Leaf of the Day - Day 19

Today we have Bracken (Pteridium aquilinum). 

I love ferns generally but Bracken, or Scrub as it's sometimes known, always reminds me of the moorlands I used to play in as a child in Cornwall. And, indeed, of the ticks that occasionally attached themselves to me or the family dogs - Bracken is one of their favourite lurking spots.

I love that time of year when the Bracken starts to rise up and slowly starts to unfurl its 'fiddleheads' among the Bluebells.

At this autumnal time of year they turn reddish brown and many die back. However, because it's unusually warm this year, there's still quite a few green fronds about. There's even quite a lot of new growth.

Bracken is ancient. There have been fossils found in 55 million year old rocks that look indistinguishable from modern species. Many herbivorous species of dinosaurs subsisted on ferns.

With such an ancient history it will come as no surprise to learn that there's a fair bit of lore surrounding the plant. It was said to grant perpetual youth, while the tiny spores gave whoever held them on St John’s Eve the power of invisibility (which is referred to in Shakespeare’s Henry V). Witches were said to hate bracken because the cross, or the Greek letter X (a Christian symbol) was revealed when the stem was cut. In Ireland, it was known as the fern of God because it was said that when the stem is cut at three points, each point displays a letter which together spells GOD. In Scotland, it was said that the plant is an impression of the Devil’s foot; while in Venezuela and Brazil, it was used in magic rituals for cleansing the soul. 

You may be surprised to hear that it's also an edible. Maybe. 

The young stalks and unopened 'fiddleheads' can be cooked like Asparagus. And they do taste like Asparagus with just a hint of Almond. That comes from the hydrogen cyanide that the plant produces when damaged by picking or when wildlife nibbles on it. Even cooking doesn't remove all the cyanide though. In addition, the plant also contains ptalquiloside, a chemical that is linked with oesophageal and stomach cancers. Experts tell me that ptalquiloside is both water-soluble and is destroyed by heat so, if Bracken is eaten in moderation, you should be okay. And, indeed, in other parts of the world, the plant is eaten regularly. 

In Japan, Korea and China they are cooked as vegetables or used in soups. Native American First Peoples have always eaten them as a staple spring vegetable. The rhizomes can be used to make bread flour and, in the Canary Islands, they were historically used to make a porridge called gofio. Both fronds and rhizomes have been used to produce beer in Siberia. And if you are curious enough to risk eating them, they are a good source of antioxidants, vitamins (especially vitamin A and carotenes), electrolytes, omega-3 and omega-6 essential fatty acids, and minerals (especially potassium, iron, manganese and copper). 

I've tried them once and, while they were quite tasty, I've decided that once was enough.

I reckon I'll stick to 100% safer options, thank you, and leave the Bracken to the dinosaurs.