Bracken, also known as a wild mountain vegetable, is a perennial herb belonging to the Pteridaceae family. It is commonly referred to as an "alias herb" or "dragon dish" in some regions. The edible parts include the young fronds and petioles, making it a highly nutritious wild vegetable that has been consumed for centuries.
**1. Cultivation**
**1.1 Propagation**
The most common method of 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 standing about 15 cm tall.
**1.2 Soil Preparation**
Bracken thrives in humus-rich soil. Before planting, the site should be prepared by adding compost and manure to enrich the soil. A flat bed or raised bed of about 1 meter in width is ideal. Once the soil thaws, it’s ready for planting.
**1.3 Field Management**
During the growing season, regular tilling, weeding, and watering are essential. Drainage must be improved during the rainy season to prevent root rot. Light fertilization should be applied multiple times, and after harvesting, a few days should pass before applying fertilizer. In winter, cover the plants with dry grass to retain moisture and protect them from cold. Timely watering and topdressing help promote new growth of stems and leaves.
**1.4 Harvesting**
Bracken can be harvested for over 10 years. Each spring and early summer, when the young stems reach 20–25 cm in height, and the leaflets are still closed, it's time to harvest. Delaying the harvest may reduce its culinary value and impact future yields, while harvesting too early will lower the total output. When harvesting, cut 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**
Bracken can be eaten fresh, but it is often processed for longer storage. Farmers commonly pickle or dry it.
**2.1 Pickling**
For pickling, select fresh bracken over 20 cm long, free from pests. Remove the old roots, ensuring the stalks are at least 20 cm long, with a diameter of 5–6 cm and a weight of 260–290 grams. Use the two-step salting method: first, dry salt the vegetables with a ratio of 100:30 (vegetable:salt), layering them with 2 cm of salt on top and bottom, and placing a wooden board with a heavy stone on top. After 10 days, the stone no longer falls. Then, perform water salting with a ratio of 100:15, repeating the same layering process and covering with a thick salt layer. Fill the container with saturated salt water, cover with a wooden board, and press down with a heavy stone. 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. After softening, quickly cool it in cold water to preserve its green color. Spread the hot bracken on bamboo mats or breathable drying trays, avoiding direct sunlight. If available, use mechanical drying. Finally, vacuum-seal the dried bracken in plastic bags, which can last more than 6 months.
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