Many people like to eat bracken, especially wild bracken. There are two kinds of wild bracken, one is bracken growing on the hillside, which is called mountain bracken, and the other is bracken growing on both sides of rivers or beside streams. This kind of bracken is naturally water bracken. Compared with Pteridium aquilinum, the two kinds of Pteridium aquilinum have stronger taste and better taste.
These two kinds of bracken are easy to distinguish in appearance. Generally, there are three forks on the head of bracken. The stem of bracken is covered with small white fluff, and the top of bracken has uneven yellowish color. Compared with the taste, bracken tastes tougher and chewier.
Look at the bracken. Water bracken has only one head, and it bends badly, just like winding the whole rhizome into a ball. Pteridium aquilinum looks greener because it grows near the water and tastes more tender.
Wild bracken contains many vitamins, protein, rich trace elements and amino acids needed by human body. Regular consumption of bracken can play a role in clearing away heat and toxic materials, diminishing inflammation and relieving pain. Fresh bracken tastes delicious. In autumn and winter, the roots of bracken can be picked, washed and dried to cure sores.
Although eating bracken regularly has many benefits, it is not suitable for everyone. People with spleen and stomach deficiency and cold had better not eat, and people with low blood pressure should not eat either. This is because bracken is cold and not suitable for people with spleen deficiency and stomach cold. Pteridium aquilinum contains protopterin Be sure to clean up the fluff before eating bracken, blanch it before eating, and then eat it after frying it thoroughly. Otherwise, poisoning symptoms may occur.