vegan – gluten free – organic
Foraging Disclaimer: When harvesting wild foods, only consider eating what you can positively identify, without a shred of doubt. Do not rely on this blog when identifying wild food. Eating fruit, plants, and fungi that you are unsure of can be dangerous and can even lead to death. Use the content of this blog at your own risk and never rely on one source for identification. The images and descriptions provided are accurate to the best of our knowledge, but are not intended to be used as an identification guide. We are in no way responsible for your actions or any possible adverse reactions to eating wild foods.
Foraging Recommendations: Wild foods should always be harvested from non-polluted sources, far away from roads and other contaminants, such as pesticides. When trying a new food always start with a very small amount and then wait at least 48 hours before eating more. Only harvest food in accordance with local, state, and federal laws.
background and distribution
bracken "fiddlehead" ferns are the curled ends of immature fern leaves
Pteridium aquilinum var. pubescens is native to California
once frequently consumed by Native Americans
other varietals are widely distributed and occur throughout the world in all environments, with the exception of hot and cold deserts
today they are widely eaten in Japan, Korea, and parts of China
considered valuable during the middle ages and were even used to pay rent
once used as a thatch for roofing
one of the oldest ferns, with fossil records of 55 million years having been discovered
pioneer plant with an ability to colonize quickly
potential threat to biodiversity
often abundant in post-fire ecosystems
identification
perennial fern, bright green in spring, golden brown later in the summer, then brown
they are to be harvested before they have opened up, which is usually early in the spring
highly divided leaves
triangular-shaped fronds when fully open, but only the curled fronds should be harvested
controversy
Bracken ferns are among the more controversial and polarizing plants one could forage for. After extensive research, we believe that eating them seasonally, in moderation, is ok as long as they are prepared correctly. But, we implore you to do your own research to determine whether the risks outweigh the benefits and enjoyment of eating them. Much of the controversy stems from the fact that bracken ferns contain a carcinogenic substance known as ptalquiloside, but the story does not end there. Many argue that soaking bracken ferns in water and changing the water multiple times, then cooking them thoroughly almost entirely removes ptalquiloside, rendering them safe for human consumption. They absolutely should not be eaten raw. For more on this topic, here is some recommended reading from the Atlantic: https://www.theatlantic.com/health/archive/2011/06/the-bracken-fern-a-natural-born-killer/241271/
various uses, methods of cooking and preparation
eaten by many cultures
preserved by drying in China
steamed and boiled, cooked in soups in Japan
popular rice dish in Korea
used to filter sheep's milk and store ricotta cheese in the Mediterranean region
our method of cooking and preparation
soak bracken ferns in cool or even cold water with ice cubes prior to cooking (Japaneses method) to reduce the level of ptalquiloside
add salt to water
sauté with butter, onions, garlic
cook thoroughly
eat in moderation
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