Food uses of ferns in China: a review

Yujing Liu, Wujisguleng Wujisguleng, Chunlin Long

Abstract


Edible ferns are some of the most important wild vegetables in China. This paper reviews their food uses. The history of eating ferns in China may go back as far as 3000 years. An ethnobotanical inventory of edible ferns was created, with 52 species (including 4 varieties), which were traditionally used. The potential species number of edible ferns was estimated as 144 species (including 4 varieties). The cuisines, products and chemical components of ferns were also summarized. The most commonly eaten fern, Pteridium aquilinum var. latiusculum, was discussed in terms of its toxicity, massive productivity and development strategies. Suggestions and recommendations were proposed for the future development of edible ferns in China.

Keywords


edible ferns; food uses; China; ethnobotany; Pteridium aquilinum var. latiusculum; pterosin; detoxification

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References


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