The fern is also known as fistula, cat's claw, and dragon's head. Scientific name: Pteridium aquilinum (Linn.) Kuhn var. latiusculum (Desv.) Underw.ex Heller, belongs to the fenugreek fern family. It is found in sunny areas in shallow mountainous regions, mostly in sparse mixed coniferous and broad forests. Its edible part is the young unfolded leaf buds. Fern wild in the forest, mountain, pine forest, is not any pollution of the green wild vegetables, not only rich in human needs of a variety of vitamins, and intestines, stomach, soothing and revitalizing effect. Ferns can be eaten after being scalded by boiling water and then dipped into cool water to remove the odor. Processed fern taste fragrant and smooth, and then mixed with condiments, cool and refreshing, is a rare and superior wine dishes. It can also be fried and eaten, processed into dried vegetables, stuffing, pickled into canned food, and so on. The underground rhizome is black-brown, long and horizontally extended, 0.6-0.8 cm in diameter, more than 10 centimeters long, and up to 30 centimeters long. Leaves grow from the underground stem, for the ternary pinnately compound leaves, total length of up to 100 centimeters or more, slightly triangular. The first segments are opposite, the second oblong-lanceolate, pinnately divided, the lobules linear-oblong, glabrous or hairy only on the abaxial midvein, and the veinlets pinnately branched. Leaf margins curled inward. Petiole finely velutinous when tender, stalks smooth and velutinous after herbivory. At the beginning of summer, the reproductive organs, i.e. the cysts, are borne inside the leaf and are ochre-brown in color.　The ferns are usually one meter tall, with long, horizontal rhizomes and blackish-brown downy hairs. Newborn leaves in early spring are fist curled and tridentate. The stalked leaves are fresh and tender, covered with white downy hairs, and this is the collection period. Petiole length of 30-100cm, the blade is triangular, 60-150cm long, 30-60cm wide, 2-3 times pinnately divided, the lower pinnae opposite, brown spore cysts continuously inserted on the edge of the blade, with double cysts cover.　Every 100g of fresh fern contains 0.43g of protein, 0.39g of fat, 3.6g of sugar, 0.45g of organic acid, and contains a variety of vitamins. It can be used as a vegetable, caramel, cookies, lotus root powder and pharmaceutical additives. Regular consumption can treat hypertension, dizziness, uterine bleeding, arthritis and other diseases, and measles, influenza has a preventive effect.

Medicinal value

Sweet, cold, astringent, slightly toxic.　Attributed to the large intestine and bladder.　The main treatment for dysentery, prolapse.　Description Fern, rhizome stout, rich in starch, so called powder fern or fern flour, can be made into vermicelli, vermicelli edible. Its young seedlings like a fist curled, so it is also known as "fist vegetable". Born in the shady and moist places of mountains and forests, it is a kind of wild vegetable that the people in the mountainous areas of southern China like to eat. When eating, remove the leaves and aging roots, blanch in boiling water for 1 minute, soak in water for ten minutes, soak away the astringent flavor, cut off the oil and salt seasoning back to the pan fried food. Because of its flavor with astringent, it has the function of astringent treatment of prolapse.

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Fern

Fern many kinds of different regional varieties have their own characteristics, generally according to the origin can be divided into the following kinds: 1. Hebei Chengde fern Hebei Chengde fern is a famous wild vegetables in Hebei Province, Chengde area of more than 33,000 hectares, the main face of the Lunghua, Fenning, Pingquan, Kuancheng and other places. The annual output of the whole area is 1000 tons, which is the main production base of fern in China.　2. Liaoning fern Liaoning fern is distributed in the mountainous areas of Liaoning Province, especially in the eastern mountainous areas with wide distribution and high quantity. It is mainly exported to Japan and other countries, and also sells well in the domestic market.　3. Inner Mongolia fiddleheads Inner Mongolia fiddleheads are distributed throughout Inner Mongolia, but the main producing areas in Chifeng City, Xing'anmeng and other places, the annual output of about 200 tons. Local picking period in June.　4. Jilin fern Jilin fern in the mountainous areas of Jilin Province have distribution, production. Every year in May to go on the market, mainly exported to South Korea, and domestic sales are also very good.　5. Heilongjiang fiddlehead fern Heilongjiang fiddlehead fern at an altitude of 200 to 800 meters in the high mountain area are distributed, more mixed with weeds. mid-May began to soil, late May to early June can be harvested.　6. Guizhou fern Ferns in Guizhou ferns are widely distributed, a variety of edible ferns have about species. One of the ferns in the local picking period for the middle of March to August.　7. Hunan fern fern in the mountains of yueyang also have fern distribution, like miluo, zhangguying and other mountains have, the local spring time is the fern picking period, after June or so fern on the molding grow up can not be eaten. Local fern distribution is very scattered, usually farmers pick some of their own for eating and entertaining guests.　8. Shandong Muping Kun Bei mountain area also has distribution, more in the rain after the growth of faster.　9. Guangxi Quanzhou mountainous area is widely distributed, a variety of species, especially in the cedar forest area. Growing period from March to September.　10. Gansu Zhangxian, Weiyuan and other two places more distribution, especially Zhangxian fern higher quality.　11. Anhui, south of the Yangtze River, the mountains around the Jiuhua Mountains more. There are local ferns processed into pickles and dried.

Editorial nutritional analysis

Fern

Nutritional richness, per 100 grams of fern young leaves containing carotene 1.04 mg; vitamin B20.13 mg, vitamin C27 mg; per 100 grams of dry products containing protein 6.6 grams, 0.9 grams of fat, 54.2 grams of sugar, crude fiber 25.5 grams of vitamin C3 mg, vitamin E0.53 mg, vitamin C, vitamin E0.53 mg, vitamin E0.53 mg, vitamin E0.53 mg, vitamin E0.53 mg. E0.53 mg, vitamin PP2.7 mg, potassium 31.8 mg, calcium 1.9 mg, magnesium 3.39 mg, phosphorus 5.16 mg, iron 171 micrograms, manganese 35 micrograms, zinc 61 micrograms, copper 25 micrograms.　1. Fernin has certain inhibitory effect on bacteria, and can be used for fever, intestinal wind and heat poisoning, eczema, sores and other diseases, with good heat detoxification, sterilization and clearing inflammation effect.　2. Lowering qi and lowering blood pressure. Some effective components of fern can dilate blood vessels, reduce blood pressure; crude fiber can promote gastrointestinal peristalsis, with the role of laxative.　3. fern can clean the intestines and detoxify the toxin, commonly used fern treatment of diarrhea and dysentery and urinary dribbling, with certain effect 4. fern can be made into powder skin, powder long instead of food to fill hunger, have to replenish the spleen and benefit the qi, strengthen the organism, and enhance the ability to resist diseases 5. recent scientific research shows that fern also has a certain risk of carcinogenicity. (In the 1970s, in the mountainous areas of central Japan, the relationship between eating fiddleheads and esophageal cancer was investigated, and it was found that among the residents there, eating fiddleheads increased the incidence of esophageal cancer in men by 2.1 times, and in women by 3.7 times. (Stomach cancer rates have been high in North Wales, England, where a 1990 "case-control" study also showed that eating bracken at an early age increased the risk of stomach cancer later in life.)

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General public can eat, the spleen and stomach cold people should be cautious, regular people should not eat more.

Cooking guide

Fern recipes (5 pictures) 1. Fern can be eaten fresh or sun-dried vegetables, the production of boiling water and then dried into the sun. Soak it in warm water when eating, and then cook various delicious dishes 2. Fresh products should also be scalded in boiling water and then cooled before serving to remove the sticky and earthy flavor from its surface 3. Frying is suitable to be served with eggs and meat.

Edit section cooking method

A, fresh fried fern Raw materials: fresh fern with water repeatedly rinsed a few times, washed away floating soil and the surface of the fluff. Cut off the blackened part of the fern tail. Scalded in boiling water for 2 to 3 minutes, and then put in cold water to soak a little longer, I soaked for 1 hour, astringent flavor is almost gone. There is also talk of soaking for 2 days, which is not really necessary. Fern cut into sections, shredded carrots, shredded meat, soaked seaweed, onion, ginger and garlic.　Directions: Warm the oil in a hot pan, sauté the onion and ginger, add the shredded meat and sauté for 2 minutes. Add shredded carrots and seaweed and stir-fry for 2 minutes. Add the ferns and stir-fry for 2 minutes over high heat. Cook a few drops of yellow wine to refresh. Stir-fry for a few more minutes and season with pepper and salt to taste. Although the practice is very simple, but you can eat the fern smooth and soft fresh pure flavor.　Second, cold with fern Raw materials: fern, garlic.　Practice: 1, fern clean and cut; 2, let go of the water to cook for about a minute; 3, fished out after the cold water; 4, garlic cut into garlic paste; 5, add chopped pepper, soy sauce, sugar, vinegar, salt, sesame oil, green onion and mix well; 6, dripping in the ferns on the mix can be.　Third, seaweed shredded meat fern Raw materials: ferns, carrots, shredded meat, soaked seaweed, onion, ginger and garlic, yellow wine, pepper, salt.　Practice: 1, the preparation of raw materials: (fresh fern treatment: rinse repeatedly with water a few times, wash away the floating soil and the surface of the fuzz.) Cut off the blackened part of the fern tail. Blanch in boiling water for 2 to 3 minutes, then put in cold water to soak for a longer period of time. I soaked it for 1 hour and the astringent flavor was almost gone. (Some people also say soak for 2 days, but it's not really necessary.) Fern cut into segments, shredded carrots, shredded meat, soaked seaweed, onion, ginger and garlic. 2, hot pan warm oil, fragrant onion and ginger, add shredded meat and stir fry for 2 minutes. 3, add shredded carrots, seaweed and stir fry for 2 minutes. 4, add fern segments and stir fry for 2 minutes over high heat. 5, cook a few drops of yellow wine to refresh. 6, stir fry for a few minutes, according to personal taste, add pepper, salt seasoning on the table.