Definitions for iceland moss

This page provides all possible meanings and translations of the word iceland moss

Random House Webster's College Dictionary

Ice′land moss′(n.)

  1. an edible lichen, Cetraria islandica, of arctic regions.

    Category: Fungi, Plants

Origin of Iceland moss:

1795–1805

Princeton's WordNet

  1. Iceland moss, Iceland lichen, Cetraria islandica(noun)

    lichen with branched flattened partly erect thallus that grows in mountainous and Arctic regions; used as a medicine or food for humans and livestock; a source of glycerol

Webster Dictionary

  1. Iceland moss

    a kind of lichen (Cetraria Icelandica) found from the Arctic regions to the North Temperate zone. It furnishes a nutritious jelly and other forms of food, and is used in pulmonary complaints as a demulcent

Freebase

  1. Iceland moss

    Iceland moss is a lichen whose erect or ascending foliaceous habit gives it something of the appearance of a moss, whence probably the name. It is often of a pale chestnut color, but varies considerably, being sometimes almost entirely greyish white; and grows to a height of from 3 to 4 in., the branches being channelled or rolled into tubes, which terminate in flattened lobes with fringed edges. It grows abundantly in the mountainous regions of northern countries, and it is specially characteristic of the lava slopes and plains of the west and north of Iceland. It is found on the mountains of north Wales, north England, Scotland and south-west Ireland. In North America its range extends through Arctic regions, from Alaska to Newfoundland, and south in the Rocky Mountains to Colorado, and to the Appalachian Mountains of New England. As met with in commerce it is a light-grey harsh cartilaginous body, almost destitute of color, and having a slightly bitter taste. It contains about 70% of lichenin or lichen-starch, a body isomeric with common starch, but wanting any appearance of structure. It also yields a peculiar modification of chlorophyll, fumaric acid, lichenostearic acid, and cetraric acid. It forms a nutritious and easily digested amylaceous food, being used in place of starch in some preparations of cocoa. It also contains lichesterinic acid and protolichesterinic acids

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