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United States · Texas · Williamson| Common Animals Fish Mushrooms Flora |
Diplazium esculentum |
June: The plant continues growing, and the fronds mature.
Diplazium esculentum is used in traditional Southeast Asian cuisine. Valued for its delicate taste and nutritional properties.
Fern with large pinnate leaves. Grows in shady, moist places, often near rivers and streams.
Harvesting young tender shoots in early spring or early summer. Using a knife or scissors for careful cutting.
Best harvesting time is before shoots fully unfurl. Select fresh and healthy plants, avoiding old tough shoots.
Thoroughly wash shoots before cooking. Boiling is recommended to remove bitterness and possible toxins.
Boiled Diplazium shoots (Boiling in boiling water)
Mild flavor, bitterness removed
Mild flavor, bitterness removed
1. Wash shoots and remove tough parts.
2. Boil in boiling water for 5-10 minutes.
3. Drain and cool.
4. Serve with butter or soy sauce.
2. Boil in boiling water for 5-10 minutes.
3. Drain and cool.
4. Serve with butter or soy sauce.
Fried Diplazium shoots (Pre-boiling followed by frying)
Aromatic and tender dish
Aromatic and tender dish
1. Boil shoots for 5 minutes.
2. Fry with onions and garlic in vegetable oil.
3. Season with pepper and salt to taste.
4. Serve hot.
2. Fry with onions and garlic in vegetable oil.
3. Season with pepper and salt to taste.
4. Serve hot.
Soup with Diplazium shoots (Adding boiled shoots to vegetable broth)
Nutritious soup with bright flavor
Nutritious soup with bright flavor
1. Boil shoots for 7 minutes.
2. Add to vegetable broth and cook for 10 minutes.
3. Season to taste.
4. Serve hot.
2. Add to vegetable broth and cook for 10 minutes.
3. Season to taste.
4. Serve hot.
Braised Diplazium shoots with vegetables (Boiling followed by braising with vegetables)
Tender and healthy dish
Tender and healthy dish
1. Boil shoots for 5 minutes.
2. Braise with carrots, onions, and spices for 15 minutes.
3. Serve hot.
2. Braise with carrots, onions, and spices for 15 minutes.
3. Serve hot.