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Fern bracken useful properties and contraindications cooking. Fern home: benefits and harms, useful properties, signs. Features and collection of plants

Fern - calories and properties. The benefits and harms of fern

Calories: 34 kcal.

The energy value of the product Fern (Proportion of proteins, fats, carbohydrates):

Proteins: 4.55 g (~18 kcal) Fats: 0.4 g (~4 kcal) Carbohydrates: 5.54 g (~22 kcal)

Energy ratio (b|g|y): 54%|11%|65%

Fern: properties

How much does Fern cost (average price per 1 kg.)?

Moscow and Moscow region350 rub.

The scientific name of this plant comes from pteron, which in Greek means "wing", and aquila - "eagle" in Latin. Fern leaves are actually somewhat reminiscent of the wings of a huge bird. As you know, the fern stem grows underground, and at the end of spring, fronds begin to form - young leaves that at first look like a snail, and then, growing up and unfolding, resemble a hook.

This plant has long been included in the diet of Far Eastern taiga residents, as well as residents of Korea and Japan. Today, interest in the fern, as food product are shown by domestic consumers. By the way, the protein content in the fern in its composition and properties is close to those in grain crops, and therefore this product is easily absorbed by the human body. The calorie content of a fern, namely 100 grams of plant shoots, averages 34 kcal.

Different peoples of the world know and appreciate not only beneficial features fern, but also its gastronomic qualities. Based on the shoots and young leaves of the fern, they are often prepared delicious salads, and the "snails" themselves are boiled, fried, pickled and salted for the winter, and then used as a seasoning for meat. By the way, the taste of cooked fern shoots is somewhat reminiscent of mushrooms. However, remember that without heat treatment ferns are not eaten.

fern species

Today, it is customary to distinguish about 300 genera and more than 10,000 fern species. The most famous and noticeable in the forest is the bracken fern. It is he who is used for culinary purposes, and is also used for treatment. various diseases in alternative medicine.

Fern Composition

It has been established that the composition of the fern (in particular, its rhizomes) contains substances such as saponins, alkaloids, starch, bracken-tannic and hydrocyanic acids, flavonoids, fat, essential oils and tannins. Meanwhile, young fern shoots are rich in vitamins, tocopherols, riboflavin, carotene and nicotinic acid.

The benefits of fern

In medicine, the benefits of bracken fern have long been known. This plant is effective in diseases of the spleen and intestines, with aching joints and diarrhea, headaches and chest pains, jaundice, dry pleurisy, noise in the head and ears, and also as a laxative, analgesic, anthelmintic and diuretic. Then it is recommended to use it inside in the form of a decoction of grass and fern rhizomes.

Fern damage

However, the use of infusions and decoctions of bracken fern is advised with great caution. The fact is that this plant is poisonous, and therefore the harm of the fern to humans is quite likely. By the way, during pregnancy it is completely forbidden to use it.

Product proportions. How many grams?

in 1 piece 25 grams

The nutritional value

Fern - properties and uses

Medicinal and beneficial properties of fern

A nondescript fern ... Probably, many of us, having come to the forest for mushrooms, paid attention to entire plantations of forest fern, which grows wherever it pleases. But this is only at first glance.

It turns out that the forest fern never grows on poor dehydrated soils, its usual place of growth is humus-rich soil, preferably in thickets of alder or aspen. As you know, aspen is the most "disinfected" tree, it does not allow forest pests to itself, retains green foliage for the longest time, and practically does not rot on the vine. Consequently, the forest fern also has similar disinfecting properties.

Since ancient times, in villages, especially those surrounded by low forests, the fern has been used to preserve the crop, was a means to repel rodents, to dry attics and basements.

Here I want to talk about miraculous properties of the common forest fern.

When I came to my grandfather in the village for the summer, we collected ferns in bags in early August. Then I noticed that my grandfather hung brooms from ferns in the attic, scattered them in the cellar, dried whole bundles for the winter. Later, while studying at the Timiryazev Academy, I took for term paper theme "Ferns". Exploring many types of ferns, I came to the conclusion that several of their species really have a beneficial effect not only on environment but also on human health.

I will deliberately not name Latin names, I’ll just say: those very long-finned ferns that are found everywhere are a miracle cure for humans.

In August for reverse side fern leaves ripen small brown spores. This is the moment when the fern is suitable for the treatment of joints and joint pain. I usually do this procedure: on a sore spot, I apply fern leaves with spores to the surface of the skin and bandage them with old cotton strips of fabric. I don't know why, but the bandage doesn't work. During the night, the fern dries to a state of fine dust, I remove it and repeat the procedure every other day for a week. Believe it or not, after a week, even a memory does not remain from the joint pain!

See also: Cimicifuga (photo) - cultivation and care

I tried to collect fern for future use: the same effect. Until the spores fall off in a natural way (and they disappear three months after harvesting), the fern has the same healing power.

My old friend, who received inflammation of the articular fluid of the knee joint, was cured by fern in just a month of treatment, although before that he was limping from constant pain in the knee.

But that's not all.

In our country house constantly during the winter mold appeared on the walls, on the floor, and especially in the attic.

The house is ordinary, shield, but still every spring I had to scrape off this mold, dry the house, and sometimes change the boards. And then I remembered the fern, or rather, how my grandfather hung them all over the attic. I collected three bags of fresh leaves, didn’t even dry them, but simply lined the attic around the perimeter, spread brooms from ferns on the floor and in the underground. There was still a lot left, did not begin to throw it away, left part on the porch, part moved to the beds with garlic planted before winter.

In the spring I could not believe my eyes: no mold anywhere, even in those places where it was, no matter how they fought it!

The attic is dry, clean, there is not a single mouse family in the underground! And literally every year in the spring I did not know where to go from them!

Of course, I didn’t quite believe it, I thought maybe it was an accident ...

Closer to August, when fern spores began to ripen, he again visited the forest and brought a little, chose the leaves with the most ripe spores. Cabbage was ripening, and the caterpillars were simply insolent. Fresh fern leaves literally wrapped cabbage heads.

I don’t know what happened there at night, but in the morning there wasn’t a single caterpillar on a single head of cabbage - how they disappeared! The fern remained on the cabbage for about 2 months, I did not remove it, and the cabbage turned out just fine!

When I realized that the fern has such a miraculous power, I just started experimenting. So, I buried the leaves dried up after the winter in holes around raspberries, currants, gooseberries. I noticed: there were fewer aphids, the leaves stopped curling, as if they were damaged by a moth.

Brought fresh leaves with spores not yet hatched. Shredded. I note that it turned out to be a very odorous heterogeneous mass. I dug into the holes again. I'll get ahead of myself, but such a crop is on my berry bushes I've never seen! Raspberries without a single wormhole. Currant, even on old bushes, gave a harvest no worse than new plants. On one gooseberry bush a year earlier, I noticed traces of scab and wanted to dig it up, but not a trace of it remained. The gooseberry was born even, strong, which was not there for a long time.

Success like this is truly mind-blowing. I began to use the fern everywhere and everywhere, grinding the immature leaves, laying ripe ones before winter, with spores. And then I realized that fern is not useful everywhere. So, I literally burned the landings remontant strawberries when he overlaid it with ferns for the winter. Apparently, not all plants it is useful.

In the end, I use a fern to protect the beds from mice, to dry the attic, the underground. But with garden plants I try not to overdo it. Better check for small area soil, whether such top dressing as a fern is suitable.

But in general, there is nothing more beautiful in the garden than plants that feel at ease in the wild.

I now grow on my site all kinds of ferns that are found in our forests. This is a great decoration for flower beds, ferns look amazing in single plantings on the lawn, even for decoration garden paths and park areas are perfect.

And now some tricks that are necessary for a good survival of ferns on your site. Ferns take root best in the phase of unopened twisted leaves, that is, just out of the ground.

In any place where you find fern sprouts, you can safely dig up a rhizome and transfer it with a clod of earth to garden plot. The fern loves the shade, on the site there will surely be the right place for planting. In a pre-prepared hole, add three drops of ordinary greenery: this is necessary for the general disinfection of the soil. Transfer the fern seedlings to the holes, sprinkle with soil from the place where you took it from, compact the soil.

Do not water, do not loosen, generally forget that you should grow a fern. But when the leaves open, you can feed a little: half matchbox bird droppings on a bucket of water - this is enough to throw out powerful leaves.

I want to add that a fern transferred from its usual habitat to a garden plot may not form spores at all. This means that something is wrong, and new plants will need to be planted.

The fern loves transplants, but responds to them very slowly, it seems, even reluctantly. In fact, you will not even notice how ferns will decorate your site.

cut for the winter wilted leaves ferns are not required. They, as in the natural environment, will fall down themselves and rot during the winter, giving the upper soil layer at least a little bit of useful microelements and nutrients.

In a word, do not be indifferent to the fern!

Fern

The scientific name of the fern comes from such words: pteron - from the Greek word for "wing", and aquila - from the Latin word for "eagle". The leaves of this plant are really very reminiscent of the wing of a huge bird.

The fern stalk grows underground. In May, young leaves are formed - fronds, at first very similar to a snail, and, growing up, they unfold and resemble a hook. The petiole of a leaf is called a rachis. Ferns reproduce by spores.

The bracken is one of the oldest plants on earth that have survived to this day. The opinion of scientists boils down to the fact that the compressed wood of the most ancient species of ferns is the main material that forms coal.

There is a belief that a fern flower found on the night of Ivan Kupala will be able to find all the treasures and pick up the key to other people's hearts. But this is just a beautiful legend - the fern never blooms.

The content of proteins in the bracken fern in its properties and composition is close to the indicators of proteins in grain crops, therefore it is easily digested. This plant has long been included in the diet of taiga Far East, as well as residents of Japan and Korea. Eating bracken has a beneficial effect on growth processes, promotes the formation of the skeleton, improves metabolism, and normalizes activity. nervous system, increases the efficiency of the body, removes radionuclides from the body, improves the condition endocrine system.

Different peoples of the world use fern in cooking. Salads are prepared from shoots and young leaves, and “snails” are boiled, fried, marinated and salted for the winter, they are used as seasonings for meat. Fern rachis taste like mushrooms. Without processing, i.e. in fresh, bracken do not eat!

Composition and calorie content

The rhizome of the fern contains saponins, starch, alkaloids, hydrocyanic and orlyakovo-tannic acids, flavonoids, essential oils, fat and tannins. Young shoots contain many vitamins, tocopherols, riboflavins, carotene and nicotinic acid.

The nutritional value of fern is as follows: proteins - 4.55 grams, fats - 0.4 grams, carbohydrates - 5.54 grams, calorie content of bracken - 34 kcal.

Beneficial features

In medicine, bracken fern has been used for a long time. In diseases of the intestines and spleen, with diarrhea, aching joints, jaundice, with headaches and chest pains, with dry pleurisy, with noise in the ears and head, as well as as a laxative, analgesic, anthelmintic and diuretic, it is recommended to use a decoction of rhizomes and fern grass.

Decoctions from the rhizome of bracken fern are also used externally. Indications for such treatment may be wounds, scrofula, eczema, abscesses. You can take baths with an infusion of this plant for ulcers and rheumatism.

Harm and contraindications

With great care, decoctions and infusions of bracken fern should be used. It is desirable - under the supervision of an experienced herbalist, since the fern is a poisonous plant.

The use of bracken during pregnancy is contraindicated!

An overdose of fern can cause vomiting, nausea, headache, convulsions, dizziness, lowering blood pressure, respiratory depression, weakening of cardiac activity and even death.

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Bracken fern with its spreading paws adorns birch groves all summer Altai Territory, the Far East, Siberia and the Urals. Hikers in these parts enthusiastically admire its mysterious glades, but few people know that this miracle plant is highly valued for its refined taste and useful properties. Dream long time ago recipes for fern dishes were also of interest to local gourmets.

Unpretentious, beautiful and unkilled

The bracken fern is herbaceous plant like a low shrub. It usually grows in dense colonies united underground by a common rhizome. The bracken is found in different climatic regions throughout the earth. It is very easy to recognize by its beautiful feathery leaves, similar to acacia twigs. If the stalk of a fern is cut across and carefully studied its image, then you can see an eagle in it, which gave the name to this plant.

The common bracken is known for its vitality. In any soil, even in the most infertile, rocky or sandy, he feels great. Having settled once, he remains in this place for many years. Summer residents and farmers do not like him for this, leading a fierce struggle with him as with a difficult weed, which is almost impossible to eradicate. Even if a fire occurs that destroys everything in the forest, grove or garden where this plant grew, it will be the first to sprout and sprout new shoots.

From harm to benefit - one step

Despite the widespread attitude to ferns as weeds, two of their species are still classified as edible - this is the ostrich and bracken. It should be noted right away that these plants can be used for food only after observing certain precautionary rules. They cannot be consumed fresh, as they contain toxic substances that are poisonous to humans.

If there is such a risk, is it worth consuming bracken? The beneficial properties of this plant in many ways exceed the small danger that is easy to eliminate. This has long been understood by residents of many Asian countries, where ferns are not just a delicacy, but are considered national dish. Such love makes it possible for those who live in Kamchatka and in the Primorsky Territory of Russia to have additional income.

Starting in May, when the first bracken shoots are just appearing, many go to the taiga to collect this delicacy, which is bought in bulk from the population for export to China and Japan. Why is this plant so much loved in the East?

A storehouse of benefits, taste and health

Bracken-fern dishes contain a lot of useful elements, which are found both in young shoots and in rhizomes. Leaves give the body the following substances:

1. Phytosterols - reduce the level of cholesterol in the body.

2. Flavonoids - strengthen capillaries, regulate blood clotting, improve vascular permeability.

3. Sesquiterpenes - have an anthelmintic, antihelminthic effect.

4. Tannins (catechins) - are indispensable for the prevention of cancer, as well as increase immunity, preserve youth.

When eating young shoots and stems of the bracken fern, the body benefits from such elements as essential oils, glycosides, alkaloids, fatty oils, aspartic, nicotinic, glutamic acids, tyrosine, phenylalanine, iodine, phosphorus and many other trace elements and vitamins. Thanks to such a rich composition, the bracken fern is valued. Its beneficial properties stimulate metabolism and increase the level of stress resistance of the body.

Don't miss the short collection period

Let's now proceed to detailed description all the nuances that you need to consider if you want a safe and tasty bracken to appear on your table. Preparation starts with proper collection. Although this plant can be found in forests, ravines, birch forests, and even in your garden during the entire warm season, it should be collected for cooking only in spring. The fact is that young shoots that have not yet released leaves are edible.

At the end of spring, the shoots begin to harden, the spreading paws with leaves turn into a shrub that is no longer suitable for food, since it contains large quantities contains bitter glycosides, and the level of toxic substances also increases significantly. It is important not to miss that short period when the bracken is still young, its stem is fragile, and the young shoots are bent into a hook. Such twigs are as easy to collect as dandelions - they break easily, and their delicate leaves are rich in a variety of substances.

Set goals and make time

Collected bracken fern should be stored in the refrigerator for no longer than two days. During this period, it must be processed, otherwise it will become completely poisonous. This must be taken into account when collecting. If your goal is to surprise your friends with an exotic dish, you should not collect it in large quantities. If you want to stock up while it is still edible, in order to indulge yourself with its unusual taste throughout the year, then it is worth setting aside a few days for these purposes, since it will take time not only to go to the forest or grove for ferns, but also to its processing.

Having collected the right amount of raw materials, immediately proceed to its preparation. Start by sorting - select a small number of beautiful and uniform heads to treat yourself to this delicacy tonight. Put the rest in the refrigerator. We will process it for a long time in order to prepare it for the winter or for future use. To this end, the plants will need to be salted, pickled or dried, but more on that later.

Preliminary processing

So that the fern dinner is not overshadowed by food poisoning, you need to properly prepare freshly harvested raw materials. First of all, it is necessary to clean it from bitterness and toxic substances. Perfect option, which will maximize the preservation of useful substances and the presentation of the fern - this is soaking. The shoots prepared for cooking are dipped in a saline solution for a day, after which they are soaked in fresh water. Such pre-treatment will make the young bracken shoots completely safe and palatable.

If you don’t want to wait a whole day, then you can clean the fern from bitterness with the help of several stages of boiling. First, take a copper basin and pour a large amount of water into it. Bring it to a boil, add salt, immerse the shoots very carefully for two to three minutes. After that, you should replace the water - and bring it to a boil again. This should be done two or three times.

At the last boil, the shoots need to be boiled for about ten minutes, constantly monitoring the process. As soon as the fern heads curl into beautiful green rings, they should be removed from the fire. Now let's start preparing the bracken. The recipes for almost all bracken dishes are similar, differing only in the presence of ingredients. They are based on the same cooking methods that we are used to using when processing mushrooms.

We make stocks

Let us now return to the processing of the fern, which was put aside in the refrigerator. We want to procure these stocks of raw materials for long term, salted. To do this, you need to take a large capacity, it is best wooden barrel. Fold in it the collected fern, mixed with salt in a ratio of 3 to 10 (for three kilograms of salt, 10 kilograms of raw materials). Cover with something heavy so that a brine appears under the yoke. After two weeks, the brine should be drained and replaced with a new one, which is already prepared in a ratio of 2 to 10. Leave it again for two weeks, after which the fern, if desired, can be salted again in a ratio of 1 to 10. After that, the shoots must be folded into bunches and dry.

Salted bracken can be stored for as long as dried mushrooms. Before cooking, it should be pre-soaked, then used. In addition to salting, bracken can be prepared in pickled form according to the scheme that is used for mushrooms.

fern salad

The easiest recipe for how to cook bracken is to make meat salad out of it. Best fit boiled beef or veal. You will also need hard-boiled eggs, green onion, hard cheese, fresh tomatoes and mayonnaise. All ingredients should be taken in equal amounts. Cheese, meat, tomatoes should be finely chopped.

Soak bracken in advance in water (salted) or boil (raw). Put the prepared shoots in a frying pan, in heated oil, and simmer to get rid of excess moisture. After that, evenly mix all the products and season the salad with mayonnaise. Garnish with finely chopped green onions.

It is impossible to embrace all the many recipes that cooks offer for cooking bracken. These can be not only the famous Korean pickled fern salads, but also Russian inventions, such as dumplings, pancakes and even pies stuffed with fried bracken. All these experiments became possible due to the fact that it tastes like mushrooms, so the same dishes are prepared from it.

Also to simple recipes include fried fern, which can be used as a gravy for any side dish. It is very easy to prepare it:

1. Finely chop one onion and fry until transparent.

2. Put 400 grams of boiled fern into the pan and fry for another 10 minutes with onions.

3. Separately, mix half a cup of sour cream with one tablespoon of flour.

4. Pour the mixture into the roasted ferns. Put in the oven. When a golden crust forms, take it out. Serve hot.

Fern! What a beautiful and mysterious name for a plant. Gogol's story "The Evening on the Eve of Ivan Kupala" immediately comes to mind.

The fern is one of ancient plants on earth, preserved in its original form to this day. To date, the existence of 300 fern genera and more than 10,000 of their species is known. They are found in forests, on branches and trunks of large and large trees, in swamps, in rock crevices, in lakes and rivers, along roadsides, as weeds on agricultural lands, and even on the walls of city houses. Such vitality and adaptability of the plant is simply amazing. But most of them are in the tropics and subtropics, it is there that nature has created fertile soil for them, it is warm and damp there.

The most famous among all types of fern is bracken. It is it that is most often used for culinary purposes and alternative medicine.

Scientists suggest that the basis hard coal the wood of ancient ferns lay down in a compressed form. The leaves of ferns are amazing - they outwardly resemble the outlines of the wing of a huge bird. From here, apparently, the very name of the plant came about - pteron in Greek is translated as "wing", and in Latin aquila means "eagle".

The stem gets its start underground. In the spring, namely in May, young leaves appear - fronds resembling a snail, then as they develop, they unfold and become like a hook. Reproduction of this amazing plant occurs in controversy.

Fern Composition

The rhizome of the fern contains: starch, saponins, alkaloids, essential oils, hydrocyanic and eagle-tannic acid, fat, flavonoids, tannins. Young shoots are rich in vitamins, riboflavin, tocopherol, nicotinic acid and carotene.

Taiga residents of the Far East, as well as residents of Japan and Korea, have been using this plant for food since ancient times. The use of fern has a positive effect on the general metabolism, on growth processes, useful substances are involved in the formation of the skeleton, increase efficiency and normalize the activity of the nervous system. The effect of the plant on the endocrine system and in the removal of radionuclides from the body is also known.

fern application

Its use in cooking of all kinds of peoples of the world is great. What just do not do with the young leaves of the plant. They are used to prepare salads, "snails" are fried, boiled, marinated and salted on winter period years, used as a seasoning for meat. Do not use fresh fern!

Beneficial features

The amazing qualities of the fern naturally have been used for medicinal purposes. For a long time, a decoction of rhizomes and herbs has been known as an internal remedy. It is used for diseases of the intestines and spleen, for jaundice, diarrhea, aching joints, pain in the chest and headache, for noise in the ears and head, dry pleurisy, as a diuretic, laxative, anthelmintic and analgesic.
It is also known to use a decoction of fern rhizomes for various wounds, abscesses and scrofula. In the form of baths, the infusion is used for rheumatism and ulcers.

Fern damage

Despite the positive properties of fern and a lot of useful substances in it, it is necessary to use decoctions and infusions of fern with great care. In any case, the plant is poisonous and in large immoderate quantities can bring significant harm to a person.

Overdose leads to negative consequences: nausea and vomiting, convulsions, dizziness, respiratory depression and lowering blood pressure, weakening of cardiac activity, and can even lead to death.

As you can see, it is necessary to use decoctions and infusions extremely carefully, under the supervision of an experienced herbalist.

Common bracken is a perennial fern plant that grows almost everywhere. Bracken fern does not grow only in those regions where it persists throughout the year low temperature air.

You can find a plant even in the mountains. The fern grows on slopes up to 3 thousand meters high, its feature is not only adaptability to different climatic conditions, but also the possibility of application in medicine, pharmacology, cooking and industry.

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Description

For reproduction, fern-like plants require spores, it is because of this feature that biologists singled them out into a whole department. No species of fern blooms.

Common fern is used in different parts of the world, but in our country, few people know where you can buy it, how to cook it, and what is the use. The plant is used by residents of the Russian Far East, Japan, Korea and China. Its value lies in the presence of excellent taste and a large number useful properties.

Bracken is one of the edible varieties of ferns. On the territory of Russia, of all types of ferns, this species is most common. In cooking, young shoots are used - they are cut off without waiting for the moment when the leaves bloom. It is forbidden to eat the shoots of an adult plant, because they contain substances that are very dangerous for human health.

Fresh bracken is not eaten, processing is required. You can cook fern in a variety of ways: stew, fry, boil, pickle or pickle. After processing, the green parts of the plant are added to cold snacks and salads, they are included in hot dishes. It is one of the best ingredients for cooking meat, vegetable and fish dishes. The product goes well with legumes and cereals.

Where to find?

Unlike other species, bracken grows mainly in forests. But it can be found in other places as well. The size of the plant depends on where it grew. In Transcaucasia, one can find rather tall specimens, the height of which reaches 2 m.

AT middle lane The Russian forest fern may not even reach a height of 1 m. Its leaves, according to the description, resemble the wings of an eagle. There is an opinion that this is why the name "eagle" arose. In addition, in the section, the root with its pattern is similar to the “armorial eagle”.

Composition and benefits

The product is non-caloric, 100 g of fern contains approximately 35 kcal. The composition is represented by fiber, amino acids, phytosterols, tannins, carotene, glycosides, flavonoids and other useful substances. Among the components:

vitamins (B, C, E);
minerals (phosphorus, iodine, calcium, sodium, magnesium, sulfur, manganese, potassium).

Before using the plant, it is necessary to study the beneficial properties and contraindications. Scroll medicinal properties pretty wide:

Normalization of cholesterol and blood sugar levels.
Strengthening the immune system and bone tissue.
Improving metabolism, eye health and digestive tract.
Purification of the body from harmful substances such as toxins, radionuclides, toxins and, as a result, the elimination of allergies and inflammation.
Restoration of water balance.
Relieve fever and pain.
Slowing down the aging process, the ability to prolong youth.
Restoration of the normal functioning of the cardiovascular and nervous systems.
Antitumor activity.
Promoting the growth and development of the child's body, incl. proper formation skeleton.
Increased performance.
Normalization of the activity of the endocrine system and the state of the thyroid gland.
Help the body with stress.

It is important to understand the benefits and harms. Despite the fact that there are a lot of useful properties, with no correct use fern can greatly harm your body. Since the plant is poisonous, its use in excessive amounts leads to poisoning, which can be fatal. Even when used correctly, bracken fern is dangerous for pregnant and lactating women. For the rest of the people, it is desirable to be treated under the supervision of an experienced herbalist, and when eaten, make a thorough processing.

Contraindications and side effects

Before you start cooking various dishes in the presence of serious pathologies, you should consult with a specialist.

When using bracken fern, you need to know the measure. When the following side effects its intake in the form of meals and medicines should be stopped:

severe headaches and dizziness;
nausea and vomiting;
decrease in blood pressure;
palpitations;
respiratory depression;
convulsions.

In difficult cases, poisoning can lead to death, so the rules for collection and preparation, the recommended dosage of drugs should never be violated.

How to collect, store and cook?

Young leaves of the plant are great for making salads, they can be salted. Fern can also be pickled and used as a seasoning for fish and meat.

But it is strictly forbidden to use old leaves for internal use. In this form, the plant can only be used for the preparation of external medicines (decoctions, infusions), after drying it. For example, to get rid of discomfort in rheumatism and sciatica, you can make an infusion for a bath from vegetable raw materials.

Collection in Siberia and other regions is carried out in early spring, during this period the fern is the most useful. When collecting in the summer-autumn period, it will not be possible to obtain the expected benefits. After collection, the Far Eastern species of fern is stored in the refrigerator. It is worth noting that its shelf life is short, it is only 2 days. If during this period a person did not have time to use the plant for its intended purpose, it is better to throw it away, because after the specified time this product becomes poisonous and can harm the body.

Before cooking, an edible fern is immersed in a salt solution, which allows you to remove harmful components from it and slightly change the taste. It is worth noting that not only rachis sprouts, but also rhizomes can be used for food. For the first time they began to cook in Japan, whose inhabitants adore bracken and use it in large quantities. Rhizomes are not as valuable as sprouts, but they are still used in solving various problems. In past centuries, they were turned into powder and added to the dough intended for baking cakes.

Orlyak fern is one of the favorite dishes of the inhabitants of the Russian Far East, China, Korea and Japan. And despite the fact that most of the inhabitants of our country do not even know how this plant can be eaten, the bracken fern is used in many parts of the world, as it has excellent taste and a wide range useful properties.

Description of bracken fern:
Orlyak is a perennial fern plant. From huge amount only a few ferns can be eaten, bracken is one of them. The bracken grows almost everywhere the globe and is one of the most common ferns in Russia. Young shoots of bracken with leaves that have not yet blossomed are used for food, mature plant should not be eaten as it contains substances that are toxic to the human body. Bracken shoots are boiled, fried, stewed, salted, marinated, salads, hot dishes and cold appetizers are prepared from it. Orlyak goes well with meat, fish, vegetables, cereals and legumes. Bracken fern is not consumed fresh. This type of fern is also used in traditional medicine, industry and pharmacology.

Composition of bracken fern:
The composition of the bracken fern shoots includes minerals -, sulfur, phosphorus and other macro- and microelements. Bracken fern contains fiber, sugar, carotene, group B, amino acids, tannins, flavonoids, phytosterols, glycosides and other substances beneficial to human health.

Calorie bracken fern:
The calorie content of bracken fern is about 35 kcal per 100 grams of product.

Useful properties of bracken fern:

Regular use of bracken fern helps to strengthen the immune system.

Favorably affects cardiovascular system improves blood composition.

Helps normalize blood sugar levels.

fern renders positive influence on the functioning of the thyroid gland and the endocrine system.

Favors the normal functioning of the gastrointestinal tract, improves metabolism, removes toxins and toxins from the body.

Bracken fern helps to remove radionuclides from the body.

Strengthens bone tissue.

Increases the efficiency of the body, improves the activity of the nervous system, helps to cope with stress.

Substances contained in bracken shoots slow down the aging process and help preserve youth.

Bracken fern contraindications:
During pregnancy and serious illnesses internal organs Before using bracken fern shoots, you should consult your doctor. As with the use of almost all products, when using bracken, you must remember that everything is good in moderation!

Modern ferns (lat. Polypodiphyta) are one of the few ancient plants (appeared about 400 million years ago) that have retained a significant diversity comparable to what it was in the past. Ferns vary greatly in size, life forms (both herbaceous and arboreal life forms are found), life cycles(alternating asexual and sexual generation), structural features and other features. Appearance they are so characteristic that people usually call them all the same - ferns, not suspecting that this is the largest group of spore plants: there are about 300 genera and more than 10,000 species of ferns.

Ferns are ubiquitous, although they do not always attract attention. But their greatest variety is where it is warm and damp: the tropics and subtropics. It is found in birch forests throughout Russia. Widely distributed in the Urals, Siberia, Altai, the Far East.
Their main feature is that they do not have seeds, and they reproduce mainly by spores.

Their main feature is that they do not have seeds. And they reproduce by spores.

Not every fern can be eaten: common bracken is considered edible (pteridium aquilinum), common ostrich (matteuccia struthiopteris), osmunda cinnamon (osmunda cinnamomea) and several other species, while others are absolutely tasteless or even poisonous.

Compound

Bracken fern rhizome contains starch, alkaloids, saponins, hydrocyanic and bracken-tannic acid, essential oils, flavonoids, fat, tannins. Young shoots are rich in vitamins, tocopherol, riboflavin, carotene, nicotinic acid.
Of the microelements, the bracken accumulates iodine, potassium, calcium, magnesium, manganese, copper, sodium, nickel, sulfur, and phosphorus.

Bracken fern proteins in their properties and composition are close to the proteins of grain crops, they are easily digested. Fern has long been eaten by taiga residents of the Far East, as well as residents of Korea and Japan. The use of fern favorably affects the growth processes, helps the formation of the skeleton, metabolism, the activity of the nervous system, increases efficiency, improves the state of the endocrine system, and contributes to the removal of radionuclides from the body.

calories and the nutritional value fern

Fern calories - 34 kcal.

Fern nutritional value: proteins - 4.55 g, fats - 0.4 g, carbohydrates - 5.54 g

Beneficial features

Fern has been used for medicinal purposes for a long time. Inside, a decoction of rhizomes and herbs is taken for diseases of the spleen and intestines, for aching joints, diarrhea, jaundice, headache and chest pain, for dry pleurisy, noise in the head and ears, as a laxative, diuretic, analgesic and anthelmintic.
Orlyak stimulates metabolism, relieves stress.

Outwardly, a decoction of fern rhizomes is used for wounds, eczema, scrofula, abscesses. The infusion can be used for ulcers and rheumatism in the form of baths.

Contraindications

Fern infusions and decoctions should be used very carefully, under the guidance of an experienced herbalist, since the fern is poisonous.

You can not be treated with ferns during pregnancy!

Overdose can lead to nausea, vomiting, headache, dizziness, convulsions, lowering blood pressure, respiratory depression, weakening of the heart and even death.

Application in cooking

Fern is used in cooking different peoples peace. Salads are prepared from young leaves, “snails” are boiled, fried, pickled and salted for the winter, used as a seasoning for meat.

Interesting fact: AT Slavic mythology fern flower endowed magical properties although the ferns do not bloom. On the night of Ivan Kupala, lovers are looking for this mythical fern flower (according to legend, it blooms for just a moment), believing that it will bring eternal happiness to their couple.

It's interesting that South America, Australia, New Zealand eat starch-rich rhizomes of bracken fern. Yes and in Western Europe they once made flour and even brewed beer.
Based on materials from wikipedia.org, gastronom.ru, lady.mail.ru