Edible lichen

Although there are many lichen species throughout the world, only a few species of lichen are known to be both edible and provide any nutrition.[3] Recent analytics within the field have identified 15 kinds of edible lichen,[4] which have been mostly found in China. Due to its rubbery consistency, individuals within China fry, boil, and pressure-cook edible lichens.[5] Further, edible lichens can be made into beverages such as tea.[6]

In India, The Middle East, and Niger, Rimelia reticulata, Ramalina conduplicans, and Parmotrema tinctorum are used as spices and flavor enhancers.[7] Spices and flavor enhancer are made through a process in which the edible lichens are dehydrated.[8] The dehydrated lichen is then processed and made into specific spices and flavor enhancers.

Examples of edible lichen, grouped by their families, include:

Cladoniaceae

• Cladonia rangiferina — reindeer lichen[9] (primarily in areas of alpine tundra)
• Cladonia evansii[2]

Parmeliaceae

• Cetraria islandica — Iceland moss (Alaska, Canada, Iceland, British Isles, Appalachian Mountains)[10]^: 106
• Bryoria fremontii — wila
• Parmelia perlata — kalpasi or black stone flower (throughout temperate Northern and Southern hemispheres)[11]

Ramalinaceae

• Ramalina farinacea — farinose cartilage lichen[11]
• Ramalina conduplicans[11]

Umbilicariaceae

• Umbilicaria — rock tripe[2]