What is Icelandic Moss? A Misleading Name
While commonly known as Icelandic moss, Cetraria islandica is not a true moss at all but a lichen. A lichen is a complex, symbiotic organism composed of a fungus and an alga living together. This specific lichen's bushy, branched, and upright habit gives it the appearance of a moss, hence the enduring misnomer. The organism thrives in the harsh alpine and Arctic climates of the Northern Hemisphere, covering lava fields in Iceland and mountainous regions across Europe and North America. Lichens are slow-growing, with some species taking centuries to fully develop. Their incredible resilience allows them to survive in nutrient-poor environments, making them unique and fascinating life forms.
The Edibility of Cetraria islandica
For centuries, Icelandic moss has served as an important food source, particularly during times of famine, for inhabitants of Nordic regions. All parts of the lichen are technically edible, but its consumption requires careful preparation. The lichen contains significant amounts of a carbohydrate known as lichenin, or lichen-starch, which acts as a nutritious and digestible food source. However, it also contains bitter lichen acids, such as cetraric acid, that can cause stomach upset if ingested in large quantities without proper treatment. The texture of the raw lichen is harsh and cartilaginous, but cooking softens it significantly. Today, while no longer a staple, it is still used in some traditional recipes and herbal remedies.
How to Properly Prepare Icelandic Moss for Eating
Removing the bitter acids is the most critical step in preparing Icelandic moss for consumption. This process makes it palatable and safe for the digestive system. Follow these steps for successful preparation:
- Cleaning: First, clean the harvested lichen thoroughly to remove any dirt, insects, or other debris. The lichen's structure can easily trap small particles.
- Soaking: Submerge the lichen in several changes of cold water for at least 3-4 hours, or overnight. This initial soak helps to release some of the bitter compounds. Some traditional methods even call for using lye water, but fresh water is effective.
- Boiling: For further bitterness reduction, and to begin cooking the tough cellulose, boil the lichen in fresh water. After bringing the water to a boil, discard the water and repeat the process one or two more times with fresh water. The lichen will soften and its bitterness will be significantly reduced.
- Drying or Grinding: After boiling, the lichen can be dried for storage or ground into a powder to be used as a flour substitute or thickening agent.
A Note on Foraging and Contamination
Because lichens absorb nutrients directly from the air, they are highly susceptible to environmental pollution and are often used as bioindicators of air quality. This ability means that Cetraria islandica can accumulate heavy metals like lead and cadmium, as well as radioactive fallout. When foraging, it is essential to harvest from remote, pristine, and unpolluted areas far from roadsides and industrial sites. Due to this risk, many modern consumers choose commercially prepared, tested supplements and extracts instead of foraging for their own.
Culinary and Medicinal Uses
Once prepared, Icelandic moss can be a versatile ingredient. Its mucilaginous properties allow it to become gelatinous when cooked, making it an excellent thickener.
Traditional and Modern Preparations
- Soups and Porridges: Boiled Icelandic moss can be added to milk or water to make a nutrient-dense soup or porridge. It provides a thick, filling consistency and a unique, earthy flavor.
- Breads: Dried and ground lichen has been used as a substitute for flour, particularly during hard times, to extend grain supplies.
- Jellies: Boiling the prepared lichen can produce a jelly-like substance, which can be eaten plain or mixed with fruit or berries.
- Herbal Remedies: Iceland moss is a recognized medicinal herb used to soothe irritated mucous membranes in the mouth, throat, and stomach. It is available in teas, lozenges, and syrups for treating dry coughs, bronchitis, and indigestion.
Icelandic Moss vs. Other "Mosses"
To avoid confusion, it's important to differentiate Cetraria islandica from other plant and seaweed species commonly referred to as "moss."
| Feature | Icelandic Moss (Cetraria islandica) | Irish Moss (Chondrus crispus) | True Moss (e.g., Woolly Fringe-moss) |
|---|---|---|---|
| Classification | Lichen (symbiosis of fungus & alga) | Seaweed (red alga) | Bryophyte (non-vascular plant) |
| Habitat | Arctic, alpine, and mountainous regions | Rocky coasts of the Atlantic Ocean | Damp environments, forests, and rocks |
| Preparation | Requires soaking and boiling to remove bitter acids | Soaked and rinsed; used to produce a carrageenan gel | Generally not eaten due to fibrous texture and potential bacteria |
| Culinary Use | Thickener for soups, used in bread and porridges | Thickener in vegan desserts, jellies, and milk | Often not used culinarily; can contain harmful organisms |
Potential Risks and Precautions
While Icelandic moss has a long history of use, there are important precautions to consider before consuming it:
- Contamination: Only forage from pristine, unpolluted areas due to the lichen's ability to absorb heavy metals and pollutants. Store-bought products are typically safer in this regard.
- Dosage: Excessive or prolonged use, especially in large amounts, can lead to gastrointestinal irritation, liver issues, and nausea. Consult a healthcare provider before using it regularly, particularly for medicinal purposes.
- Pregnancy and Breastfeeding: Due to the potential for heavy metal contamination, it is considered possibly unsafe for pregnant or breastfeeding individuals.
- Drug Interactions: The mucilage in Icelandic moss can reduce the absorption of oral medications. Take it at least one hour after other medications to prevent interference.
- Proper Identification: Misidentifying the lichen could lead to consuming a toxic or inedible species. Always be 100% certain of the identification before consuming any foraged food.
Conclusion
Icelandic moss, or Cetraria islandica, is indeed an edible lichen with a storied history as a survival food and traditional remedy in northern cultures. Its edibility, however, is contingent upon correct identification and thorough preparation to remove its bitter acids. While offering potential health benefits due to its mucilaginous and antimicrobial properties, its ability to bioaccumulate heavy metals necessitates cautious sourcing from uncontaminated environments. As with any wild edible, understanding the risks and taking proper precautions is paramount. For those interested in its medicinal properties, commercially prepared syrups and lozenges offer a safer, regulated alternative. Its unique role as both a food and medicine highlights the fascinating relationship between humans and the resilient life forms that share our planet, a relationship best approached with respect and knowledge. For more scientific information on its medicinal uses, refer to the European Medicines Agency's herbal monograph: Lichen islandicus - herbal medicinal product.
