| Iceland moss | |
|---|---|
 | |
Scientific classification | |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Lecanoromycetes |
| Order: | Lecanorales |
| Family: | Parmeliaceae |
| Genus: | Cetraria |
| Species: | C. islandica |
| Binomial name | |
| Cetraria islandica | |
| Synonyms | |
| |
Cetraria islandica, also known astrue Iceland lichen[2] orIceland moss, is anArctic-alpinelichen whose erect or upright, leaflike habit gives it the appearance of amoss, where its name likely comes from.
It is often of a palechestnut color, but varies considerably, being sometimes almost entirely grayish-white; and grows to a height of from 7.6 to 10.2 centimetres (3 to 4 inches), the branches being channeled into flattened lobes with fringed edges.[3][4]
In commerce it is a light-gray harshcartilaginous body, almost colorless, and tastes slightlybitter. It contains about 70% oflichenin or lichen-starch, apolymericcarbohydrate compoundisomeric with commonstarch. It also yields a peculiar modification ofchlorophyll (calledthallochlor),fumaric acid,lichenostearic acid, andcetraric acid (which gives it the bitter taste). It also containslichesterinic acid andprotolichesterinic acids.[3]
It grows abundantly in the mountainous regions of northern countries, and it is specially characteristic of the lava slopes and plains of the west and north ofIceland. It is found on the mountains of northWales, northernEngland,Scotland and south-westIreland.[3] In North America its range extends throughArctic regions, fromAlaska toNewfoundland, and south in theRocky Mountains to Colorado, and to theAppalachian Mountains of New England.[4]
Cetraria islandica is a known host to thelichenicolous fungus speciesLichenopeltella cetrariicola, which is known from Europe andIceland.[5]
All parts of the lichen are edible. It may be dry in winter but can be soaked. Boiling reduces the bitterness. It can be added as athickener to milk or grains or dried and stored.[6]
It is not in great demand, and even in Iceland it is only occasionally used to make folk medicines[7] and in a few traditional dishes. In earlier times, it was much more widely used in breads, porridges, soups, etc.[8] It forms a nutritious and easily digested amylaceous food, being used in place ofstarch in some preparations ofhot chocolate.[citation needed] Cetraric acid orcetrarin, a white micro-crystalline powder with a bitter taste, is readily soluble inalcohol, and slightly soluble in water andether.[3] It has been recommended for medicinal use by alternative medicine sites, in doses of 2 to 4 grains (0.1 to 0.25 grams), as a bitter tonic andaperient.[3] It is traditionally used to relieve chest ailments,[9][better source needed] irritation of the oral and pharyngeal mucous membranes and to suppress dry cough.[10]
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This article incorporates text from a publication now in thepublic domain: Chisholm, Hugh, ed. (1911). "Iceland Moss".Encyclopædia Britannica. Vol. 14 (11th ed.). Cambridge University Press. p. 241.
Media related toCetraria islandica at Wikimedia Commons