Bracken is commonly known as fern chicken grass and fern moss, and some city dwellers are called dragon claws, dragon grasses, and longevity foods. Bracken is a rare wild dish, and rural towns like it. As early as three thousand years ago, our ancestors used bracken as a dish. "The Book of Songs" contains "Steep Steps to Nanshan, which will use its fern". Huang Song's "Plendering Ferns" in the Ming Dynasty included "The Emperor has no fern in the Yangmin Mountain". Emperor Kangxi called the fern "longevity vegetable". Bracken has beautiful taste, high nutritional value, and is rich in protein, fat, sugar, minerals and various vitamins. Because bracken is wild and pesticide-free, it has the reputation of “forest vegetables”. It is called “long-lived grass” abroad. "The king of mountain vegetables" has a good market prospect and is one of China's export commodities. It is reported that a bag of 500 grams of dried bracken can be sold for about US$30 in the European and American markets. Many provinces in our province have a lot of mountainous areas and barren slopes. Every year, farmers pick up bracken from the mountains in March-April to come from food and supply markets. However, the retention period is short. For ease of use, the processing should be carried out. Farmers are introduced to picking methods and simple processing techniques:

(1) Picking time: After the "convulsions" to the "clear and bright" period, when the fern sprouts broke into the ground, a branch with independent tender stems, the phoenix tail curled on the top of the stem leaves, unearthed 3-5 days about 15 cm About picking can be used. Bracken has a short maturing period, but when it expires, it loses its use value and becomes fiber due to aging. Therefore, it is less likely to pick up once a day on the mountain.

(2) Processing bracken dried: After rectifying the fresh fern collected, put it in hot water of 95-98°C, cook for 5-7 minutes, remove it from the sun, and dry it under soft sunlight. Reddish green, fresh and tender, delicious.

(3) Processing of salted bracken: remove the bracken from the lower hardened part and tie it into a small 7-cm-diameter rod, marinate it for 20 weeks with 100 kg of fresh bracken and 20 kg of salt, dilute the astringent water, and then use 15 kg of salt. Preserved and marinated, the dishes are tender and green, delicious, aging, and not deteriorating.

(4) Bracken green protection solution: After rinsing the old coarse fibrillated part of the fresh bracken, place it in a solution of magnesium acetate and sodium sulfite (150ppm concentration) in the hot solution at 95°C. blanching 1-2 Minutes later, immediately immersed in cold water and then removed. After 24 hours, the color can be maintained in vivid green. Because the saponification reaction of chlorophyll roots has been retained, the green chlorophyll has been preserved, and the magnesium ions have a protective green role. Sodium sulfite inhibits the oxidase activity of the bracken and avoids the enzymatic activity change.

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