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Marinated Cattail HeartsIngredients2 cups cattail hearts, tender white bottom portions only, diced 1/4 inch1/4 cup dry white wine2 tablespoons high quality champagne vinegar1/2 tsp salt, or more to taste1 fresh bay leaf (you can substitute dried)1 by 1 inch slice of lemon zest1/4 cup shallot, diced 1/4 inch1/4 cup flavorful oil, like extra virgin olive oil or sunflower1 tsp garlic1 teaspoon chopped fresh thymeMethodSweat the garlic in the oil, stirring occasionally until it is aromatic and slightly tan colored, do not allow the garlic to burn. Add the shallot and cook for 2 minutes more. Add the wine, cattail hearts, bay leaf, lemon, thyme, and salt, then cook until the cattails are tender, about 10 minutes, covered with a piece of parchment to prevent too much water from evaporating and making the pan dry. Add the vinegar, taste the mixture for salt and adjust as needed, then transfer to a container with a tight fitting lid and reserve until needed. The relish will keep for a month, if not longer.http://foragerchef.com/marinated-cattail-hearts/