The leaves are long, narrow and pale green, rough on both sides, often folded at the keel which lies on the surface of the water.

Indeed, they have a plicate shape with ridges and grooves, on the microscale they have convex papillose epidermal cells forming papillae and three-dimensional epicuticular waxes.

[6] Glyceria fluitans is a component of purple moor grass and rush pastures, a type of Biodiversity Action Plan habitat in the UK.

At the Great Fen, researchers are running trials with Glyceria fluitans in order to assess its physical and financial viability as a crop in wet farming systems.

[9] Glyceria fluitans was chosen because it has been consumed by humans for a long time and because of its tolerance to a wide range of growing conditions.

Secondly, the grains of dry plants tend to fall more easily on the ground at the smallest movement causing yield loses.

[12] Glyceria fluitans grains were popular in Poland, Germany, Hungary and other European countries for their sweet taste and nutrient richness.

Originally, Glyceria fluitans was used to prepare dishes as sweet cakes, flatbreads, dumplings, with butter or boiled milk, broths and soups, with oriental spices, as well as in sausages as binding additive.