, food and other purposes.
Nepali cuisine comprises a variety of cuisines based upon ethnicity, alluvial soil and climate relating to cultural diversity and geography of Nepal and neighboring regions of Sikkim and Gorkhaland. Dal-bhat-tarkari is eaten throughout Nepal. Dal is a soup made of lentils and spices, bhat — usually rice but sometimes another grain — and a vegetable curry, tarkari. Condiments are usually small amounts of spicy pickle which can be fresh or fermented, mainly of dried mustard greens and radish and of which there are many varieties. Other accompaniments may be sliced lemon (nibuwa) or lime (kagati) with fresh green chilli and a fried papad and also Islamic food items like rice pudding, sewai, biryani etc. Dhindo (ढिंडो) is a traditional food of Nepal. A typical example of Nepali cuisine is the Chaurasi Byanjan set where bhat (rice) is served in a giant leaf platter (patravali) along with 84 different Nepali dishes each served on small plates. It is mostly fed during weddings and Pasni(rice feeding ceremony).
Bryoria fremontii is a dark brown, horsehair lichen that grows hanging from trees in western North America, and northern Europe and Asia. It grows abundantly in some areas, and is an important traditional food for a few First Nations in North America.
Xanthosoma sagittifolium(Tannia) is a tropical flowering plant from the family Araceae. It produces an edible, starchy corm. X. sagittifolium is native to tropical America where it has been first cultivated. Around the 19th century, the plant spread to Southeast Asia and Africa and has been cultivated there ever since. X. sagittifolium is often confused with the related plant Colocasia esculenta (Taro), which looks very similar and is also used in a similar way. Both plants are often collectively named Cocoyam.
The native flora of Saskatchewan includes vascular plants, plus additional species of other plants and plant-like organisms such as algae, lichens and other fungi, and mosses. Non-native species of plants are recorded as established outside of cultivation in Saskatchewan, of these some non-native species remain beneficial for gardening, and agriculture, where others have become invasive, noxious weeds. Saskatchewan is committed to protecting species at risk in Canada. The growing season has been studied and classified into plant hardiness zones depending on length of growing season and climatic conditions. Biogeographic factors have also been divided into vegetative zones, floristic kingdoms, hardiness zones and ecoregions across Saskatchewan, and natural vegetation varies depending on elevation, moisture, soil type landforms, and weather. The study of ethnobotany uncovers the interrelation between humans and plants and the various ways people have used plants for economic reasons, food, medicine and technological developments. The Government of Saskatchewan has declared 3 indigenous plants as provincial symbols.
The following outline is provided as an overview of and topical guide to herbs and spices:
Isolichenan, also known as isolichenin, is a cold-water-soluble α-glucan occurring in certain species of lichens. This lichen product was first isolated as a component of an extract of Iceland moss in 1813, along with lichenin. After further analysis and characterization of the individual components of the extract, isolichenan was named in 1881. It is the first α-glucan to be described from lichens. The presence of isolichenan in the cell walls is a defining characteristic in several genera of the lichen family Parmeliaceae. Although most prevalent in that family, it has also been isolated from members of the families Ramalinaceae, Stereocaulaceae, Roccellaceae, and Cladoniaceae. Experimental studies have shown that isolichenan is produced only when the two lichen components – fungus and alga – are growing together, not when grown separately. The biological function of isolichenan in the lichen thallus is unknown.
Edvard August Vainio was a Finnish lichenologist. His early works on the lichens of Lapland, his three-volume monograph on the lichen genus Cladonia, and, in particular, his study of the classification and form and structure of lichens in Brazil, made Vainio renowned internationally in the field of lichenology.
The following outline provides an overview of and topical guide to lichens.