Ferns are the tender leaf buds of perennial herbaceous plants of the genus Ferns in the family Pteridaceae.

Morphological characteristics

Ferns can generally grow up to 1 meter tall, with long and horizontally creeping rhizomes covered with blackish-brown down. In early spring, the new leaves are curly and trident in shape. The petioles and leaves are tender and covered with white down. This is the best time for collection. The petiole is 30 to 100 centimeters long. The leaves are triangular, measuring 60 to 150 centimeters in length and 30 to 60 centimeters in width. They are pinnately divided 2 to 3 times, with the lower pinnate lobes opposite. Brown sporangia are continuously distributed along the leaf margins, covered with double sporangia.

Nutritional value

Bracken is rich in various nutrients. Every 100 grams of fresh bracken contains 0.43 grams of protein, 0.39 grams of fat, 3.6 grams of carbohydrates, and 0.45 grams of organic acids. It also contains carotene, vitamins, potassium, calcium, magnesium and other vitamins and minerals, as well as 18 kinds of amino acids, bracken, bracken glycoside, acetylbracken, etc.

Usage method

Ferns can be eaten fresh or made into dried vegetables. Fresh products should be blanched in boiling water and then cooled down before consumption to remove the sticky substances and earthy smell on the surface. Then they can be stir-fried with meat, steamed or used to make soup. Dried products should be soaked in hot water or slightly boiled for 2 minutes. After soaking, rinsing and squeezing out the water, repeat this process several times before cooking.