Wild rice is an unruly rice kept here in the greenhouses. It is difficult to control, Therefore, we use the spell, Capio, pronounced CA-pee-oh. This spell will contain the unruly rice.

In the wild, there are four breeds of grass that have wild rice grains that can be harvested. The grain is historically gathered and eaten in North America and China. Today, the main producers of wild rice are California, Minnesota, Saskatchewan, Hungary, and Australia.

Native American culture considers wild rice to be sacred component. To harvest, Native Americans would canoe into a stand of plants, and bending the ripe grain heads with wooden stick to thresh the seeds into the canoe. Some seeds fall to the muddy bottom and germinate later in the year.

Manchurian wild rice is grown as a vegetable and popular in East and Southeast Asia. The swollen crisp white stems are harvested. The swellings occur because of an infection with a fungus. The fungus prevents the plant from flowering. The infection is passed from mother to daughter plant. Harvest must be made between 120 and 170 days after planting, as after this the infection reaches its reproductive stage. Once it occurs, the stem will turn black and eventually disintegrate into fungal spores. Importation of this vegetable into North America is prohibited.

The plants grow in shallow water in small lakes and slow flowing streams. Only the flowering head of wild rice rises above the water. Wild rice is high in protein and dietary fibre, and low in fat. It is grown as an ornamental plant in garden ponds.

Wild rice, if kept in an airtight container in a cool, dry place, can be stored for years. It can be used for brews and is edible.