Diplazium esculentum (Retz.) Sw., J. Bot. (Schrader) 1801(2): 312 312 1803 (Syn: Anisogonium esculentum (Retz.) C. Presl ….);
It is probably the most commonly consumed fern. The young fronds are stir-fried as a “vegetable” or used in salads.
It is known as pucuk paku in Malaysia, paco in the Philippines, dhekia (ঢেকীয়া) in Assam, and linguda in northern India, referring to the curled fronds. They may have mild amounts of fern toxins but no major toxic effects are recorded.
Diplazium esculentum is sometimes grown as a house plant
(From Wikipedia on 13.6.13)
Diplazium esculentum is pantropical in distribution and occurs widely and commonly throughout India, China, Cambodia, Laos, Thailand, Vietnam and Malesia.
It grows in gregarious colonies in open marshy areas, stream banks and canals from sea level to 2,300 m (Manickam and Irudayaraj 1992, 2003)
(From IUCN Red List (LC) )
Local name: Dhekia Saag
Uses: Tender leaves are eaten either boiled or after frying. A hot favourite of Arunachalee people.
Locality: Itanagar, Arunachal Pradesh (ca 550 m)
– When I searched for its family I found that it is an edible fern. Not aware that fern is edible. Thanks for showing this new plant. http://en.wikipedia.org/wiki/Diplazium_esculentum
– Young emerging leaves of many ferns especially Dryopteris are relished as a vegetable in Western Himalayas, locally known as kunji. the scales on the rachis are scrapped before cooking it.
– We call them ‘Ningro‘ in Nepali in Sikkim. There are many edible varieties. People prefer them cooked with local cottage cheese called ‘churpi’. I have also seen them being sold outside Guwahati station.
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Diplazium esculentum (Retz.) Sw.