Edible lichen

Recent analytics within the field have identified 15 kinds of edible lichen,[7][failed verification] which have been mostly found in China.

Due to its rubbery consistency, individuals within China fry, boil, and pressure-cook edible lichens.

[9] In the past Iceland moss (Cetraria islandica) was an important human food in northern Europe and Scandinavia, and was cooked in many different ways, such as bread, porridge, pudding, soup, or salad.

Northern peoples in North America and Siberia traditionally eat the partially digested lichen after they remove it from the rumen of caribou that have been killed.

[12] Limbu and Rai people of northern Indian subcontinent consider several lichen species (with Hypotrachyna cirrhata (= Everniastrum cirrhatum), Hypotrachyna nepalensis（= Everniastrum nepalense), and Parmotrema cetratum being the preferred species) a delicacy and bulking agent.

[14][15] Examples of edible lichen, grouped by their families, include: Cladoniaceae Parmeliaceae Peltigeraceae Ramalinaceae Umbilicariaceae