Pteridium aquilinum esculentum Bracken (Polypodiaceae)

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Pteridium aquilinum esculentum
Bracken
(1 Page of 5)

The Pteridium aquilinum esculentum plant species is found in Australia - New South Wales, Queensland and Victoria. New Zealand. It is a member of the Polypodiaceae family. Common gardeners may know the plant as Bracken. Some home gardeners know the variety as P. esculentum. Forst.f.

Cultivation | Propagation | General Uses
Medicinal | Edible Uses

Latin Name:  Pteridium aquilinum esculentum
Common Name:  Bracken
Family:  Polypodiaceae
Author:  Forst.f.

Known Hazards:  There are a number of reports regarding the possible health risks of this plant. The huge quantity of spores released by large areas of bracken are suggested to be implicated in stomach cancers. A recent study suggests that this is not such a problem in Britain as was once believed, the spores are not produced in such high quantities nor do they travel so far due to our normally humid atmosphere. The leaves and roots contain substances that deprive the body of vitamin B1 if they are eaten raw, though they are possibly alright cooked[102]. The leaves are also said to be carcinogenic[65, 76].

Mature Height:  1.2   Mature Width:

Habitat:  Forests, heaths and paddocks[193].

Edible Uses: Root - rich in a white starch that can be eaten raw or cooked[193]. It can also be dried and ground into a powder[2, 13, 46, 55, 66, 94, 95, 102]. The root is very fibrous[173]. When dried, it will store for years[173]. The root contains 60% starch[74]. The dry weight content of starch is between 43 and 72%[173]. This starch can be extracted from the roots and is used in making dumplings which are eaten with soya flour and sugar as a delicacy[183]. Young shoots - raw or cooked[2, 13, 55, 62, 94, 102, 183]. They can be used like asparagus or like spinach[9]. Somewhat flavourless, though they are considered to be a delicacy in Japan[4]. The fronds should be used when less than 20cm long, longer ones have a terrible taste[9, 213]. The shoots are somewhat bitter so they are often blanched for a few minutes in boiling water, then left to soak in cold water for two hours before being cooked[4, 9]. Although this might well improve the flavour, it will greatly reduce the nutritional value[K]. The shoots should be steeped in lye first[55]. Occasional use should cause no problems, but regular consumption is not advisable because the shoots might be carcinogenic[9, 65]. The plant yields an edible saccharine substance[55]. (from the cooking root??).

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Cultivation | Propagation | General Uses
Medicinal | Edible Uses

The information above has been supplied solely via the hard work and dedication of the team at 'Plants for a Future'.
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