Not your ordinary garden fern. This one is rich in micronutrients, beta-carotene, folic acid, and minerals (Calcium, Iron and Phosphorus). Studies have shown antimicrobial, antioxidant, anti-inflammatory, anticoagulative, antidiabetic, immunosuppressive properties.
Our ancestors use the leaves for headache, pain, fever, wounds, dysentery, diarrhea, and various skin infections. Aerial parts were used to treat hemoptysis and coughs; rhizomes used for diarrhea, dysentery and coughs; leaves used to treat fever, dermatitis, measles, coughs, and as postpartum tonic; roots used for fever, dermatitis and as hair tonic.
How to Eat:
Young fronds are eaten as a leafy vegetable, raw or cooked; or as an ingredient in salads or stews.
Add this delicious vegetable to your meals this week!