Chukchi: қосап, пилъкомрет (qosap, pelkomret)
Naukan: пилъкумрақ (pilkumraq)
Central Alaskan Yup’ik: anlleret (tubers)
Russian: пушица (pushitsa)
English: tall cotton grass
Naukan:
The tubers are occasionally gathered from vole nests, eaten with seal oil. This practice is rare nowadays. When people still lived in Naukan, the aerial parts were thrown into the sea as offerings to ensure future harvests.
Корни растения раньше собирали в мышиных кладовках, и затем ели с нерпичьим жиром. Некоторые старики помнят, как детьми собирали их вместе с бабушкой или дедушкой. Когда они жили в Наукане, стебли растений кидали в море как подношение, чтобы добыча была богатой.
Chukchi:
Herders of the interior have noted that their reindeer love to eat the young shoots in the spring and it is one of the first greens for them. During Soviet times, they were also used to feed cows in some villages.
As with the Naukan people, some Chukchi have traditionally gathered the tubers from vole nests. Some people still practice this tradition. These can be eaten with svikeret (boiled walrus meat) or put in qemeer’yn (reindeer stomach prepared with its contents mixed with other greens and blood.
People also say that when there are many of the cotton-like flowers, that is an indicator that there will be plentiful salmonberries (Rubus chamaemorus).
Тундровые чукчи заметили, что их олени любят поедать молодые побеги пушицы весной, когда это одно из первых зеленых кормовых растений. В советские времена в некоторых поселках ею кормили коров.
Как и Науканцы, некоторые чукчи традиционно собирали корни пушицы из гнезд мышей-полевок. Некоторые все еще сохраняют эту традицию. Их можно есть вместе со чвиткэрэт (вареное мясо моржа) или положить в қэмэйыръын (желудок северного оленя с его содержимым, зеленью и оленьей кровью).
Есть примета: если в тундре много пушицы, летом будет много морошки (Rubus chamaemorus).
Central Alaskan Yup’ik:
People boil the tubers and eat them with seal oil or cook them with bird or seal soup. One can also make akutaq with tubers with vegetable shortening and sugar. Akutaq can also be made with caribou or moose fat, but people rarely do nowadays. The “cotton” can also be used medicinally by putting on a boil to help heal.