Fist Vegetable

Fist Vegetable

　　 Fist Vegetable is a unique “mountain delicacy” found only in Mount Lao. Botanically, it belongs to the genus Pteridium of the Dennstaedtiaceae family in the fern division, and thrives on sunny mountain slopes, often growing in clusters. The young leaves are a tender green, and before they fully unfurl, they gather tightly at the top of the petiole, forming a shape resembling a fist — hence the name “Fist Vegetable.” In spring, farmers pick the vegetable, blanch it in boiling water, then dry it thoroughly for later consumption. When ready to eat, it is soaked in warm water until softened, after which it can be stir-fried or stewed with meat, offering a delicious flavor. In ancient times, people in Mount Lao already knew of the edible value of this plant. Due to its scarcity and the difficulty of harvesting and processing, it was reserved as an offering for officials and dignitaries in temples. (Qingdao)

　　　Mount Lao Fist Vegetable is a perennial herbaceous fern with creeping rhizomes in the soil covered in fine brown hairs. Its stem contains starch, known as bracken starch, which is edible and can also be used for brewing. It has effects such as dispelling dampness, reducing fever, and promoting urination. Fist Vegetable mostly grows sporadically in the southern part of Giant Peak and the mountainous areas around Wanggezhuang. It prefers moist brown forest soil and is relatively low in yield. Mountain residents often collect it in late spring and early summer. Fist Vegetable reproduces via spores, sprouting in April. Its leaves are large and multi-pinnate, with the newly emerged leaves growing independently and curled up like fists, hence the common name “Fist Vegetable.”

　　 In mid to late May, when the young leaves of the Fist Vegetable have grown 5–7 leaflets, they can be harvested and are suitable for both fresh and dried consumption. For fresh use, cut the stems into sections, blanch them in boiling water, drain, and then add them to stews with pork or chicken — they’re ready once the pot boils. The blanched leaves, once dried, become a dried product. Before eating, soak them in boiling water, then stir-fry or stew with meat and seasonings. When cooked, Fist Vegetable has a chewy texture — not greasy, not crispy, not soft — with a unique aroma that surpasses that of wild mushrooms or bamboo shoots. It is truly a rare mountain delicacy, and has long been regarded as a famous product of Mount Lao.