The organism commonly known as reindeer lichen, or caribou moss, is not a true moss but a pale, slow-growing terrestrial lichen with the scientific name Cladonia rangiferina. This organism is a symbiotic partnership between a fungus and an alga, forming a complex structure found across the northern hemisphere. While it is edible, it requires significant processing before consumption to neutralize naturally occurring compounds that cause digestive distress.
Identifying Reindeer Lichen
Identifying Cladonia rangiferina relies on recognizing its distinct visual and textural characteristics, which are often described as resembling miniature deer antlers. The lichen forms intricate, highly branched structures known as podetia, which grow upright in dense, carpet-like mats up to 10 centimeters tall. These branches are primarily pale grayish-white or bluish-gray, giving the organism a spongy, coral-like appearance when damp. This lichen thrives in the open, well-drained environments of the taiga, tundra, and boreal pine forests, often growing directly on humus or sandy soil. Correct identification is paramount, as many lichens are similar in appearance, though yellow-colored species should be strictly avoided due to the presence of highly irritating lichen acids like vulpinic acid.
Necessary Preparation for Edibility
The palatability and digestibility of reindeer lichen are completely dependent on extensive preparation to remove the bitter lichen acids, such as usnic and fumarprotocetraric acid, which are natural irritants. The goal of preparation is to neutralize these acids and soften the tough, fibrous structure of the lichen thallus. The process begins with soaking the dry lichen in water, which helps to leach out the soluble acidic compounds and hydrate the brittle material. For a more effective result, the water used for soaking or boiling can be alkalized by adding a small amount of bicarbonate of soda, or historically, wood ash lye. This alkaline environment chemically neutralizes the irritating acids, accelerating their removal from the lichen structure.
The soaking step must be followed by multiple boiling cycles, with the water discarded after each cycle to remove the leached acids. A typical method involves boiling the lichen for 15 minutes, draining the water, and repeating the process until the bitterness is substantially reduced or eliminated. Continued simmering after the acid removal process breaks down the complex polysaccharides, causing the lichen to transform into a soft, gelatinous mass. This prepared product can then be consumed directly, or dried and ground into a fine powder to be used as a thickening agent in soups and stews.
Nutritional Composition and Historical Consumption
Reindeer lichen is primarily a source of complex carbohydrates, with its structure being composed largely of polysaccharides and fiber. Scientific analysis shows that on a dry weight basis, it contains a low amount of crude protein and a high percentage of fiber. The bulk of the caloric content comes from its starches, though the actual caloric yield for humans is low due to the high fiber content, which is difficult for the human digestive system to break down efficiently. The lichen is a documented source of Vitamin D, a nutrient often scarce in the northern environments where it naturally grows.
Its main role in human history has been as a survival food, used by various Arctic indigenous groups, including the Inland Dena’ina of Alaska. Historically, it was prepared by boiling until soft and then mixed with more nutrient-dense ingredients like berries, fish eggs, or animal fat to create a more substantial meal. The lichen also remains a significant part of the Arctic ecosystem, constituting up to 90% of the winter diet for reindeer and caribou.