If you dry the Bracken, it can be kept for a long time

#Bracken #Farming #KoreanCountry #Countryside #shorts Bracken: The world's most prevalent fern, a perennial plant that flourished to conquer the world during the Paleozoic era, but the ferns that people commonly know emerged from the early Cenozoic era. It is widely used for food worldwide, and is mainly eaten cooked, salted, or dried raw. In Korea, it is an essential ingredient in Yukgaejang and Bibimbap along with vegetables during the holidays. It is high in fiber and contains a lot of vitamin C, vitamin B2, and calcium. In particular, it is rich in calcium, which is also helpful for children and the elderly in growth. It is also rich in iron, so it is good for people with anemia or pregnant women. However, the leaves have vitamin B1 degrading enzymes, so you should not eat them raw if possible. It is said that adding salt when boiling is good for removing the bitterness. It can be used instead of meat, but if you boil small raw ferns of about 5 to 6 cm first and season them strongly in Yukgaejang, the fern tastes and texture like a torn beef brisket. If you add dried taro stems, it's icing on the cake. It is a method used as a vegetarian diet, but it cannot be supplemented with vitamin B, so you must add shiitake mushrooms. In Sakhalin, agriculture and livestock were restricted on barren land, and while the Russians were starving, Koreans settled down and began to eat bracken, which was followed by Russians, and later, a considerable amount of Korean food, including bracken and other foods. In Japanese cuisine, there is a rice cake called "warabimochi" that has a very soft glutinous rice cake-like texture and is transparent and clear enough to be water droplets or ice. In the past, it was made with starch drawn from the roots of bracken, but in modern times, it was replaced with starch due to unit price problems.[5] The rice cake itself doesn't taste like much, and it is eaten with seasoned grain syrup and bean powder. The name is different from the reality. In Korea, it is known as water drop rice cake. Clear forms are common, but they are sometimes made like wagashi or jelly by mixing matcha or nectar. There is also a derivative specialty called Mizushingen Mochi, which is made with agar, not starch. It is famous for the story of Baek Yi and Ho Chi, who are famous as the last loyalists of the Shang Dynasty in China, entering Suyangsan Mountain after the fall of the Shang Dynasty and died while digging for bracken. It is said that during Louis XIV's time, a famine broke out in a part of France and the king went to see the condition himself. The famine was so severe that a priest living in the province had to give the king bread made of bracken, saying, "We don't have anything to eat, so we endure this." Contrary to the bride's expectation that he would be angry, Louis XIV silently ate all the bracken bread without saying anything and said, "I enjoyed this bracken bread." There is a heartwarming anecdote that the bride, who returned to fear the aftermath, heard that relief food to relieve the famine had arrived in the province.[6] There are many uses other than just eating. You can make starch with roots, make bread or rice cakes with starch from root stems, and leaves and root stems can be used to make beer. As a medicine, the roots are dried well and powdered, which is effective in removing parasites and helps relieve body inflammation or edema. Young leaves are effective for diuresis and fever. It is a food that is not compatible with octopus, and especially people with weak stomachs can develop indigestion if eaten together, so be careful.