Reindeer lichen, scientifically known as Cladonia rangiferina, is a symbiotic partnership between a fungus and an alga, often mistaken for a plant. For centuries, this lichen has served as a primary winter food source for reindeer and caribou across northern regions. Humans have historically recognized reindeer lichen as an edible resource, used in traditional food and medicinal practices. Its edibility, however, depends on specific preparation methods for palatability and digestibility.
Identifying Reindeer Lichen
Accurate identification of Cladonia rangiferina is important. This lichen is a puffy, highly branched structure, typically pale green, grayish-white, or brownish-gray. It can grow up to 4.5 inches (10 centimeters) tall and feels spongy when damp. Its intricate branching often resembles miniature pale reindeer antlers, with branches usually dividing into three or four segments.
Commonly called “reindeer moss” or “caribou moss,” Cladonia rangiferina is a lichen, not a true moss. It thrives in well-drained, open environments, found in arctic tundra, boreal forests, and on mountain summits. It grows on humus or directly on soil covering rock, rather than bare rock or wood.
Edibility of Reindeer Lichen
Reindeer lichen is edible, though its raw state is crunchy and bitter. Bitterness stems from lichen acids, which can cause gastric upset without proper preparation. Its primary edible component is high carbohydrate content, up to 94% of its dry weight. This makes it a potential energy source, especially in survival situations.
Preparing Reindeer Lichen
Proper preparation reduces bitterness and improves digestibility. First, thoroughly clean harvested lichen to remove debris like soil or insects. Soaking then leaches out naturally occurring acids that can cause stomach upset. Steep in several changes of water, discarding water after each soak. To further neutralize acids, adding baking soda or hardwood ash to the soaking water is beneficial.
After soaking, boil the lichen for about 15 minutes, draining and replacing the water, and repeating the boiling. Alternatively, simmer until it achieves a gelatinous consistency. Once prepared, consume it plain, or ground and mixed with other ingredients like nuts, dried fruits, and spices to create energy balls. It also functions as a thickening agent for soups or can be dried and incorporated into flour.
Nutritional Aspects and Traditional Uses
Reindeer lichen offers nutritional value, primarily as a source of carbohydrates, constituting a significant portion of its dry mass. It contains a low amount of protein, typically 1.9% to 7.1% of its dry matter. It also contains fiber, a small percentage of fat (around 2.1%), and minerals like calcium (up to 3.7%) and phosphorus (around 0.09%). Some vitamins, including A and D, are also present.
Historically, indigenous communities incorporated reindeer lichen into their diets and cultural practices. The Inland Dena’ina Athabaskan people, for instance, would crush, boil, or soak dried lichen until soft, consuming it plain or mixed with berries, fish eggs, or lard. They also prepared a medicinal juice from boiled lichen for diarrhea. The Inuit of Nunavet traditionally used a broth from reindeer lichen for sickness and eye infections. In Scandinavia, it was used in the production of alcoholic beverages like brandy and aquavit.
Harvesting and Safety Precautions
Harvesting reindeer lichen requires understanding its slow growth rate for responsible foraging. It typically grows only 3 to 11 millimeters per year, meaning areas can take decades to recover once disturbed or overharvested. Sustainable harvesting involves taking small amounts from a given area, ensuring enough remains for regeneration.
Lichens are sensitive to environmental contaminants, absorbing substances directly from the air. They can accumulate heavy metals, sulfur dioxide, and even radioactive materials, as seen after events like the Chernobyl disaster. Therefore, avoid harvesting from areas with potential pollution sources, such as urban environments, industrial sites, or roadsides. Accurate identification is essential to prevent accidental consumption of other lichen species, particularly yellow lichens, which contain potentially toxic acids.