Diplazium esculentum (Vegetable Fern) Edible ferns in family Athyriaceae.

We already know that vegetable ferns (diplazium esculentum) can be a cook. Here are some examples of foods prepared by vegetable fern ( diplazium esculentum)

Paku vege (a type of vegetable fern or diplazium esculentum) with belacan (shrimp paste) sauce

Stir-fried Vegetable Fern or diplazium esculentum

fried vegetable fern (diplazium esculentum)

Jambi Cuisine, Curry Eels “Pakis-(vegetable fern)”

Bibimblp (mixed rice with vegetable fern or diplazium esculentum)



Diplazium esculentum (Vegetable Fern) Edible ferns in family Athyriaceae.

Diplazium esculentum (vegetable fern)

Family: Dryopteridaceae

Genus:  Diplazium                                                                          

Species:  esculentum                                       

Synonym:  Anisogonium esculentum

Synonym:  Athyrium esculentum

     Diplazium esculentum (vegetable fern) , or more commonly know as Vegetable Fern, is a forb/herb of the genus Diplazium in a family  Athyriaceae 

     Vegetable fern (Diplazium esculentum) is an edible fern found throughout Asia and Oceania. It is probably the most commonly consumed fern, and is quite tasty, giving it the name "vegetable". It is used in many oceanian recipes, and made into salads and stir fry.
     Propagation: Spores and plantlets in the spring. Take spores from ripe spore cases on the undersides of the fronds. Put the spores in an envelope and allow to dry. Place a brick in a plastic box or pan and put 2 inches (5cm) of distilled water in it and cover the brick with a quarter inch of moist peat. Sprinkle spores on the peat and cover the container with a piece of glass or plastic. Be sure to maintain the water level. Place in low light, after a few months a green moss like growth should cover the peat. Eventually leaves will appear, divide and transplant after they are 2 inches (5cm) tall.