Food '' bracken jelly, a traditional
Japanese dessert. The darker jelly on the left is made from pure bracken powder, while the lighter jelly on the right uses other starches as well. Bracken
fiddleheads have been eaten by many cultures throughout history, either fresh, cooked, or pickled.
Pteridium aquilinum is especially common in
East Asian cuisine. In
Korea, bracken (sometimes referred to as 'fernbrake' in Korean recipes) is known as
gosari (), and is a typical ingredient in
bibimbap, a popular mixed rice dish. Stir-fried bracken (
gosari namul) is also a common side dish (
banchan) in Korea. In
Japan, bracken is known as (
ja), and is steamed, boiled, or cooked in soups.
Warabimochi bracken jelly, named after its resemblance to
mochi rice cakes, is a popular traditional dessert, although commercial variants are often made with cheaper
potato starch instead. The fiddleheads are also preserved in salt,
sake, or
miso. In
China, bracken is known as
juecai (), and is eaten like vegetables or preserved by drying. Also called "fernbrake", it is used as a vegetable in soups and stews. Bracken
rhizomes can be ground into flour to make bread. In the
Canary Islands, the rhizome was historically used to make a porridge called
gofio. Bracken leaves are used in the Mediterranean region to filter sheep's milk, and to store freshly made
ricotta cheese. after which the starch could be sucked from the fibers.
Patu aruhe were important ritual items, and several distinct styles were developed. It has advantages over other sources of plant ash, such as hardwood, due to its high potash yield as a percentage of both dry and fresh mass, abundance, growth rate, and ease of harvesting. Bracken has been recognized as a source of potash since at least the 10th century AD, with numerous references in European texts, typically in relation to its use for soap and glass making. It is also used as a winter mulch, which has been shown to reduce the loss of
potassium and
nitrogen in the soil, and to lower
soil pH. ==Toxicity==