Greetings to all blog readers and guests. Just want to ask you one question: "Have you ever eaten a fern?" And do not tell me that it is inedible, and I have not lost my mind). After all, this plant is not only widely used in food, it is also harvested for the winter. And in taste, it resembles something close to mushrooms.

In fact, of all the fern species, only the bracken and the ostrich are considered edible. Plus, you need to know when and how to harvest this crop, and what part you can eat and what part you can't, well, and be able to properly cook the plant and combine it with other products. We will talk about all this today.

So, if you are going to use this herb for food purposes, then you only need to collect sprouts, which are called rachis. There is no exact time of collection, but scientists determine the interval in the first or second ten days of May.

If you did not manage to harvest this type of crop on your own, then do not be discouraged. Now the plant is actively sold in the markets, especially in stalls with Korean or Japanese cuisine. But the product will most likely be salted, frozen, or dried. This should not embarrass or scare you either, because you can prepare a tasty and healthy dish from any piece.

Remember that bracken is a low-calorie product. Therefore, it is used with great success in the dietary menu.

If you yourself are going to go for rakhis for the first time, then I will give you a couple of useful tips:

• on the top of the sprout there must be a "squiggle" that looks like a snail;
• the sprout itself should be greenish in color with the finest fluff;
• the collection of raw materials must be done when the rachises begin to stretch up, and the sprout is considered to be the optimal length from 20 to 30 cm;
• the petioles should be juicy and not rough, and should crunch when squeezed;
• it is necessary to cut off the plants so that the "stumps" of 4-5 cm remain;
• sort the crop by length and color, collect in a bunch;
• the collected workpiece is not subject to long-term storage and without processing it begins to darken, becoming unsuitable for human consumption;
• the bundles must be quickly delivered to the place where they will be processed, while laying them on a solid bottom so that the sun's rays do not fall and there is good ventilation;
• the shelf life before processing should not exceed 9-10 hours, but it is better if you process the rachises within 3-4 hours.

But before you start getting to know the methods of preparing green grass, it is necessary and important to know and take into account what benefits or harm the plant can bring. After all, any product for different people gives completely different results.

I will briefly tell you about the main points of what the bracken fern is useful for and to whom it is contraindicated.

In medicine, this herb has long been used and is indicated for patients who suffer from dry and wet pleurisy; headaches and chest pains; jaundice; aching joints and bone pain; diarrhea; tinnitus; malfunctioning of the intestines, stomach and spleen.

Also, a decoction of leaves and roots helps with constipation. In addition, the plant soothes pain, relieves worms and urine excretion.

Bracken contains a large amount of iodine, which saves people from leukemia and radiation sickness. Plus, the shoots quickly restore the disturbed metabolism, which helps to get rid of extra pounds. It is also recommended for people who have experienced nervous stress. A positive trait is that a dish made from fern brings the pulse back to a normal state, replenishes the lack of vitamins in the body, removes heavy and harmful metals, improves the activity of the endocrine system, and increases efficiency. It treats rheumatism, hemorrhoids, sciatica and is used for ulcers and seizures.

In addition to the positive aspects, there are also negative ones. Indeed, this plant also contains poisonous substances. Therefore, it is categorically impossible to eat fern in food for women who are breastfeeding or pregnant. It is imperative to monitor the dosage, otherwise nausea and severe headaches may appear. Poor quality shoots and leaves should not be used.

Remember that raw fern shoots are poisonous, they must be boiled or salted.

Salted fern recipe

Summing up our information, I would like to note once again that only rachis is eaten, that is, shoots with leaves that have not yet opened.

It is worth noting that not only preparations for the winter are made from the shoots, but also soups are cooked, salads and various dishes with the addition of meat are made. But of course, it is best to harvest the fern for future use, that is, salt or pickle. Because in this state it will already be possible to cook any food from it.

Ingredients:

• Fern - 1 kg;
• Salt - 500 grams.

Cooking method:

1. First of all, wash the petioles of the plant well.

2. Take an enamel pan and sprinkle the bottom with salt, and put a layer of rachis on top. Then sprinkle with salt again and lay a layer of shoots again. Spread overlapping layers in this way until the end of the green grass. Then set the oppression on top, weighing 1 kg, and put the pan in a cool place for two weeks.

The final layer should be salt!

3. After the expiration of the time, drain all the liquid from the pan, it must not be used! Pour it down the sink, you won't need it anymore. And put the salted fern in jars and fill it with salted brine (take 1 part salt to 5 parts water). Add ascorbic acid (0.5 g per liter). And roll up the lids.

4. Store jars in a cool place. And before using it for food, soak the herb in water for two days so that the salt is gone.

This method is the fastest and most reliable in preparing blanks for the winter.

How to make Korean bracken fern salad

Considering that a person is still a very lazy creature, many do not salt the plant on their own and most often buy it, again in a salted form. Well, or those who are not lazy and have their own preparations, do not eat pure grass, although this is not prohibited. And he makes savory snacks out of it, for example, a spicy salad. Therefore, for you, a recipe for a delicious treat for any side dish, for example, to.

Ingredients:

• Salted fern - 600 gr.;
• Vegetable oil - 100 ml;
• Soy sauce - 70 ml;
• Ground coriander - 1 tsp;
• Hot red pepper - 1/4 tsp;
• Garlic - 4 cloves.

Cooking method:

1. Soak the salted workpiece for half a day, while changing the water 3-4 times. Take a saucepan with a large volume of water and put it on high heat. While the water is boiling, cut the fern into 3 parts and place in boiling water.

2. Now cook the plant for exactly two minutes after boiling.

4. Place the plant in a clean saucepan, from which all excess water is drained. Squeeze the garlic on top through the garlic press, add coriander, pepper, oil and soy sauce. Mix everything well. If you wish, you can add a little salt to the appetizer.

5. Let the dish steep for several hours, and then serve.

Option for cooking a dish from a salted piece with the addition of meat

The next type of food from healthy young shoots will be a real dinner. After all, rakhises go very well with any kind of meat. So I advise everyone to try this food.

Ingredients:

• Pork - 300 gr.;
• Fennel - 1 pc.;
• Chile - 1 pc.;
• Fern - 600 gr.;
• Soy sauce - 30 grams.

Cooking method:

1. Wash and finely chop the chili and fennel.

If you don't have fennel, you can substitute celery for it.

2. Rinse the pork and cut into medium cubes.

3. Chop a frying pan with olive oil and fry the pork pieces, you need fried meat, not a stew.

4. In the same skillet, then fry the fennel and chili.

5. Soak the shoots of the plant in water in advance, as described in the previous recipe and cut into several parts. Add to skillet and sauté with fennel and chili.

6. After 5 minutes, add pork to the mass, mix everything well and turn off the heat.

7. Then add the soy sauce and stir again.

8. Garnish with dried black sesame seeds before serving.

How to freeze fresh bracken fern for the winter

Let's digress a little from the preparation of dishes with the addition of our green grass and touch on one more preparation method for future use. But we will no longer salt, but freeze.

Immediately, I note that a fresh fern cannot be frozen, it must first be boiled, otherwise it will deteriorate. In general, read the following photo-method and I think you will not have any questions. And from frozen shoots, as well as from salted ones, you can cook any dish in the future.

Work process:

1. First of all, sort out the rachises from excess debris and cut them into several pieces.

2. Pour water into a saucepan, add a little salt and put on fire. When the liquid boils, add the prepared shoots. Boil them for 5-7 minutes. Then discard in a colander.

3. When the plant has cooled down and all the water has drained off, put it in bags and freeze.

It is better to first spread the boiled shoots on a tray and freeze them. And only then transfer to bags and store in the freezer.

Here is such a quick and original way to store a fern.

Making Chicken Fern Salad

Well, let's return to the question of what else can be delicious with this useful plant. And as I said above, rachises complement meat well. Therefore, now I suggest you make a snack according to the following recipe.

Ingredients:

• Chicken fillet - 300 gr.;
• Onions - 3 pcs.;
• Boiled (or salted) fern stalks - 300 gr.;
• Salt, pepper - to taste;
• Vegetable oil - for dressing.

Cooking method:

1. Peel the onion and cut into small cubes. Chop the meat too. If you have a salted fern, soak it in water for several hours beforehand.

2. Heat a frying pan with vegetable oil and fry the chicken and onions, season with salt and pepper.

3. Then add the stems to the pan and simmer for a few minutes. Cool the dish and serve with fresh tomatoes.

By the way, you can also use such a dish as a hot dish.

Marinate bracken fern at home

In conclusion, I would like to say that this green herb can and should be eaten (if there are no contraindications), but of course not raw, otherwise you can get poisoned. Remember that only young shoots with leaves that have not yet developed are suitable.

Most often, the fern is salted and preparations are made for the winter. They are also boiled and frozen. And only then they prepare different dishes: salads or savory snacks with meat and vegetables.

If you have freshly harvested rachises and you are not going to harvest them, then it is still important to marinate them correctly first, and only then start eating). Therefore, catch another pickling technology.

I hope that you will like the dishes made from bracken fern, and you will not only diversify your diet, but also fill your body with useful substances. Bon appetit and see you again!

We will tell you about this in the presented article.

general information

Before telling you about how the fern is salted at home, you should tell you what this plant is.

Surely many people know that there are about 10 thousand different species of fern in the world. This amazing plant can be found in our country as well. It grows especially often in dense and dark mixed forests.

Unfortunately, not all residents of Russia know that, in addition to the decorative function, ferns, or rather, certain varieties of them (for example, bracken) are actively used in culinary business.

To its taste, the mentioned type of plant is comparable only with fleshy mushrooms.

So how is the bracken fern salted? To harvest such a plant, it is necessary to use only young shoots, the leaves of which have not yet had time to open, and the cuttings have not become longer than 25 cm.

A simple fern pickling recipe

In fact, there is nothing difficult in preparing such a snack. To get the most delicious and aromatic preparation for the winter, you just need to strictly follow all the requirements of the recipe, as well as use the right amount of ingredients.

So, in order for the fern salting to be successful, you should prepare:

• coarse table salt - about 30 g (use for the marinade, per 1 liter of liquid);
• coarse white sugar - about 80 g;
• table 6% natural vinegar - about 50 ml;
• drinking water - use at your discretion.

Product processing

Fern pickling is a very simple and quick process. After the young sprouts are plucked in the forest, they are soaked in cold water for two hours and thoroughly washed using a colander.

To make the appetizer as soft and tender as possible, the main product must be blanched. To do this, put the bracken in a large enamel bowl and immediately pour it with steep salted boiling water. In this form, the plant is kept for 4 minutes, after which it is thrown into a colander and shaken off strongly, removing all excess moisture.

Brine preparation

Salting of bracken fern can be done in different ways. We decided to present you the most simple recipes, which do not require many ingredients to implement.

After the freshly plucked plant has been properly processed, proceed to the preparation of the marinade. To do this, ordinary drinking water is boiled over high heat, and then salt and sugar are dissolved in it. Having removed the dishes from the stove, table vinegar is added to it and they begin to pickle.

How is salting carried out?

The fern is laid out in half-liter or 750 g jars, which are sterilized in advance in a double boiler. The plant is lightly tamped with a spoon, and then poured over with hot brine.

After filling all the containers, they are immediately rolled up, sterilized metal lids are used. Turning the jars upside down, they are wrapped in a thick old blanket and left in this position for a whole day.

Over time, the rolled up snack is removed to any cool and dark place. Such a dish becomes usable in about 4-7 days. It is during this time that the bracken fern will be saturated with the aromas of the marinade, will become soft and very tender.

How to properly present for dinner?

As you can see, salting a fern at home does not require special skills and specialized equipment.

After the plant is salted, it is carefully removed from the marinade and laid out in a bowl. After seasoning the appetizer with chopped garlic and black pepper, it is seasoned with sunflower oil, as well as some kind of ketchup or tomato paste.

After mixing the ingredients, they are served with a slice of rye bread.

Cooking a delicious and aromatic snack in oil

Salting a fern for the winter may involve the use of completely different components. If you want to make a high-calorie snack for alcoholic drinks, then we suggest using this recipe. To implement it, we need:

• young sprouts of a common bracken plant - use at your discretion;
• coarse table salt - about 40 g (use for the marinade, per 1 liter of liquid);
• coarse white sugar - about 100 g;
• lavrushki, pepper in a pot - to taste;
• sunflower oil without aroma - about 200 ml;
• table 6% natural vinegar - about 60 ml;
• drinking water - use at your discretion.

We process the ingredients

The bracken fern for preparing a winter snack should be processed in exactly the same way as presented above. The plant is thoroughly washed, blanched, rinsed in cold water and shaken off vigorously.

Preparing the dressing

Fern salting with fragrant marinade and oil is especially popular among culinary specialists. This is due to the fact that such an appetizer turns out to be very tasty and original. To cook it, you need to make a marinade. To do this, drinking water is boiled over high heat, and then salt and sugar are added. After dissolving the ingredients, the dishes are removed from the stove and table vinegar is immediately poured in.

As for sunflower oil, it is highly heated in a bowl and immediately used for its intended purpose.

Snack shaping process

To form such a snack, take several sterilized half-liter jars, and then put peppercorns, bay leaves and processed bracken fern in them. After that, the plant is half filled with marinade, and then hot oil is added.

After filling the jars, they are rolled up and turned upside down. Having sustained the snack under a thick blanket (about a day), it is sent to the pantry or cellar.

We bring to the table

Serve a buttery bracken fern snack to the table only after 1 month after seaming. The plant is removed from the jar along with the marinade and served with a slice of white bread.

Quick salting of ferns

If you do not want to harvest a fern for the winter, then we suggest using a simplified salting scheme. For this we need:

• young sprouts of a common bracken plant - use at your discretion;
• coarse salt - use at your discretion.

Cooking process

Salting the fern in this way is easy and simple. A freshly plucked plant is thoroughly washed under a strong pressure of water, and then shaken vigorously in a colander. After all excess moisture has left the fern, it is laid out in a bowl and flavored with plenty of salt.

After mixing the ingredients with your hands, cover them with a newspaper and leave them aside for ¼ hour. After that, the entire workpiece is distributed over glass jars. So that the fern gives its juice and is well salted, it must be tamped with a crush.

After filling all the containers, they are closed with ordinary plastic lids and immediately sent to the refrigerator. Store such a workpiece only in the cold. If you keep the fern at room temperature, then it will deteriorate pretty quickly.

How and for what purpose is it used?

A blank made according to the above recipe is rarely used as a snack, since it turns out to be very salty. In this regard, such a product is used only for the preparation of other dishes. For example, salted fern is often added to various goulash, main courses and first courses. This is done directly during the heat treatment of the main products.

Young shoots must be sorted out, tied into small bunches.

Before starting salting, you should treat them in a special way: completely remove all small brown scales that are located in coiled green spirals.

The human body is not able to digest these scales, they can irritate the stomach lining.

Take a sufficient amount of salted water and boil the shoots in it, while keeping in mind that the "bracken" must be boiled for 12-15 minutes after the water boils, and for the "ostrich" 5 minutes is enough.

In this case, it is better not to cook a little more than to digest it. Overcooked, it no longer possesses its unique taste and fragility.

how to salt a fern

How to salt a fern. Recipe number 1

Pour a layer of salt on the bottom of an enamel bucket or large saucepan, lay the bundles in one row. Cover everything with salt, lay the next row, which is also covered with salt, and so on to the top. The amount of salt is one fourth of the weight of the plant. Cover with a plate or lid on top, set the oppression (often use a 3-liter jar of water). Place the container in a cool place for 14 days. After that, it is necessary to drain the juice, and transfer the fern to another pan or jar, pour in a new brine, 200 gr per liter of water. salt.

You do not need to roll up the cans; it is enough to close them with ordinary plastic lids. After a few weeks, the salting will be ready for use. Before you salt the fern in large quantities, it's best to make sure that you really like it.

For a sample, it is enough to boil a few shoots, which can be stored in the refrigerator for several days.

Such a blank can be stored well until the next season, even at room temperature. Before cooking, it remains only to soak the required number of shoots in water.

Recipe number 2

Boiled shoots should be tightly packed in jars, which must be sterilized with hot steam before that.

Having put it in jars, it must be filled with a saline solution prepared at the rate of 15 grams of salt per liter of water. Roll up the cans with lids, turn them over and wrap them up with a blanket, leaving them to cool in this position.

According to this recipe, the workpiece can be stored for a long time at any temperature.

You can surprise both guests and family with dishes from "bracken". If a salty version is available, then it is necessary to pour the required amount with cold water and soak for a day, the water must be changed three to four times. Then pour the soaked shoots with clean water and cook, the cooking time is from 5 to 10 minutes. The younger the shoots, the less they should be boiled.

How to dry a fern

After collecting it, they sort it out, put it in a saucepan, fill it with water, add salt, a little more than you need for your taste, bring it to a boil, boil it for 5-6 minutes, put it in a colander, let the water drain. In a ventilated place, the shoots are laid out in one row. After 5 - 6 days, the dry fern is packed in fabric or paper bags. Before cooking, the dry workpiece is soaked in water for 24 hours, changing it periodically, that's it, it's ready, you no longer need to cook it.

You can freeze it fresh. Fresh shoots need to be poured with cold water for 7 - 8 hours, then drain the water, and put the fern in bags and place in the freezer. It remains only to get and cook.

Semi-finished product preparation

For fresh use, which was collected in the next few days, you need to fill the collection with water for 3 to 4 hours, then bring the water to a boil in a separate saucepan, salt the water and lower the arrows for 10 minutes. Then drain the water, and put the fern in the refrigerator, where it can be stored for several days and used as needed. It is not recommended to store fresh fern without processing.

What to cook from bracken fern?

what to cook bracken from fern

From the prepared collection, you can prepare salads and hot dishes.

Fern salad "Taiga"

• onion - 2 pcs.
• carrots - 1 pc.
• vegetable oil
• cloves of garlic - 4 pcs.
• chili pepper - 1 \ 2
• processed fern - 500 gr.
• sugar - 15g.
• vinegar - 1 tbsp. spoon
• soy sauce (quality) - 1 tbsp. spoon

Cut two onions and one carrot and fry in 50 ml. oils. Add three to four cloves of minced garlic and a rug or whole chili. Peppers can be taken both fresh and dry. Add 500 grams of prepared fern to the vegetables, if the shoots are long, cut them into pieces 5 - 6 cm long.

fern salad

Add 15 grams of sugar, a spoonful of vinegar and a spoonful of soy sauce. Mix everything and leave for 3-4 hours.

If necessary, salt to taste. Serve after a couple of hours, when the bracken fern salad is infused.

This article details how to salt your fern.

Bon Appetit!

The fern is considered one of the most ancient plants. It has about 20,000 varieties of its kind. But not all of them are considered edible. For example, such a species as common bracken is the most popular variety. Which is mainly used in food. It is about him that we will talk today.

It is preferable to harvest such a plant in autumn or early spring. The main thing is not to miss the moment of collecting the fern. The flowering of bird cherry, lilac and lily of the valley signals this to us perfectly. You should choose young bracken plants, which are not yet fully developed fronds. The height of such a shoot should not exceed 25-30 cm. Pay attention to the diameter it should be higher than 5 mm.

You know, if you cook a fern following all the recommendations, the taste will be typical of mushrooms. For example, in Japan, this herb was considered a delicacy. From which "warabi-mochi" was prepared, these are pastries that are filled with pies.

See how much you can cook from ordinary-looking plants. Recently, we analyzed amazing recipes with you from and, today we have studied fern in detail. So many healthy vitamins can be obtained simply by eating these foods.

Cooking roasted fern from fresh

Let's take a look at the simplest cooking recipe for a start. It prepares quite easily and is a great option for beginners. As a result, you will get a delicious appetizer to the table, which is perfect for any side dish.

We will need:

• bracken fern - 400 gr.
• tomato paste - 2 tablespoons
• garlic - 4 cloves
• onions - 1-2 pcs.
• vegetable oil - for frying
• salt to taste

Preparation:

1. Get ready for the fern very quickly. The main thing is to take care of its processing in advance.

Bracken fern has a specific bitter taste, so it is necessary to get rid of this defect in advance. It is very easy to do this, fill this herb with water and fill it with salt. We leave to soak for a day.

We wash the soaked plant under running water. Put in a saucepan or frying pan and fill it with water to the very top. Put on pita and bring to a boil. Then we reduce the gas to medium and cook for 10-15 minutes.

Then we discard the cooked mass in a colander. We leave on the table until it is completely cooled. We will not carry out any manipulations with the fern yet.

2. Onions are one of the equally important ingredients in this dish. We peel it from the husk, rinse and chop finely. You can use a half-ring shape as a cut, this is not so important.

Pour a small amount of vegetable oil into a deep enough frying pan. Which, by the way, can be replaced with olive, will be much better. And fry our chopped onions until golden brown. Do not forget to stir and reduce the gas to the minimum so that the vegetable has time to cook.

At this time, you can start cutting ferns. Do not grind too much, otherwise we will get porridge as a result. Cut approximately one stem into three pieces.

Then we add it to the fried onions. We mix everything and continue the frying process. But already two ingredients.

3. Since the composition of such a bracken fern dish includes tomato paste. Then we will carry out small manipulations with it. Pour literally a drop of vegetable oil into another smaller pan. Add tomato paste and fry it for 3-5 minutes, stirring constantly, this product tends to burn.

Then add the prepared tomato paste to the fern, salt thoroughly, season with salt if necessary.

Garlic can be added for added piquancy. To do this, peel it and cut it into thin slices. Can be passed through the press.

The finished dish can be served hot. Still, it is preferable to use the fried fern cooled slightly. This appetizer option is an excellent addition to unleavened side dishes, especially potatoes. By the way, do not forget to sprinkle the bracken with fresh herbs before serving.

Salting bracken for the winter

Fern salting is quite an interesting activity. This process takes place in several stages. Today we will analyze each of them in detail. And already in the spring you can do everything yourself. I assure you that it will take very little time.

We will need:

• fern - 10 kg.
• salt - about 7 kg.

Preparation:

1. The first thing we need to do is collect the fern. In this case, we need a lot of it, about ten kilograms. But if, for some reason, you still did not succeed or you simply did not want to salt such an amount, simply reduce the amount of salt to the desired value.

We wash the prepared bracken fern and divide it into thick bundles, and wrap each of them with a regular rubber band. In this form, salting is much easier. We put it in a prepared deep container in one layer. Sprinkle on top with plenty of salt. Do not worry that oversalt at this stage this cannot happen.

2. On top of the prepared first layer, lay out the second and sprinkle with salt again.

Now, with the help of a little manipulation, we will put the entire resulting mass under the press. To do this, put something very heavy on it. In our case, this is an ordinary cutting board and a can of water.

We leave the bracken fern in this position for a day.

3. After a while, remove the entire prepared press. Now our task is to turn all the grass in reverse, i.e. the bottom should be on top. In a word, mix everything thoroughly.

Cover it with a press again and leave the resulting mass for another day.

So we practically come to the end of the salting. We take out the press again, drain the resulting brine. And now we add salt per 10 kg. fern 2 kg. salt. Lightly gutted with hands so that each of the bunches is salted.

In addition to salt for pickling, it is advisable to use various seasonings, which will give the fern an amazing taste and aroma.

Again we put the whole mass under the press. In this case, you can use two cans of water, both put on opposite sides. Thus, the salting will take place synchronously. We leave the fern for another 2 days.

After the expiration of time, we remove the press. We spread the plants in the prepared containers, tamping them well. You need to spread it to the very top, then fill the entire surface with the resulting brine. Close with lids and store in a cool place.

The readiness of such salting falls on 21 days. But it is not recommended to eat it right there. It is necessary to soak it in water for 10-15 hours, while constantly changing the water itself.

Salted fern can be used in salads and as an appetizer to the table.

Korean bracken fern salad

We salted the fern in the previous article. Now I propose to prepare a wonderful salad from this blank. The composition of which will include a large amount of vegetables and even pork meat. Which you can replace for example with chicken breast, it will turn out to be no worse.

We will need:

• salted fern - 100 gr.
• bulgarian pepper - 1 pc.
• cucumber - 1 pc.
• onion - 1 head
• carrot - 100 gr.
• meat -300 gr.
• salt, pepper - to taste
• mayonnaise to taste

Preparation:

1. We get the bracken salted fern from the winter blanks. We rinse it and soak it in cold water for 10 hours. Only then can it be used in food.

Then we cut the salted plant into small pieces 1-1.5 cm in size. To cut it more conveniently, fold the stems into one bunch, so that it is easier to hold in your hand.

Now we peel the onion and cut it into half rings. To prevent the vegetable from becoming bitter, soak the onion in cold water for 20 minutes before slicing.

Let's start frying. Pour a small amount of vegetable oil into the pan, heat it. Next, put the chopped fern, fry it for 5 minutes. Then add the onion and continue the frying process until the onion is fully cooked.

2. Peel the Bulgarian pepper from seeds, remove the core. Rinse again, cut into slices in length. Then we cut each of them into smaller pieces.

Now fry the pepper in a pan. Pour in a little vegetable oil, heat, add the product. We carry out the heat treatment within 5 minutes. Then refrigerate on the table at room temperature.

3. We wash the cucumbers, remove the stalks. The slicing will be the most common - strips. Since most of the ingredients correspond to this particular shredder. Thus, the salad will look much more appetizing and beautiful.

4. There is one more product that we have not yet touched upon, this is meat. In this case, we will be using pork. We wash the pulp, dry it with a paper towel. We cut it into strips not long, but thin enough. This way the meat will cook much faster.

All the ingredients are ready, it's time to start serving. We mix all the products in one bowl, add the Korean carrots, salt and pepper to taste.

So our fragrant salad with ferns is ready. You must decide on the gas station yourself. Such a dish can be served both with mayonnaise and with vegetable or olive oil.

Amazing option for cooking fern with meat

I really liked this recipe for its simplicity. It is very easy to prepare and is served too. The main thing is to take care of the freshness of the products in advance. In this version, we will use beef meat. You can replace it with any other. For example, putting chicken in will make your dish more dietary and healthy. Therefore, fantasize and everything will work out.

We will need:

• bracken fern - 300 gr.
• beef meat - 300 gr.
• onion - 1 pc.
• garlic - 0.5 heads
• carrots - 1 pc.
• soy sauce to taste
• salt and pepper to taste
• sesame seeds
• adjinomoto seasoning - 1 tsp

Preparation:

1. The first thing we need to do is decide which fern you will be using. Perhaps it will be salty or fresh. And after that we will understand by what method we will process the plant. If you still settled on fresh, then pre-soak it in water with added salt for 10 hours. Then rinse thoroughly.

Then we cut it into pieces 3-4 cm long. Fill with water, put on fire and bring to a boil. Then we cook for 10-15 minutes.

Make sure that the fern is not soft. Otherwise, in a salad, it will look like porridge.

Then we discard the colander. Here you can leave it until all the broth drains.

2. The meat we will use is beef. It is advisable to take boneless pulp. Rinse the piece and cut into thin slices.

We will bring the meat to readiness in a frying pan. Pour in a small amount of vegetable oil and put the chopped pulp. Next, fall asleep carrots and onions previously chopped into strips. Fry the whole mass until tender.

Then add the boiled fern, which was previously thrown into a colander. Mix everything thoroughly. To this we add soy sauce, pepper and salt to taste. We leave everything to stew for 5 minutes.

Pay attention to the flavor of the soy sauce. If it is too salty, therefore, the amount of salt itself should be reduced.

Our dish is already getting ready. There are just a couple of things left. Season the salad with garlic and sesame seeds. Mix again, it is preferable to serve such an appetizer in a deep plate. Sprinkle with a handful of sesame seeds on top.

You can serve both cold and warm. Bon Appetit!

Making a delicious salted fern egg salad

I propose to consider another salad, which includes bracken fern. You know that this plant is considered to be quite useful and low-calorie. 100 grams of this herb contains only 34 calories. And how useful it is, you can find out by watching the video below.

Now we will consider a dietary recipe for cooking. We will cook it with the addition of the same healthy ingredients as an egg and pickled cucumbers. True, we will have mayonnaise dressing. Alternatively, you can substitute olive oil for it.

We will need:

• bracken fern - 400 gr.
• table egg - 3 pcs.
• mayonnaise - 100 gr.
• pickled cucumber - 1 pc.
• garlic - 3 cloves

Preparation:

1. We decided to use salted bracken fern. Therefore, before slicing it, you need to soak it in cold water for 10 hours. And it is advisable to change the liquid as often as possible.

Chop the soaked fern finely enough compared to the previous recipes.

2. Peel the onion. Rinse and chop, as finely as a fern.

Pour a small amount of vegetable oil into the pan. We put onions in it and fry for 3-5 minutes. Then add the chopped fern here and mix.

Simmer for 5 minutes. Then we take it out and let it cool on the table at room temperature.

3. Remove the pickled cucumbers from the brine, let it drain a little. Cut into thin plates, then into small cubes.

Boil the chicken egg, peel it. We cut it arbitrarily, but not large.

It's time to combine all the prepared ingredients in one bowl.

We will fill with mayonnaise, adding in advance the garlic passed through a press. Salt our salad to taste and mix well.

We will spread it on a plate, but not in a slice, but in a special round shape. This is done very easily, we put the form in the middle of the plate. Then we lay out the finished dish, tamp it well and free the salad from the ring. On top, you can decorate with sprigs of greenery.

Useful properties and contraindications of bracken fern

In the previous article, I promised to talk about the beneficial qualities and contraindications of the fern. This is what we are going to talk about now. A phytotherapist with experience Efimenko will tell us about this in more detail. Where he will consider not only the beneficial properties, but also talk about the use of this plant. After all, you probably know that the fern has a wide range of positive factors.

We have analyzed a large number of recipes today. They all taste amazing. Your task is to choose one of the options and try it out in practice. I assure you it will turn out very tasty, the main task is to make every effort.

This concludes my article. I would like to wish that all the dishes prepared by you turn out to be excellent. If the article turned out to be useful, just click on the social networks button and share it with your family. Until next time!

Many people know and love such a plant as a fern, of which there are about 10,000 species in the world. This amazing flower also grows in Russia. But not everyone knows that in addition to a purely decorative function, certain varieties of it, for example, bracken, are used in cooking. Bracken fern tastes like mushrooms.

For salting it, it is necessary to collect young shoots on which the leaves have not yet opened, and the stalk has not become longer than 25 cm.In order not to be mistaken and acquire exactly that type of plant, it is enough to look at the bracken fern photo.

How to salt bracken fern?

To salt the plant, you will need young bracken leaves, salt, water, an enamel container or glass jars. Before harvesting for future use, the fern must be prepared. First of all, it is necessary to remove brown flakes from it that remain in the coiled spirals. To do this, you can simply boil it in a large volume of salt water for 15 minutes. Then the water should be drained and the shoots should be rinsed in running water several times. After that, the boiled fern is tightly placed in steam-sterilized jars.

After that, it is necessary to prepare a saline solution in a ratio of 15 g of salt to 1 liter, fill them with cans and roll them up with lids. The jars should be turned over, wrapped in a warm blanket and left until they cool. Bracken fern, which is salted in this way, can be stored at any temperature for several seasons.

There is another way of salting - dry. To use it, you need fresh shoots. Before placing them in the container for the workpiece, the raw material must be thoroughly rinsed. Plants are laid, alternating with coarse salt. When salting, it is best to adhere to the following ratio: 2 kg of salt per 5 kg of fern.

After that, put a plate on top of the bracken and put a jar of water for weight. The main condition for this method is a cool temperature in the place where the container with herbs will be stored. After 3 weeks, the resulting juice must be drained, and the semi-finished shoots must be placed in glass jars. Shoots should be compacted and salt should be added in proportion to 5 kg of fern and 1 kg of salt. After that, it is enough to close the dishes with ordinary lids and put them in the refrigerator or cellar. After 3 weeks, the bracken will be added to the salt and will be ready for use.

How to cook bracken fern?

1. In order to properly, and most importantly, deliciously cook a fern, you need to start the cooking process within 3 hours after picking it up, since the lower part of the petiole coarsens very quickly. Only young shoots from 20 to 35 cm long are suitable for food. They should have an unfolded paw, which is bent into a hook. If it is bent, it will break easily.
2. Fern can be dried or salted, prepared for the winter. It is best to salt it in an enamel container, pouring 250 g of salt each 1 kg. After that, it is best to cover the raw material with a plate and press down with heavy pressure. After 7 days, the lid will be covered with brine, which must be drained. The fern itself is already ready to eat. It is enough to soak it before cooking or, if necessary, soak it overnight.
3. It can also be salted in the way that taiga people use. The collected bracken leaves must be cut from the bottom by 3 cm. Then put in a saucepan or glass jar with a wide neck and sprinkle each layer with salt. After 3 days, it must be transferred to another container, sprinkle each layer with salt and put oppression on top. Such a steeply salted fern can be stored for many years.

Bracken fern can not only be salted, but also used to prepare unusual dishes. Before using its fresh leaves, boil them 2 times in salted water for 8 minutes each time. For 1 liter of water, add 3 tbsp. l. salt. Such processing is necessary to remove bitterness and tannins from it. After that, the fern can be stewed with vegetables or meat, or fried in oil.

You can also make a Korean salad from tender shoots. To do this, peel and wash the carrots and onions, chop them finely and fry in oil. Then add the chopped fern or stems and simmer for 25 minutes. Put the necessary spices as desired, in addition, you can use ready-made Korean-style carrot seasonings.

Composition:

• Meat - 0.5 kg
• Medium onions - 3 pcs.
• Fern - 0.5 kg
• Garlic - 1 head
• Ground red pepper - 1 tsp
• Soy sauce
• Salt, ground black pepper - to taste

Preparation:

1. Soak the fern for 24 hours, changing the water several times. Then cut into pieces 7 cm long.Pour in 100 ml of boiling water 1 tsp. red pepper and squeeze out the peeled and washed garlic with the help of a garlic spade. Top with soy sauce and stir well. Set aside to let the sauce sit.
2. Cut the meat into strips, fry in oil. When golden brown add the onion, cut into half rings. Fry everything until golden brown. Place the fern in the meat and pour in the cooked sauce. Once it boils, simmer for 5 minutes. over low heat.
3. This dish turns out to be quite spicy, but goes very well with spaghetti or as a cold appetizer.