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Fern is rightfully considered one of the oldest plants on planet Earth. Scientists believe that it was the compressed wood of the fern that became the main forming material of coal. Today there are a huge number of fern species (about 20,000), however, only a few are edible, and, therefore, useful, among which the most common bracken ordinary. We will talk about the benefits of this plant, the rules for its collection and harvesting, as well as its use in medicine and cooking.

bracken plant

Common bracken is a perennial herbaceous fern belonging to the Hypolepidaceae family.

In Latin, the name of the bracken fern sounds like Pteridium aguillinum: for example, the first word means "wing", while the second comes from the word aquilla - eagle. The name of the plant was due to the similarity of the shape of the leaves with the wing of an eagle.

However, there is another version of the origin of the name. The fact is that on the cut of the petiole of the bracken, the vascular bundles form a figure that resembles a double-headed eagle in its outline.

This edible species of fern, reaching a height of 30 - 100 cm, has a strong, thick, creeping black rhizome, the diameter of which can reach 1.5 - 10 mm. From the black rhizome, single leaves (fronds) depart from each other at a certain distance. Bracken leaves got their name for their similarity with palm leaves (the word "vaya" is translated from Greek as "palm branch").

It should be noted that the bracken forms the so-called clones, occupying territories whose area can be equal to 100 - 200 sq.m. Such clones are formed as a result of growth and vegetative propagation of plant rhizomes.

Interesting fact! Orlyak has two types of rhizomes:
1. Horizontal - is formed from the main apical bud, does not form leaves (it is from horizontal rhizomes that new elongated growths are formed annually).
2. Shortened oblique - formed from lateral buds and has leaves located at the top (a certain part of the lateral buds eventually "falls asleep" or dies off altogether).

There is an opinion that bracken clones are able to "live" in the territory they occupy for hundreds, and even thousands of years.

The green leaves of the bracken have even, long and rather rigid petioles (or rachis, which means “ridge” in Greek), while the leaf blade is noticeably inclined towards the petiole itself (sometimes it is located almost horizontally). On the underside of the leaf there are sporangia, in which spores form and mature, spilling out and dispersed by the wind from July to September. It is from the sporangia that a continuous narrow strip is formed, passing along the edge of the leaf lobes. The oblong and lanceolate fronds of the bracken are blunt at the end, while at the base they are lobed or pinnately incised.

Bracken is a large-leaved plant, in which the length and width of the frond directly at the base can vary between 50 - 150 cm.

You can distinguish the common bracken from other types of fern by the following features:

• single leaves;
• curled edges of the leaves;
• longitudinal covered rows of sporangia.

In addition, bracken does not form bushes.

Where does the eagle grow?

The bracken grows in both the Northern and Southern hemispheres, while preferring forest areas (the main thing is that these areas are "kindled" by the sun). The common bracken grows on the edges, clearings and forest fires. But in the highlands, this plant cannot be found above the forest belt. Bracken does not grow in arctic regions, steppes and deserts.

On the territory of Russia, this plant grows in the European part of the country, in Siberia, as well as in the Urals and the Far East.

The bracken takes root best of all on light and rather poor soils, it can be found on limestones. I must say that due to deep-lying rhizomes and the ability to vegetatively propagate, this plant perfectly develops clearings and burnt areas, not to mention abandoned fields, plantations and pastures.

In some cases, bracken forms continuous thickets, and therefore often dominates the grass cover.

Collecting and harvesting bracken

For medicinal purposes, as well as for eating, young shoots and rhizomes of the plant are used.

Rhizomes are harvested in autumn or early spring (between May and June), when the aerial part of the plant begins to grow (the flowering of bird cherry, frying, lilacs and lilies of the valley signals the beginning of the collection of bracken). First, it is desirable to collect bracken on sun-drenched slopes (it is in open areas that the first bracken appear), then along birch forests and hollows, and then in shaded ravines and aspen forests. At the same time, it is important to exclude the collection of shoots in one thicket, which, of course, will give new leaves, but will greatly weaken. It is enough to collect a third of rachis from one plant, which practically does not weaken the plant.

The rhizomes are cleared of the ground, while all small adventitious roots are removed, which are not thrown away, but dried separately. But the base of the leaf petioles must be left along with the rhizome. The underground part of the plant is dried in the shade.

Bracken leaves are harvested exclusively young, and together with shoots that have just emerged from the ground, which are not yet unfolded fronds (the height of the cut shoot should not exceed 20 - 30 cm). It is important that the diameter of the harvested leaves exceed 5 mm.

Only juicy, fragile and easily breaking shoots of the plant are subject to collection. As soon as the shoots stop breaking when bent, but only bend, the collection of raw materials stops, as it becomes bitter and unsuitable for food. In addition, the content of useful substances in such hardened shoots will be minimal.

The collected shoots must be processed immediately, because after 3-4 hours after collection they will become coarse and lose their nutritional and medicinal value. In extreme cases, bracken shoots can be stored for a day in the refrigerator (with prolonged storage, fresh fern loses all its taste).

Salted bracken fern

The shoots are tied into small bundles, after which they are stacked in layers in a barrel (each layer is sprinkled with salt). The amount of salt used should be equal to one fourth of the weight of the bracken. A load is placed on the last layer, the mass of which should be equal (or be greater, but not less) than the weight of the fern. After two to three weeks, the brine is drained, after which the load is removed to swap the lower layers with the upper ones. When changing layers, the raw material is again sprinkled with salt.

Important! Since no brine is formed during the secondary salting, it should be prepared separately, which will require an amount of salt that will be at least 20 percent of the brine. So, the layers are filled with brine, after which a load is applied on top, which is removed after a week.

Before consumption, salted bracken is soaked in water for at least seven hours, then the aerial part of the plant is boiled for about five minutes and used to make salads, dressings and marinades.

Important! Together with the brine, all the bitterness that is characteristic of the young shoots of the fern will go away. Bracken grass harvested in this way is stored for two to three years at any temperature.

Here is another recipe for harvesting bracken for future use. The collected shoots of the plant immediately after assembly are boiled in salted water for 10 minutes, after which the water is drained, and the boiled raw material is laid out in a thin layer and dried, turning over regularly, until the young shoots become brittle (it takes no more than four days). Dried raw materials are stored in fabric bags. For subsequent preparation, dry bracken is recommended to be soaked in water for a day, changing the water periodically.

Important! Raw bracken is poisonous and can cause severe poisoning, which can be fatal.

The composition of the bracken

Catechins
Action:

• elimination of toxins;
• removal of inflammation;
• slowing down the aging of the body.

Flavonoids
Action:

• normalization of the nervous system;
• strengthening of vascular walls and capillaries;
• regulation of blood pressure;
• neutralization of free radicals;
• normalization of the heart rate.

Phytosterols
Action:

• increased collagen synthesis, which promotes skin regeneration;
• maintaining normal hormonal levels directly in the female body.

fatty oil
Action:

• skin regeneration;
• removal of inflammation;
• acceleration of wound healing;
• promoting the absorption of essential oils;
• protection of the body from the action of carcinogens.

bitterness
Action:

• stimulation of appetite;
• normalization of digestive processes;
• increased excretion of bile;
• restoration of strength and energy;
• boosting immunity.

Carotene
Action:

• increase the body's defenses;
• elimination of toxins;
• neutralization of the harmful effects of free radicals;
• prevention of the development of cancer;
• regulation of the process of protein synthesis;
• normalization of metabolism;
• ensuring the normal formation of bone tissue.

Riboflavin
Action:

• normalization of redox processes;
• normalization of metabolism;
• ensuring the normal functioning of the nervous system;
• improvement in the condition of the eyes;
• elimination of toxins;
• sleep normalization.

Tocopherol
Action:

• stimulating the production of the hormone estrogen;
• promoting wound healing;
• protection of the skin from ultraviolet radiation;
• slowing down the aging process;
• regulation of water-lipid balance;
• elimination of inflammation on the skin;
• removal of puffiness.

A nicotinic acid
Action:

• increased synthesis of estrogen, progesterone, testosterone, cortisone, thyroxine and insulin;
• ensuring all types of metabolism;
• elimination of pain syndrome;
• improved joint mobility;
• activation of the function of the cerebral cortex;
• vasodilation;
• increased blood flow velocity;
• strengthening the secretory and motor functions of the stomach;
• stimulation of the functional activity of the pancreas and liver;
• strengthening immunity;
• lowering the level of cholesterol in the blood;
• lowering blood pressure.

Glycosides
Action:

• normalization of the functioning of the heart;
• calming the central nervous system;
• promoting vasodilation;
• increased urination;
• neutralization of microbes;
• liquefaction and excretion of sputum.

lignin
Lignin not only absorbs, but also promotes the elimination of salmonella and yellow staphylococci, toxins, all kinds of allergens and heavy metal salts through the gastrointestinal tract.

Tannin
Action:

• removal of toxins and toxins;
• increased mental activity;
• improved digestion;
• elimination of the focus of inflammation;
• normalization of the functions of the gastrointestinal tract;
• neutralization of bacteria and microbes;
• a significant slowdown in oxidative processes;
• acceleration of the wound healing process;
• strengthening of blood vessels.

Starch
Action:

• relieves inflammation;
• saturates the body with energy, as it is transformed into glucose;
• helps to stop the growth of tumors;
• slows down the absorption of sugar, thereby helping to lower its level;
• in moderate doses improves bowel function.

alkaloids
Action:

• normalization of blood circulation;
• removal of pain syndrome;
• acceleration of blood clotting;
• lowering blood pressure.

Saponins
Action:

• excitation of the cough center;
• regulation of water, salt and mineral exchanges;
• increased action of hormones;
• elimination of foci of inflammation;
• liquefaction of sputum.

In addition, the bracken contains such useful substances as iodine and potassium, calcium and magnesium, manganese, as well as copper, sodium, nickel, sulfur and phosphorus, which affect the body as follows:

• produce hemoglobin;
• secrete thyroid hormones;
• neutralize the action of bacteria;
• regulate metabolic processes;
• synthesize insulin;
• regulate the work of the central nervous system;
• remove toxins and toxins;
• prevent the formation of kidney stones;
• normalize the work of the reproductive system;
• activate anabolic processes;
• strengthen bones;
• saturate the cells with oxygen;
• regulate blood sugar levels.

Useful properties of bracken fern

• Sedative.
• Antispasmodic.
• Antipyretic.
• Painkiller.
• Anti-inflammatory.
• Antimicrobial.
• Hemostatic.
• Antihelminthic.
• Diuretic.
• Choleretic.
• Hypotensive.
• Wound healing.

Treatment with bracken

Common bracken is used in the treatment of:

• cough
• joint pain;
• scrofula;
• worms;
• diarrhea
• abscesses;
• eczema;
• arthritis;
• polyarthritis;
• rheumatism;
• radiculitis;
• leukemia;
• dry pleurisy;

bracken leaves

Young leaves, as well as shoots of bracken, containing amino acids and tannins, are indicated for diseases of the intestines and spleen. In addition, this part of the plant is used to prepare infusions and decoctions to eliminate coughs, pain syndrome and remove worms.

bracken rhizome

Roots and rhizomes as an internal remedy are taken in the treatment of aching joints, diarrhea, rickets.

Externally, an infusion from the rhizomes of the plant is used for skin diseases, chronic wounds, abscesses, scrofula and eczema. Also, infusion in the form of baths can be used in the treatment of ulcers and rheumatism.

The use of bracken in medicine

Pliny and Dioscorides mentioned the fern as a medicinal plant in their writings, while Avicenna described the detailed description of this plant and how to use it in the 11th century.

Interesting fact! In the Middle Ages, the Swiss doctor and pharmacist Nuffer compiled a prescription for an antihelminthic medicine, the basis of which was precisely the fern. This recipe was kept in the strictest confidence, which was revealed for a large reward after the death of Nuffer (the recipe was bought from the widow of the pharmacist by decree of the French King Louis XVI himself). Already at the end of the 18th century, the fern was included in the pharmacopoeia of European countries as a means of helping not only to get rid of worms, but to alleviate the course of arthritis and polyarthritis.

Such popularity of fern is due to the beneficial effect of preparations from this plant on the body.

Orlyak action:
1. Stimulation of metabolism.
2. Elimination of pain syndrome.
3. Removal of stress.
4. Elimination of feverish conditions.
5. Stimulation of the growth process.
6. Contribute to the correct formation of the skeleton.
7. Increased performance.
8. Improving the state of the endocrine system.
9. Facilitate the removal of radionuclides.
10. Elimination of iodine deficiency.

Orlyak in cooking

A bit of history

The fern (namely the common bracken) has long been used as a food product.

So, in Russia, this plant was used as a substitute for bread during the famine, while in Japan, the fern was considered a real delicacy, because the taste of this plant, if cooked correctly, resembles the taste of premium mushrooms. In Japan, warabi-mochi sweets, which are stuffed pies, are prepared from fern starch.

Bracken is valued for its taste in countries such as China, Korea and New Zealand. For example, the inhabitants of the Canary Islands (in fairness, we note that the fern grows in abundance on the islands) the rhizomes of the plant are mixed with flour, from which delicious, nutritious and healthy bread is baked called "helejo". In Korea, bracken is used to make chon fritters, which can be stuffed with meat, seafood, and vegetables.

Important! The shoots and leaves of bracken have an anti-putrefactive effect: for example, vegetables or fruits transferred by them remain fresh for a long time and do not deteriorate.

Interesting Facts! It has been established that bracken fronds can repel insects (cockroaches, bedbugs, flies and spiders), therefore, in Western Europe, peasants used the leaves of the plant to stuff mattresses and pillows. In addition, it was believed that such stuffing protects against sciatica. And the French women used bracken root to cleanse the skin. Finally, to this day, a special glue is produced from the rhizomes of the fern, which does not dissolve in cold water (backpacks are impregnated with this glue in order to make them waterproof).

How to cook bracken fern?

Young and undeveloped leaves and shoots of bracken (they are also called "snails") are eaten instead of asparagus or olives, and are also pickled, fried and boiled, since this plant has a strong mushroom flavor.When stewed, the bracken acquires a greenish-brown hue.

In general, bracken can be used as a side dish or an additive to vegetables, cereals, meat, fish and flour products. This plant goes well with potatoes, various cereals, peas.

Dried bracken is used in a finely ground state as an ingredient for gravies or fatty sauces.

But it should be remembered that before using bracken, it is necessary to thermally treat and soak the plant, which will help get rid of bitterness, excess salt and toxic components.

Thus, the main task of the cook is to remove bitterness by salting, marinating, drying, soaking or boiling, while leaving a crispy hardness.

In the process of cooking bracken, it is important to achieve the desired consistency of the shoots, therefore it is better to undercook the raw material than to overcook it, since the overcooked fronds will lose their taste and crunchiness. It is recommended to boil the vayi for no longer than 10 minutes, after which the water is drained, the boiled bracken is washed under running water and stored in the refrigerator for several days.

Interesting fact! The Japanese believe that the fern must be boiled exclusively in copper utensils, which will help preserve the bright green color of the plant.

Salads from bracken

You can cook delicious and very healthy salads from bracken, the recipes of which are given below.

Salad with egg
Ingredients:

• young bracken fronds - 100 g;
• hard-boiled eggs - 2 pcs.;
• green

Fern in Korean, the recipes for which are presented in this material, has a pleasant rich and spicy taste. To decorate snacks, fresh, dried or salted plant shoots are used, which can be purchased in specialized departments of stores.

How to cook fern in Korean?

Before cooking fern in Korean, you need to familiarize yourself with the basic information on processing a valuable product.

1. If fresh shoots are in your hands, do not rush to put them into action right away. Initially, the plant must be soaked in water for a couple of hours, and then boiled for 10-15 minutes.
2. Dried or salted fern also needs to be kept in water for 10-12 hours before being used for its intended purpose.
3. When decorating fern dishes in Korean, it is preferable to strictly follow the stated technology and allow deviations only in terms of the amount of hot pepper or spices.

Korean pickled fern

In the Far East, in early spring, it is customary to collect young shoots of a valuable plant, tie them in bunches and salt them in a strong solution of salt and water. A lot of healthy, tasty and nutritious dishes are prepared from such a blank, one of which is the Korean bracken fern, which will be discussed in this recipe.

Ingredients:

• salted bracken fern - 1 bunch;
• onions - 0.5 pcs.;
• soy sauce and oil - 3 tbsp. spoons;
• garlic - 2-3 teeth;
• dry herb mix - 1 tbsp. spoon;
• chili pepper - to taste.

Cooking

1. The fern is soaked for 12 hours, changing the water several times, after which it is cut into fragments.
2. Saute onion in oil, add shoots, herbs, soy sauce, chili and garlic, fry for 2 minutes.
3. After cooling, the dish will infuse and be ready.

Korean spicy fern

As a rule, Korean-style fern is a cooking recipe that involves getting a spicy-tasting snack. However, the severity can be both moderate and significant, as in this case. The effect is achieved through the use of an impressive portion of chili peppers and garlic, which is added at the final stage of cooking.

Ingredients:

• salted fern - 1 bunch;
• coriander - 10 g;
• soy sauce - 75 ml;
• vegetable oil - 100 ml;
• garlic - 4-5 cloves;
• chili pepper - 1 tbsp. spoon.

Cooking

1. Preparation of bracken fern in Korean begins with soaking the base product. Pour the beam with water and incubate for 12 hours.
2. The shoots are cut into fragments, poured with a portion of clean water and boiled after boiling for 3 minutes.
3. The product is poured onto a sieve, allowed to drain, oil, sauce, coriander, garlic, chili are added.
4. After a couple of hours, the appetizer will infuse and be ready for tasting.

Korean-style fern with meat - recipe

Spicy and satisfying you get a fern with. Pork is often used to implement the recipe, but the appetizer will be no less tasty with beef or chicken. Slightly frozen fillet is cut into thin strips, seasoned with spices if desired and fried in oil until a delicious blush.

Ingredients:

• salted fern - 400-500 g;
• meat - 0.5 kg;
• onion - 200 g;
• soy sauce - 75 ml;
• oil - 50 ml;
• garlic - 4-5 cloves;
• ketchup and soy sauce - 2 tbsp. spoons;
• chili - a pinch.

Cooking

1. Soak, boil for 3 minutes, then drain and cut the fern.
2. Prepared meat is fried in oil, adding chopped onion at the end.
3. Put the shoots in the pan, the rest of the ingredients from the list, stir, warm up for a minute, let it brew for half an hour.

How to cook dry fern in Korean?

Equally, like salty, Korean-style dry fern will turn out delicious. The initial product is pre-soaked in water for 12 hours to swell, after which it is thoroughly washed and used for. It is customary to add a little monosodium glutamate to such compositions to enhance the taste.

Ingredients:

• dried fern - 100 g;
• soy sauce - 50 ml;
• vegetable oil - 50 ml;
• garlic - 4-5 cloves;
• ground chili pepper and monosodium glutamate - 1 tbsp. spoon.

Cooking

1. Preparation of fern in Korean begins with soaking the original product.
2. The swollen shoots are drained onto a sieve, allowed to drain and spread in a frying pan with heated oil.
3. Fry the contents, stirring, for 10 minutes, add garlic, chili, soy sauce, glutamate, mix, let it brew.

Korean Fresh Fern Salad - Recipe

Fresh fern in the recipes of which are less common than from a salted or dried product, it is easier and faster to prepare, and the taste is more tender and aromatic. Therefore, if it is possible to use fresh raw materials, be sure to use it by taking this recipe into service.

Ingredients:

• fresh fern - 200 g;
• carrots in Korean and onions - 150 g each;
• olive oil - 50 ml;
• garlic - 4 teeth;
• dill and parsley - 1 bunch;
• salt, pepper, seasonings.

Cooking

1. The fern is soaked a little, cut, boiled for 3-5 minutes in water, poured onto a sieve.
2. Carrots are mixed with garlic, seasonings, shoots, salt and onion sautéed in oil are added.
3. After a couple of hours, Korean-style fern salad with carrots will infuse and be ready.

Korean salted fern salad

If there are no fresh shoots, it doesn’t matter, and Korean-style salted fern with soy sauce will turn out to be very worthy in taste. As in the previous case, the base product is combined with carrots prepared in advance according to an Asian recipe. For more spiciness, you can supplement the appetizer with finely chopped chili peppers.

Ingredients:

• salted fern - 1-2 bunches;
• carrots in Korean - 200 g;
• olive oil - 40 ml;
• onions - 2 pcs.;
• garlic - 2 teeth;
• soy sauce - 20 ml;
• chili pepper - to taste.

Cooking

1. The fern is soaked, dried, cut into fragments.
2. Lay the shoots in a pan with onion sautéed in oil and fry for 5 minutes.
3. Add carrots, soy sauce, chili, mix and let it brew.

Fern in Korean for the winter

It is advisable to prepare freshly picked young shoots of fern for future use, because the harvest period is very short. You can simply pickle them in brine, taking 1 teaspoon of salt for 1 liter of water, or you can immediately make a ready-made appetizer with oriental flavor. Harvesting a fern in Korean does not take much time, and the result will please.

Preliminary processing

Before using bracken fern for cooking, it is necessary to pre-process it, the purpose of which is to get rid of the bitter taste inherent in fresh fern, and to remove excess salt from the salty one. There are two main ways to prepare ferns: soaking and boiling.

Fresh bracken fern for a day is placed in a container with cold, slightly salted water. Water is changed periodically. After soaking, the fern must be lowered into a pot of boiling water, boiled (from the moment of boiling) for 2-3 minutes. after which it can be stewed or fried.

If you do not have time for soaking, then the fern can be boiled in two or three doses. To do this, it is cut into pieces of the required length, poured with cold salted water, brought to a boil and thrown into a colander. The procedure is repeated two or three times until the bitter taste is gone. At the same time, it is very important not to let the fern boil, since fresh rachis quickly boil soft, become soft and, during subsequent cooking, turn into an unpleasant slurry for eating, besides, they lose their mushroom taste.

Salted fern must be well soaked in fresh water to remove excess salt (bitterness in a properly salted fern should no longer be). Soak usually 12-15 hours, changing the water as often as possible. In any case, the salinity is determined by taste (the fern should become almost bland), given that when using seasonings containing salt, the dish can turn out to be over-salted. You can speed up the desalination process by flooding the salted fern with hot (80-90˚C) water. The procedure is repeated 2-3 times in 20-30 minutes. Salted fern tolerates heat treatment more steadfastly than fresh, therefore, after soaking, the fern can also be boiled for 3-5 minutes. and use to prepare various salads, fry or stew.

dried fern

For cooking, dried fern must first be soaked several times changing the water, and then boiled. Here you can draw an analogy with the preparation of dried mushrooms, with the only difference being that the water in which the fern was soaked is not used for further preparation.

Cooking recipes

In the second stage, the fern is used to prepare a wide variety of dishes. It can be fried, stewed, used for salads, casseroles or as a filling for dumplings and pies. In general, the fern opens up a vast field for culinary fantasies. Here are some of the most traditional recipes, then experiment for yourself:

Fried fern
In a well-heated frying pan with vegetable oil or fat, put the fern, cut into pieces of the required length (usually 3-5 cm). Fry with the lid ajar (or without), stirring occasionally to evaporate excess moisture. When the fern ceases to stew and begins to fry, add pre-blanched onions and, increasing the frequency of stirring, bring to readiness. The degree of readiness is determined by individual tastes - you can only lightly fry the fern, you can bring it to a crispy state. Try different options. At the end of cooking, you can add finely chopped garlic, and use carrots, sweet peppers, tomatoes and other vegetables along with onions. You can also fill the fern with an egg or sprinkle with grated cheese. You can use any seasoning you like, but I would not recommend formulations that include bitter ingredients. You have to be careful with the bay leaf too. If you use soaked salted fern for cooking, you need to be careful with salt and seasonings containing salt. It is better to salt at the end, after tasting it.

Fern stew with meat
To prepare this dish, we need the following ingredients in equal quantitative ratios:

Meat
. salted or fresh fern
. vegetables (onions, carrots, sweet peppers).

Any meat can be used, but the best, in my opinion, is not too fatty pork.

Cut the meat into small pieces, quickly fry in a very hot pan with vegetable oil until golden brown, add a little water, close the lid and simmer over low heat until tender. Cut the prepared fern into pieces of 4-5 cm, add to the meat, mix thoroughly and simmer for 5-7 minutes, stirring occasionally. Then add separately fried onions with carrots and sweet peppers, spices, a little bay leaf, allspice (peas) to the dish, mix and simmer for another three minutes. Add finely chopped garlic, mix again, remove from heat, close the lid and let it brew for a bit.

Soy sauce gives the dish a special taste, which is best added in two stages: in the process of stewing meat and at the time of mixing the ferns with vegetables. Considering that soy sauce is a rather salty product, regular salt and seasonings containing salt should not be used.

You can use any side dish for the dish, it all depends on personal preferences. I think rice is the best for this dish.

Important point: when using fresh fern, do not overcook it at the pre-preparation stage. It is best to soak it thoroughly and only simmer in boiling water. Otherwise, you will end up with an unattractive-looking mess.

It's no secret that fried fern tastes like mushrooms. This tasty product has an excellent set of healthy nutrients and is sure to diversify your everyday lunch. You can read about the benefits of fern in this article under the recipe with a photo.

Ingredients:

fern salty- 1 can (300 grams)

Carrot- 1 piece

Bulb onions- 1 piece

Garlic- 2-3 cloves

Vegetable oil- 2-3 tbsp

How to roast a fern

1 . Salted fern must be kept in water for 10-12 hours. Remove from the package, rinse in cool water, put the fern in a bowl and pour cold water over it.

2 . Cut the stems into strips 2.3 cm long. Peel and chop onions and carrots (chopped or grated on a coarse grater).

3 . We send onions and carrots to a heated pan. Pass (fry until soft) 1-2 minutes. Then add the fern, stir and fry over medium heat for about 10 minutes. Excess moisture will evaporate, the fern will slightly change color. Do not overdry or overcook, it will not taste good. Fern fried with vegetables should turn out juicy. 1-2 minutes before turning off the heat, add finely chopped garlic.

Delicious fried fern is ready

Bon appetit!

Despite the fact that in most European countries the fern is considered exotic, in the countries of the Far East it is almost an everyday food product. Well, at least his presence on the table does not surprise anyone. Recently, bracken has been increasingly appearing in the diet of residents of the Russian eastern borders.

About the benefits of the product

The bracken fern is a common plant. You can meet him in the forests of the entire Eurasian continent. But, as mentioned above, ferns are mainly eaten by residents of the easternmost part of the continent. And this is somewhat surprising, since this plant has many useful properties.

Start with vitamins. There are a lot of them in the fern, especially vitamins A, C, B2 and B3. A lot of fern and minerals: potassium, magnesium, iodine, iron, manganese and copper. Thanks to this, the use of this plant in food helps to strengthen the immune system, lower cholesterol levels, and improve digestion.

Fern helps to stop inflammation. In addition, it also has a sedative effect. And Japanese scientists have proved that the use of fern in food contributes to the removal of radionuclides from the body.

However, it is worth knowing that only young fern shoots are used in cooking, which have not yet unfolded and resemble a coiled clock spring in appearance. But the leaves of adult plants can no longer be eaten. They are not only very bitter in taste, but also can cause poisoning.

Harvesting and pre-treatment of ferns

The fern collection period is very short - only 5-6 days in late April or early May. It is also impossible to store the collected sprouts for a long time. After 2-3 days they become unsuitable for food. There are two ways to harvest fern: salt and dry.

For salting, it is enough to boil the sprouts for 7-10 minutes in lightly salted water. After that, they must be laid out in jars and poured with brine (2 full tablespoons for each liter of water). Banks roll up, turn over and let cool. Then they can be put in the refrigerator.

For drying, the fern also needs to be boiled, then put in a colander and let the liquid drain. Then the sprouts need to be laid out on paper in a cool, ventilated place. The fern dries for about 4 days. In this case, the sprouts must be periodically turned over so that they dry evenly. Arrange the prepared product in cloth bags and store in a cool place.

If the fern is planned to be consumed immediately, then it will also have to be prepared. To do this, freshly picked shoots must be cleaned of debris and soaked in salted water for knocking. During this time, the water will need to be changed a couple of times. This will remove some of the bitterness that young plants may have. After that, the fern should be boiled for about 2-3 minutes in water with some (not very large) amount of salt. Throw the prepared sprouts into a colander. Now the fern is ready for further use to prepare a wide variety of dishes.

Fried fern, popular recipes

Fern is widely used in cooking. It can be added to fry and stew, or it can be added to taste in a variety of soups. Fern is also good as an excellent side dish, both for all types of meat and for fish dishes. If prepared sprouts are ground in a blender, then it can be an excellent addition to a wide variety of sauces. And all this is due to the fact that this plant has a characteristic mushroom taste. But in this material we will talk about only one way to cook fern - frying.

Fern fried with onions

The simplest thing you can do with a fern is fry it with onions. The taste will turn out, almost the same as that of mushrooms fried with onions. Such a dish can be consumed just like that, seasoned with mayonnaise or sour cream, or as a side dish or a fragrant addition to meat. To prepare it you will need:

• fern - 500 g;
• onion - 2 small heads;
• salt - to taste.

Prepare the fern in the above way, rinse with cold water and cut into small pieces (no more than 5 cm). Cut the onion into half rings and lightly fry in vegetable oil. Then add fern sprouts and hold on fire for another 10-15 minutes until cooked.

Fried fern with vegetables

Fern can be fried not only with onions. It goes well with other vegetables, for example: with carrots. Such a dish can be served at the table for lunch or dinner with rice or pasta, or you can eat it with meat or fish as a side dish. In this form, the fern will perfectly complement even an elementary fried egg. To fry fern with vegetables you will need:

• fern - 500 g;
• carrots - 2 medium root crops or 1 large;
• onion - 2 small heads;
• garlic - 2-3 cloves;
• vegetable oil - for frying;
• salt - to taste.

Prepare fern shoots, as described above, i.e. soak and then boil a little. Peel the carrots and cut into cubes. The size of the cubes does not matter much, but the smaller they are, the tastier the finished dish will be. Finely chop the onion and garlic. Fry chopped vegetables in vegetable oil until golden brown. After that, put fern sprouts on them and fry until cooked, periodically stirring the contents of the pan.

Korean fried fern

In this form, fried fern will be a great cold appetizer. Although in this case it can be served as a side dish to a variety of dishes. To prepare this work of art of oriental culinary specialists, you need to prepare:

• fern - 400 g;
• onion - 1 head of medium size;
• garlic - 3-4 cloves;
• soy sauce - 4 tablespoons;
• seasoning for carrots in Korean - 1 tablespoon;
• vegetable oil - for frying;
• chili pepper and salt - to taste.

Fry finely chopped onion in a small amount of oil so that it acquires a golden hue. Cut the pre-prepared fern shoots into pieces and send to the onion. Immediately add soy sauce, crushed garlic, seasoning and chili pepper to the pan. Mix the contents well and simmer with the lid closed for a couple of minutes.

Fried fern with egg

In this case, it turns out not just a fried fern, but a wonderful independent dish with an unusually tasty sauce. To prepare it, you must have in the house:

• fern - 750 g;
• onion - 2 small heads;
• broth - 100 ml;
• sour cream - 150 ml;
• flour - 1 teaspoon;
• eggs - 3 pcs.;
• butter - for frying;
• chili pepper and salt - to taste.

Finely chop the fern shoots, mix with chopped onion and fry in oil. Then pour flour into the pan, mix, pour in the broth, mix again and cook until the fern pieces become soft. Pepper the resulting dish, salt and season with sour cream.

Hard-boil the eggs, cool, peel, cut into circles and put on a dish. Put the fried fern with gravy on top and serve immediately.

Fried fern with potatoes

Since the fern has a characteristic mushroom flavor, it pairs well with potatoes. For this dish you need to stock up:

• fern - 250-300 g;
• potatoes - 500 g;
• vegetable oil - for frying;
• black pepper and salt - to taste.

Fern properly prepared, cut into small pieces and fry in oil for about 5 minutes. Then add potato cubes to the pan, fry until lightly blushed, salt, pepper, cover and fry until the potatoes are completely cooked. The dish must be stirred occasionally.

This recipe does not involve the addition of additional ingredients. However, no one forbids adding onions to potatoes. Of course, if the household likes it more.

Video recipe how to fry a fern

Modern ferns are the largest group of spore plants. There are about 300 genera and over 10,000 fern species. They are widely distributed around the globe. Ferns are found in forests - in the lower and upper tiers, on large branches and trunks - as epiphytes, in rock crevices, in swamps, in rivers and lakes, on the walls of city houses, on agricultural lands as weeds, along roadsides.

Common bracken fern. Culinary recipes for fern dishes, bracken, salads and fern side dishes, fern conservation.

Common bracken is a species of perennial herbaceous fern-like plants. It is easily distinguishable from other ferns of our flora along the curved edge of the leaflet and along the longitudinal covered row of sporangia. This is one of the most common and largest ferns.

Habitat - light forests. Both conifers, as a rule, on sandy soil in pine forests, and deciduous, especially birch forests. Forest edges, open elevated places, thickets of bushes. Prefers light and poor soils. Occasionally found on limestone.

It can form continuous thickets over a large area. Often dominates the grass cover. Deep-lying rhizomes and the ability for rapid vegetative reproduction allow the bracken to develop clearings and burnt areas, abandoned fields, plantations and pastures.

Fern shoots contain vitamins - riboflavin, carotene, tocopherol, nicotinic acid. Of the trace elements, bracken fern is especially rich in iodine, potassium, calcium, magnesium, manganese, copper, sodium, nickel, sulfur and phosphorus.

Culinary recipes for dishes from fern common bracken.

Ferns can only be eaten after cooking. And not only because they are bitter, but also because they contain thiaminase, a toxic substance. But, the poison can be completely neutralized by boiling. After that, the water must be drained, and the fern should be fried or stewed.

Salting fern shoots.

For salting, fern shoots need to be boiled in a large amount of water for 10-12 minutes. To taste, fern shoots resemble fried porcini mushrooms.

Vietnamese soup with fern.

Chicken breast - 2-3 pieces + canned fern (bracken is needed, as it is softer than an ordinary fern and has a mushroom flavor) - about 200 g + boiled mushrooms or in their own juice - about 200 g + sprouted soybeans - 100-150 g + chili pepper - 1 pc + vegetables and roots for the broth (onions, carrots, parsley, etc.) + salt, pepper - to taste.

From chicken breasts, chili and vegetables, cook the broth. Strain, remove the meat and cut into small cubes. Drain water from canned ferns and mushrooms. Put the soybeans in a saucepan with broth and boil a little. Salt and add ground pepper (optional). Add mushrooms, fern and chicken meat to the soup. Boil.

Fern ragout.

Fern - 1 pc + onion - 1 pc + carrot - 3 pcs + tomato paste - 2 tbsp. l. + salt + hot red pepper + spices to taste + vegetable oil (for frying). Rinse the young fern. Boil in water: from the moment of boiling - 10 minutes. Be careful not to overcook as it will turn into mush. Then cool. Slice. Fry carrots, onions. Connect with ferns. Simmer until moisture evaporates. Add tomato paste, salt, spices.

Hot croutons with ferns.

300 g of fern + 1 egg + 1 glass of milk + 50 g of mayonnaise + 100 g of cheese + 50 g of butter + 10 slices of white bread. Fry fern in oil and mix with mayonnaise. Grate cheese. Beat the egg with milk and dip slices of bread into this mixture. Spread on them a mixture of ferns with mayonnaise. Sprinkle with grated cheese, put on a greased baking sheet and until golden brown.

Fern with squid (chicken, beef).

These dishes are prepared in much the same way. Cut the squid fillet (chicken or any other meat) into cubes. Fry them together with onions in boiling vegetable oil. In the dishes where the meat was fried, add a little broth or water and simmer everything over low heat. Add grated carrots (and bouillon cube, if available). Then mix the stew with the prepared fern. Add soy sauce and some minced garlic. Soy sauce can be mixed with sour cream.

Fern stewed with pork.

Rinse salted fern several times. Pour in cold water and bring to a boil. Drain the water. Rinse the fern. Repeat 5-6 times. In vegetable oil, fry pork without fat, cut into strips (length 5-6 cm). Add chopped onion. Fry until done. Fern, at the last heating, cook for 5-6 minutes until soft. Drain the water. Combine with fried pork and onions. Add chopped garlic, sauce, red hot, salt to taste. Cool down.

Cutlets with ferns.

Meat - 160 g + fat - 10 g + onion 25 g + egg - 25 g + butter - 10 g + fern salad - 30 g. Grind lean pork through a meat grinder. Add finely chopped onion, pepper, salt to minced meat. Give the shape of a cake and lay the filling on it: chopped fern, egg, onion, tomato paste, garlic, spices. Connect the edges of the mincemeat tortilla. Bread in flour, then in white breading (white finely grated bread). Give an oval shape. Fry in a large amount of fat, until the cutlets rise to the surface of the fat. Drizzle each cutlet with butter.

Fried fern.

Boiled fern fry in sunflower oil or margarine. Don't overcook. Brown crackers in a dry frying pan until golden brown and sprinkle on top. If desired, you can cook with meat, rice and so on.

Fern in the test.

For the dough: 2 eggs + 1 glass of flour + 1.5 tbsp. vegetable oil + 3/4 cup beer. Sift the flour into a bowl and mix with the yolks. Pour in beer and oil gradually. Whip the egg whites into foam, add to the dough, stirring from the bottom up. Dip the fern in flour, then in the dough. Fry in very hot fat until golden brown.

Fern salad.

250 g of salted or dried ferns + 400 g of meat + 100 g of onions + 30 g of garlic + 50 g of soy sauce + 20 g of dried cilantro + 100-120 g of vegetable oil + 25 g of ground red pepper + 15 g of black pepper. Soak the salted fern in cold water for 12 hours. Dried - 22 hours. Sort it out. Cut off the hardened parts. Cut the stems 3-5 cm long and boil for 25-30 minutes. Fry finely chopped meat and onion in oil. Mix with fern, adding spices (soy sauce, salt, pepper, garlic). Simmer for 10-15 minutes.

Korean salad with fern.

100 g of canned corn + 100 g of fried onions + 100 g of rye crackers + 100 g of any grated cheese + 100 g of finely chopped fried beef or veal + 100 g of Korean carrot + 100 g of fern. For the sauce: mayonnaise, sour cream, grated garlic. Mix all. The sauce is made from mayonnaise, sour cream and grated garlic.

Korean fern salad.

Fern (dried or salted) soak for 10 hours, periodically changing the water. Then boil it for 5-10 minutes. Cut the onion into rings and lightly fry it in vegetable oil. Add the fern to the onion and fry over low heat. At the end of frying, add soy sauce, salt to taste, sesame seeds (if any). Cool down.

Salad with ferns and chicken.

150 g chicken fillet + 100 g fern + lettuce + parsley + dill + green onions + soy sauce + salt. Boil chicken fillet in salted water. Boil chopped fern in the same broth. Cool the chicken fillet and cut it into cubes. Tear with your hands and add lettuce, finely chopped greens, fern. Drizzle with soy sauce. Mix.

Fern salad.

Fern leaves 1 bunch + onion 1 pc + garlic 4 cloves + carrot 1 pc + soy sauce 100 gr + vegetable oil 5 tbsp. + salt and pepper to taste. Soak the fern in water. Cut in small pieces. Onion cut into half rings. Chop carrots and pour vegetable oil. Add ferns and simmer for 5-10 minutes. Add soy sauce with grated garlic and stir. Let it brew for 3 hours.

Fern salad.

Fern - 300 g + onion - 20 g + tomato paste (sauce) - 30 g + garlic and other spices to taste. Fry finely chopped fern shoots in vegetable oil. Separately fry the chopped onion rings. Mix. Add tomato paste or, garlic, pepper (adjika can be used). Cool down.

Salting of common bracken fern.

Bracken - 1 kg + table salt (coarse grinding for the first salting and 100 grams per 1 liter for the second and third). Pour a layer of salt on the bottom of glass, ceramic or wooden dishes. Put a layer of fern on the salt - a layer of salt - a layer of fern and so on. Pour the remaining salt in a thick layer on top. Leave under oppression in a cool place.

After 3 weeks, drain the brine and repeat the procedure with less salt (100 g per 1 kg of fern). Keep under pressure for another 3 weeks. For the third salting, prepare a brine in advance: 100 g of salt per 1 liter of water. Drain the old brine and replace it with a new one. Keep for another 3 weeks. Before use, boil the salted fern in water 1-2 times to remove excess salt.

Canned fern.

Fold the boiled fern tightly into sterilized containers. Pour boiling salt solution (15 g / l.). Roll up.

Fern stuffing.

2-3 cups ferns + 1 onion + 2 tbsp. flour + 2 tbsp. butter + 0.5 cups of milk or sour cream. Finely chop the onion and fry in oil until light golden brown. Put the fern, fry together with the onion for another 3-5 minutes. Flour. Mix. Pour in milk or sour cream, let it boil so that the mass thickens. Ready stuffing to use for pancakes or pies.

Appetizer and fern gravy.

It can be used as a separate hot or cold appetizer, or as a gravy for second courses. 200-300 g of salted fern + 1 small onion + 1-2 tablespoons of tomato paste + 1-2 tablespoons of sunflower oil. Boil fresh fern in boiling salted water for 5-10 minutes (you can use salted or dried).

Salted fern should be soaked during the day, periodically changing the water, until the salt disappears completely. You can put a salted fern under running water, then the process will go much faster. Soak dried fern in water for a day, periodically changing the water in order to get rid of bitterness.

Slice. Lightly fry in sunflower oil. Add chopped onion and fry a little more. Add tomato paste. Add some hot water. Stir and simmer until tender - 10-15 minutes. As a gravy, this dish goes well with meatballs and mashed potatoes.

Based on the book "Survival beyond the threshold of civilization."
Nagorsky S.V.