How to cook raw fern. How to remove bitterness from fern

Two types of ferns can be eaten: ostrich and bracken. In both species of plants, only young shoots, rachis, can be collected for food. They should not exceed 20 centimeters in size. As a rule, the stems, which can be eaten, have a crunch and are easily broken off from the bush.

Fresh ferns, both ostrich and bracken, must be prepared immediately after collection, otherwise the shoots will become unsuitable for food. There are two most common methods for harvesting this plant: canning and cooking.

Pickling fern

Despite the fact that it is quite simple to boil ferns, canning is most often used, since it is necessary to prepare ferns for the winter immediately after collection, and there is not always time for boiling. Salting is quite simple:

• The first step is to rinse the fern, place it in a glass container or enamel bowl, the bottom of which must first be sprinkled with salt.
• Add layer after layer of rakhis, adding more salt each time. The higher the layer, the thicker it should be.
• Place the fern under pressure and place it in a cool place for two weeks.
• After two weeks, drain the brine, and the fern will need to be transferred to another container. You also need to fold it in layers, but now there should be a top layer at the very bottom.
• Fill the plant with brine with a salt content of at least 22 percent.

After such manipulations, the fern can stand for up to 2-3 years and wait for preparation.

Salted fern: recipes

Regardless of whether you pickled the plant yourself or purchased a package at the store, before preparing the salted fern, it should be soaked for at least two hours. You can determine the soaking time by the color of the water: fern-salted water is dark brown. You can also dip your finger in the water and taste it - if it tastes bitter, then you need to soak it some more.

"In Korean"

When experimenting with this kind of dish for the first time, it will be easiest to understand how fern is prepared in Korean. You will need the largest number of ingredients for this preparation.

• Take onions and carrots, peel, rinse and fry in vegetable oil until golden brown.
• Add bracken sprouts to the pan and stir thoroughly.
• Then add spices from the set “for Korean carrots” or you can add others to your taste.
• Simmer for 15-20 minutes.

If you were going to cook fern in Korean, both with and without a set of spices, then you need to take equal parts of carrots and onions, and twice as many sprouts as other ingredients.

With potato

There are a huge number of methods for preparing bracken. You can use a huge number of recipes that involve mushrooms. Or you can cook fern with potatoes:

• The first step is to rinse the fern, add water and bring to a boil.
• Drain the boiling water, cool the sprouts slightly and cut them into small pieces.
• Melt the cracklings in a frying pan (or you can use regular vegetable oil).
• Remove the cracklings and place the fern and chopped onion into the resulting fat. Then simmer for 3-5 minutes.
• Cut potatoes into sticks. Look at the number of ferns. There should be approximately twice as many potatoes.
• Then you need to simmer the dish until the potatoes become soft.

Since it is quite simple to cook fern with potatoes, this dish can be an excellent help for creating a varied menu in your piggy bank.

With meat

Cooking fern with meat, both salted and fresh, is also simple. After soaking, you need to boil it in water without salt and spices for about 10 minutes. While the fern is cooking, you can start preparing the dish:

• Thoroughly wash 300 grams of pork and two heads of ordinary onion, and then cut into small pieces.
• Mix the onion and meat, pepper (do not add salt!), then simmer in a frying pan for about 10 minutes.
• Drain the fern, cool, cut into small pieces and place in a frying pan, and then fry for approximately 5-7 minutes.
• You need to add a tablespoon of soy sauce to the finished dish.

Regardless of the cooking method, fern is a very healthy and tasty dish. It is rich in vitamins and it is even believed that regular consumption of this product helps remove radioactive substances from the body. Therefore, if you haven’t tried cooking fern yet, you definitely need to try it. Perhaps it will take pride of place on your table.

Orlyak - an exquisite dish of the Far East

Not only the Far Easterners considered it an exquisite dish, but also famous chefs. They talk about the great benefits of fern, that it is a very tasty and simple dish, and if you collect the fern yourself, it is also cheap. By the way: bracken is essential for sophistication; it is collected in May or June exclusively at the stage of young maturity, when it has crawled out of the ground in the form of a snail, that is, the leaves have not yet unfurled.

Signature dish: fern with meat (beef)

The first step is to soak the salted fern in water (fresh ferns should also be soaked for several hours to remove the bitterness). Taste it - it should turn out completely fresh. Cut the fern into pieces of 4-5 centimeters. Cut the beef into small thin slices and marinate a little (soy sauce, a tablespoon of any vegetable oil and ground black pepper). Do not salt the meat. Chop the onion and fry it until golden brown in a preheated frying pan with vegetable oil. Place the onion in a separate bowl. Heat the frying pan high and quickly fry the meat (5-10 minutes). Then you need to add the fern to the meat and fry for another 5-7 minutes, the finished fern should still be slightly crunchy inside. Add fried onions. Season with soy sauce and stir. If necessary, you can add salt to taste. Turn off the heat, cover with a lid and let stand for five minutes. This fern is served both cold and hot.

Salads with bracken

Delicious

• 100 grams of salted fern
• Spices, herbs - to taste
• 100 grams of tomato sauce
• 80 grams butter
• 100 grams of onion
• 100 grams of krill meat or small shrimp

Fry the krill or shrimp meat lightly in margarine or butter, combine with sautéed onions. Fry chopped potatoes into medium cubes separately until half cooked and add krill or shrimp and onions to the meat. First, you should soak the salted fern, changing the water for two hours, then boil it for about 12-15 minutes, cool and cut into small pieces. Combine everything, add tomato sauce and simmer for 15-20 minutes until tender.

Taiga

• 400 grams of fern
• 15 grams of vinegar
• 15 grams sugar
• 5 grams salt
• Three cloves of garlic
• 100 grams of carrots
• 120 grams of onions

The first step is to soak the fern in cold water, cut it into small pieces, add garlic, vinegar, sugar and salt. Fry carrots and onions in vegetable oil and mix with fern. Let it brew for 1-2 hours.

Oriental

For preparation we will need the following ingredients:

• 50 grams of fern
• Mayonnaise, parsley and onion - to taste
• 40 grams of boiled rice
• 50 grams of pickled cucumbers
• 50 grams of boiled squid

Soak the fern in cold water, then cut into strips and mix, place in a heap on a plate, garnish with herbs, egg and squid.

Fern with eggs and rice

• 3 tablespoons roasted fern
• Parsley, mayonnaise, green onions - to taste
• One hard-boiled egg
• 2 peeled pickles
• 3 tablespoons boiled rice

Chop green onions, fried bracken, pickles and rice, season it all with some mayonnaise, place it in a salad bowl, pour over the remaining mayonnaise, garnish with parsley and egg.

Bracken with sesame and carrots

For preparation we will need the following ingredients:

• 400 grams of fern
• Soy sauce and sesame to taste
• A little vegetable oil
• Two bay leaves
• 2 grams red pepper
• One small onion
• One small carrot

The first step is to soak the bracken for a day, boil for about five minutes, chop and fry in vegetable oil with bay leaf, red pepper, onions and carrots. Then put everything into a salad bowl, season with soy sauce and mix.

Fern in Chinese

For preparation we will need the following ingredients:

• 400 grams of fern
• Soy sauce
• 200 grams pork
• 100 grams of onions.

The first step is to cut the meat into small pieces and fry. Place the fern in boiling water for a couple of minutes. Fry the onion until golden brown and add it to the meat. Cut the bracken into pieces about 5 centimeters in length, add it to the meat and pour soy sauce over everything. Our dish is ready when the bracken is hot.

Fern with sausage

For preparation we will need the following ingredients:

• 200 grams of bracken
• Two tablespoons of mayonnaise
• A little parsley and dill
• One onion
• One fresh cucumber
• 100 grams of semi-smoked sausage

Chop the soaked bracken and fry in vegetable oil, add sausage and cucumber cut into strips, place in a salad bowl, add sautéed onions, mayonnaise, salt and garnish with herbs.

Just with egg

For preparation you will need the following ingredients:

• 200 grams of fern
• Mayonnaise
• One onion
• Two eggs

Boil the bracken in salted water, cut it into small pieces, finely chop the hard-boiled eggs, and cut the onion into half rings. Everything must be mixed and seasoned with mayonnaise.

Soups

Rice with fern

For preparation you will need the following ingredients:

• 180 grams of salted fern
• One liter of broth
• A little herbs, garlic and cooking oil
• One onion
• 60 grams of rice

The first step is to bring the broth to a boil, add the washed rice and cook until tender. Five minutes before readiness, add fried fern, spices, and sautéed onions. Add crushed garlic to the prepared soup and sprinkle with herbs.

With potatoes and fern

For preparation we will need the following ingredients:

• 280 grams of fern
• A little onion, table margarine, tomato paste, vegetable oil, leek
• 50 grams of sour cream
• 800 grams of water or broth
• 150 grams of potatoes
• 40 grams of carrots

The first step is to cut the potatoes into cubes and the vegetables into strips. Sauté carrots and onions in fat, add tomato paste. Fry the fern, put vegetables, onions, and potatoes into the boiling broth, and 10 minutes before readiness add the fried fern, salt and spices.

With bacon and fern

For preparation we will need the following ingredients:

• 400 grams of fern
• 100 grams cream or cream
• A little premium flour
• 100 grams of bacon
• One onion

The first step is to fry the pieces of bacon with chopped onions, add pieces of fern to them. Simmer for about half an hour, add vegetable or meat broth, and cook for about 20 minutes. Season the soup with sour cream and bring to a boil. Should be served hot.

Fern noodle soup

To prepare one serving we will need the following ingredients:

• 40 grams of fern
• A little fat and salt
• 20 grams of onions
• 35 grams wheat flour
• 40 grams of homemade noodles
• ¼ egg

Add cold flour, raw egg, salt and mix well. Leave the dough for 10 minutes, then roll out thinly and chop, dry the noodles a little. Place the boiling meat broth over the noodles, and after a couple of minutes add the fried fern with onions.

Everyone knows such a plant as fern, which is very common in the forests of our country, but not everyone knows that this plant can be used in cooking. First of all, we are talking about a fern called bracken, the distinctive feature of which is the feather-like leaves that form a triangle. In the Far East, as well as in China, Japan, Korea and New Zealand, this type of fern is widely used as food - it is used in salads, fried, baked, salted and pickled. In Russia, there are not so many admirers of fern dishes, and this is completely in vain, since this plant has a lot of beneficial properties for the body, so “Culinary Eden” decided to tell you about how to cook fern.

Bracken fern is rich in vitamins A, B2, B3 and C, as well as copper, manganese, iron, magnesium and potassium. The plant helps strengthen the immune system, normalize cholesterol levels, improve digestion, relieve stress and eliminate inflammatory reactions. Japanese scientists have also proven that bracken is capable of removing radionuclides from the body. In terms of protein content, bracken fern can be equated to cereal crops, so when properly prepared, it is easily absorbed by the body. It’s worth mentioning right away that only young, not yet developed fern shoots, reminiscent of snails, are used in cooking. They are rich in nutrients and microelements, while adult fern is unsuitable for food, being bitter and poisonous.

Collected young bracken shoots should be cleared of unblown leaves and placed for a day in a container with slightly salted water, which needs to be changed several times. This is necessary in order to remove the inherent bitter taste from the plant. After soaking, the fern must be simmered in boiling water for 2-3 minutes - then you can proceed directly to cooking. If you are limited in time, fern can be boiled without soaking in 2-3 batches, changing the water each time. In this case, it is important to bring salted water to a boil and immediately drain the fern in a colander so that the plant does not boil over and turn into an unattractive-looking porridge. Collected fern shoots should be stored for no more than two days. Under no circumstances should you consume bracken fern raw - it must undergo heat treatment, otherwise you may be poisoned.

In addition to its high nutritional value, the main advantage of fern is that its shoots have a characteristic mushroom taste. In this regard, you can prepare similar dishes from fern as from mushrooms. Bracken can be added to soups, salads and casseroles, used as a filling for pies, pancakes and dumplings, made into snacks, and also stewed, fried and served as a side dish for meat and fish dishes. When crushed in a blender, fern can be a great addition to sauces or gravies. In addition, fern can be dried, pickled or pickled for long-term storage. The recipes below will tell you how to cook fern so that it turns out delicious and pleases everyone gathered at the table.

Fern fried with vegetables

Ingredients:
700-800 g bracken fern,
2 carrots,
2 onions,
3 cloves of garlic,
butter or vegetable oil for frying,
salt to taste.

Preparation:
Cut the prepared fern into pieces about 5 cm long. Heat the oil in a frying pan and add the onion, cut into half rings. Fry for about 2 minutes, then add grated carrots and fry for 10 minutes. Place the fern and chopped garlic into the pan, cover with a lid and simmer for about 7-10 minutes until the fern reaches the desired consistency.

Pork stewed with fern

Ingredients:
600-700 g bracken fern,
500 g pork,
1 onion,
1 carrot,
1 bell pepper,
150 ml soy sauce,
4 cloves of garlic,
vegetable oil,
spices to taste.

Preparation:
Heat vegetable oil in a frying pan and add the pork cut into small pieces. Fry for a few minutes, then add the chopped vegetables and fry for about 7 minutes, stirring. Pour in 2/3 of the soy sauce and simmer, covered, over low heat until tender, about 20-25 minutes. If the liquid has evaporated, add some water. Place the prepared fern, cut into pieces 4-5 cm long, chopped garlic and spices to taste into the frying pan. Pour in the remaining soy sauce. Simmer for about 5-7 minutes, stirring occasionally. Due to the use of soy sauce in this dish, no salt is required.

Fern in Korean

Ingredients:
400 g bracken fern,
1 onion,
4 tablespoons vegetable oil,
4 tablespoons soy sauce,
1 tablespoon Korean carrot seasoning
3-4 cloves of garlic (or more to taste)
dried or fresh chili pepper to taste.

Preparation:
Cut the prepared fern into pieces 3 to 5 cm long. Heat the vegetable oil in a frying pan and add the chopped onion. Fry until golden brown, then add the fern along with soy sauce, seasoning, pressed garlic and chili pepper (dried or crushed). Mix well and simmer for no more than 2-3 minutes. Keep an eye on the time to ensure the fern remains crispy. The cooled dish can be served as an appetizer or as a salad.

Fern in batter

Ingredients:
500 g bracken fern,
1 egg,
3-4 tablespoons of flour,
3-4 tablespoons of milk,
vegetable oil,
salt and ground black pepper to taste.

Preparation:
Cut the heat-treated fern into long pieces. Prepare the batter by beating the egg with milk and flour. Season with salt and pepper to taste. Heat vegetable oil in a frying pan and fry the fern pieces, first dipping them in the batter, until golden brown.

Pickled fern

Ingredients:
1 kg fern,
3 tablespoons soy sauce,
1 tablespoon apple cider vinegar,
2 teaspoons sugar,
2 teaspoons salt,
1 head of garlic,
100 ml vegetable oil,
1 teaspoon dried chili pepper.

Preparation:
Cut the prepared fern into pieces 3-5 cm long and place in a pan. Prepare a marinade from soy sauce, vinegar, salt and sugar. Pour the resulting marinade over the fern and mix well. Pass the garlic through a press and place on top of the shoots in the pan. Heat vegetable oil in a frying pan, add chili pepper and stir. Cook for about 1 minute, then pour the oil over the fern shoots and mix thoroughly. Place in the refrigerator to marinate for several hours.

Fern filling (for pies and pancakes)

AND ingredients:
600-700 g fern,
1 large onion,
100 ml milk or sour cream,
2 tablespoons flour,
vegetable oil,
salt to taste.

Preparation:
Heat the oil in a frying pan and fry the onion for 2-3 minutes. Add the fern (pre-boiled) cut into small pieces and fry for about 5 minutes. Mix everything with flour and add milk (or sour cream). Stir again, add salt to taste and bring to a boil until the filling thickens.

Knowing how to cook fern, you will always have a lot of healthy dietary dishes in stock that will help diversify your diet and please your loved ones with unusual culinary masterpieces. Bon appetit!

We went into the forest, picked ferns, and it’s time to eat! Ay, no! The first difficulty to overcome is to remove the bitterness.

Here the people's advice is limitless.

The classic and most used is to take a bunch of fern and cut off the tough part at the base. When the fern is young it is about a centimeter, when the fern has grown larger and the stems are very long, then you can safely cut off 3-5 cm. Cut the stems into a length of about 4-5 cm. Wash well and fill with cold water, add salt. For 1 bunch of fern you need to use at least 1 liter. water (or maybe more) and 1 tsp. salt with a slide.

Another option: soak the salted fern with plenty of cold water for 10 hours. The water must be changed after 2-3 hours. If the bitterness from the fern has not gone away, then it should be placed in boiling water and cooked for 1-3 minutes. In this case, there may be a risk of getting the fern too soft, which will affect the taste of the final dish. Therefore, the water should not seethe or boil. After 3 minutes, drain the water and rinse under running water. Then put the pan on the fire a second time, again fill it with the same amount of cold water and add less than a teaspoon of salt. After boiling, cook again for 5 minutes. Drain the water and rinse the fern in a colander under cool running water. Then dry it on a towel for about 10 minutes and you’re ready to cook!

How to cook fern

Fern is not the most common product, but increasingly it can be found on the shelves of shops and markets. And in some regions of our country it can be collected, for example, like mushrooms.
Only two types of ferns are consumed - bracken and ostrich. Only young shoots of this plant can be collected and eaten. They are called "rakhis". They should be no more than 20 cm. If you collect ferns yourself, you can determine if they are edible by breaking the stem - it should break easily and with a crunch. Fresh fern should be prepared immediately. At the tips of the stems there are the beginnings of fresh leaves; they must be removed before cooking. Most often, such a plant is prepared in two ways - salting and canning. Since fern is a bitter plant, it must be soaked in plenty of water for 12-15 hours before cooking. The water should be changed periodically. Salted fern should be soaked for 2 hours.

How long to cook?
Fresh fern should be rinsed under running water before cooking.
Bring a large amount of water to a boil. Place the fern stems in boiling water. After boiling, reduce heat and cook for 5-7 minutes. Try the fern: if it tastes bitter, change the water and boil again. It is completely ready in 10-15 minutes. The fern should remain slightly crispy. But the shoots should bend, not break. Drain the water and cool the fern. By the way, bracken cooks 10 minutes longer.
The calorie content of fern is 34 kcal per 100 grams of product.

salt fern

Wash the plant. For pickling, you can use an enamel or glass jar. Sprinkle the bottom of the jar with salt. Lay the fern stems in layers, sprinkling each with salt. Note that the higher the layer, the thinner it should be. Place under pressure in a cool place for 2 weeks. After this, drain the brine and transfer the fern to a new container. You also need to fold it in layers, but now the thin layer will be at the bottom. Prepare a saline solution with at least 22% salt. This salted fern can be stored for up to 3 years.

How to cook fern with meat

The recipe is indicated without the number of ingredients, since you can choose the quantity according to your taste. We will need:
1. Beef (pulp)
2. Salty bracken fern
3. Onion
4. Soy sauce
5. Black pepper
6. Olive oil

Preparation
Soak the fern in water according to the recommendations above. Try it, it should be fresh, without bitterness. Cut it into 4-5 cm pieces.
Cut the beef into small slices and marinate a little. The marinade is prepared as follows: soy sauce, olive oil are mixed in a bowl, black pepper is added. No need to add salt.
Chop the onion. Fry until golden brown in olive oil.
In another well-heated frying pan, quickly fry the meat for 5-10 minutes. Add the fern to the meat and fry for another 5-7 minutes. When the fern inside is still crispy, add the fried onions and season with soy sauce. Mix well. If necessary, add salt. Turn off the heat, close the lid and let it sit for 5 minutes. You can serve it hot or cold. Bon appetit!

One of the longest existing plants on Earth is the fern. In the latitudes of our country, it is often found in the forests of Siberia and the Urals, as well as in the Altai Territory and the Far East.

Few people know that some types of fern are not just edible, but very useful for eating. One of them and, by the way, the most common is considered to be the common bracken.

Bracken enjoys great success in cooking among residents of China, Korea and Japan. It is used to prepare salads, stewed and fried dishes, pickles and drinks. Bracken fern helps strengthen the immune system and reduce stress, heals the digestive system and rejuvenates the body, relieves swelling and improves joint mobility.

The plant contains vitamins and microelements beneficial to the body. Only young shoots of fern are suitable for eating and cooking. Mature bracken has a bitter taste and is considered a plant poisonous to the human body.

Korean bracken fern recipe

The Korean version of the dish is distinguished by the spiciness inherent in all the cuisine of this country. The degree of spiciness of the fern will be achieved using the proportions of the added chili pepper and the remaining ingredients.

So, for the “Korean Orlyak” dish you need the following products:

• 1 bunch of fern weighing 400 g;
• Soy sauce – 75 ml;
• Olive oil – 100 ml;
• 3 cloves of garlic and 1 small onion;
• 200 g Korean carrots;
• Chili pepper to taste.

Cooking algorithm:

The resulting salad is suitable for use with any side dish, fish or meat.

Bracken fern with meat

Bracken works well as a main dish in combination with any type of meat.

In order to stew bracken with pork, you will need the following ingredients:

• 600 g fern;
• 1 small onion;
• 1 sweet bell pepper;
• 1 carrot;
• 100 ml soy sauce;
• 0.5 kg pork tenderloin;
• 2 cloves of garlic;
• Vegetable oil for stewing;
• Salt and spices in the right proportions.

Cooking algorithm:

For cooking you will need a large non-stick frying pan.

The dish is ready. Let the roast sit for another 8 minutes and serve.

Making frozen fern salad

Frozen bracken is sold in many stores today. It may appear in the form of a large bunch or finely chopped stems. Sellers offer customers both unsalted fern and pre-salted fern. If it is too salty, it is pre-soaked in water.

To prepare frozen fern salad you will need:

• Bunch of fern;
• Chicken or turkey breast;
• 2 eggs;
• A forkful of Chinese cabbage or a bunch of fresh lettuce;
• 1 onion;
• Salt and spices;
• Olive oil.

Cooking algorithm:

Salad ready. Heating in a frying pan allows you to achieve the effect of a warm salad, which can be served immediately.

Salted bracken - a recipe for preparing for the winter

Bracken fern is also widely used as winter preparations, be it various pickles or a pickled product. The shelf life of salted fern is very long, the same as that of mushrooms.

So, to prepare salted bracken you need to use:

• 10 kg of fern;
• 3 kg salt.

Cooking algorithm:

1. For pickling, you need to prepare a large container of 10-15 liters, for example, a wooden barrel. Make sure the barrel is sterile and suitable for storing food.
2. Add 10 kg of fern and add 3 kg of salt, mix everything thoroughly, and close the barrel tightly with a lid and weight.
3. After two weeks, it is necessary to drain the brine from the barrel and pour in a new brine, to which add two-thirds of the original volume of salt.
4. After another two weeks, it is recommended to repeat this manipulation, once again reducing the amount of salt.
5. After this, the fern shoots are folded into bundles and dried.

In this form, bracken fern can be stored for a long time, without compromising its taste characteristics. Before further consumption, the fern must be pre-soaked.

How to make pickled fern

Fern in a marinade is very popular among gourmets and often replaces a more expensive but similar product on the tables - mushrooms. For delicious pickled bracken

You will need the following set of products:

• 1 kg bracken;
• 100 ml sunflower or olive oil;
• Head of garlic;
• 4 tablespoons soy sauce;
• A tablespoon of apple cider vinegar;
• Two teaspoons each of salt and sugar;
• A teaspoon of dry chili or black pepper.

Cooking algorithm:

It is not for nothing that ferns have existed on Earth for a huge number of years. Our ancestors ate it, and many animals eat it. The beneficial properties and healing effect of this plant have been proven more than once by science. There is no need to neglect what nature itself gives us. Moreover, such delicious dishes are made from fern.