Edible Parts: Leaves
Edible Uses:

Common duckweed is a remarkably productive aquatic vegetable with exceptional protein content and worldwide distribution. Although it lacks the mild flavor of swollen duckweed, it remains a worthwhile wild food when gathered from clean water and cooked before eating. Its rapid growth, high nutritional value, and ecological importance continue to make it one of the most fascinating edible aquatic plants. The floating fronds (thalli) are edible fresh or cooked, although cooking is strongly recommended to eliminate potential waterborne parasites and microorganisms. Compared with swollen duckweed, common duckweed has a more pronounced acrid flavor. While still edible, it is less enjoyable as a fresh salad green and is better suited to cooked dishes. Because duckweed absorbs substances directly from the surrounding water, it should only be harvested from clean, uncontaminated ponds or streams [2-3]. Edibility Rating: 3 out of 5 – Nutritious and edible, but less palatable than swollen duckweed and restricted to suitable freshwater habitats. Taste and Preparation Fresh common duckweed has a mildly lettuce-like flavor with a noticeable acrid or slightly harsh aftertaste, an attribute that has been linked to naturally occurring oxalates. The texture is soft and delicate because the tiny fronds consist largely of water. Cooking substantially improves the flavor, reducing much of the harshness while producing a pleasant green broth suitable for soups and stews. The fronds also dry surprisingly easily despite their high moisture content and can later be rehydrated or powdered for use in soups. Seasonality (Phenology): Common duckweed is generally available from spring through autumn, reproducing continuously during warm weather whenever suitable aquatic habitats remain wet. Tiny flowers may occasionally appear during the growing season, although flowering is uncommon and the plant spreads primarily by vegetative budding. Nutritional Value: Like other duckweeds, common duckweed is exceptionally nutritious. Members of the duckweed group have been reported to contain up to 45% protein on a dry-weight basis, along with valuable minerals, vitamins, and chlorophyll. Because the fronds are composed mostly of water, large fresh quantities are required to provide substantial calories. Traditional Uses: While common duckweed appears to have been only a minor traditional food in North America, duckweeds have long been recognized as edible in many parts of the world. Modern research has renewed interest in duckweed as a sustainable, high-protein crop because of its extraordinary productivity. Safety: Only harvest plants growing in clean, uncontaminated water, as duckweed readily accumulates pollutants and heavy metals from its environment. Cooking is recommended before consumption to destroy potential parasites and microorganisms associated with aquatic habitats [2-3]. Occasionally used as a vegetable[183]. No further details are given but we have found the flavour to be less than desirable[K].

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Alterative  Antirheumatic  Antiscorbutic  Astringent  Depurative  Diuretic  Febrifuge  Homeopathy  
Ophthalmic  Sedative  Skin

The whole plant is alterative, antipruritic, antiscorbutic, astringent, depurative, diuretic, febrifuge and soporific[176, 178, 240]. It is used in the treatment of colds, measles, oedema and difficulty in urination[176]. It is applied externally in the treatment of skin diseases and is used as a wash for ophthalmia[240]. The plant is used in homeopathy[240], but the report gives no more details.

Repellent

The dried plant repels mosquitoes[178]. Common duckweed is easy to cultivate in shallow ponds or containers with nutrient-rich freshwater. Wildlife Value: Duckweed provides valuable food for ducks, geese, fish, turtles, amphibians, and numerous aquatic invertebrates. Dense floating mats also create shelter for aquatic organisms and help absorb excess nutrients from freshwater systems.

Special Uses

Attracts Wildlife  Dynamic accumulator