How to collect fern
Going to the woods for ferns, forget about the Bush with feathery green leaves. Fit for human consumption is considered a forest bracken. To distinguish it from other types is easy: the top leaves are edible fern, twisted into a snail.
Most useful young shoots with a maximum height of 20 cm from the ground, the color of fresh leaves. The leaves at the base should be easy to break and crackle when broken.
How to cook fern
Immediately send the fern on the pan is not recommended: the taste of the herb will taste bitter. Rinse sprouts with cool water, put in a bowl and cover them with salt. From the top, pull the cargo. Leave in a cool place until the juice.
Put the herb in a glass dish and pour the resulting brine. As such, the fern can be stored up to 5 days. To increase the shelf life to three years (salting), the concentration of salt in the container must be at least 25%. Before each cooking fern must be soaked in cold water for 10-12 hours, every 2-3 hours changing the water.
Most popular salads of the fern. Take the required number of beams and cut them into sticks, separating the florets and stems. Boil the stems in boiling water on medium heat for 3 minutes. Add florets and cook together for another 2-3 minutes.
Fold the fern in a colander to cool and enjoy the rest of the ingredients. It can be chopped chicken or lean beef. As a dressing use olive or vegetable oil.
Good fern and salad "Korean-style". To the boiled stems, add sliced into thin strips and braised with onions, carrots, pour soy sauce and a little pepper red pepper.
Salad with mayonnaise suitable fern, cooked rice (half Cup) and cucumbers homemade pickling. You can prepare the soup diet of the fern: boil chicken broth (600-800 ml), remove the chicken and add fried fern, onions and carrots. After repeated boiling, stir in a small handful of rolled oats and cook until they are soft. Ready soup garnish with fresh herbs (dill, parsley) and toasted bread.