Better known as bullrush, this plant is easily recognizable by its brown cigar-shaped head that stands atop a very long, stout stalk. Young shoots first emerge in spring and once fertilized, the female flowers transform into the familiar brown "cigars" also called candlewicks that consist of thousands of tiny developing seeds. Bullrush is one of the most important and most common wild foods that also boast a variety of uses at different times of the year — it can be used to make mats, baskets, and the cigar-shaped head can even be used as packing material. Dipping the head in oil or fat, they can be used as torches.
Aboriginals used the roots to make flour (high in protein and carbohydrates) and the fluffy wool of the head was used as diapers because of its softness and absorbency. These “cigar-heads” are also excellent fire started. The tight heads are often dry inside even after a heavy rain, making this essential survival tinder. Inside the stalks of fresh shoots is tasty food that can be eaten as is, sautéed or tossed into a stir fry.