Species of lichenised fungus in the family Parmeliaceae
Cetraria islandica, also known as true Iceland lichen
[1] or Iceland moss, is an
Arctic-alpine
lichen whose erect or upright, leaflike habit gives it the appearance of a
moss, where its name likely comes from.
Description
It is often of a pale
chestnut 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 channelled or rolled into tubes, which end in flattened lobes with fringed edges.
[2]
[3]
Chemistry
In commerce it is a light-gray harsh
cartilaginous body, almost colorless, and tastes slightly
bitter. It contains about 70% of
lichenin or lichen-starch, a
polymeric
carbohydrate compound
isomeric with common
starch. It also yields a peculiar modification of
chlorophyll (called thallochlor),
fumaric acid,
lichenostearic acid, and
cetraric acid (which gives it the bitter taste). It also contains
lichesterinic acid and
protolichesterinic acids.
[2]
Distribution and habitat
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 of
Iceland. It is found on the mountains of north
Wales, northern
England,
Scotland and south-west
Ireland.
[2] In North America its range extends through
Arctic regions, from
Alaska to
Newfoundland, and south in the
Rocky Mountains to Colorado, and to the
Appalachian Mountains of New England.
[3]
Ecology
Cetraria islandica is a known host to the
lichenicolous fungus species
Lichenopeltella cetrariicola, which is known from Europe and
Iceland.
[4]
Uses
All parts of the lichen are edible. It may be dry in winter but can be soaked. Boiling removes the plant's bitterness. It can be added as a
thickener to milk or grains or dried and stored.
[5]
It is not in great demand, and even in Iceland it is only occasionally used to make folk medicines
[6] and in a few traditional dishes. In earlier times, it was much more widely used in breads, porridges, soups, etc.
[7] It forms a nutritious and easily digested amylaceous food, being used in place of
starch in some preparations of
hot chocolate.[
citation needed] Cetraric acid or
cetrarin, a white micro-crystalline powder with a bitter taste, is readily soluble in
alcohol, and slightly soluble in water and
ether.
[2] 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 and
aperient.
[2] It is traditionally used to relieve chest ailments,
[8][
better source needed] irritation of the oral and pharyngeal mucous membranes and to suppress dry cough.
[9]
Gallery
References
External links