The collection time of wild Osmunda japonica in the main producing areas of Chongqing is generally from April to May. Collect tender leaves about 20 cm long, with round or spikes at the top, which are not unfolded and straightened. When the top is unfolded, it will age and is not suitable for picking, but you can't pick too small leaves. If it is too small, it will affect the yield and fail to meet the export standards. Osmunda japonica is less fresh at present, mainly dried and salted. This paper mainly introduces the drying method. Osmunda japonica should be processed in time after harvesting, otherwise, the fresh Osmunda japonica will soon lose water, wither and age. Boil the water first, then add the Osmunda japonica. After cooking for about 4 minutes, take out the vegetables and immediately cool them to room temperature with cold water to dry. Scales on the epidermis can be removed and dried. Osmunda japonica made by this method is reddish brown and called "red dried"; If the dried Osmunda japonica after blanching is not depilated, its dried product is green, which is called "green stem". Bleached Osmunda japonica must be spread and dried in time, and rubbed for 3-4 times in the drying process, so as to destroy its tissue, prevent the fibers from lignification after drying and improve the expansion rate. The collection and processing of rhizomes are the same as those of bracken.