Secondary Effects Of Colonoscopy

Matteuccia struthiopteris / ostrich fern

This species is in danger of extinction because of its slow growth pattern, which indicates that it takes many years to breed and if we do harvest massive, we run a high risk of extinguishing the species. It is best not to harvest this plant in the forest.

Several ferns whose fronds, called "fiddle sticks" are edible when young shoots begin to unfold in the spring. The ostrich fern is the best known.

The ostrich fern is a perennial plant that grows in clumps from a deep rhizome, with many ramifications, from which the stem basal and squamous vigorous vertical arises. These sterile fronds giving butts wound (butts violin) taking place gradually and expand into large compound leaves that may reach 1.5 m high or more. The spore-bearing fertile fronds grow from the base of the circle of sterile fronds. They are distinguished by their sterile fronds brown to blackish in appearance and built much much shorter and compact.

careful not to be mistaken with the identification of large fern that resembles it but is toxic. Instead of being grouped into several sheets together, the large fern leaves unique product isolated from each other. Its propagation is vegetative by rhizomes deep, black, and horizontal branching. The fronds are taller, or 2 m high or more. The petiole is vigorous and straw color. He wears a divided lamina triangular. Some fronds bear sporangia on the edges rolled inwards.

Other ferns are very bitter and unpleasant to eat, including:
-bracken fern Pteridium or eagles (Pteridium aquilinum): This species is widely consumed in Japan, but recent studies have found to be carcinogenic in many animal species and should therefore not be consumed.
-the cinnamon fern (Osmunda cinnamomea)
-fern Athyrium female (Athyrium filix-femina)
-hemlock (Conium maculatum) is a plant known to be poisonous, and could be confused with ferns by an observer untrained . This plant bears flowers and is related celery.

Furthermore, no ferns should be consumed in its adult stage.

We find the ostrich fern of the low ground, open and wet and in rich woods, especially on alluvial soils.

Harvest
The succulent sticks violin can be broken in spring and eaten plain or boiled, then give them a delicious green vegetable. The larger stems, even when they are tender and they do not exceed 15 cm in height, can be cut, washed and stripped of their scales. Do not forget that the butts of the leaves violin of the plant and they do not regenerate if they are cut, so make sure to leave enough to allow the plant to survive. In some places, entire populations of ostrich ferns to have been decimated as a result of pickups enthusiasts butts. By cons, if they are picked carefully, will produce the same plants year after year, new sticks violin.

PréparationIl is important to boil the butts of violin for 5 minutes in water, then change water and repeat twice more before eating. It is indicated for cons- it can be toxic if eaten raw. Several cases of food poisoning have been found following the consumption of fiddlehead.

Some people enjoy the butts of violin nature or steamed until tender (about 10 minutes, depending on taste). We can accommodate them with salt, pepper, butter and lemon juice or sour cream to taste. Once cooked, it should be bright green, if fade or turn yellow if they are overcooked.

can use sticks violin in various stews and other dishes. They can replace the asparagus or green beans to any meal. It is easy to freeze them, just blanch slightly in advance. It is possible to obtain sticks violin of ostrich fern in many markets and is frozen in grocery stores and supermarkets across the country.

Fiddleheads are rich in iron, potassium and vitamin C.

fiddlehead recipe steamed: Makes 2 to 3 servings
30 ml / 2 tsp tablespoons butter or margarine
500 ml / 2 cups of the fiddlehead fern Ostrich
30 ml / 2 tsp tablespoons water Salt and pepper


In a saucepan, melt butter or margarine and heat until it boils.
Add the fiddlehead and water, cover and cook over medium heat until stems are tender but still crisp and green (about 10 minutes).
Season and serve hot.
Variations:
-Add minced onion, Worcestershire sauce and Tabasco sauce to taste.
-Serve with a mixture, briefly fried, buttered bread crumbs, egg and parsley chopped hard. Accommodating
-sticks violin quickly cooked steamed with a mixture of 50 ml (¼ cup) lemon juice 50 ml (¼ cup) olive oil 30 ml (2 tbsp) chopped green onion, a clove garlic minced, a boiled egg, chopped parsley, salt, paprika and sugar to taste.

fiddlehead recipe with white wine: Give 2 or 3 servings
30 ml / 2 tsp tablespoon butter or margarine
500 ml / 2 cups fiddlehead fern ostrich
to 30 ml / 2 tsp tablespoon white wine
30 ml / 2 tsp
tablespoons water Juice of half lemon
50 ml / ¼ cup salted cashews, Some
coarsely chopped tarragon leaves into powder Salt and pepper


In a saucepan, melt butter or margarine and heat until bubbling. Add
sticks violin, wine and water, cover and cook over medium heat until tender but still sticks are crisp (about 10 minutes).
Add lemon juice, cashew nuts, tarragon, salt and pepper.
Serve hot.

fiddlehead recipe Baked: Makes 2 to 3 servings
24 young butts soft violin, washed, which has removed the ends hard
500 ml / 2 cups zucchini, unpeeled and sliced
1 medium onion, sliced 1 red pepper
mild diced
30 ml / 2 tsp tablespoon butter or margarine
2 slices bacon, cooked and crumbled
About 6 medium slices of mozzarella

In a saucepan, place the butts of violin and zucchini and cover with boiling water, simmer for 5 minutes then remove from heat and drain.
Sauté onion, red pepper in butter or margarine until softened.
Place butts violins and zucchini slices in a baking dish, sprinkle with onion, red pepper and bacon, and cover with slices of mozzarella.
Bake at 150C (300F) for 20 minutes.
Serve with toast as a snack.

The vast fern (Pteridium aquilinum), although now considered a plant carcinogen, was long used by Native American tribes of the Pacific Coast. It was roasting on the rhizomes of charcoal and then we beat them to remove their dark outer skin. The white inner part was used with oil or sometimes crushed to make a kind of flour with which they made cakes. It did not consume the central fibers hard, but in some regions such as southern Vancouver Island, they are retained, they had dried and used to light fires or they are kept lit between two halves of the clam shell. This fire without flame could be carried during travel, or even buried on the site of camp until nightfall when it was used to ignite the fire of the evening.

Secondary Effects Of Colonoscopy

Matteuccia struthiopteris / ostrich fern

This species is in danger of extinction because of its slow growth pattern, which indicates that it takes many years to breed and if we do harvest massive, we run a high risk of extinguishing the species. It is best not to harvest this plant in the forest.

Several ferns whose fronds, called "fiddle sticks" are edible when young shoots begin to unfold in the spring. The ostrich fern is the best known.

The ostrich fern is a perennial plant that grows in clumps from a deep rhizome, with many ramifications, from which the stem basal and squamous vigorous vertical arises. These sterile fronds giving butts wound (butts violin) taking place gradually and expand into large compound leaves that may reach 1.5 m high or more. The spore-bearing fertile fronds grow from the base of the circle of sterile fronds. They are distinguished by their sterile fronds brown to blackish in appearance and built much much shorter and compact.

careful not to be mistaken with the identification of large fern that resembles it but is toxic. Instead of being grouped into several sheets together, the large fern leaves unique product isolated from each other. Its propagation is vegetative by rhizomes deep, black, and horizontal branching. The fronds are taller, or 2 m high or more. The petiole is vigorous and straw color. He wears a divided lamina triangular. Some fronds bear sporangia on the edges rolled inwards.

Other ferns are very bitter and unpleasant to eat, including:
-bracken fern Pteridium or eagles (Pteridium aquilinum): This species is widely consumed in Japan, but recent studies have found to be carcinogenic in many animal species and should therefore not be consumed.
-the cinnamon fern (Osmunda cinnamomea)
-fern Athyrium female (Athyrium filix-femina)
-hemlock (Conium maculatum) is a plant known to be poisonous, and could be confused with ferns by an observer untrained . This plant bears flowers and is related celery.

Furthermore, no ferns should be consumed in its adult stage.

We find the ostrich fern of the low ground, open and wet and in rich woods, especially on alluvial soils.

Harvest
The succulent sticks violin can be broken in spring and eaten plain or boiled, then give them a delicious green vegetable. The larger stems, even when they are tender and they do not exceed 15 cm in height, can be cut, washed and stripped of their scales. Do not forget that the butts of the leaves violin of the plant and they do not regenerate if they are cut, so make sure to leave enough to allow the plant to survive. In some places, entire populations of ostrich ferns to have been decimated as a result of pickups enthusiasts butts. By cons, if they are picked carefully, will produce the same plants year after year, new sticks violin.

PréparationIl is important to boil the butts of violin for 5 minutes in water, then change water and repeat twice more before eating. It is indicated for cons- it can be toxic if eaten raw. Several cases of food poisoning have been found following the consumption of fiddlehead.

Some people enjoy the butts of violin nature or steamed until tender (about 10 minutes, depending on taste). We can accommodate them with salt, pepper, butter and lemon juice or sour cream to taste. Once cooked, it should be bright green, if fade or turn yellow if they are overcooked.

can use sticks violin in various stews and other dishes. They can replace the asparagus or green beans to any meal. It is easy to freeze them, just blanch slightly in advance. It is possible to obtain sticks violin of ostrich fern in many markets and is frozen in grocery stores and supermarkets across the country.

Fiddleheads are rich in iron, potassium and vitamin C.

fiddlehead recipe steamed: Makes 2 to 3 servings
30 ml / 2 tsp tablespoons butter or margarine
500 ml / 2 cups of the fiddlehead fern Ostrich
30 ml / 2 tsp tablespoons water Salt and pepper


In a saucepan, melt butter or margarine and heat until it boils.
Add the fiddlehead and water, cover and cook over medium heat until stems are tender but still crisp and green (about 10 minutes).
Season and serve hot.
Variations:
-Add minced onion, Worcestershire sauce and Tabasco sauce to taste.
-Serve with a mixture, briefly fried, buttered bread crumbs, egg and parsley chopped hard. Accommodating
-sticks violin quickly cooked steamed with a mixture of 50 ml (¼ cup) lemon juice 50 ml (¼ cup) olive oil 30 ml (2 tbsp) chopped green onion, a clove garlic minced, a boiled egg, chopped parsley, salt, paprika and sugar to taste.

fiddlehead recipe with white wine: Give 2 or 3 servings
30 ml / 2 tsp tablespoon butter or margarine
500 ml / 2 cups fiddlehead fern ostrich
to 30 ml / 2 tsp tablespoon white wine
30 ml / 2 tsp
tablespoons water Juice of half lemon
50 ml / ¼ cup salted cashews, Some
coarsely chopped tarragon leaves into powder Salt and pepper


In a saucepan, melt butter or margarine and heat until bubbling. Add
sticks violin, wine and water, cover and cook over medium heat until tender but still sticks are crisp (about 10 minutes).
Add lemon juice, cashew nuts, tarragon, salt and pepper.
Serve hot.

fiddlehead recipe Baked: Makes 2 to 3 servings
24 young butts soft violin, washed, which has removed the ends hard
500 ml / 2 cups zucchini, unpeeled and sliced
1 medium onion, sliced 1 red pepper
mild diced
30 ml / 2 tsp tablespoon butter or margarine
2 slices bacon, cooked and crumbled
About 6 medium slices of mozzarella

In a saucepan, place the butts of violin and zucchini and cover with boiling water, simmer for 5 minutes then remove from heat and drain.
Sauté onion, red pepper in butter or margarine until softened.
Place butts violins and zucchini slices in a baking dish, sprinkle with onion, red pepper and bacon, and cover with slices of mozzarella.
Bake at 150C (300F) for 20 minutes.
Serve with toast as a snack.

The vast fern (Pteridium aquilinum), although now considered a plant carcinogen, was long used by Native American tribes of the Pacific Coast. It was roasting on the rhizomes of charcoal and then we beat them to remove their dark outer skin. The white inner part was used with oil or sometimes crushed to make a kind of flour with which they made cakes. It did not consume the central fibers hard, but in some regions such as southern Vancouver Island, they are retained, they had dried and used to light fires or they are kept lit between two halves of the clam shell. This fire without flame could be carried during travel, or even buried on the site of camp until nightfall when it was used to ignite the fire of the evening.

Benzocaine Safe In Condoms

Umbilicaria / Rock Tripe and other edible lichen

Many lichen species have food served to men in different parts the world. In Canada, the rock tripe lichen is undoubtedly the best known and most important survival food.

Lichens come in the form of a flat thallus similar to a sheet that measures 5 inches wide or greater, attached to the bedrock by a single central point. When dry, the thallus is somewhat brittle and it varies from gray to dark brown. When it is wet, it becomes somewhat flaccid and rubbery and it is black or dark green. The underside of the thallus is usually darker and often hairy or downy. In some species, the thallus edges are smooth, in others they are irregularly lobed or deeply indented. The guts of rock is usually fruitless because the parties fruiting or apothecia are small and black and are quickly dispersed as they are at the surface of the thallus.

Another little known lichen as food is lichen horsehair pony-(Bryoria fremontii), which was formerly known under the name Alectoria fremontii. This is a kind of dark filamentous found on trees, and that strangely resembles a thick tuft of dark hair hanging branches. In most parts of its range, may reach 25 cm long or more. The texture of thallus dry when it is rigid is soft and limp when wet. This lichen cushions sometimes produces tiny granules apothecia bright yellow or yellow, disc-shaped and scattered along the filaments. By cons must be very careful not to confuse it with Bryoria tortuosa, a species that closely resembles it but may contain high concentrations of potentially toxic yellow compound, the acid vulpine. We can distinguish this species by its filaments and twisted her long, thin yellow stripes descending spiral along its branches. It's probably very bitter taste which allows to identify the best. Bryoria fremontii contains the acid, that vulpine yellow fruiting in its granules.

The Iceland moss (Cetraria islandica) are also edible and are well known in Northern Europe. It grows on the floor slabs and has extensive branches erect, flattened, of various shades of brown that are 7 inches long and 1 cm wide. The banks range from slightly to distinctly curved and twisted fairly regular wear a fringe of appendages having the appearance of black spines and short. When dry, the thallus is brittle, but when it is wet it is quite soft and flexible. Fruiting parts brown discoidal sometimes develop at the edges of the branches. You can find some species that are also edible.

The filler pushes rock mainly on exposed granitic rocks of the highlands and different species are very abundant throughout northern Canada. Horsehair lichen-of-horse grows on branches of conifers such as larch, pine and Douglas fir, especially in the hilly forests of western Alberta and British Columbia. Iceland moss grows on the high moorland and bare soil and rocky areas and in the marshy area of the Arctic tundra in North America and Europe.

Unfortunately, the hundreds lichen species native to Canada, only a few can be consumed. Most are very bitter and inedible due to the presence of acid to be extracted by soaking the lichens in water or by treating them chemically with sodium carbonate or potassium before we can consumption. Even the most edible species described in this book should be left to soak for several hours in water or a dilute solution of baking soda before eating. If we do not do so, they can cause digestive problems. These lichens are edible one Once the bitterness out. They are, however low in protein and fat. They have the most common carbohydrates are polysaccharides, unfortunately, some studies (Llano) indicate that carbohydrates are only partially digestible in humans. Thus, it appears that lichens have their primary value as a food in that they can fill the stomach in times of scarcity. They have some vitamins and minerals but no nutritional value in most cases. The fact remains that we know of several cases where the consumption of lichens have prevented anyone from dying of hunger, we also know that these plants have sometimes part of the usual diet of man. Harvesting and preparation


Pick of the filler in the rock pulling rocks by hand or with a knife. Then wash and remove the parts which contain sand. Let it soak for several hours in water to which is added 5 ml (1 tsp) baking soda per liter (quart) of water. Change the water twice. Drain, cover with water and cook gently for about an hour, until tender. The guts of rock takes on a consistency of jelly and can be used to thicken soups and stews and, if necessary, it is possible to eat it as is after filtered. It can also be dried, reduce the powder and make a wheat flour. It can also be baked in milk with eggs and sugar and make a cream.

Recipe horsehair lichen-of-horse to Collect Native
lichens on tree branches, using a long pole to grab onto the highest branches. Ridding the
any branch or foreign debris.
Soak overnight in water, preferably current (stream or river).
Dig a pit about 1 m side and 75 cm deep, the top with large round stones, light a fire inside alive and maintain it until the rocks are red hot.
Remove the ashes, place a layer of twigs or moss on wet rocks, lichens and then cram into a moist layer of 15 to 25 cm thick.
can also add other ingredients such as wild garlic.
Cover with other branches or foams, then with the land, leaving a stick planted vertically in the center of the pit.
When it is full, remove the stick and pour water into the hole thus formed, until you hear the whistle of the bottom rock and crack. Seal
then the hole with foam and thus leave the pit for 24 hours.
When we discover the grave, the lichen is a gelatinous mass 2 to 3 cm thick.
can cut it and eat it as is, or sun-dried into cakes that will be used later.
must soak the dried discs in water to soften before using. They are delicious in soups and stews or can be mixed with other foods like small pears (Saskatoon) or cooked with apples, grapes raisins, molasses or brown sugar.
Note: If this lichen has represented an important food source for Indians Interior Salish of British Columbia who prepared this way. If you are not able to prepare well, you can try to boil it in water for several hours or, to expedite the process in a pressure cooker. By cons, Native Americans who lived through the time we baked the lichen in a pit you will say that these modern methods give results much lower.

Many northern explorers and trappers, including Sir John Sir John Franklin and Richardson were fed tripe rock during times of famine and thus survived. During the Franklin expedition, it was a time when there was nothing left to eat the guts of rock and bits of leather. Unfortunately, the men could not then marinate properly and they frequently suffered serious intestinal ailments caused by their meager diet. The guts of rock was also consumed boiled by the indigenous people of the North prepared with fish eggs and other animal products.

In Sweden, Norway and Iceland are harvested commercially Iceland moss. It is said that every three years, it is possible to get a new crop in the same place. The lichen is first washed and then dried and ground to powder which is rid of its bitterness, as the filler of rock by soaking in water or in a solution of sodium bicarbonate, then it makes boil and recovering the frost that forms the basis for many soups and creams, light and very digestible. We also used the powder in the European countries to make porridge and bread. Considerable amounts of Iceland moss were once used for making Marine cookies. It was thought that the bread made from this powder was less prone to weevils that made with wheat flour.

Many other lichens provide food for animals. One of the largest caribou is lichen (Cladina rangiferina), a species gray shrub, which grows with related species in dense patches of 10 to 15 cm high in areas of forest and tundra in the north. This is one of the main dietary sources of caribou in northern Europe and is also grazed by deer and livestock.

horsehair lichen-of-horse was used by Native Americans of British Columbia as well as a food source for making blankets, caps and shoes. However, it was not considered a premium material and it is mostly poor people who used them had they not animal skins for their clothing. Iceland moss, somewhat astringent, used in tanning hides, as well as horsehair lichen-of-horse, it was used by distillers to make alcohol.

known since the Old Testament and even before the dyeing properties of lichens. They allow a wide range of colors and are still used today by many weavers. Almost all books that deal with natural dyes are talking. The guts of rock gives a deep purple stain, once treated with ammonia, fermented and then mixed with potash or baking soda. Iceland moss gives dye brown or various shades and horsehair lichen-of-horse produces a yellow dye. However, if you collect these lichens as food for you or for dyeing, remember that they grow very slowly and it will collect them sparingly, only where they are abundant.

Benzocaine Safe In Condoms

Umbilicaria / Rock Tripe and other edible lichen

Many lichen species have food served to men in different parts the world. In Canada, the rock tripe lichen is undoubtedly the best known and most important survival food.

Lichens come in the form of a flat thallus similar to a sheet that measures 5 inches wide or greater, attached to the bedrock by a single central point. When dry, the thallus is somewhat brittle and it varies from gray to dark brown. When it is wet, it becomes somewhat flaccid and rubbery and it is black or dark green. The underside of the thallus is usually darker and often hairy or downy. In some species, the thallus edges are smooth, in others they are irregularly lobed or deeply indented. The guts of rock is usually fruitless because the parties fruiting or apothecia are small and black and are quickly dispersed as they are at the surface of the thallus.

Another little known lichen as food is lichen horsehair pony-(Bryoria fremontii), which was formerly known under the name Alectoria fremontii. This is a kind of dark filamentous found on trees, and that strangely resembles a thick tuft of dark hair hanging branches. In most parts of its range, may reach 25 cm long or more. The texture of thallus dry when it is rigid is soft and limp when wet. This lichen cushions sometimes produces tiny granules apothecia bright yellow or yellow, disc-shaped and scattered along the filaments. By cons must be very careful not to confuse it with Bryoria tortuosa, a species that closely resembles it but may contain high concentrations of potentially toxic yellow compound, the acid vulpine. We can distinguish this species by its filaments and twisted her long, thin yellow stripes descending spiral along its branches. It's probably very bitter taste which allows to identify the best. Bryoria fremontii contains the acid, that vulpine yellow fruiting in its granules.

The Iceland moss (Cetraria islandica) are also edible and are well known in Northern Europe. It grows on the floor slabs and has extensive branches erect, flattened, of various shades of brown that are 7 inches long and 1 cm wide. The banks range from slightly to distinctly curved and twisted fairly regular wear a fringe of appendages having the appearance of black spines and short. When dry, the thallus is brittle, but when it is wet it is quite soft and flexible. Fruiting parts brown discoidal sometimes develop at the edges of the branches. You can find some species that are also edible.

The filler pushes rock mainly on exposed granitic rocks of the highlands and different species are very abundant throughout northern Canada. Horsehair lichen-of-horse grows on branches of conifers such as larch, pine and Douglas fir, especially in the hilly forests of western Alberta and British Columbia. Iceland moss grows on the high moorland and bare soil and rocky areas and in the marshy area of the Arctic tundra in North America and Europe.

Unfortunately, the hundreds lichen species native to Canada, only a few can be consumed. Most are very bitter and inedible due to the presence of acid to be extracted by soaking the lichens in water or by treating them chemically with sodium carbonate or potassium before we can consumption. Even the most edible species described in this book should be left to soak for several hours in water or a dilute solution of baking soda before eating. If we do not do so, they can cause digestive problems. These lichens are edible one Once the bitterness out. They are, however low in protein and fat. They have the most common carbohydrates are polysaccharides, unfortunately, some studies (Llano) indicate that carbohydrates are only partially digestible in humans. Thus, it appears that lichens have their primary value as a food in that they can fill the stomach in times of scarcity. They have some vitamins and minerals but no nutritional value in most cases. The fact remains that we know of several cases where the consumption of lichens have prevented anyone from dying of hunger, we also know that these plants have sometimes part of the usual diet of man. Harvesting and preparation


Pick of the filler in the rock pulling rocks by hand or with a knife. Then wash and remove the parts which contain sand. Let it soak for several hours in water to which is added 5 ml (1 tsp) baking soda per liter (quart) of water. Change the water twice. Drain, cover with water and cook gently for about an hour, until tender. The guts of rock takes on a consistency of jelly and can be used to thicken soups and stews and, if necessary, it is possible to eat it as is after filtered. It can also be dried, reduce the powder and make a wheat flour. It can also be baked in milk with eggs and sugar and make a cream.

Recipe horsehair lichen-of-horse to Collect Native
lichens on tree branches, using a long pole to grab onto the highest branches. Ridding the
any branch or foreign debris.
Soak overnight in water, preferably current (stream or river).
Dig a pit about 1 m side and 75 cm deep, the top with large round stones, light a fire inside alive and maintain it until the rocks are red hot.
Remove the ashes, place a layer of twigs or moss on wet rocks, lichens and then cram into a moist layer of 15 to 25 cm thick.
can also add other ingredients such as wild garlic.
Cover with other branches or foams, then with the land, leaving a stick planted vertically in the center of the pit.
When it is full, remove the stick and pour water into the hole thus formed, until you hear the whistle of the bottom rock and crack. Seal
then the hole with foam and thus leave the pit for 24 hours.
When we discover the grave, the lichen is a gelatinous mass 2 to 3 cm thick.
can cut it and eat it as is, or sun-dried into cakes that will be used later.
must soak the dried discs in water to soften before using. They are delicious in soups and stews or can be mixed with other foods like small pears (Saskatoon) or cooked with apples, grapes raisins, molasses or brown sugar.
Note: If this lichen has represented an important food source for Indians Interior Salish of British Columbia who prepared this way. If you are not able to prepare well, you can try to boil it in water for several hours or, to expedite the process in a pressure cooker. By cons, Native Americans who lived through the time we baked the lichen in a pit you will say that these modern methods give results much lower.

Many northern explorers and trappers, including Sir John Sir John Franklin and Richardson were fed tripe rock during times of famine and thus survived. During the Franklin expedition, it was a time when there was nothing left to eat the guts of rock and bits of leather. Unfortunately, the men could not then marinate properly and they frequently suffered serious intestinal ailments caused by their meager diet. The guts of rock was also consumed boiled by the indigenous people of the North prepared with fish eggs and other animal products.

In Sweden, Norway and Iceland are harvested commercially Iceland moss. It is said that every three years, it is possible to get a new crop in the same place. The lichen is first washed and then dried and ground to powder which is rid of its bitterness, as the filler of rock by soaking in water or in a solution of sodium bicarbonate, then it makes boil and recovering the frost that forms the basis for many soups and creams, light and very digestible. We also used the powder in the European countries to make porridge and bread. Considerable amounts of Iceland moss were once used for making Marine cookies. It was thought that the bread made from this powder was less prone to weevils that made with wheat flour.

Many other lichens provide food for animals. One of the largest caribou is lichen (Cladina rangiferina), a species gray shrub, which grows with related species in dense patches of 10 to 15 cm high in areas of forest and tundra in the north. This is one of the main dietary sources of caribou in northern Europe and is also grazed by deer and livestock.

horsehair lichen-of-horse was used by Native Americans of British Columbia as well as a food source for making blankets, caps and shoes. However, it was not considered a premium material and it is mostly poor people who used them had they not animal skins for their clothing. Iceland moss, somewhat astringent, used in tanning hides, as well as horsehair lichen-of-horse, it was used by distillers to make alcohol.

known since the Old Testament and even before the dyeing properties of lichens. They allow a wide range of colors and are still used today by many weavers. Almost all books that deal with natural dyes are talking. The guts of rock gives a deep purple stain, once treated with ammonia, fermented and then mixed with potash or baking soda. Iceland moss gives dye brown or various shades and horsehair lichen-of-horse produces a yellow dye. However, if you collect these lichens as food for you or for dyeing, remember that they grow very slowly and it will collect them sparingly, only where they are abundant.