The fern plant can be found just about everywhere in my neck of the woods. The ubiquitous nature of the fern and its "allies" would seem to make it an ideal source of emergency food, except that I've seen too many "red flags" in some of the books I've read about the subject. Thomas J. Elpel, the author of "Botany in a Day," warns of the presence of carcinogens and other chemicals which, if ingested, would deplete the body of B vitamins. I've also read a few other books which state that bracken fern has been used as a source of food for many centuries in various cultures. One author (Muriel Sweet) even says that the roots of the bracken fern are starchy and that they were eaten by the native American Indians. The general consensus seems to be that the roots of bracken fern can be eaten after they've been pounded and roasted, or after they've been boiled in water, while the leaves are dangerous and should not be eaten.

I am interested in learning more about bracken fern and other types of ferns. I'm wondering if anyone has ever actually eaten any part of the fern plant, and if so, what does it taste like ?

Does it taste "good" or does it taste "yuck" ?? etc. etc.

L.W.