Over the millions of years of their life, ferns have seen a lot: dinosaurs trampled on them, primitive people wandered in their thickets in search of roots, naive people in ancient centuries tried to find their flowers. Everything has changed: dinosaurs and primitive people became extinct, new higher plants appeared, and ferns live well today.
Hello, friends! If you love garden ferns and want to know more about them, you are welcome: I will tell you about my experience of growing these decorative foliage plants in my garden. You will learn about what they are like, where and how to plant them, which flowers look harmonious with and which ones don’t look so good, what they love and what can ruin them. Interesting? Read on!
Edible fern: types
There are approximately 10 thousand different species of ferns in the world. Such plants can be found anywhere, including in swampy areas and even deserts. But most often they grow in the forest zone.
The different habitats of ferns have directly contributed to their diversity. They can vary significantly not only in external shape and size, but also in internal structure, as well as in chemical and physiological characteristics.
What edible fern do you know? The most popular plant that is used to prepare various dishes is the common bracken. Asian osmunda and ostrich are also used for food.
The place of ferns in the plant world
Ferns belong to higher plants . They differ from lower ones by the presence of special organs:
- root;
- stem;
- leaves.
Higher ferniformes, in turn, are divided into:
- to vascular;
- to checkered or mossy.
Fern belongs to the first group, characterized by the presence of vascular-fibrous bundles . For example, in leaves these bundles are contained in the form of veins along which juices move.
Ferns are divided into two subclasses:
- real;
- water.
How many types of ferns are there in total? Real ferns are amazing in their diversity. We can say about them that some can look like moss and grow densely on the trunks of tropical trees, reaching a size of several centimeters. This variety is called epiphytes. Translated from Greek it means “on the plant.” Others can reach twenty-five meters in height and resemble spreading palm trees in their appearance. Castings can be several meters long.
Water ferns will be discussed below.
The editors of the site recommend that you read the description of the types of home succulents.
Features and collection of the plant
To make the edible fern tasty and tender after cooking, its shoots are collected at a young age, before they become tough.
The season for collecting such plants is early spring, when the leaves on the trees begin to bloom and lush grass appears. Edible fern should be immediately used for preparing various dishes or processed into a semi-finished product that will be stored for a long time. 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.
Asplenium
This plant can be found in different parts of the world. The most common types of asplenium have large, light green leaves that form a rosette at the very root. The leaves can be whole or dissected. They are usually triangular or elongated in shape.
It loves warm climates and will grow best at temperatures of 25 degrees. In winter, you need to make sure that the temperature does not fall below +18 degrees. Fern does not like drafts.
Asplenium needs good lighting, but it must be protected from direct rays of the sun. Experienced gardeners do not water the fern: from time to time they lower it into a deep container filled with soft water. You can also place the plants on a tray filled with expanded clay. It is recommended to regularly spray the green part with slightly warmed soft water.
The plant is fed once a month using special fertilizers. It's better to get by with half the dose. During the cold period, plants are not fertilized.
Spreading
Now you know which fern is edible. Where does this plant grow? Bracken, Asian osmunda and ostrich are widely distributed throughout the globe, except in steppes, arctic regions and deserts.
In Russia, such plants can be found in the European part, the Far East, Siberia and the Urals. They are also native to Europe, Asia and North America.
Edible bracken fern, asiatic osmunda and ostrich fern are very common in forested areas, open uplands and bushland.
Pelley
In different places around the world, pelley grows most often on the coast. Although this crop easily tolerates drought, it still needs to be provided with timely watering. It is then that the fern will become decorative and will attract attention with its luxurious greenery.
The length of the leaves of the pelley reaches 30 cm. This perennial does not have a dormant period, but it grows fastest in the spring. Fern prefers bright but diffused lighting. Without enough sunlight, the pelley becomes faded and development slows down. A fluorescent lamp can be used for additional lighting.
The room temperature should be approximately 23 degrees. In the cool season, the fern is moved to a room with a lower temperature. If this is not possible, the pellet is constantly moistened with a spray bottle.
When watering, water should not stagnate in the container. In spring and summer, plants are watered after the soil has dried to a depth of 1 cm. Three waterings per week are optimal. At the beginning of the heating season, the fern needs to be sprayed more often.
A mixture of sand, peat and leaf soil in equal proportions is suitable for pelley. Good drainage at the bottom of the flower pot is essential.
Useful properties and composition
What is remarkable about the edible fern? The beneficial 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, the rhizomes of such a product contain starch, saponins, alkaloids, hydrocyanic and hydrocyanic 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 microelements, the mentioned plants well accumulate iodine, calcium, potassium, manganese, magnesium, sodium, copper, sulfur, nickel and phosphorus.
The proteins contained in edible fern are very similar in properties to the proteins of grain crops. They are also easily absorbed by the human body.
This plant has long been eaten by residents of the Far East, as well as citizens of Japan and Korea. They believe that this product has a beneficial effect on their growth, helps the formation of 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 general condition of the endocrine system, increases efficiency and removes radionuclides from the body.
What else is useful for the edible fern, the photo of which is presented in this article? This product has been used for medical purposes for a long time. Not only young shoots of fern are consumed internally, but also its rhizomes. For example, a decoction from the roots of this plant is actively taken for diseases of the intestines and spleen. In addition, it effectively helps with aching joints, jaundice, diarrhea, chest pain and headaches, as well as noise in the ears and head, and dry pleurisy.
A decoction made from the edible fern is often used as a diuretic, laxative, anthelmintic and analgesic. This plant also relieves stress and stimulates metabolism.
Externally, a decoction of 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.
Platycerium
This spectacular fern is nicknamed "staghorn" fern for its distinctive leaf shape. Platycerium develops normally only in a well-lit place, but the sun's rays must be diffused.
The fern is resistant to low and high temperatures. It is necessary to periodically spray the air from a spray bottle next to the bush. The soil substrate should dry completely between waterings. It is optimal to moisten the plants twice a week. The green part of the fern should not be wiped or washed. Platycerium is simply brushed with a dry brush to remove dust.
The bush is replanted every 2 years. You can prepare the substrate yourself, using moss, peat and leaf soil. It’s good to add a little pine bark to the composition. At the bottom of the container you need to make a voluminous drainage layer.
Some gardeners grow platycerium simply on a piece of wood. First, moss must be placed on it, and then ferns are planted on the structure. As the crop grows, the area of the boards expands.
Contraindications for use
Despite the fact that all of the listed types of ferns are edible, you should include them in your diet with extreme caution. This is due to the fact that an adult plant can be very poisonous. It may contain bitter cyanide glycosides, tannins, hydrocyanic acid and carcinogenic compounds. The concentration of these substances increases gradually as the plant develops and grows.
It should also be noted that it is strictly forbidden to use fern during pregnancy and during breastfeeding.
An overdose of this product may cause vomiting, seizures, nausea, low blood pressure, headache, respiratory depression, dizziness, decreased cardiac function, and even death.
Reproduction and prevalence
In the absence of flowers, ferns reproduce using spores . Since this method was not known to science until the nineteenth century, the fern was called secretagogue. In addition to spores, the reproductive organs can be the so-called brood buds that develop on the leaves.
Most ferns—up to 3,000 species—are distributed throughout tropical forests . In total there are up to 4000 species.
Modern ferns are mostly herbaceous plants . In temperate climates, perennials with strongly developed roots grow.
Use in cooking
Edible fern species are actively used in cooking. Various salads are often prepared from young leaves. In addition, peculiar “snails” are fried, boiled, salted and pickled for the winter, and are also used as a special seasoning for meat.
The most popular edible fern among culinary experts is the common bracken. It received its unusual name due to its resemblance to the wing of a bird of prey.
This plant is quite common throughout Russia, and it is not difficult to find.
Young shoots, which are used to prepare various dishes, are formed in May. At first they resemble a kind of “snail”, and as they develop they unfold and become like a hook.
The petiole of the edible leaf is called rachis. It tastes very much like porcini mushrooms. Raw rachis is poisonous, so it is imperative to heat them.
Pteris
These ferns have long and graceful leaves in various configurations. There are variegated and monochromatic species. At home, it is best to place pteris along with moisture-loving crops in the winter garden.
Plants do not tolerate dry air well. They need to be regularly sprayed with softened, heated water. Pteris is watered abundantly in the warm season and moderately in winter. The soil should always be moist, but overwatering should not be allowed. To do this, the container with the plant is well drained.
Feed with liquid fertilizer once a week. The dose indicated on the label should be halved. The soil should be quite loose; a mixture of turf and leaf soil with humus and sand is suitable.
Light partial shade or a sunny place is ideal for the plant. The fern can even be located in dense shade, but this significantly affects its decorative effect. It is better that the room temperature does not fall below +16 degrees. In summer, the optimal temperature is + 22 degrees. Pteris must be carefully protected from drafts.
Edible fern: how to cook?
As mentioned above, a fresh plant cannot be stored. This is due to the fact that it hardens very quickly, making it simply impossible to eat. Therefore, freshly collected fern shoots should be immediately salted or boiled in salted water and then dried.
If you decide to use the latter preparation option, then the fresh leaves must be thoroughly washed and placed in a pan of boiling salted water. In this form, the plant should be cooked for no more than 5 minutes. After this, you need to place it in a colander and shake vigorously.
As for salting, this process is carried out as follows: fresh and thoroughly washed greens are placed in an enamel container, sprinkled with ordinary table salt (at the rate of 250 g of spices per 1 kg of plant), covered with a wooden lid of smaller diameter, and then pressed under pressure. In this case, the weight of the latter must necessarily be equal to the weight of the product used. The salted greens are left in this form for 7–8 days.
After the brine begins to cover the wooden lid, it is slowly drained. Along with it, all the bitterness inherent in young shoots will go away.
The product prepared in this way can be stewed. It is first fried together with onions, and then poured with fresh sour cream and cooked in this form for several minutes. The finished stew is served with herbs and fried tomatoes.
You can also deep-fry pickled fern by first dipping it in pancake batter.
If none of the presented methods suits you, then the salted product can simply be chopped and added to salads, pizza, soup, etc.
Where to plant fern
And now I’ll tell you about the most interesting thing: where can you plant a fern so that it pleases the eye, and what flowers it goes well with in the garden. Let me start with the fact that any plant can be planted in a pot and used to decorate a shady place in the garden. The advantages of this type of planting: you can grow even aggressive species like ostrich this way; the disadvantages: you have to water it, so the method is not suitable for those who rarely visit the dacha.
Planting in a flowerbed is less troublesome. If you have a shady place, arrange a flower garden (mixborder) with shade-loving plants there. Ferns, heucheras, cereals, hostas, lungworts, small barberries and spireas, hydrangeas, astilbes, primroses and other shade-loving plants go well together.
For color, you can add ever-blooming begonias, which delight all summer with their bright or delicate colors, and painted coleus. All these plants are absolutely unpretentious and frost-resistant (except for begonias and coleus, which are grown as annuals or kept as cuttings at home in winter).
Small ferns, which naturally grow on rocks, will decorate rocky hills located in the shade. They look harmonious with stones and other small inhabitants of rock gardens.
You can arrange thickets of ferns where there is no point in growing other ornamental plants, for example, behind a shed or under trees. Keep in mind that trees drink water quite well, and all plants growing under them need to be watered if there is no rain for a long time.
I do not recommend planting ferns in the sun. Their leaves will turn yellow, and you will be tired of watering them. To prevent plants from causing a lot of trouble, you need to create conditions for them similar to those in which they grow in the wild.
General description of the group
Tree ferns, as listed in the Wikipedia encyclopedic reference book, belong to an extra-taxonomic group of ancient fern-like crops and grow in the tropics and subtropics.
The first representatives of this group of plants could reach 25 m in height, with a trunk diameter of at least 50 cm. The varieties of tree fern that have survived to this day have a completely different appearance. Thus, the height of an adult plant does not exceed 15 m, but the trunk in diameter reaches 80 cm or more. The length of the leaves is 6–10 m. Modern tree-like crops are easily confused with representatives of the herbaceous group.
The trunk of a tree fern is a thin stem, abundantly covered with aerial adventitious roots and petioles of dried or dead leaves. The upper part of the trunk ends with a crown formed from long pinnate leaves.
