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Fern is considered one of the most ancient herbaceous plants. In total, there are more than 10,000 species of terrestrial and aquatic ferns in the world. There are about 100 varieties of them growing on the territory of the former USSR, among which there is an edible fern. Despite the large number of beneficial properties, this plant is used very little in the modern world.
Is fern edible?
Fern is a herbaceous perennial crop, one of the brightest representatives of the Osmundaceae family. Outwardly it looks like a green stem with pinnately dissected leaves. The plant's homeland is considered to be the Far East, Northern China, and Korea. Most often you can find ferns in the forests of Central Asia, Russia and Ukraine, Mexico and Asia. But they also grow in deserts and swamps.
Some types of ferns are poisonous, but there are also quite edible specimens among them. In general, edible plants are slightly smaller in size compared to inedible ones. Eating ferns are entirely herbaceous and bright light green in color, while poisonous ones have dark green foliage with red dots.
Types of Edible Ferns
Ferns suitable for human consumption include the following varieties:
- Common bracken (Pteridium aquilinum). A distinctive feature of the variety is that the leaves of the plant are arranged singly (at a distance of about 1 m from each other), without forming bushes. They are connected underground by a long common root. Bracken grows in Siberia, the Far East, the Urals, and the Moscow region.
- Common ostrich (Matteuccia struthiopteris). It differs from other ferns in the shape of the bush - the leaves are located at the top of the root (resembling a bulb) in a circle. This variety is widespread in central Russia, Altai, Krasnoyarsk and Transbaikal regions, Tyumen and Irkutsk regions.
- Asian osmunda (Osmunda asiatica). Characteristic features of this species are straight short stems, located in a sheath of fallen leaves and petioles. It is the most common type of edible fern in the Primorsky Territory.
Where does edible fern grow?
An edible fern such as the common bracken prefers the low-mountainous terrain of the European part of Russia. You can find it in the Moscow region, and in Siberia, and in the Far East and the Urals. Most often it grows in light coniferous (pine) forests, in glades and edges of deciduous (birch) and mixed forests. Often beams, clearings, clearings and burnt areas are completely overgrown with it. Very quickly, ferns colonize abandoned farmland and pastures.
Asian osmunda and common ostrich are often found in dark coniferous plantations, while bracken practically does not grow there. Osmunda grows massively in floodplain deciduous and mountain coniferous-broad-leaved forests of the Primorsky Territory, Sakhalin and Kamchatka. The ostrich is distributed in the European part of Russia, in the North Caucasus and Altai, in the Amur region, Irkutsk and Tyumen regions. Its habitat is forest floodplains, damp places at the bottom of ravines and the banks of forest reservoirs.
In what month can you collect ferns?
The collection of edible ferns begins mainly in early May, when young shoots appear in well-warmed areas by the sun. They are called rakhis, and at first there are not very many of them. The sprout emerging from the ground has a twisted shape and looks like a snail. The rakhis fill with juice and stretch upward very quickly. Gradually, the young stem straightens, the curl unfolds, and leaves appear on the top of the head. This happens in approximately 5-6 days.
During growth, the edible fern goes through 5 successive stages:
- Emergence of seedlings. The shoot is twisted like a snail shell.
- Growing up. The petiole lengthens, the apex rises above the ground.
- Elimination of bending. The sprout stretches upward and levels out. The top is still slightly rounded.
- Schiltse. The petiole is completely straight, there is no rounding.
- Tee. The leaves are blooming.
The best period for collecting and preparing edible fern is when it is in stages 3-5. It is during this period that the cuttings are at their most juicy. Later they will become fibrous and tough.
By mid-May, mass collection and preparation of petioles may already begin. It is important that the bulk of the young petioles are in stages 3-4. Otherwise, you can accidentally trample down sprouts that have not yet sprouted, which will harm the future harvest.
How to Harvest Ferns for Food
Young unblown rachis with a petiole length of no more than 20-30 cm are prepared for food. The shoots are not cut with a knife, but simply broken off at a distance of 5 cm from the ground. All petioles must be the same color and size. If there are noticeable external differences, all prepared rakhis must be sorted and grouped.
After harvesting, all sprouts should be collected in bunches, leveled at the tops and tied at the bottom (not tightly). The ends of the petioles are straightened by cutting. You can also trim them a little just before eating. Harvested bundles can be laid out under the treetops. Do not stack them in a bunch, as overheating may cause them to deteriorate. You can sprinkle the bunches with a little cool water. It is recommended to transport harvested rachis as quickly as possible, since edible fern cannot be stored for long periods of time.
Ferns, like mushrooms, absorb various toxic substances from the soil. Accumulating in shoots, they can negatively affect the body, so collection must be carried out in environmentally friendly places located away from waste dumps, highways and industrial enterprises. Six-day-old petioles are considered the safest.Later, the concentration of toxins and other harmful substances in them increases significantly.
Conclusion
Edible fern is a very useful plant, the taste of which, when properly prepared, will surprise and delight even the most fastidious gourmet. Its taste directly depends on how correctly the shoots were harvested. If you follow all the rules and recommendations, collecting edible fern will not cause any trouble or hassle.
