Boil the fern for 10 minutes, then fry until golden brown over medium heat for 3 minutes.

How to roast fern

Products
Fern - 500 grams
Salt and pepper - to taste
Vegetable oil - 2 tablespoons

How to roast fern
1. Before frying, pour boiling water over the fern and put on fire.
2. Cook the fern for 15 minutes, changing the water halfway through cooking.
3. Drain the water, place the fern on a cutting board and chop, add salt and pepper.
4. Heat oil in a frying pan, add fern and fry for 5 minutes over medium heat until golden brown.

Fkusnofacts

Even very young fern contains bitterness, which can be removed by soaking it in salted water for 2 hours.

When frying, the fern fries very quickly and strongly - for 2 servings of the side dish you will need at least 700 grams of fern.

Fried fern can be served as an independent side dish or stewed along with meat, stew, and cereals. You can make an excellent fern breakfast if you add chicken eggs 10 minutes before the end of frying. Along with the fern, you can add onions and carrots to the frying pan, and a minute before the end of cooking, you can add sour cream or tomato paste.

Among the spices that go well with fern are turmeric and black pepper.

The long-awaited summer has slowly come to us - the time of flowers, berries, fresh herbs and delicious aromatic fruits collected in the garden. But not everyone looks for wealth for their table only in the garden beds; many go into the forest to look for wild herbs and berries.

Today I will tell you about an unusual plant that many people use in cooking, but those who don’t probably just don’t know about it. We are talking about bracken fern.

It looks just like a regular one, and you most likely could have seen it while walking in the park or in the forest. But it is not as simple as it seems at first glance, and without exaggeration, it is very useful.

If we talk about the composition, it contains a large amount of protein, which is similar in composition to cereals, for this reason it is very well absorbed. And therefore many healthy dishes are prepared from it.

This amazing forest product is eaten all over the world because it grows in almost all forests. Although, he prefers places with a temperate warm climate. Various salads are prepared from it, soups and main courses are cooked, a delicious seasoning for meat is made, and it is also salted and pickled.

When they start talking about its taste, some claim that it resembles mushrooms, and sometimes it is compared to asparagus, and even to salted cabbage.

It is most consumed in East Asia, as it corresponds to the traditional dishes of this people. It is also prepared in Kamchatka, where it replaces scarce vegetables. But most of all it is eaten in Japan.

Today they have become interested in Russia too. This plant can be found in large supermarkets and kiosks selling Korean products. If you haven't tried this product yet, now is the time. And today we will look at how to prepare different dishes from it.

If you are tired of the monotony in the kitchen, and your husband asks for something other than potatoes and pasta, then this recipe is for you. This unusual dish definitely does not go unnoticed!

For this recipe it is better to use a salty product. Before starting cooking, it must be soaked in water for 12 hours. If you have a dried product, then it should also be placed in water, but so that it swells. The holding time should also be 12 hours.

We will need:

• fern – 300 – 350 gr
• Chinese rice noodles – 1 package
• bell pepper – 1 piece
• onions – 1 pc.
• garlic – 1 clove
• vinegar 6% – 1 teaspoon
• cilantro or parsley - 3 - 4 sprigs
• chili pepper flakes – 1 teaspoon
• dark soy sauce – 2 tbsp. spoons
• vegetable oil - 4 - 5 tbsp. spoons
• salt to your taste
• sugar – 1 teaspoon
• ground coriander – 0.5 teaspoon

Preparation:

1. Break the noodles into pieces about 10 cm long. Place in a bowl and pour boiling water over them.

2. Do the same with the stems, cut them into long strips of the same length, and also pour boiling water over them.

Leave to infuse for 3 - 4 minutes. You can stir so that everything heats evenly.

3. Meanwhile, cut the onion into thin slices. And cut the pepper into the same thin pieces.

Take it in a bright color – red, orange, or yellow will do. Bright color will make the salad more attractive and appetizing.

4. Grate the garlic. Cut the cilantro into pieces about 2 cm long. If you don’t like this green, then replace it with regular parsley.

5. Drain the water from the bowls with noodles and our miracle plant.

6. Prepare a deep frying pan or wok pan, put it on the fire, let it warm up and pour in the oil. It should also warm up.

7. When the oil is hot, add half the chopped onion, ground dry coriander, and hot red chili flakes.

Fry lightly, then add the chopped stems. Fry it all for about 2-3 minutes.

8. While they are frying, add sugar and soy sauce to the pan. Try to buy it of good quality; a cheap product will not give the desired taste. Mix it all and continue frying.

9. Turn off the heat under the pan and add the noodles, remaining onions, peppers, garlic and cilantro. To stir thoroughly.

10. At the end of cooking, add vinegar, mix the contents again and turn off the heat. Our dish is ready! Place it on a plate and serve.

Before serving, it is better to try to see if there is enough salt in the salad. If necessary, you can salt it to your taste.

Delicious fresh stem salad

If you don’t really like the salty and sour style of Chinese dishes, but this unusual product attracts with its mysteries and you definitely want to try it, then this salad option is for you.

In addition, it is very simple, and the ingredients for it can be found in any refrigerator (provided that you can find the most basic ingredient - bracken).

So, we need:

• fresh fern - 1 good bunch
• onion – 1 pc.
• carrots – 1 pc.
• salt, pepper, your seasonings

1. Take young, unbloomed plants, wash and cut them into pieces about 5 cm long. You shouldn’t cut them smaller so that they don’t all become limp.

2. Place a pan of water on the fire and pour the chopped stems into it. After boiling, cook for no longer than 10 minutes over medium heat. Make sure the greens are not overcooked and remain firm and slightly crunchy.

3. While the bracken is cooking, grate the carrots using a special grater for Korean carrots. If you don’t have one, don’t worry, you can simply grate it on a fine grater.

4. Cut the onion into small cubes.

5. Heat a frying pan, pour vegetable oil into it and fry the onions and carrots in it.

6. Drain the water from the stems, place them in a colander and fry with the vegetables.

7. Fry everything together for 10 minutes over medium heat, stirring occasionally so that all ingredients are fried evenly. At the same time, the salad should be salted and pepper to taste, and if desired, add your favorite spices.

Then serve and eat with pleasure!

Korean spicy snack

Bracken can also be used to prepare a savory snack to put on a festive table or treat friends in a small circle.

Men especially enjoy this snack. It turns out to be spicy, which many people love, and therefore they always eat it with pleasure.

For this we need:

• fern – 300 gr
• onion – 1 pc.
• carrots – 1 pc.
• sesame seeds – 2 tbsp. spoons
• soy sauce – 4 tbsp. spoons
• olive oil – 3 tbsp. spoons
• sesame oil – 1 tbsp. spoon
• hot chili pepper – 1 tbsp. spoon (or to taste)
• any seasonings - 1 - 2 tbsp. spoons

Preparation:

1. The onion needs to be peeled and cut into thin, neat half rings. Cut the carrots into thin strips or grate them using a Korean carrot grater.

2. Chop the fern into pieces approximately 3 - 4 cm long. All chopped components should be approximately the same length.

3. Simmer onions and carrots in olive oil until soft.

4. Send sesame seeds there and pour sesame oil. It adds an oriental flavor to the dish. Although, if you don’t find it, then nothing bad will happen; the salad will turn out delicious and aromatic.

Vegetables need to be simmered over medium heat, so that they do not fry, but rather simmer.

5. Next add the bracken to the frying pan. Along with it, add red pepper, turmeric, and any other oriental seasonings that can add flavor and aroma to the dish. Mix well so that the spices are distributed evenly throughout all components, and add soy sauce to the prepared dish. It goes well with the main ingredient.

The fern is saturated with it and becomes simply incredibly tasty!

6. Our easy-to-prepare spicy salad is ready! It will go perfectly as an addition to main courses, or as an independent dish.

Bon appetit!

Far Eastern salted bracken soup

A large number of culinary dishes are currently prepared from fern. And of course, no table is complete without soup. It turns out, considering all its advantages, very satisfying and tasty.

So, for preparation we will need:

• meat for broth
• salted fern – 200 g (soaked until fresh)
• potatoes – 2 pcs.
• rice – 100 gr
• onion – half 1 piece
• carrots – half 1 piece
• garlic
• salt, pepper, seasonings to taste
• vegetable oil

Preparation:

Place the main component in water in advance to soak it. The time can be up to 12 hours. The water can be changed several times during this time.

1. Rinse the meat well, cover with cold water, and immediately add bay leaf. Bring to a boil, skim off the foam and cook until tender.

2. Peel the potatoes and cut into fairly large pieces. However, you can choose any cutting method you like.

3. Grate the carrots on a coarse grater or cut into small strips. Personally, I prefer to grate it in this case so that it gives a beautiful golden color to the broth.

Fry vegetables in a small amount of vegetable oil.

4. Cut the stems into pieces approximately 5 cm in size. Leave a few twisted “flowers” ​​in the form of whole branches or inflorescences.

6. Grate the garlic.

7. Place potatoes and washed rice into the prepared broth.

8. By this time, the onions and carrots have softened, and you can add soaked bracken to them. Fry everything together over medium heat for another 5 minutes so that the plant is saturated with flavor.

9. By the time the potatoes in the broth are almost ready, transfer our frying to a saucepan. Add 2 - 3 tablespoons of soy sauce, salt and pepper to taste. If desired, you can add a pinch of your favorite spices.

10. Leave all the ingredients to cook for another five minutes. When everything is ready, turn off the heat, add garlic to the soup, cover with a lid and let it brew for another 5-10 minutes.

Then pour into plates, add sour cream and garnish with a sprig of fresh herbs, and serve.

Frozen fern fried with minced meat

Of course, greens and vegetables are very tasty, nutritious and healthy, but not everyone loves one, as they say, grass. Many people can’t imagine a second course without the presence of meat, and sometimes it’s not easy to satisfy a man without it.

We will need:

• frozen stems – 300 – 400 g
• minced beef + pork – 500 g
• onion – 1 pc.
• salt, pepper to taste
• vegetable oil

Preparation:

1. We will use pre-boiled and frozen stems. And first, of course, you need to defrost them. It’s better to do this simply in the refrigerator or on the kitchen table.

After defrosting, cut them into long strips, 7-8 centimeters each.

2. Heat the frying pan and pour in vegetable oil. Then put the minced meat in it and fry until golden brown and a pleasant aroma appears.

3. Cut the onion into thin half rings. And if you don’t like large pieces, cut into quarters of rings, or even into cubes.

When the minced meat is lightly fried, add the onion to it and simmer everything together until it becomes softer. At the same time, you can add salt and pepper to the minced meat. Then fry for another couple of minutes.

4. It's time to add our main ingredient. Since it has already been boiled in advance, there is no need to fry it too much. Mix the meat and vegetables well and fry for 5 minutes, no longer. You can add more salt if necessary.

And of course, it’s time to put food on the table. Everyone is probably already tired of waiting.

This is a wonderful appetizer and simply a delicious second course that will be appreciated by lovers of both classic and original dishes! It resembles the taste of fried mushrooms, which is what attracts many lovers of forest gifts.

Dumplings with filling

It would seem that unusual dishes with a rare composition of ingredients should have original names or, at least, look somehow unusual.

But it was not there! The experiments have not been canceled! Dumplings with bracken are an unexpected combination, incredibly tasty and easy to prepare.

For the test we need:

• flour – 500 gr
• egg – 2 pcs
• salt – 0.5 teaspoon
• sugar – 1/4 teaspoon
• soda – 1/4 teaspoon
• cold water – 100 ml
• boiling water – 50 ml

For filling:

• plant stems – 300 g (salted or boiled)
• egg – 1 pc.
• potatoes – 6 pcs.
• onion – 1 pc.
• butter – 50 g
• ground black pepper

We will also need vegetable oil for frying onions and boiling dumplings.

Preparation:

1. Potatoes will take the longest to boil, so we’ll start with that. First you need to peel it, then cut it into small pieces and boil in salted water until fully cooked.

2. Chop the onion into small cubes. Cut the bracken into small pieces with a side of about 1 cm.

3. Heat a frying pan over a fire, pour a little oil into it and fry the onion cubes until golden brown. Do not fry too much; it will be enough that it just becomes soft and translucent.

4. When it turns brown and gives off a pleasant aroma, add the chopped stems to it. Add salt and pepper to taste and fry everything together for 2 - 3 minutes. After frying, and when everything is ready, remove the pan from the heat and let the contents cool completely.

5. Drain the water from the potatoes and mash them with a masher until pureed. Add butter and one egg to it. Allow the finished puree to cool completely.

6. While the filling is cooling, prepare the dough. Sift 500 grams of flour into a deep bowl. Make a dimple at one of the edges and pour boiling water into it. Brew the dough in this way, mixing it only on one side.

7. Make a well in the second half of the flour and pour cold water into it. Add salt, sugar and soda. Send two eggs there and pour in two tablespoons of vegetable oil. Shake everything with a spoon.

8. Mix both kneaded parts into one total mass and knead a stiff, strong dough. When it does not stick to your hands, put it in a bag and let it rest and brew for 20 minutes.

9. While it “reaches”, we finish the filling. In a deep bowl, combine the chopped stems and mashed potatoes. Their ratio should be one to one, that is, equally. Try the filling, and if there is not enough salt, you can add it, just like pepper.

10. Take the dough out of the bag, knead it well and make dumplings. To do this, cut a piece from the circle, roll it into a sausage, and this, in turn, into small circles, similar to flat cakes.

You can watch the whole process of making dumplings in a special article on this topic, there is also a video from our blog. I'll leave it for those who are interested.

11. Place the filling in the center of each flatbread and make dumplings. It is recommended not to roll out all the cakes at once so that the dough does not dry out.

If you wish, you can mold the edge in the form of such a beautiful braid.

12. Place a pan of water on the fire and wait for it to boil. Don’t forget to salt it to taste, and also add a tablespoon of vegetable oil so that the products do not stick together during cooking.

Place the items in boiling water one at a time, while stirring the water. In this case, they will not only not stick to the bottom, but will also not stick together.

13. After the water boils and all the products rise to the top, you can time it for 3 minutes. During this time, the water should boil continuously, but not boil unnecessarily. And after this time, the dumplings can be taken out!

They are best served with onions fried in a frying pan and seasoned with sour cream. Although they will be wonderful simply with sour cream and fresh herbs. Don't forget the melted butter. All methods are good and tasty, choose any and you won’t go wrong!

How to pickle ferns for the winter

In our region, it is customary to collect various herbs and fruits in the summer and store them until winter, and sometimes until spring, such is our mentality. Fern also belongs to the list of products that are prepared for the winter, and on winter evenings one enjoys delicious vitamin-rich dishes. And today we have already looked at quite a lot of recipes for this. And now I will tell you how to pickle it correctly.

First, of course, you need to walk through the forest and collect young unopened plants. It is best to collect them in the spring, when the top is still in its infancy and slightly twisted, the height of the plant itself is no more than 45 cm.

It is important that leaves have not yet begun to form and that a brown tint does not begin to appear on their edges.

Or you can collect only the unopened tops, then the delicacy will turn out to be a real one.

But if the forest is far away and there is no time to visit it, then bracken can be bought at the market. During the season, many people prepare it for themselves, and many collect it for sale.

We will need:

• bracken – 1 kg
• salt – 250 gr

The number of stems can be completely different for everyone, but if you follow the proportion of 1:4, then everything will work out with any amount.

Preparation:

1. Prepare a large container in which we will salt our product. It must correspond to its quantity. If there is a lot of it, then the bracken should first be collected into small piles, tied with twine, or simply connected with an elastic band.

2. After folding the greens, sprinkle them generously with coarse rock salt at a ratio of 1:4. That is, if we have 1 kg of plant, then we should take 250 grams of salt.

4. In a couple of days you will see that it has released quite a lot of juice. It should be drained, and the bracken should be covered with salt again, but in a ratio of 1:10. For 1 kg of stems, add 100 grams of salt.

5. Leave it under pressure for another two days. During this time, it will change its color and become perfectly salted.

6. Now it’s time to take clean glass jars and move the plants into them, pouring the resulting brine right up to the neck.

If you only harvested unopened “buds,” then you can take smaller jars.

7. Greens should be in jars for at least three weeks. After this period, you will receive a tasty, healthy snack that you can use in your culinary experiments!

I would like to note that this is only one of the salting options. Just like for all other vegetable and green crops, there are quite a lot of them. This method is one of the simplest and most popular, which is why it is presented in our article today.

Useful properties and contraindications

As most likely everyone has already noticed, bracken fern is very useful. This applies to the entire plant. Thus, greens are rich in a whole complex of vitamins, including tocopherol and riboflavin, as well as a wide range of vitamins B, C and E. The stems also contain the pigment carotene and nicotinic acid.

The roots are rich in nitrogen-containing organic compounds - alkaloids, as well as nitrogen-free organic saponins. They also contain hydrocyanic and tannic acid and many beneficial oils and plant pigments of flavonoids.

In general, you can write a whole article on the content of useful substances and components in the plant. But today this is not our task. Therefore, I will only say that among the useful minerals contained in bracken are phosphorus, potassium and calcium, iodine, magnesium and many others.

That is, the plant is saturated with a maximum of useful microelements, minerals, vitamins and beneficial compounds. And therefore it must be collected in the spring and eaten.

If you make it a rule and eat it regularly, you may be surprised to find that your immunity has increased, you get sick less often, and in general, you feel more energetic and wake up better in the morning.

In addition, including the plant in the diet has a beneficial effect on the cardiovascular system and improves blood composition. The beneficial substances found in this forest gift improve the functioning of the thyroid gland and the entire endocrine system. And the constant use of this product will normalize the functioning of the gastrointestinal tract and strengthen bone tissue.

In addition, it removes radiation and toxic substances from the body, so it is often used for treatment in contaminated areas.

Special substances contained in greens slow down the aging of the body, preserve the nervous system and increase the performance of the entire body.

But in every barrel of honey there is a fly in the ointment. Bracken is not recommended for pregnant women and breastfeeding mothers. It is also contraindicated for children and people with so-called individual intolerance to the product.

If you have any chronic diseases, be sure to consult your doctor before eating foods with fern.

It should be remembered that this forest plant is inherently poisonous. Therefore, it is not recommended to consume it raw or in large quantities. Any, even the most useful medicine, turns into poison when overdosed. Everything is good in moderation - don’t forget about it.

But by and large, of course, we are happy to accept all forest gifts with gratitude. Whether it’s mushrooms, berries or such useful plants as bracken, we happily collect, eat and store for future use.

Video about how to collect ferns. Its description, properties and application

And in conclusion, let me present you with a video that tells a lot about bracken. After looking at it, you can find out how and when to collect it, how to prepare it and how to use it on the farm.

Be sure to watch the film, it is very informative and educational. You will learn a lot of interesting and useful things.

Dear friends, prepare bracken, prepare various tasty and healthy dishes from it, and eat it for your health.

All the best to you, and we will always be healthy! And useful plants will help us with this!

Walking through the spring forest, you can come across a plant such as bracken fern. And yes, I was not mistaken when I started talking about wild plants on the pages of a culinary blog. This wild plant is not only edible, but also quite tasty, specific, and is the basis for many original dishes. Today I will tell you briefly about myself bracken, and also, I will give a recipe for how to cook freshly picked bracken with pork at home. Let's get started.

Bracken fern is found in the forests of the Middle Zone, the Urals, Siberia, and the Far East. Somewhere, this plant is even listed in the regional Red Book. But, in the Far East, where I met it, and in the vast expanses of Russia, bracken fern is a completely common plant. People have long noticed the healing properties of bracken fern and its specific, mushroom-like taste. It is from a gastronomic point of view that we will be interested in this plant.

This is what young shoots of bracken fern look like. It is in this ripeness that we are interested in this wild plant. It is torn off a little before reaching the ground.

Here, in such bunches you can find fresh bracken fern on sale, in markets, and buy it.

This is what a bracken fern looks like when the leaves begin to bloom. In this state, it is no longer prepared for consumption. Only young stems are needed. with leaves still completely curled.

Fresh fern can be washed, shake off the moisture, and sprinkle with salt and pickle for future use. And, then, soak it and prepare various dishes from it. Also, salted bracken fern is found on sale, especially in regions where it is abundant.

But, you can also cook freshly picked bracken fern. That's exactly what I did. Having picked a substantial bunch of young bracken shoots, I washed them thoroughly and cut the stems into 3-4 pieces. And boiled it for 10 minutes in boiling, heavily salted water. Basically, like mushrooms, only less time-consuming. Drained off excess water.

The fern turned out soft, slightly salty. A specific, mushroom-like taste is already present.

In this form, bracken fern is best combined with meat or mushrooms. You can also make various salads and cold appetizers from salted or pickled fern.

I decided to stew fresh and boiled fern with pork. Someone claims that freshly picked bracken fern is bitter and must be salted, and then soaked and added to various dishes. But, I conducted an experiment and did not find any bitterness in fresh boiled bracken. Perhaps it depends on the region... I can’t say for sure.

So, the recipe:

How to stew bracken with meat

For this simple dish, I took 300g pork fillet, 3 medium onions and a plate of boiled fern stems. Peeled the onion and chopped it finely. Cut the meat into small cubes. Sprinkle the pork pieces with salt and, moderately, ground black pepper. Let it sit for 20 minutes.

Heat some sunflower oil in a frying pan. And fried the pork until golden. Then I added chopped onion.

And brought the meat and onions to a pleasant golden hue. In fact, the meat has already been cooked during this time.

I add bracken fern to the frying pan, which I previously boiled in highly salted water.

I pour just a little water into the pan, stir and simmer. You shouldn't simmer for too long, because... all components are already ready. If you simmer for too long, the fern will soften too much and fall apart into fibers.

Allow the dish to cool slightly until warm. It can be served as an independent dish or as a side dish.

It turned out quite well and unusual.

The same thing can be done with salted bracken fern. Just soak the stems to remove excess salt before adding to the fried meat.

Here is a recipe for preparing fresh bracken with meat. If you have a chance, be sure to try it!

Modern ferns are the largest group of spore-bearing plants. There are about 300 genera and more than 10,000 species of ferns. They are widespread across the globe. Ferns are found in forests - in the lower and upper tiers, on branches and large trunks - as epiphytes, in rock crevices, in swamps, in rivers and lakes, on the walls of city houses, on agricultural lands as weeds, on roadsides.

Common bracken fern. Culinary recipes for dishes made from bracken fern, salads and side dishes made from fern, fern preservation.

Common bracken is a species of perennial herbaceous fern-like plants. By the curved edge of the leaflet and by the longitudinal covered row of sporangia, it is easily distinguishable from other ferns of our flora. This is one of the most common and largest ferns.

Habitat: light forests. Both conifers, usually on sandy soil in pine forests, and deciduous trees, especially birch forests. Forest edges, open elevated areas, thickets of bushes. Prefers light and poor soils. Sometimes found on limestones.

Can form continuous thickets over a large area. Often dominates the grass cover. Deep-lying rhizomes and the ability for rapid vegetative reproduction allow the bracken to colonize cleared areas and burnt areas, abandoned fields, plantations and pastures.

Fern shoots contain vitamins - riboflavin, carotene, tocopherol, nicotinic acid. Of the microelements, bracken fern is especially rich in iodine, potassium, calcium, magnesium, manganese, copper, sodium, nickel, sulfur and phosphorus.

Culinary recipes for dishes made from the common bracken fern.

Ferns can be eaten only after cooking. And not only because they are bitter, but also because they contain thiaminase, a toxic substance. But, the poison can be completely neutralized by boiling. After which the water needs to be drained and the fern fried or stewed.

Pickling fern shoots.

To pickle, fern shoots need to be boiled in plenty of water for 10-12 minutes. Fern shoots taste like fried porcini mushrooms.

Vietnamese fern soup.

Chicken breast - 2-3 pieces + canned fern (you need bracken, as it is softer than regular fern and has a mushroom flavor) - about 200 g + honey mushrooms boiled or in its own juice - about 200 g + sprouted soybeans - 100-150 g + chili pepper - 1 piece + vegetables and roots for broth (onions, carrots, parsley, etc.) + salt, pepper - to taste.

Make broth from chicken breasts, chili and vegetables. Strain, remove the meat and cut into small cubes. Drain canned ferns and mushrooms. Place soybeans in a saucepan with broth and boil a little. Salt and add ground pepper (optional). Add honey mushrooms, fern and chicken to the soup. Boil.

Fern stew.

Fern - 1 piece + onion - 1 piece + carrots - 3 pieces + tomato paste - 2 tbsp. l. + salt + red hot pepper + spices to taste + vegetable oil (for frying). Wash the young fern. Boil in water: from the moment of boiling - 10 minutes. Be careful not to overcook it, as it will turn into mush. Then cool. Slice. Fry carrots and onions. Combine with fern. Simmer until the moisture evaporates. Add tomato paste, salt, spices.

Hot toast with fern.

300 g fern + 1 egg + 1 glass of milk + 50 g mayonnaise + 100 g cheese + 50 g butter + 10 slices of white bread. Fry the fern in oil and mix with mayonnaise. Grate the cheese. Beat the egg with milk and dip the slices of bread into this mixture. Spread a mixture of fern and mayonnaise on them. Sprinkle with grated cheese, place on a greased baking sheet until golden brown.

Fern with squid (chicken, beef).

These dishes are prepared approximately the same way. Cut the squid fillet (chicken or any other meat) into cubes. Fry them together with onions in boiling vegetable oil. Add a little broth or water to the bowl where the meat was fried and simmer everything over low heat. Add the grated carrots (and bouillon cube, if you have them). Then mix the stew with the prepared fern. Add soy sauce and some chopped garlic. Soy sauce can be mixed with sour cream.

Fern stewed with pork.

Rinse the salted fern several times. Pour in cold water and bring to a boil. Drain the water. Rinse the fern. Repeat 5-6 times. Fry pork without lard, cut into strips (length 5-6 cm), in vegetable oil. Add chopped onion. Fry until done. Fern, at the last heating, cook for 5-6 minutes until soft. Drain the water. Combine with fried pork and onions. Add chopped garlic, red hot sauce, and salt to taste. Cool.

Cutlets with fern.

Meat - 160 g + fat - 10 g + onion 25 g + egg - 25 g + butter - 10 g + fern salad - 30 g. Grind lean pork through a meat grinder. Add finely chopped onions, pepper, and salt to the minced meat. Shape into a flat cake and place the filling on it: chopped fern, egg, onion, tomato paste, garlic, spices. Connect the edges of the minced cake. Bread in flour, then in white breading (white finely grated bread). Give an oval shape. Fry in a large amount of fat until the cutlets rise to the surface of the fat. Drizzle each cutlet with butter.

Fried fern.

Fry the boiled fern in sunflower oil or margarine. Don't overcook. Brown the crackers in a dry frying pan until golden brown and sprinkle on top. If desired, you can cook with meat, rice, and so on.

Fern in dough.

For the dough: 2 eggs + 1 cup flour + 1.5 tbsp. vegetable oil + 3/4 cup beer. Sift the flour into a bowl and mix with the yolks. Gradually add beer and oil. Beat the whites until foamy and add them to the dough, stirring from bottom to top. Dip the fern into flour, then into the dough. Fry in very hot fat until golden brown.

Fern salad.

250 g of salted or dried fern + 400 g of meat + 100 g of onions + 30 g of garlic + 50 g of soy sauce + 20 g of dried cilantro + 100-120 g of vegetable oil + 25 g of ground red pepper + 15 g of black pepper. Soak the salted fern in cold water for 12 hours. Dried - 22 hours. Go through it. Cut off the rough parts. Cut the stems 3-5 cm long and boil for 25-30 minutes. Fry finely chopped meat and onion in oil. Stir with fern, adding spices (soy sauce, salt, pepper, garlic). Simmer for 10-15 minutes.

Korean salad with fern.

100 g canned corn + 100 g fried onions + 100 g rye crackers + 100 g any grated cheese + 100 g finely chopped fried beef or veal + 100 g Korean carrots + 100 g fern. For the sauce: mayonnaise, sour cream, grated garlic. Mix all. The sauce is made from mayonnaise, sour cream and grated garlic.

Korean fern salad.

Soak the fern (dried or salted) for 10 hours, changing the water periodically. Then boil it for 5-10 minutes. Cut the onion into rings and lightly fry it in vegetable oil. Add fern to the onion and fry over low heat. At the end of frying, add soy sauce, salt to taste, sesame seeds (if available). Cool.

Salad with fern and chicken.

150 g chicken fillet + 100 g fern + lettuce + parsley + dill + green onions + soy sauce + salt. Boil chicken fillet in salted water. Boil chopped fern in the same broth. Cool the chicken fillet and cut it into cubes. Tear with your hands and add lettuce, finely chopped herbs, and fern. Drizzle with soy sauce. Mix.

Fern salad.

Fern leaves 1 bunch + onion 1 piece + garlic 4 cloves + carrots 1 piece + soy sauce 100 g + vegetable oil 5 tbsp. + salt and pepper to taste. Soak the fern in water. Cut in small pieces. Cut the onion into half rings. Chop the carrots and add vegetable oil. Add fern and simmer for 5-10 minutes. Add soy sauce with grated garlic and stir. Let it brew for 3 hours.

Fern salad.

Fern - 300 g + onion - 20 g + tomato paste (sauce) - 30 g + garlic and other spices to taste. Fry finely chopped fern shoots in vegetable oil. Separately, fry the onions cut into rings. Mix. Add tomato paste or garlic, pepper (you can use adjika). Cool.

Pickling bracken fern.

Bracken – 1 kg + table salt (coarsely ground for the first salting and 100 grams per liter for the second and third). Place a layer of salt on the bottom of a glass, ceramic or wooden dish. Place a layer of fern on the salt - a layer of salt - a layer of fern and so on. Sprinkle the remaining salt in a thick layer on top. Leave under pressure in a cool place.

After 3 weeks, drain the brine and repeat the procedure with less salt (100 g per 1 kg of fern). Keep under pressure for another 3 weeks. For the third salting, prepare the brine in advance: 100 g of salt per 1 liter of water. Drain the old brine and add new brine instead. Leave for another 3 weeks. Before use, boil the salted fern in water 1-2 times to remove excess salt.

Fern, preserved.

Place the boiled fern tightly in sterilized containers. Pour boiling salt solution (15 g/l.). Roll up.

Fern filling.

2-3 cups fern + 1 onion + 2 tbsp. flour + 2 tbsp. butter + 0.5 cups milk or sour cream. Finely chop the onion and fry in oil until light golden brown. Add the fern and fry with the onion for another 3-5 minutes. Flour. Mix. Pour in milk or sour cream and let it boil until the mixture thickens. Use the prepared filling for pancakes or pies.

Fern appetizer and gravy.

Can be consumed as a separate hot or cold appetizer, or as a gravy for main courses. 200-300 g of salted fern + 1 small onion + 1-2 tablespoons of tomato paste + 1-2 tablespoons of sunflower oil. Boil fresh fern in boiling salted water for 5-10 minutes (you can use salted or dried).

The salted fern needs to be soaked for 24 hours, changing the water periodically, until the salt disappears completely. You can place the salted fern under running water, then the process will go much faster. Soak the dried fern in water for a day, periodically changing the water in order to get rid of the bitterness.

Slice. Lightly fry in sunflower oil. Add chopped onion and fry a little more. Add tomato paste. Add some hot water. Stir and simmer until tender - 10-15 minutes. As a gravy, this dish goes well with cutlets and mashed potatoes.

Based on materials from the book “Survival beyond the threshold of civilization.”
Nagorsky S.V.

For many people, it is a great discovery that such a beautiful, lush plant like fern can be used as food. Fern dishes are very common in the Far East.

Firstly, you can easily buy it there in dried and soaked form (this is the easiest way to prepare it), and secondly, you can buy ready-made fern salad. Many residents of the Far East themselves collect fern in the forests, dry it or pickle it for the winter, and then add it to dishes familiar to our cuisine. Fern salad can often be found in Korean cuisine.

However, it is worth considering that this plant must be collected strictly at a certain time in spring or early summer. During this period, it is just about to bloom leaves and looks like a small stem. The smaller the shoots, the tastier and more tender the fern salad will be.

If you collect fern stalks longer than fifteen centimeters, they will end up tough and have a bitter taste.

In this article we will talk about how to prepare fern salad yourself. The first recipe is very simple and does not require any culinary skill.

Try it and fern salad will become your favorite dish!

So, we need one or two handfuls of fern, three or four cloves of garlic, one teaspoon of ground red hot pepper, four tablespoons of soy sauce. Fill the dried fern with clean water at room temperature and leave for about a day so that it soaks, softens and all the bitterness comes out of it. During this time, it is recommended to change the water several times.

If you took the fern in canned form, then it should also be soaked. After this, carefully dry the stems using paper towels and place them in a pre-heated frying pan with vegetable oil.

Fry lightly for a few minutes. Then add ground red pepper, crushed or finely chopped garlic, pour in soy sauce and fry for about another five to ten minutes.

After this, cover with a lid and let it brew for a few minutes. Ready!

This fern salad can be served either cold or hot. For example, pork and this salad will taste great together.

And by adding fern to potatoes with mushrooms, you will add variety and piquancy to a familiar dish.

The following fern salad can be either an independent full-fledged dish or served as an appetizer to the main course. To prepare it, we need soaked fern, 200-250 grams, four boiled eggs, one glass of cooked rice, two or three cloves of garlic, mayonnaise, vegetable oil and pepper, salt to taste.

We cut the fern stalks into pieces about two to three centimeters long and fry them in vegetable oil in the same way as in the previous recipe. Add salt, pepper, finely chopped garlic and simmer a little more under the lid. Then finely chop the boiled eggs, mix with rice, fern and season with mayonnaise.

The latter can be replaced with olive or sesame oil.

Fern salad - recipe.

How to cook

Cut the meat into thin cubes (the thickness of 2 folded matches), quickly fry in very hot oil until a crust forms and the juice completely evaporates. Add onion, cut into half rings, fry for another 1-2 minutes. the onion should remain crispy.

Add bell pepper in half rings and fern, cut into pieces 3-4 cm long, fry for another 1-2 minutes. Turn off the heat, pour in soy sauce, add finely chopped garlic, pepper, sprinkle with toasted sesame seeds, mix well, cool and serve.

If desired, you can add champignons, boiled until half cooked, to the salad, or even replace the meat with mushrooms, there will be a vegetarian option.

Ingredients

Salted bracken fern – 400 g (2 small packs);

Beef fillet – 200 g;

1 sweet bolg. green pepper;

3-4 cloves of garlic;

Soy sauce – 3 tbsp. spoons;

Vegetable oil – 4 tbsp. spoons;

Sesame seeds – 15 g (1 bag);

Ground red pepper to taste

Step by step photos of the recipe

Additional recipe information

The fern is produced in Russia - it is very salty. This fern needs to be soaked in cold water, changing the water for at least 5-6 hours. “Russian” fern has a dark olive color.

The product produced in China does not need soaking; it is bright green in color. They also differ in taste - Russian is more reminiscent of mushrooms, while Chinese has a natural taste. In this case, I had a Chinese-made fern.

This is my daughter's favorite salad.

Recipe: Fern salad, how to cook quickly and tasty at home

Fern salad

Every time I look forward to spring, because again I can taste bright wild garlic and tender shoots of fern. The delicious fern salad is especially popular with us. It’s even a little pity that you can only enjoy it once a year.

Tasty and tender young fern shoots are a delicacy. In addition to the fact that fern (both its leaves and rhizomes) is used in alternative medicine, people like to prepare a variety of dishes from it. This plant has found its place in many cuisines around the world.

Today we will prepare a simple but very tasty salad of fresh fern with vegetables.

Ingredients:

• fresh fern – 2 bunches
• onion – 1 head
• carrots – 1 pc.
• cucumber – 1-2 pcs.
• sunflower oil – 0.3 tbsp.
• soy sauce – 3 tbsp. spoons
• seasonings - to taste.

Method of preparing salad

1. Take a couple of bunches of freshly picked fern.
2. Rinse it under running water and chop it into pieces 5-6 centimeters long.
3. Remember that before frying, fresh fern must be boiled. This is the only way he will give away his bitterness. Place the chopped fern shoots in a saucepan, boil the kettle and pour boiling water over the fern. Leave it for five minutes, no more. Drain the boiling water and fill the fern with plain water. Now you can send it to the stove. Turn the burner on higher.
   Once the fern is boiling, count down five minutes again and drain the green sprouts in a colander. Allow excess water to drain.
4. Meanwhile, prepare the remaining ingredients. Peel the onion head and chop into half rings.
5. Wash the carrots, dry them and chop them, grating them on a grater with large holes. You can adjust the amount of onions and carrots based on your preferences.
   Pour sunflower oil into the frying pan, heat it and add chopped onion to the frying pan. You need to fry it over medium heat for several minutes. Do not leave the stove, stir it constantly.
   Then add grated carrots to it. Stir again and fry the vegetables a little. After this, place the boiled fern into the frying pan. Mix all ingredients well. Cover with a lid and simmer the vegetables for no more than ten minutes.
6. Wash the cucumbers, dry them, and peel them if necessary. Grind them into thin pieces.
7. Place the fried fern with vegetables in a deep bowl, add cucumber slices.
8. The salad is almost ready. All that's left is the seasoning. Add two or three tablespoons of soy sauce, press a few cloves of garlic through a press. Season the salad with allspice and your other favorite seasonings.
9. Mix well again. Salad ready. Place it on a beautiful dish or in a salad bowl and serve. Fern goes well with meat dishes. So this fern salad can become both a main dish at the family table and a side dish for a roast. Fresh fern salad is good both hot and cold. Bon appetit!
   

You can look for other recipes:

Fern salad with egg and chicken recipe from Yaga

Hello, dear readers. Fern salad with egg and chicken is my signature dish.

Of course, I’m not saying that you haven’t tried anything like this and that there wasn’t a similar recipe for fern salad before my Lordship was honored to publish it.

It is difficult to reinvent a bicycle in cooking; it can only be modernized. This is what I did in my spare time, taking little by little from all the recipes for making fern. I think it turned out well.

Well, it's not bad. Tasty! The last time I experienced the same pleasure was when I made this chocolate sponge cake.

Amazingly delicious stuff!

In general, in the Far East, where I live, fern dishes, both salted and fresh (bracken), are very popular. Almost every family considers it their duty to have a jar of salted fern in their refrigerator.

This platonic love for him is most likely due to the fact that our Blagoveshchensk is located on the border with the PRC. And Chinese cuisine in our metropolis flourishes on restaurant tables and beyond.

As you know, the people of the Celestial Empire love to eat rather extravagant foods. It’s hard to even call them products.

So fern can be classified as one of these dishes. It must be collected for consumption when it is very young, with a curl at the end. Usually at the end of May or beginning of June.

It grows practically throughout the entire territory of our vast homeland, but for the first time, eastern people thought of preparing fern salad. Honor and praise to them for this!

So friends, this coming weekend, get out into nature to harvest ferns for the winter. Before it’s too late, otherwise it will outgrow and there will be no benefit from it.

You can't even admire the flowers. But some claim that they saw the fern bloom on the day of Ivan Kupala. Mysticism and fairy tales.

Or has someone also seen a wonderful flower?

A flower that no one has seen

I saw fern salad, I ate it, I know. Everything else is nonsense.

I don’t play with toys like that, pagan fairy tales are not for me. Although it is beautiful at midnight in the deep thicket, suddenly a mysterious flower blooms.

The simple people who follow the miracle will fall off their feet in admiration.

The goblin and the kikimora will wake up from the screams, the merman will mutter in the swamp, and the king of Koshchei Gorynych, having called, will rush to Grandma Yozhka to stay. They will sit opposite the clearing where the fern will bloom again.

No such luck, our culinary specialists cleaned up the clearing with the weed.

And I was there, and I saw a fern and a grandmother with an airplane broom. I’ll tell you the truth, I didn’t offend her, I shared the recipe for the dish with the hag. She liked him, while she was blooming with happiness, he used an old broom.

I rushed away from terrible bad weather, because I took all the fern with me.

That's how I got a salad fern. But seriously, I bought it from an old lady near the store.

I couldn’t pass by and not take advantage of such an opportune moment so as not to prepare a salad with fern, chicken and eggs.

Fern salad with egg and chicken

• 300 grams of fern
• 500 grams chicken fillet
• two eggs
• tablespoon sesame seeds
• one carrot
• onion head
• soy sauce to taste
• vegetable oil

First of all, if your fern is salty, you need to soak it. I do the same procedure with fresh ones. I soak it for a day.

Drain the water and cook for 10 minutes. This is done to remove bitterness from the fern.

All fern is ready for further use.

At the same time, boil the chicken until done.

It's a pity there is no grater for cooking carrots in Korean. Well, nothing.

I'll use a similar device.

These are the carrot strips we got for the salad. I cut the onion into half rings.

I fry vegetables in vegetable oil. Slightly to light gilding.

I cut the boiled chicken into medium-sized pieces.

Add to vegetables and lightly fry.

I fry sesame seeds in a frying pan.

I add boiled fern and cut into 5-10 centimeter pieces to the chicken with vegetables. I add soy sauce.

I add sesame seeds. Cover with a lid and simmer for 10 minutes.

Coarsely chop hard-boiled eggs. Sprinkle the still warm salad on top and stir.

For those who want to get to know another representative of Chinese cuisine better, I advise you to try making a recipe for funchose salad. Here you will learn how not to make a mistake in choosing the main ingredient for the salad.

Fern salad with egg and chicken can be eaten warm. I like the taste of the salad better the next day, when it sits in the refrigerator overnight.

In the next article I will tell you, friends, a recipe for rhubarb pie. A very, very tasty specimen.

And you will also find out why I chose this filling and where I got it!

Have you been looking for salad recipes? So here they are!

I am grateful to the readers who say “Thank you!” By social buttons networks as a sign of gratitude by clicking.

I’m sure you won’t be ashamed if you tell your friends about your culinary blog.

Decorating and preparing salads with fern

Fern - incredibly valuable
natural plant and to taste
resembles porcini mushrooms, it does not
not only tasty, but also healthy:
stimulates metabolism, contains
a lot of iodine. Fern is possible
use as fresh as well as
pickled in saline solution, like
pickled mushrooms or cucumbers, or dried,
like mushrooms. Recipes and decoration
salads with FERN.

I love ferns very much, and in the Far East everyone is looking forward to spring, because again it will be possible to taste bright wild garlic and tender shoots of fern. The delicious fern salad is especially popular with us. Young – 10–15 days old – sprouts of fern (bracken) taste like porcini mushrooms.

The best are considered to be those whose leaf blades have not yet unfolded, with a petiole length of about 20 cm. Bracken fern is a perennial unusually valuable natural plant. Very fragile young shoots 15–30 cm long with an unexpanded paw bent into a hook are eaten; when bent, they are easily broken by hand.

Tasty and tender young shoots of fern are a delicacy; people love to prepare a variety of dishes from it, as well as from salted, pickled and dried fern.
What is the process for preparing this delicacy?

First of all, it is necessary to clear it of bitterness. Rinse young fern shoots well under running water and let them stand in the water for a while. Place the fern shoots in a saucepan, boil the kettle and pour boiling water over the fern.

Leave it for five minutes, no more. Fresh fern must be boiled. This is the only way he will give away his bitterness.

Drain the boiling water and fill the fern with plain water. Now you can send it to the stove. Turn the burner on higher.

Once the fern is boiling, count down five minutes again (once the fern heads have curled into beautiful green rings). It is important to constantly check the stems for fragility and softness while boiling. The main thing is not to overcook, otherwise it will turn out to be a mess.

Then they should be removed from the heat and placed in a colander. Allow excess water to drain.

Cut into sizes to suit your taste.

Salted, pickled or dried
fern

The main thing in preparation is to soak the fern thoroughly
within 10 - 12 hours (preferably overnight), chop finely and place in a frying pan, in heated oil, simmer or fry to get rid of excess moisture.

Simple fern salad
"In Korean"

– fern – 100 g;
— onions – 1 pc.;
- cilantro - 1 bunch;
- garlic - 2 cloves;
- soy sauce - 1 tbsp. l.;
- vegetable oil - 4 tbsp. l.;
- red hot ground pepper - 0.5 tsp;
– ground black pepper – 0.5 tsp;
- ground coriander - 1 tsp;
- salt - to your taste.

— Place the fern (fresh or salted) in a container and pour in boiling water. Leave for eight hours, then the fern can be used in a salad.

Throw ground coriander and pepper into the prepared onion.

- Then add the prepared fern, salt to your taste and add finely chopped garlic. Mix the ingredients and add soy sauce.

Simmer the fern and onion under a lid over low heat for five minutes.

— Remove the pan from the heat, add chopped cilantro and salt and pepper to taste. Mix the salad and let it brew a little.

This extraordinary salad can be served cold or hot.

with beef

To prepare the salad take:

– fern – 100 g;
— beef – 200 g;
— onions – 1 pc.;
- garlic - 2-3 cloves;
- coriander - a pinch;
- red pepper (fresh for garnish)
- Chinese cabbage (for decoration)
- mayonnaise.
- vegetable oil;
- salt - to taste.

— Soak the fern in water (preferably overnight),
Boil for 10 minutes, cool, cut and fry.

- Rinse the beef and cut into thin strips.

Peel the onion and cut into thin half rings.

— Pour vegetable oil into the frying pan and cook the meat until golden brown, then add the chopped onion and continue frying.

— When the meat and onions are ready, add the pre-chopped fern to the frying pan.

- Continue cooking for another ten minutes. Then remove the dish from the heat and add finely chopped garlic, ground coriander, salt and mayonnaise to your taste.
Mix everything thoroughly and let the salad brew.

— Arrange the finished salad beautifully and decorate it as in the picture or as you wish. Rose can be made from ham or boiled beef.

Salad with fern
"Festive"

To prepare the salad take:

- salted fern - 300 g,
- 4 boiled eggs,
- 150 g ham,
- 150 g onions,
- oil for frying onions and ferns,
- 1 spoon of mayonnaise,
- small stalk of celery
for salad decoration
- 1 medium canned cucumber.

- Soak the fern in cold water for 10-12 hours.
— Peel the onion, chop finely and fry in oil.
— At the end of frying, add finely chopped onion
fern and fry together for 5 minutes, cool.
— Cut the ham, boiled eggs and cucumber into cubes.
- 2 eggs (grid the yolks) and use the whites (flowers) to decorate the salad.
- Mix everything and season with a spoon of mayonnaise.
— Place the salad on a plate and garnish with grated yolk, celery stalk rings and egg flowers.

Salad with fern
"Spring"

To prepare the salad take:

- salt fern,
- boiled eggs,
- carrot,
- onion,
- boiled chicken,
- mayonnaise.

- Soak the salted fern in advance.
- Cut the soaked fern and
fry with onions and carrots.
- Boiled eggs and cut chicken meat
(leave one egg for finishing).
- Mix everything and season with mayonnaise.

Salad with fern

To prepare the salad take:

- salt fern
- onion
- carrot
- some ham
- a little smoked sausage
- fresh cucumber
- mayonnaise

- Soak the salted fern
(can be overnight), chop finely and fry.
— Fry onions and carrots along with ham.
— Finely chop the smoked sausage and fresh cucumber.
- Mix everything and season with mayonnaise.

Salad with fern
and olives

To prepare the salad take:

- fresh or salted fern -
soak the salted fern (can be overnight),
- boiled eggs
- fresh cucumbers
- some smoked chicken meat
- onion
- olives
- oil for frying fern
- mayonnaise

— Cut onions, eggs, fresh cucumbers into cubes,
smoked chicken meat,
— Add olives and ferns fried in oil.
- Mix everything, add salt and season with mayonnaise.

Fern salad - share recipes

Seryozhenka's Mommy Thinker (9796) 6 years ago

Korean fern salad

Fern salad

I am sending you a recipe for my favorite fern salad. Of all the salads on the table, this one is eaten first.

It’s better to take our native salty Far Eastern, and not the poisonous green Chinese in vacuum bags. For this salad you will need 400-500 grams of fern. medium head of onion 2-3 boiled eggs, salt, pepper - to taste.

We soak the ferns for about a day, periodically changing the water, it is advisable to soak them well, otherwise it will be very salty. Pour vegetable oil into a frying pan, chop the fern and place it in the frying pan along with the chopped onion.

Simmer over medium heat for min. 30-35, generally until it becomes soft.

Add salt and pepper to taste. Cool, place in a salad bowl, top with an egg, grated on a medium grater. When you add the salad, the egg is mixed with the fern. tasty.

Thus, fern can be stewed with various meats (lean pork, chicken) and served hot.

salkon Thinker (5760) 6 years ago

Korean fern salad

Fern - 200 g, carrots - 50 g, onions - 60 g,
red pepper - 1 g, soy sauce - 60 g, bay leaf - 1 pc. sesame – 10 g, vegetable oil – 30 g

Boil the fern soaked for 24 hours for 5 minutes.
Fry carrots, onions, red peppers in vegetable oil, add fern, toasted sesame seeds, and bay leaves. Season everything with soy sauce and mix.

Salad "Fern". Simple recipe
Ingredients for 2 servings: 200 g fern, 1 fresh cucumber, 100 g half-smoked sausage, 1 onion, two sprigs of dill and parsley, 2 tbsp. l. mayonnaise, salt.
Cut the soaked fern and lightly fry in a heated frying pan in vegetable oil. Add fresh cucumber and semi-smoked sausage, cut into strips.

Mix all ingredients, add salt, add sautéed onions, mayonnaise, and garnish with herbs.

Larisa Master (1398) 6 years ago

You can share the recipe, but it’s the Far Eastern fern that’s the problem :))

How to make fern salad

Korean fern salad recipe

To prepare a traditional Korean fern salad you will need:
- 200 g of salted fern;
- 2 onions;
- 2 cloves of garlic;
- 1 tsp. ground coriander seeds;
- 1 bunch of cilantro;
- 2 tbsp. l. soy sauce;
- 8 tbsp. l. vegetable oil;
- salt;
- 1 tsp. ground red pepper;
- ½ tsp. ground black pepper

Salted ferns are ideal for this dish, but if you don't have them, you can use dried ones. Before cooking, be sure to soak the fern (salted or dried) in hot boiled water and leave it for 10 hours.

After this time, place the fern in a colander and let the water drain.

Then pour cold water into the pan and bring to a boil. As soon as the water boils, place the fern in the pan and boil for 5-10 minutes.

Then drain the fern again into a colander.

Pour vegetable oil into a deep frying pan, place on low heat and heat it up. Fry the onion, cut into thin rings, in oil until golden.

Once the onion is fried and gets a nice color, add ground coriander, black and red pepper to it. Mix everything well and add the fern to the pan.

Pour in soy sauce, add chopped garlic, season with salt to taste and stir again. Fry the fern for 5 minutes, stirring continuously. Then cover the pan with a lid, reduce the heat to low and simmer the fern salad for another 5 minutes.

Then remove the dish from the heat. Add finely chopped cilantro to the fern and mix all ingredients. Season with salt and pepper if necessary.

It is also common to add monosodium glutamate to Korean fern salad, which gives the dishes a rich taste. But you can do without this additive.

The finished dish needs to sit for 5-6 hours, after which it can be consumed. Fern salad goes well with boiled rice.

Recipe for “Spring” fern salad

Although salads are usually prepared from dried or salted fern, that is, prepared for future use, this plant can only be collected in spring or early summer, since only young fern leaves are used for food. Therefore, salads with fern often create a spring mood. To prepare the “Spring” salad, you need to take:
- 200 g fern;
- 3 hard-boiled eggs;
- 2 fresh cucumbers;
- 1 bell pepper;
- 1 onion;
- 4 cloves of garlic;
- vegetable oil.

Soak the salted fern in hot water for 4 hours. Then drain the water and soak the fern for another 2 hours in new water. Peel the onions and cut into thin rings.

Pour vegetable oil into the pan, heat it and fry the onion until soft. Then place the soaked fern in the pan and fry it along with the onion for 10 minutes over medium heat.

Add chopped garlic cloves and diced bell pepper to the pan. Mix everything well and fry for 2-3 minutes.

Then remove the pan from the heat.

Mix onions, ferns and bell peppers fried with garlic with fresh cucumbers cut into small cubes and chopped eggs. Mix all ingredients thoroughly.

“Spring” salad is served warm.

Bracken Fern. Spring dishes made from wild herbs

bracken fern Due to its excellent taste and beneficial nutritional properties, it is widely used in cooking and folk medicine. bracken fern increases immunity, improves metabolism, rejuvenates the human body, and among the peoples of China and Japan it is considered an elixir of longevity.

Young sprouts bracken. called rachis, they are collected in the spring when they rise above the ground to a height of 15 - 30 cm, and the leaves have not blossomed and are still in their infancy and resemble the curls of a snail in appearance. This occurs from mid-May to early June, depending on weather conditions.

Only young tender stems of fern are suitable for food; they are broken off by hand near the ground; the edible tender stems break with a crunch and quite easily. Stems that bend and are difficult to break are best not collected for food; this fern has already become coarse, fibrous and inedible.

When collecting stems bracken the main thing is not to confuse them with other types of ferns; it is important to know that the stems of this fern grow alone, located at a distance from each other, while in other types of ferns the sprouts emerge from the ground in a bunch from one place. Bracken fern shoots they look smooth, and ferns like ostrich and shield ferns are covered with dark scales and tiny leaves.

I usually pick a bouquet of stems that fits in the palm of my hand, then wrap it with thread and put it in my backpack. It is very important to cook the fern no later than 3-4 hours after harvesting, as the lower part of the fern stem begins to darken and become rough, and if this happens, you will need to trim the darkened lower part of the stems with a knife. Therefore, when I return home, I immediately put water on the fire, add salt and as soon as the water boils I put it in it fern sprouts.

The boiling stops immediately. And when the water in the pan boils again, I time it and cook the fern shoots for 9-11 minutes.

Then I drain fern stems in a colander, they do not break when bent and curl well into a ring, not too soft and not soggy. The tops of the stems are considered the most valuable.

You can prepare many healthy and tasty dishes from this fern.

Fern dishes. Salting young shoots.

For 5 kg of bracken fern, take 2 kg of non-iodized salt. Bunches fern stems align along the tops and cut with a knife from the bottom of the stem.

Salt in jars or barrels lined with a plastic bag. Salt is poured onto the bottom, then fern, and so on until the container is filled to the top. A thick layer of salt is poured on top and closed with a lid, pressure is placed on the lid, then the entire container is filled with brine and saline solution.

The first pickling lasts about three weeks. Then the brine is drained fern transfer to another jar or barrel, also sprinkling the fern bunches with salt - 0.5 kg per 5 kg of fern.

Lightly press down on top with a weight so that the fern tufts do not peek out from the brine. The second salting lasts three weeks. For the third salting fern shoots prepare a brine - 0.5 kg of salt per 5 liters of water.

Drain the old brine and fill in a new one instead. The third salting also lasts about three weeks.

Before use, salted fern must be boiled in water to remove excess salt.

If the fern is consumed fresh, then it should be boiled for 7–8 minutes in salted water, then rinsed and allowed to drain in a colander or sieve. After this, it can be fried, stewed, or marinated.

The taste of fern depends on the method of its preparation. The fern rhizome contains a lot of starch and, in addition, is soapy with water, has astringent properties and is a weak anthelmintic.

We make it with bracken. Fern stewed with tomatoes

Cut the prepared fern into slices and fry in vegetable oil. Finely chop the onion and lightly fry. Then combine the fern and onion, pour in sour cream and simmer until tender.

Cut the prepared tomatoes into slices and fry.
Serve the fern on a plate, top with fried tomato slices and sprinkle with herbs.
Product consumption: fresh fern - 100 g, 1 pc. tomato, butter, 1/2 onion, sour cream, herbs and salt to taste.

Fern in dough

Prepare the fern as usual, and the dough as always for batter - from egg, flour and milk, dip the fern cut into large slices into it and fry in a preheated frying pan with boiling vegetable oil. Fry the fern on all sides.
Serve the dish hot.
Product consumption: fern - 500 g, eggs - 1 pc. flour - 3-4 tablespoons, milk - 3-4 tablespoons, 1 tbsp. a spoonful of vegetable oil, salt and pepper to taste.

Fern with eggs

Finely chop the fern, add chopped onion and lightly fry in a spoon of vegetable oil. Add flour, meat broth or water.

Add salt, pepper, and when the fern is cooked, add sour cream.
Hard-boil a few eggs, peel, cut into slices and place on a hot platter. Place fern on top.

Serve hot.
Product consumption: fern - 750 g, onions - 2 heads, butter - 1 tablespoon, flour - 1 teaspoon, meat broth - 1 glass, sour cream - 1 glass, eggs - 3 pcs. salt and pepper to taste.

Fern in sour cream with new potatoes

Cut the prepared fern into slices, fry in a frying pan with butter, add fried onions, sour cream and simmer. Boil new potatoes.
When serving, place the fern in the middle of the pan, place boiled potatoes of the same size along the edges and sprinkle with finely chopped dill.
Product consumption: fern - 100 g, butter - 10 g, sour cream - 50 g, onion - 10 g, new potatoes - 100 g, dill and salt to taste.

Fried fern with potatoes

Fern – 300 g
Potatoes – 6-8 pcs.
Vegetable oil – 3 tablespoons
Spices to taste and availability: black mustard seeds – 0.5 tsp. Fenugreek seeds – 1/3 tsp. ginger – 1/3 tsp. and a little asafoetida and black pepper. Salt to taste.

Place mustard and fenugreek seeds into the oil heated in a frying pan and stir quickly. As soon as the fenugreek darkens a little, add ginger, asafoetida and black pepper.

Immediately add the chopped fern and fry lightly. Add potatoes into strips. Cover with a lid and simmer until done while stirring.

At the end, add salt to taste.

Fern cutlets

The boiled fern is finely chopped or passed through a meat grinder, stale wheat bread, lightly fried onions, pepper, salt, raw eggs, and chopped parsley are added. Mix everything together well, form cutlets, roll them in flour and fry in hot oil.
When serving, sprinkle with sour cream.
Product consumption: fern - 500 g, oil - 3 tablespoons, onion - 1 head, flour - 1 tablespoon, eggs - 3 pcs. white bread - 150 g, pepper, salt and herbs to taste.

Fern fried in sour cream

Fry finely chopped onion in oil until transparent, add boiled fern and fry together for another 10-15 minutes, stirring from time to time with a spoon.
Dilute flour with sour cream. Add sour cream mixed with flour to the finished fern and keep it over moderate heat until it boils again, and before serving, add a little finely chopped dill; if desired, you can put it in the oven until golden brown.
Product consumption: for 400 g of fern, 1 pc. onions, butter - 2 tbsp. spoons, sour cream - 1/2 cup, flour - 1 tablespoon, salt, dill to taste.

Dumplings with fern

300 g fern, 4-5 pcs. potatoes, 1 pc. onion, 2 tbsp. oils, salt and pepper to taste.

For dough: 3 tbsp. flour, 1-2 pcs. eggs, 1/2 tbsp. water or kefir, 1 tsp. salt. Knead the dough and let it stand for half an hour.

Boil the potatoes and mash them hot. Finely chop the onion and fern and lightly fry, mix with potatoes.

Dumplings are made as usual. When serving, ready-made dumplings are topped with butter and fried onions or sour cream.

Fern filling for pancakes or pies:
2-3 tbsp. fern, 1 pc. onion, 2 tbsp. flour, 2 tbsp. butter, 1/2 tbsp. milk or sour cream. Finely chop the onion, fry in oil until light golden brown, add the fern, fry with the onion for another 3-5 minutes, sprinkle with flour, stir. Pour in milk or sour cream and let it boil until the mixture thickens.

Use the prepared filling for pancakes or pies. The filling is much tastier hot.

Fern stew

Prepare the fern. Lightly fry the onion cut into rings in vegetable oil. Place the fern and keep it on the fire until it becomes soft.

Add flour, a few tomatoes, salt and chopped herbs. Simmer covered until done.

Can be served both hot and cold.
Product consumption: fern - 1 kg, onions - 2 heads, tomatoes - 4 pcs. vegetable oil - 2-4 tbsp. spoons, flour - 1 teaspoon, salt, pepper, herbs to taste.

Fern julienne with mushrooms

250 g mushrooms,
250 g prepared fern,
1 onion,
1 PC. carrots; to taste: butter, cream or sour cream, grated cheese, spices, salt.

Cut the onion into cubes and fry in butter. Add finely chopped mushrooms, grated carrots and chopped fern.

Salt and add spices. Fry everything well. Place into cocotte bowls.

Pour in cream and sprinkle with grated cheese. Bake in the oven.

Korean salads

1. A special grater for cutting vegetables into strips. You should get a straw approximately 2.5 X 2.5 mm and 5 cm or more long, depending on the size of the carrot.
2. Korean salt (monosodium glutanate or Ajinomoto).
3. Korean soy sauce (Brown liquid, very salty with a specific taste and smell)

Not only bracken fern is used for salads. Using this recipe you can cook radishes, beets, carrots, cabbage.

The method of preparing all vegetables is approximately the same.

Fern salad

Required:
100 g of young tender shoots of fern;
1 onion;
1 carrot;
2-3 cloves of garlic;
a bunch of parsley;
1 tbsp. a spoonful of chopped dill;
olive oil;
a pinch of ground black and red pepper;
salt to taste

Cooking method:
1. Wash the fern and boil in boiling water.
2. Cut the onion into half rings and fry in vegetable oil until golden brown, add fern.
3. Let cool, add salt and pepper, mix with chopped garlic, dill and parsley, season with salt and pepper.

Korean carrot salad

We wash and peel 3-4 carrots, about 150-200 grams each.
Chop the carrots into a large cup or bowl. You should get a long, thin straw. Season it a little with regular salt, add a spoonful of monosodium glutanate, knead the carrots like dough so that they release the juice.

We leave it for a while, let it lie and let out the juice. You can add a little vinegar to the carrots.
Pour odorless vegetable oil into the frying pan, 100-150 grams. While the oil is heating up, we peel and chop the onion. Add red pepper to the hot oil, and then add the onion.

When the onion is fried, pour it along with the boiling oil onto the carrots and mix it all. Add crushed garlic and pour about 1 spoon of soy sauce.

Koreans also add sesame seeds. If you soak wood mushrooms separately from carrots, especially with vinegar (they taste a little like pickled mushrooms due to vinegar) and mix with carrots before pouring, the result will be even tastier.

There are small deviations in the preparation of these dishes, but it is advisable to stick to the main ingredients.

Composition of spices for Korean salads and Korean carrots. ground coriander (cilantro seeds); peppers: black, allspice, red chili, paprika; fenugreek; Bay leaf; dried ground marjoram, basil, parsley, dill; oregano; turmeric; ginger; mustard seed.

Photos of dishes with recipes:

Korean fern salad

Korean fern salad is not difficult to make. This recipe uses dry fern, which can be purchased at the Korean market.

To me personally, fern, in taste and color, resembles meat. I love it in any dish.

Fern is considered a healthy dietary dish. It is added to soups, fried, and salads are made with or without meat. There are many ways to prepare fern.

Let's prepare the simplest Korean salad.

Fern – 100 gr.
Onions – 1 pc.
Vegetable oil – 4 tbsp. spoons
Garlic – 2 cloves
Green cilantro – 1 bunch
Ground red pepper - 0.5 tsp
Ground black pepper – ¼ tsp
Ground coriander seeds – 1 tsp
Soy sauce – 1 tbsp. spoon
Salt - to taste

Pour hot water over the dry fern and leave it overnight. The next day the fern is ready for cooking.

Cut the fern into equal lengths. If the fern was very dry, boil it additionally in boiling water for 5-10 minutes.

Let's prepare the salad dressing. Heat the oil in a frying pan and fry the onion in it until golden brown.

When the onion is fried, add ground coriander, black and red pepper.

Mix everything well and immediately add the prepared fern to the pan. Add salt, soy sauce, garlic, and mix everything well.

Fry the fern for 5 minutes, stirring occasionally, then cover with a lid, reduce the heat and simmer everything together for 5 minutes so that all the spices and seasonings are absorbed into the fern. Then turn off the stove, add cilantro to the fern, taste it, add salt or pepper if necessary.

A white crystalline seasoning called yannimi, or in other words monosodium glutamate, is also added to the salad. This seasoning gives the salad a special, richer taste.

But I don’t add it, because now you can’t tell where the natural seasoning is and where the chemical one is.

Korean fern salad can be eaten cold or hot as you wish. It goes very well with any rice.

Bon appetit and good mood!

How to properly prepare fern?

Fern can be called one of the plants whose taste can conquer even the most picky eaters. You can use it to prepare many delicious salads and hot dishes, as well as prepare and store it for the winter.

What parts of the fern can be eaten?

Only two types of ferns are suitable for food: bracken and ostrich fern. In this case, only their shoots are considered edible, collected exclusively in May before the unfolded leaves appear on the fern.

Fresh, just harvested stems with sprouts cannot be used for cooking on the same day (unless we are talking about harvesting the plant for future use). Before you start preparing the fern, you need to keep it in the refrigerator for at least 3 days or boil it for 10 minutes (the water should be salted) - this will eliminate the possibility of poisoning.

How to salt fern?

Also, some housewives additionally prefer to boil the fern for 15 minutes (if it is bracken) or 5 minutes (if it is ostrich) before salting. However, it is quite possible to do without this step and salt fresh shoots.

There are two ways to salt fern:

Using brine

1. Add one and a half teaspoons of salt to 1 liter of water and bring to a boil - this creates a brine.
2. Ferns are placed in pre-sterilized jars and filled with hot brine.
3. Then the jars are rolled up, covered with a towel and, after cooling, put in the refrigerator or a dark, cool place.

Dry method

1. Fern and salt are laid out in layers in the prepared container in a proportion of 10 kg to 3 kg, respectively.
2. Place oppression on top and put it in a cool place for 2 days (after 1 day the layers should be swapped).
3. After this time, the resulting juice is drained and the salted fern is again generously sprinkled with salt (about 10 kg of sprouts: 2 kg of salt). Then they are placed under oppression for another 2 days.
4. Salted fern is ready to eat! You can transfer it to a glass or other clean container, fill it with the brine remaining from the second salting and put it in the refrigerator or cellar for storage.

The video will tell you more about this salting method:

Popular Fern Snack Recipes

Korean salad (first option)

To prepare this simple salad, you need to stock up on the following ingredients:

• fern,
• red and black pepper,
• coriander,
• salt, sugar,
• garlic,
• vegetable oil,
• soy sauce.

The cooking principle is as follows:

1. Pour water into the pan, lower the fern sprouts and cook them for 2 minutes after boiling. Then drain the water immediately.
2. Add the remaining ingredients to the boiled fern: salt, sugar, spices to taste and chopped garlic.
3. Let the salad brew for 56 hours and serve.

A detailed master class on preparing this salad is presented in the following video:

Korean salad (second option)

The list of ingredients for this salad is similar to the previous recipe, but the preparation scheme is slightly different:

1. The fern is boiled for no longer than 10 minutes.
2. Next they make the dressing. To do this, fry the onion in oil, add garlic, coriander, as well as soy sauce, ground pepper (red, black), salt and sugar to the pan.
3. Add fern to the frying pan and fry everything together for 7 minutes.
4. Salad ready! It can be consumed both cold and hot.

Warm salad with fern and fish

• pre-boiled fern,
• fish,
• a raw egg,
• butter,
• canned corn.

Heat the oil in a frying pan, add the fern, then the fish, then add the egg. After it sets (whitens), add corn to the pan.

After a minute, you can already serve the dish to your guests.

Hot dishes made from fern

Bracken stew

This stew is perfect as a side dish for meat, sausages or sausages, but it is no less tasty as an independent dish.

To prepare the stew we will need:

• a bunch of fresh bracken fern (it should fit in the palm of your hand),
• onion (head),
• vegetable oil,
• carrots (2 pieces),
• spices and tomato paste (added to taste).

1. Bracken shoots are cut into pieces about 5 cm long and boiled (after boiling, 10 minutes is enough for cooking). There is no need to cook it longer, otherwise it may become too soft and turn into porridge after stewing.
2. Peeled and chopped onions and carrots are fried in a frying pan.
3. Then the already cooked fern, tomato paste and spices are added to the vegetables.
4. After the excess moisture from the pan has evaporated, you can serve the dish.

Soup with potatoes and lard

To prepare it you will need:

• potatoes (2 pieces),
• lard (100 g),
• onion (head),
• fresh fern (400 g),
• flour (1 tbsp.)
• liter of water.

To make fern soup:

1. The lard is cut into small cubes and chopped onions are fried on it.
2. Then the fern is added to the pan (it is first cut into pieces 3 cm long).
3. Add flour to the onion and fern, cover the pan with a lid and simmer for at least 20 minutes.
4. Boil potato cubes in a separate pan.
5. After that, the frying of lard, onions and fern is added to a saucepan with the finished potatoes and the remaining water from boiling them.
6. The soup is brought to a boil and allowed to brew (thicken) a little.
7. The finished dish can be served with herbs and/or sour cream.

Stew with fern and meat

Bracken fern sprouts are often compared in taste to mushrooms, which, in turn, provide a win-win flavor combination with beef. That is why, when preparing fern with meat, it is recommended to use beef pulp.

Ingredients for the stew:

• salt fern,
• raw beef pulp 0.5 kg,
• 1 onion,
• vegetable oil,
• salt,
• pepper,
• garlic,
• soy sauce.

To prepare fern with meat:

1. Pieces of meat cut into thin slices are pre-marinated. To do this, soak the pulp in brine, which contains ground pepper, olive oil, and soy sauce.
2. Fry the onion in oil (until golden brown) and remove from the pan;
3. Instead of the removed onion, place the meat in the frying pan; it must be fried for 10 minutes.
4. Add chopped salted fern to the meat and cook for about 7 minutes.
5. Then add soy sauce and previously fried onions. You need to salt the dish at the end, since soy sauce is used (more often than not, additional salt is not needed at all).

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