Just thought a word re the bracken. I returned from the Coniston Japenese-cum-Lake District food party very excited about being able to make something of the bracken shooting up on the hill. Went bracken gathering and prepared it. My hosts not so keen on eating it - and after consultation with sheep veterinary book and Richard Mabey (Guide to Edible Wild Plants) they confirm that it contains carcinogens. Admitedly the blindness in the sheep is caused from eating large amounts over time, and raw, but not sure that the boiling removes the carcinogens. I think that we'll be alright from Saturday, but export business perhaps not such a great idea. Shame!

Anonymous, April 30, 2007 12:05

Bracken should be picked young before the fronds open, placed in boiling water and soaked in wood ash over night to remove bitterness - this cooking process seems to be important and is likley to remove any possible poisons, although the village stated it was to remove bitterness. Bracken is eaten in small quantities further reducing any risk.
There are a number of foods we commonly eat that are poisnous unless correctly processed, potatoes, aubergines, rhubarb etc. The British became wary of wild food with the rise of processed food in the late 19th century - it is only recently that wild mushrooms have become more acceptable.

The Japanese have been eating bracken for hundreds of years and reputedly have the highest life expectancy in the world. They are rather more wary of beef, this only being introduced to Japan in the 19th century - it was called mountain whale in an effort to get people to eat it. Animal fats versus bracken, mmm.
I checked with the local doctor regarding bracken who said the jury was still out with no conclusive proof, it seemed likley that the possible carcinogenic qualities were most prevalant in the spores of mature plants.

Anonymous, May 1, 2007 05:19