Which fern is edible? Does it have useful properties, and how to make such a product at home? The answers to all these questions can be found in the materials of the article in question.
In the world there are about 10 thousand differentspecies of ferns. Such plants can be found anywhere, including in marshy places and even deserts. But most often they grow in the forest zone.
Different fern habitats directlycontributed to their diversity. They can differ significantly not only in their external shape and size, but also in their internal structure, as well as in their chemical and physiological characteristics.
What kind of edible fern do you know?The most popular plant, which is used to prepare various dishes, is the common eagle. Also in food use Osmundu Asian and ostrich.
To make the edible fern after the cooking it turned out delicious and tender, its shoots are harvested at a young age, until they become stiff.
The harvest season for such plants is early spring, whenleaves start to blossom on the trees and lush grass appear. Edible fern should be used immediately for preparing various dishes or processed to a semi-finished product that will be stored for a long time. To the semi-finished products include three types of plants: frozen fern, salted and dried. The first option is the simplest and most common among housewives. However, it is not used on an industrial scale.
Now you know which fern is edible. Where does this plant grow? Orlyak, osmunda asian and ostrich are widely distributed around the globe, except for steppes, arctic regions and deserts.
In Russia, such plants can be found in the European part, the Far East, Siberia and the Urals. They also grow in Europe, Asia and North America.
Edible fern eagle, Asian osmunda and ostrich are very often found in forest zones, on open hills and in thickets of shrubs.
What is noticeable edible fern? Useful properties of this product are known to few. Moreover, most housewives do not even suspect that the plant in question can be eaten.
According to experts, rhizomesSuch a product contains starch, saponins, alkaloids, eagle-tannic and cyanic acids, as well as essential oils, fat, flavonoids and tannins. As for young shoots, they are very rich in tocopherol, vitamins, riboflavin, nicotinic acid and carotene.
Of the trace elements, these plants are good in accumulating iodine, calcium, potassium, manganese, magnesium, sodium, copper, sulfur, nickel and phosphorus.
The proteins contained in the edible fern, in their properties are very close to the proteins of cereal crops. They are as easily absorbed by the human body.
Long since such a plant is eaten by the inhabitantsFar East, as well as citizens of Japan and Korea. They believe that this product favorably affects their growth, helps to form a strong skeleton and metabolism. In addition, lovers of this plant claim that it has a good effect on the activity of the nervous system, improves the overall condition of the endocrine system, increases efficiency and removes radionuclides from the body.
Than useful fern edible, photowhich is presented in this article? For medical purposes, this product has been used for a long time. Inside use not only young shoots of the fern, but also its rhizomes. For example, a decoction from the roots of this plant is actively used for diseases of the intestine and spleen. In addition, it effectively helps with joint aches, jaundice, diarrhea, chest and headache, as well as with noise in the ears and head, dry pleurisy.
A decoction made from edible fern,often used as a diuretic, laxative, anthelmintic and analgesic. Also this plant relieves stress and stimulates metabolism.
Outer broth from the rhizomes of the product in question is used for eczema, wounds, abscesses and scrofula. As for the infusion, it can be used for rheumatism (in the form of baths) and ulcers.
Despite the fact that all listed speciesferns are edible, it is necessary to include them in your diet with extreme caution. This is due to the fact that the adult plant is very poisonous. It can contain bitter cyanide glycosides, tannins, cyanide and carcinogenic compounds. The concentration of these substances increases gradually, as the plant develops and grows.
Also it should be noted that it is strictly forbidden to use fern during pregnancy and during breastfeeding.
Overdose of this product can lead tovomiting, convulsions, nausea, lowering of blood pressure, headache, respiratory depression, dizziness, weakening of cardiac work and even death.
The fern of edible species is actively used incooking. Of the young leaves are often prepared different salads. In addition, the original "snails" are fried, boiled, salted and marinated for the winter, and also used as a special seasoning for meat.
The most popular among culinary edible ferns is the common eagle. His unusual name he received due to the similarity with the wing of a bird of prey.
Such a plant is quite common throughout Russia, and it is not difficult to find it.
Young shoots, which are used forcooking various dishes, are formed in May. At first they resemble a kind of "snail", and in the course of development they unfold and become like a hook.
A crust of an edible leaf is called rachis. To taste it is very similar to white mushrooms. Raw rachis are poisonous, therefore it is necessary to heat them.
As mentioned above, a fresh plant does notis subject to storage. This is due to the fact that it hardens very quickly, as a result of which it is simply impossible to use for food. Therefore, freshly collected shoots of fern should be immediately salted or boiled in salted water, and then dried.
If you decide to use the last optionthe fresh leaves must be thoroughly washed and put in a saucepan with boiling salty water. In this form, the plant should be cooked for no more than 5 minutes. After this, it is required to throw it back in a colander and shake it vigorously.
As for salting, this processis carried out in the following way: fresh and thoroughly washed greens are placed in enameled containers, pour over ordinary table salt (at the rate of 250 g of spices per 1 kg of plant), cover with a wooden cover, smaller in diameter, and then press down with oppression. In this case, the weight of the latter must necessarily be equal to the weight of the product used. In this form, salted herbs are left for 7-8 days.
After the brine begins to cover the wooden cover, it is slowly poured off. Together with it all the bitterness inherent in young shoots will go away.
Prepared in this way, the product can be extinguished.It is first fried together with onions, and then poured with fresh sour cream and cooked in this form for several minutes. To the table a ready stew is served with greens and fried tomatoes.
Also pickled fern can be fried in deep-frying, pre-dipping it into a pancake dough.
If none of the presented methods suits you, then the salty product can be simply chopped and added to salads, pizza, soup and so on.
In the mythology of the Slavs, fern flowers alwayswere endowed with magical properties, although these plants do not bloom. In the night of Ivan Kupala, couples in love are actively looking for this mythical flower, believing that it will necessarily bring them eternal happiness (according to legend, such a flower dissolves only for a moment).
