Livestock preferred reeds to water hyacinths. The plants were nutritious; fresh, tender reed stems and leaves, as well as dried reed grass, could all be fed to cattle and sheep. However, like water hyacinths, dried reeds had to be fermented into silage before being fed to them.
Beyond that, reeds had many other uses. The rhizomes were edible and could be stir-fried or stewed. They could be made into reed root and mung bean soup, reed root chicken soup, or reed root and japonica rice congee. Their rich crude fiber content accelerated intestinal peristalsis and aided digestion.
Reeds also had medicinal properties. The roots were used to reduce internal heat, the flowers for detoxification, and both the stems and roots were important ingredients in treating plagues.
Reed stalks also contained a large amount of cellulose and could be used for papermaking and weaving mats.
