While technically considered edible, water cabbage ( Pistia stratiotes) is generally not palatable due to its high concentration of calcium oxalate crystals.
Here's a more detailed breakdown:
- Edibility Status: Water cabbage is documented as being used as a famine food.
- Taste and Texture: The plant is generally bitter and unappetizing.
- Calcium Oxalate: The presence of calcium oxalate crystals contributes to the bitter taste and can cause irritation in the mouth and throat. High concentrations can also lead to kidney problems.
- Historical Use: There are reports of water cabbage being consumed as a food source in India during the Great Famine of 1876-1878. This highlights that, under extreme circumstances, the plant can be utilized for sustenance.
- Preparation: If consumed, proper preparation is crucial. Boiling may help to reduce the levels of calcium oxalate. However, the plant is generally not recommended for regular consumption.
In summary, while water cabbage has been historically consumed during times of famine, it is not considered a desirable or palatable food source due to its taste and potential health concerns related to calcium oxalate.
