Edible Parts: Leaves
Edible Uses:

Swollen duckweed is one of the finest edible aquatic plants available to foragers. Its mild flavour, excellent nutritional value, extraordinary growth rate, and ease of harvesting make it an outstanding wild vegetable wherever clean freshwater habitats occur. Although uncommon across much of the arid Southwest, it is well worth remembering whenever suitable ponds or marshes are encountered. The floating fronds (thalli) are edible fresh or cooked, although cooking is the safest preparation method. When collected from clean water, swollen duckweed has a mild lettuce-like flavor without the bitterness, resin, or sliminess found in many aquatic plants. Because duckweed absorbs nutrients directly from the surrounding water, it should only be harvested from unpolluted ponds, marshes, or slow-moving streams. Plants growing in contaminated water can accumulate pollutants and should be avoided [2-3]. Edibility Rating: 4 out of 5 – Highly nutritious, mild-tasting, and easy to harvest where abundant, although limited by habitat availability and the need for clean water [2-3]. Taste and Preparation: Fresh swollen duckweed has a flavor comparable to mild iceberg lettuce with a texture similar to fresh alfalfa sprouts. It lacks unpleasant bitter, resinous, or soapy flavors and can be added to salads when gathered from exceptionally clean water. Cooking produces an excellent green broth with a pleasant vegetable flavor. Unlike many leafy greens, you don't need to discard the cooking water, as it contributes much of the flavor. The cooked fronds work well in soups, stews, stir-fries, and vegetable dishes. Although the plants contain a great deal of water, they dry surprisingly quickly and can be stored for later use [2-3]. Seasonality (Phenology): Swollen duckweed is generally available from spring through autumn, reproducing rapidly during warm weather whenever suitable aquatic habitats remain wet. Tiny flowers may occasionally appear from June to September, although flowering is uncommon and reproduction occurs primarily through vegetative growth [2-3]. Nutritional Value: Swollen duckweed is exceptionally nutritious for such a small plant. Members of the duckweed group have been reported to contain up to 45% protein on a dry-weight basis, making them among the richest plant protein sources in nature. The fronds also provide vitamins, minerals, and chlorophyll while remaining low in calories because of their high water content. Traditional Uses: While historical food use in North America appears limited, duckweeds have long been eaten in other parts of the world. Swollen duckweed has been cultivated as a vegetable in Israel, and closely related species are widely consumed in Southeast Asia. Its rapid growth and excellent nutritional profile have made duckweeds the subject of considerable modern interest as a sustainable food crop. Harvest only from clean, uncontaminated water, as duckweed readily absorbs pollutants, heavy metals, and agricultural chemicals. Cooking is recommended to destroy any potential parasites or microorganisms associated with aquatic habitats [2-3]. Leaves - raw or cooked[270]. The leaves are cultivated in Israel foe use as a salad or vegetable[270].

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Landscape Uses: Container. Pond. It is used indirectly in waste water treatment and is also in production of bio ethanol. It can contain high amounts of carbohydrate, cellulose and hemicellulose compared to other aquatic plants (Sharma et al. 2010). Wildlife Value: Duckweed provides food for ducks, geese, fish, amphibians, turtles, and numerous aquatic invertebrates. Dense mats also provide shelter for small aquatic organisms and help reduce algal blooms by competing for nutrients.

Special Uses