Bracken Fern from Jingpo Lake

Bracken Fern from Jingpo Lake

　　In the dense forests of the Jingpo Lake mountainous region, precious trees such as Korean pine and Amur cork tree thrive. Along the forest edges, as well as on barren slopes and wild fields, over a hundred varieties of wild vegetables grow, among which bracken fern is a standout.

Ferns are herbaceous plants, commonly known as "dragon head vegetable" and also praised as the "lucky vegetable." Locals call it "cat's paw" vegetable. The tender shoots of the fern are the edible part. They are small and pointed, curled inward like a cat’s paw, and are bluish-green in color, but they unfurl as they mature. The stems are yellowish-brown and can be one to two feet long; the rhizomes grow horizontally underground, covered with a layer of blackish-brown fuzz, and contain large amounts of high-quality starch that can be processed into fern powder.

Ferns are highly nutritious. In addition to containing starch, fat, and protein, they also provide vitamins A and C, as well as phosphorus and calcium. Each 100 grams contains 1.68 milligrams of carotene and 35 milligrams of vitamin C. Their young stems and leaves are a uniquely flavorful type of wild vegetable, excellent when stir-fried, boiled in soup, blanched and mixed, or pickled. They are light, fresh, and delicious. They can be briefly scalded with hot water for fresh consumption, or dried for later use or pickled for long-term preservation.

Historical records state: "When ferns first sprout, they are curled like a child’s fist; as they grow, they unfurl like a pheasant’s tail, reaching three to four feet in height. When young, the stems have no leaves. Harvest them, blanch in hot water to remove their slippery texture, then dry them as a vegetable. They taste sweet, smooth, and are delicious when cooked with meat. They are also good when mixed with ginger and vinegar." Since the Tang Dynasty, people have enjoyed eating ferns, a tradition that has lasted for over two thousand years. Ancient poets praised it, saying: "Mountain children freshly pick plump fern sprouts" and "Stone-warmed fern sprouts turn purple"... During the Qing Dynasty, ferns were also listed as tribute items. Every year, ferns with "violet-green stems and rich texture" were selected, dried, and offered to the imperial court.

Ferns also have medicinal value. They contain chemical components such as prinose, astragalin, pteridine, pterosin, succinic acid, and alkaloids, which can treat conditions like rheumatoid arthritis, dysentery, and hemoptysis. Applied externally, they can also treat eczema and insect or snake bites.

The ferns from the Jingpo Mountain area are widely distributed, have high yields, are free from pesticides and chemical fertilizers, and are of excellent quality. The stems and leaves are tender and plump, thick-fleshed, and delicious in flavor.