Bracken, also known as a wild mountain vegetable, is a perennial herb belonging to the Pteridaceae family. It's commonly referred to as an "alias herb" or "dragon dish" in some regions. The edible part consists of the young fronds and petioles, making it a highly nutritious and popular wild vegetable.
**1. Cultivation**
**1.1 Propagation**
The most common method for propagating bracken is through vegetative propagation. This involves digging up underground rhizomes and selecting healthy ramets (shoots) for planting. The recommended spacing is 70–80 cm between rows and 50–60 cm between plants, with each plant planted at a depth of about 15 cm.
**1.2 Soil Preparation**
Bracken thrives in humus-rich soil. Before planting, the site should be cleared and enriched with compost or manure. A flat bed or raised bed with a width of 1 meter is ideal. Once the soil thaws, planting can begin.
**1.3 Field Management**
During the growing season, regular tilling, weeding, and watering are essential. Drainage must be carefully managed during the rainy season to prevent root rot. Light fertilization should be applied frequently, and after harvesting, a light fertilizer application is recommended 2–3 days later. In winter, cover the plants with dry grass to retain moisture and protect them from cold.
Before watering or applying fertilizer, ensure timely action to promote the growth of new stems and leaves.
**1.4 Harvesting**
Bracken can be harvested for over 10 years. The best time to harvest is in spring and early summer when the young stems reach 20–25 cm in height. At this stage, the petioles are tender, and the leaflets have not yet fully opened. Harvesting should be done carefully, cutting or pinching the stems as close to the ground as possible. A second harvest can occur 10–15 days later, allowing for 2–3 harvests per year.
**2. Processing**
Fresh bracken can be eaten immediately, but many farmers prefer to pickle or dry it for longer storage.
**2.1 Pickling**
To pickle bracken, select fresh, straight fronds over 20 cm long. Remove old roots and cut the stems to 20 cm in length, with a diameter of 5–6 cm and a weight of 260–290 grams. The two-step salting method is commonly used. First, dry salting: layer the vegetables and salt (100:30 ratio) in a container, with 2 cm of salt on top and bottom. Place a clean wooden board on top and weigh it down with a heavy stone. After 10 days, remove the weight. Next, water salting: use the same layering method with a 100:15 vegetable-to-salt ratio, covering with 2 cm of salt and adding saturated saltwater. Let it marinate for 10–15 days before packaging.
**2.2 Drying**
Fresh bracken should be washed and blanched in boiling water for 3 minutes, stirring constantly to ensure even heating. Once softened, quickly cool it in cold water to maintain its green color. Then spread the hot bracken on bamboo mats or trays in a well-ventilated area, avoiding direct sunlight. If available, mechanical drying is recommended. Finally, vacuum-seal the dried bracken in plastic bags, which can be stored for more than six months.
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