Thickets of emerald grass, which prefers a tropical and subtropical climate, are shrouded in a veil of mystery. The tree fern witnessed the life of the Paleozoic lizards. In our time, several thousand varieties of this plant are known! However, few people know that the leaves and sprouts of this herb can and should be eaten. How to cook fern correctly? What kind of plant is suitable for culinary masterpieces? And finally, what is its use?

The nutritional value of this plant is due to the presence of flavonoids and fat, essential oils, vitamins A, B, E, easily digestible proteins and carbohydrates. In addition to nutritional value, the fern is also interesting from the point of view of medicine. It is used to treat a number of diseases (endocrine, gastric). It has an anti-radiation effect. However, today we are interested in the possibilities of the culinary use of this plant.

How to cook fern? Nuances

Almost all parts of the plant are suitable for cooking. There are many fern dishes. It can be fried, marinated,

pickle However, the use of fresh plants is strictly prohibited - they are poisonous and cause severe poisoning, which often ends tragically. It should be remembered that only two types of fern are considered edible - bracken (taste resembles mushrooms) and ostrich (similar to cauliflower). In both varieties, cuttings are suitable for cooking, which must be young. The leaves on them have not yet blossomed and resemble a snail. The collected petioles must be boiled if there is an intention to enjoy a gourmet dish right away. When there is no possibility of cooking, the shoots should be salted or dried, otherwise they will quickly become hard and bitter.

How to cook fresh fern? We fry!

First, boil the young shoots in salt water until they are no longer bitter. Cool, cut into pieces. Heat up a frying pan with sunflower oil. We spread the onion and carrot cut into half rings on it, add the stalks and fry until the fern becomes crispy. At the end of cooking, add salt, tomato paste, garlic, curry and other spices to taste.

Also, how do you cook ferns? Marinating!

We invariably begin with the process of boiling the plant. We try for bitterness and make sure that the cuttings do not boil into a soft mess. They should be crispy. Drain the water, cut the stems into pieces and put them in a saucepan (plastic dishes are not suitable). For one kilogram of fern, you need a marinade of three tablespoons of soy sauce, one tablespoon of vinegar (apple), two teaspoons of sugar and salt (to taste). The cuttings are mixed with the marinade, crushed garlic is laid out on top of the mass. One teaspoon of red pepper is added to the heated sunflower oil. Marinate in a cold place for several hours.

How to cook fern for future use?

It is not always possible to treat yourself to freshly prepared cuttings. In this case, the fern can be salted. First, of course, boil it. For salting, we take non-oxidizing dishes. We stock up on patience - we will lay out the fern in layers. Salt is taken in the amount of 200-250 g per kilogram of cuttings, part of it is poured onto the bottom of the container. Then - a layer of shoots. It is convenient to spread the fern overlap. Each layer is sprinkled with salt. We press it with oppression from above, and put the container in a cool place for two weeks, after which the brine is drained. And the shifting manipulations are repeated. And only then can the salted fern be stored for as long as you like. For preparation, the cuttings are soaked for at least two days, periodically changing the water.

Now you not only know how to cook a fern, but you are probably convinced that this process is not complicated. And fantasy will be able to suggest the most intricate combinations that will turn a new dish into a luxurious delicacy.

Hello dear friends!

FERN-BRACKET

So called a fern because its opening stalks-leaves look like the paws of an eagle, and "with age" the unfolded leaf resembles an eagle's wing.

So they called this amazing plant - bracken fern.

But only ours is used for food Far Eastern bracken!

It tastes like asparagus or mushrooms, only the fern is tastier and healthier!

It turns out that the fern has a whole range of useful biologically active substances! And the Japanese believe that the fern has a rejuvenating effect.

Fern is good both hot and cold. It is used to prepare independent dishes, and it also goes well with vegetables, meat and seafood.

Use only for food young bracken shoots.

These are stems 15-30 centimeters long with an unfolded "paw" bent like a hook.

You can simply boil fresh fern, but be sure to change the water twice. Boil for 2-3 minutes, no more. Otherwise, you will get a slur, not a fern.

And after boiling - in a hot frying pan with vegetable oil! And it will be delicious!

BRACKET WITH MEAT

While soaking (fresh or salted, although keep in mind that salted ferns need to be soaked longer, changing the water occasionally, until they taste completely bland), prepare the meat.

It can be any meat: beef, or pork, or chicken meat.

Cut the meat into thin small slices and marinate. To do this, sprinkle with ground black pepper, add a little bit of any vegetable oil, soy sauce. Don't salt!

Chop the onion and fry it until golden brown with vegetable oil. Set aside the onion in a separate bowl.

Heat the pan to high heat and quickly fry the meat, about 5-10 minutes.

Add the fern to the meat and fry for another 5-7 minutes (the finished fern should be slightly crunchy). Then add the onion, which we have already fried, finely chopped garlic. Season the dish with soy sauce. Stir. Turn off the heat, cover with a lid and let it stand for five minutes, sweat, soak in all the juices and flavors. All!!! The dish is ready!

This fern dish can be served hot or cold. If you dream up, here you can add carrots, cut into strips and fried with onions. You can try cooking fern with shrimp or squid. There are many recipes for every housewife.

HOW TO SAVE A FERN

Always in my family ferns were salted. They did it like this.

First, the whole fern was sprinkled with salt, and the salt was not spared. Then the load was laid on top and left for two days.

Under load, salted fern will give a lot of juice. It must be drained completely (along with the juice, all the bitterness will go away). And sprinkle the fern again with salt and again under the press for two days.

Then the bundles "relocate to their permanent residence", i.e. you need to shift the salted bundles into jars, buckets, etc. Pour in brine, close the lid. We kept the salted fern in the cellar. The ferns harvested in this way are perfectly preserved, and during the winter we always feasted on the ferns. Of course, before cooking, salted fern soaked well.

But this year I want to take the advice of my neighbor, Aunt Lyuba.

She freeze fresh fern. So I decided to do the same!

I poured water over a fresh fern, so it stood with me for several hours. Then I cut it into pieces 5-8 cm long, put it in bags (without salt!) And - in the freezer. Simple, fast and, I think, such a fern will be much tastier and healthier than salted fern. Let's see…

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Fern salad belongs to a rare category of exotic dishes that have a lot of useful properties. Juicy shoots have a pronounced mushroom flavor and go well with meat, vegetables, Asian sauces and spices. Fried, boiled or pickled, they are an excellent snack for any table.

How to make fern salad?

Fern salad - recipes with which you can prepare a variety of snacks. In cooking, fresh and salty shoots are used. Before cooking, both of them must undergo heat treatment. They are soaked in salted water to avoid a bitter taste, boiled or fried, and then added to snacks.

1. Delicious fern salads are attractive not only for their nutritional qualities, but also for their ease of preparation.
2. Salted fern should be soaked in cold water for 3 hours. Pork and garlic should be stewed in soy sauce. After 3 minutes, put the fern slices and fry for a couple more minutes. Add chili pepper, soy sauce and serve.
3. Soaked fern can be lightly fried in a pan with onions and shrimp. Add a couple of tablespoons of tomato sauce and simmer for 10 minutes. The salad can be served warm or chilled.

Fresh fern salad is one of the rare delicacy dishes that can only be prepared in May, when the shoots are ripening. It should be remembered that fresh plants must be soaked for a day in cold water, then boiled. Boiled shoots are fried very quickly, adding soy sauce and garlic for taste.

Ingredients:

• fresh fern - 500 g;
• carrots - 80 g;
• garlic clove - 4 pcs.;
• soy sauce - 100 ml;
• red ground pepper - 5 g;
• oil - 60 ml.

Cooking

1. Soak fresh fern in salt water for a day, changing the water frequently.
2. Boil 10 minutes.
3. Chop onions and carrots. Add ferns and fry.
4. Enter soy sauce, garlic. Stir.
5. Send fresh fern salad in the cold for two hours.

Salted fern salad

Fern salad without meat will delight adherents of a vegetarian diet. It is light, low-calorie, healthy and superior to meat in protein content. The dish is prepared from salted fern and does not require time for heat treatment. It is only necessary to marinate the soaked shoots in vinegar and garlic, and after 2 hours mix with fresh vegetables.

Ingredients:

• salted fern - 400 g;
• bell pepper - 1 pc.;
• tomatoes - 2 pcs.;
• red onion - 1 pc.;
• garlic clove - 4 pcs.;
• oil - 120 ml;
• vinegar - 20 ml;
• sugar - 10 g;
• fresh parsley - a handful.

Cooking

1. Soak the shoots in water for 3 hours.
2. Cut, mix with oil, vinegar, sugar and garlic.
3. Refrigerate for 2 hours.
4. Chop fresh vegetables.
5. Pair them with a fern.
6. Season the salted fern salad with oil, herbs and serve.

Korean fern salad

Fried fern tastes like fried mushrooms. Since ancient times, this useful and mysterious plant has been included in the diet of the peoples of the Far East, as well as Korea and Japan.

It is one of the most ancient plants on earth, which appeared about 400 million years ago and has survived to this day. It is believed that the compressed wood of ancient ferns served as the forming material of coal.

The mysterious belief about the magical and magical properties of the fern flower remains a mystery to this day.

"Pundits" argue that in fact ferns do not bloom, denying the mythology of Slavic culture, according to which the fern flower was endowed with magical properties.

Wikipedia: "this mythical fern flower blooms for only a moment, on the night before Ivan Kupala, it is very difficult to pluck it, because a certain (let's say) force prevents this . But the one who succeeds in this opens clairvoyance and power over this force, as well as all the secrets and treasures of the world "... such a belief ...

In nature, there are many types of ferns, but only bracken, ostrich, osmund, and some other less common species are considered edible.

What is useful fern. To begin with, I will note its low calorie content, only about 34 kcal per 100 g. Young fern shoots contain riboflavin, tocopherol, carotene and nicotinic acid. From trace elements: iodine, calcium, potassium, magnesium, manganese, sodium, copper, nickel, sulfur and phosphorus. Fern is rich in a large amount of proteins and healthy carbohydrates. The protein found in the fern, in its composition and properties, is close to the protein contained in cereals, which is easily digested. The unique useful property of the fern is considered to be its ability to remove radiation from the body. In addition, fern stimulates metabolism and relieves stress.

For cooking, young shoots of fern are collected, from which many different dishes are prepared: fern is fried, all kinds of salads are made with it, hot dishes with meat are prepared, and they are also salted and dried, harvesting for the winter.

Attention: It is important to know that fresh fern cannot be cooked immediately, it must lie in the refrigerator for 3 days, this eliminates the possibility of poisoning. If you are going to salt the fern, then this can be done immediately.

Ingredients for Fried Fern Recipe

Fern 2-3 bunches

Onion 4-5 pcs

Carrots 2 pcs

Butter 50 gr

Sour cream 50 gr (optional)

Salt

How to cook

Fern fried cooking recipe

1. We take young, fresh shoots of fern, wash, boil for 10 minutes in salt water, preferably 2-3 times changing the water.

If you are cooking from salted fern, then it must first be soaked in plenty of water for at least 10 hours, changing the water every 2-3 hours. This removes excess salt and bitterness. Then you can still boil the fern for 1-2 minutes to completely remove the bitterness, but you should not boil it longer, because such a fern will become too soft.

2. While the fern is cooking, clean the onions and carrots. Next, the carrots are rubbed on a coarse grater, and the onion is finely chopped and everything is fried in butter.

3. Throw the finished, boiled fern into a colander in order to remove excess moisture and add to the onion-carrot frying. Mix everything and fry for 7-10 minutes. You can add a little sour cream at the end and simmer for another 3 minutes under a closed lid.

Fried fern goes well with boiled potatoes and with any meat. I served the fern with boiled potatoes and - it turned out to be a balanced in terms of fat, tasty, satisfying and healthy second course. In addition, I propose, based on this basic recipe for fried fern, to prepare Korean-style fern salad:

Fried fern. Korean salad

Ingredients: Fern, onion, butter, garlic, red and black pepper, coriander, soy sauce, salt, sugar.

How to cook: Boil the fern for 10 minutes. At this time, we prepare the dressing: fry the onion in butter, then add garlic, coriander, soy sauce, ground red and black pepper, salt, sugar to the pan. Next, put the fern in this frying and fry everything together for about another 7 minutes. All the salad is ready, you can serve it immediately hot, this salad with ferns in the cold version is just as tasty.

Surely many have seen such a plant as a fern. It should be noted that there are about 10 thousand of its species in the world. Such an amazing plant can be found in the forests of our country.

In addition to decorative functions, the fern has varieties (for example, bracken) that are actively used in cooking. In terms of taste, such a plant is comparable to mushrooms. To harvest it (for the winter), only young sprouts should be collected, in which the leaves have not yet fully opened, and the stalk has not become longer than 25 centimeters.

So eagle? In this article, we will look at several popular recipes that you can use to create an unusual family dish.

How to cook salted fern (for the winter)?

To make such a fragrant preparation, we need:

• bracken leaves are young;
• salt;
• ordinary drinking water.

salting process

Before preparing bracken fern for the winter, it should be well processed. First of all, brownish scales that remain in rolled spirals must be removed from the plant. To carry out this procedure, fern branches need to be washed and then boiled in a large amount of salt water (15 minutes). After that, the liquid should be drained, and the shoots should be thoroughly rinsed again in running water. Next, the boiled and cleaned plant must be tightly packed in sterilized jars.

In order for such a workpiece to be stored for a long time, it must be filled with a special brine. To do this, boil water and add table salt to it at the rate of 15 g per 1 liter. Filling the saline solution into jars, they must be rolled up with sterilized lids, and then turned upside down and left under a warm blanket until they cool completely. As a result of such actions, you will get a very tasty and fragrant salted bracken fern. Harvesting for the winter, made in this way, can be stored for several seasons.

Most of the fern

How to cook fern in Korean? To do this, you need to use the following ingredients:

• spicy onion - 1 pc.;
• dried fern - about 100 g;
• vegetable oil (it is better to take odorless) - 4 large spoons;
• garlic - 2 cloves;
• ground red pepper - 0.5 dessert spoon;
• ground black pepper - ¼ dessert spoon;
• ground coriander seeds - a full dessert spoon;
• soy sauce - a large spoon;
• iodized salt - add to taste.

Cooking process

Do you know how to speak Korean? We will tell you now. To begin with, you should put the dried plant in a deep bowl, and then pour it with hot and slightly salted water and leave it exactly for a day. After 24 hours the product will be completely suitable for further processing. By the way, in addition, such a plant can be boiled.

After the bracken fern, the recipes of which include only the simplest components, is ready, it must be chopped into equal pieces. Next, you should start preparing a spicy fragrant dressing. To do this, heat the vegetable oil in a frying pan, put the onion into it, cut into rings, and fry until golden brown. After that, ground black and red pepper, as well as coriander, fern, grated garlic and soy sauce should be added to the vegetable. After mixing all the components, they need to be fried for 5 minutes, and then covered with a lid and kept on low heat for the same amount of time. At the end, add iodized salt to taste to the dish.

Korean-style fern has a fairly low calorie content. This dish is delicious both hot and cold. It goes well with boiled long-grain rice.

Cooking stewed fern with pork

How to cook fern with meat and vegetables? To do this, stock up on the following components:

• lean pork - 300 g;
• fresh and young fern - 150 g;
• soy sauce - 1 large spoon;
• fresh carrots - 2 pcs.;
• bitter onion - 2 heads;
• Bulgarian pepper - 1 large pc. (red);
• vegetable oil (take odorless) - add at your discretion;
• salt and various spices - add to taste;
• garlic - a couple of small cloves.

Preparing the Components

To understand how to cook fern with meat, you should think about what dish you want to end up with. If you want to feed your family hearty and tasty, then it is advisable to make such a dinner with the help of lean pork. It needs to be washed thoroughly, and then chopped into medium-sized cubes. The same should be done with all vegetables. As for the fern, it is advisable to boil it in advance or pour it with boiling water and leave it overnight, and then cut it into pieces equal to 4-5 centimeters.

Heat treatment of the dish

Preparing fern fresh is just as easy as dried fern. Moreover, such dishes practically do not differ from each other. That is why so many people harvest this plant for future use using conventional drying. Thanks to this method, housewives can enjoy a stew of pork and bracken plants all winter.

After all the components have been carefully processed, you should take a saucepan, pour oil into it and heat it very strongly. Next, you need to put lean meat in the dishes and fry it until golden. As soon as an appetizing crust forms on the pieces, it is necessary to pour drinking water into the pan, cover it with a lid and simmer over low heat until fully cooked.

After the pork becomes soft, pre-processed ferns and soy sauce should be added to it. In this composition, it is advisable to cook the ingredients under the lid for about 5 more minutes. At the end, you need to put pre-fried onions, sweet peppers and carrots, as well as spices, spices, etc. into the dish. After mixing all the ingredients, they must be stewed for another 3 minutes, and then add the chopped garlic cloves, mix thoroughly again, remove from the stove and close the lid. In this position, the dish should brew a little, absorbing all the flavors of additional ingredients.

Proper serving to the table

Bracken fern (recipes using this plant were discussed above) gives any dish a special taste and aroma. Lunch cooked with meat should only be served hot. It can be used as a full meal, and served with any side dish. For example, such a dinner turns out to be very tasty and satisfying along with boiled rice or mashed potatoes. However, you can use other garnish as well.

Quickly and deliciously make a hearty breakfast

You could learn how to cook bracken for lunch and as a snack from the above recipes. However, such a plant can also be used to create a hearty breakfast. For this we may need:

• large eggs - 3 pcs.;
• processed fern - about 70 g;
• fresh tomatoes - 2 pcs.;
• fat milk (you can take cream) - 3 large spoons;
• green onion arrows - a few pieces;
• spices, salt and any spices - add to taste;
• odorless vegetable oil - use for frying;
• fresh dill - a small bunch.

Preparation of ingredients

This breakfast is very easy to make. In this regard, you can cook it for your family at least every day. To do this, it is necessary to process the plant in advance, and then cut it into pieces 2-3 centimeters long. You should also beat the chicken eggs separately with full-fat milk or cream, spices, salt and spices. In addition, you need to chop fresh dill, onions and cut tomatoes into circles.

Frying ingredients

To prepare such a breakfast, we need a shallow frying pan. It must be heated together with vegetable oil, and then put the processed fern, green onion arrows and fry everything thoroughly for 5 minutes. After that, circles of fresh tomatoes should be put in the same bowl and immediately pour them with a mixture of eggs and milk, sprinkling all the ingredients with fresh dill. Having tightly closed the lid of the pan, it is advisable to keep it on high heat for about 3-5 minutes. During this time, the omelette will be completely cooked, it will become fragrant and very tasty. It is advisable to serve such a dish for breakfast only when it is hot, along with bread and sweet tea.

Now you know how to cook bracken fern. But before using it to create any dish, it is desirable to thermally process a fresh plant. But the main thing at the same time is not to digest the product, otherwise you will end up with a mushy and unpleasant-looking mass. It is best to wash the fern stalks thoroughly and put them in boiling water.