Lichen
Food

Lichens are eaten by many different cultures across the world. Although some lichens are only eaten in times of famine, others are a staple food or even a delicacy. Two obstacles are often encountered when eating lichens: lichen polysaccharides are generally indigestible to humans, and lichens usually contain mildly toxic secondary compounds that should be removed before eating. Very few lichens are poisonous, but those high in vulpinic acid or usnic acid are toxic. Most poisonous lichens are yellow.

In the past, Iceland moss (Cetraria islandica) was an important source of food for humans in northern Europe, and was cooked as a bread, porridge, pudding, soup, or salad. Bryoria fremontii (edible horsehair lichen) was an important food in parts of North America, where it was usually pitcooked. Northern peoples in North America and Siberia traditionally eat the partially digested reindeer lichen (Cladina spp.) after they remove it from the rumen of caribou or reindeer that have been killed. Rock tripe (Umbilicaria spp. and Lasalia spp.) is a lichen that has frequently been used as an emergency food in North America, and one species, Umbilicaria esculenta, (iwatake in Japanese) is used in a variety of traditional Korean and Japanese foods.
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