Klarinet Archive - Posting 000557.txt from 1996/11

From: Mike Cavin <mikec@-----.EDU>
Subj: Re: Dutch Rush
Date: Sun, 24 Nov 1996 13:36:01 -0500

Dear Ed, I have picked quite a bit of dutch rush in Indiana. I tried
several ways to dry it, and this seems to work best. After picking it,
cut it at the "joints" into manageable lengths. Place it on a MEAT
RACK. I think this is what they are called. It looks like big screen
wire. This way the rush only touches the wires, and doesn't fry as when
placed in a baking pan, or on a cookie sheet. Place the meat rack on a
cookie sheet, or in a rather shallow baking dish. Bake in an oven on low
heat , and inspect it every five minutes, or so. I even try to turn each
piece over, after about five minutes or so. If memory serves me right,
it takes about 15-20 minutes to dry well. Remember: Take it out just
BEFORE it burns. Ha, ha, ha, Seriously, this way does work real well.
I have picked it at all times of the year, with no problems. After all
this isn't rocket science. I bet you can find some around Evansville
someplace. Look around drainage ditches. Rush likes to grow with its
feet wet. I have seen a ton of the stuff in the Bloomington, Bedford
Indiana area. Also in Houston, TX, and you have seen it in Maine. There
is another plant which looks quite similar, but does NOT have the joints
every couple of inches. It grows in one long piece, but looks otherwise
like rush. This "psuedo" rush does not dry out well. Perhaps this is
what the other people on the Klarinet found. Anyway, the real stuff has
joints every two or so inches, and has four leaves at each joint which
look like mini-skirts. They hug the rush, and are short. Good luck with
your rush cooking. Mike Cavin