Dhekia Saag Ferns
Estimated Inventory, bunch : 0
Description/Taste
Dhekia Saag ferns are low-growing, evergreen plants that produce slender shoots and elongated stems lined with small, unfurling fronds. Each stem is thicker and woodier at the base, appearing in dark green hues, and as the stem grows upright, it begins tapering slightly towards the top. The younger stems are also semi-smooth, fleshy, pliable, and somewhat chewy, with a crisp consistency. The fronds showcase many small leaves that are generally lanceolate in shape, tapering to a distinct point, and each leaf has serrated or toothed edges, growing close to one another, developing a feathery, soft, and slender appearance. The fronds are primarily green and twist in varying shapes, with some leaves unfurling while others are still coiled or flat. Dhekia Saag ferns have an earthy, fresh, vegetal scent, often likened to the smell of a damp forest floor. The young stems and fronds have a slightly bitter, tangy, and grassy flavor when raw, but once cooked, the bitterness mellows into a subtly sweet, green, and vegetal taste reminiscent of broccoli, green beans, and spinach. It is recommended to consume cooked Dhekia Saag ferns, and the prepared greens will soften in texture, developing a mouthfeel similar to cooked asparagus.
Seasons/Availability
Dhekia Saag ferns are available year-round.
Current Facts
Dhekia Saag, botanically a part of the Diplazium genus, is a general descriptor for young, edible ferns belonging to the Athyriaceae family. The name Dhekia is a term primarily used in areas of Northeastern India, especially in Nagaland. Only the young and tender stems, shoots, and unfurling fronds are foraged from wild plants for culinary and medicinal use. There are several varieties of Diplazium ferns categorized under the Dhekia Saag name, and the ferns are naturally found in damp, tropical, and subtropical forests throughout Southern Asia, reaching 1 to 1.5 meters in height. Dhekia Saag ferns are considered a delicacy in Northeastern India and are valued for their mild, subtly bitter, and vegetal flavor that sweetens with heat. The ferns are known by many regional names, including Kasrod in Jammu and Kashmir, Lingad, Lingri, and Lungdu in Himachal Pradesh, Languda in Uttarakhand, Niruo and Ningro in Nepal, Darjeeling, and Sikkim, Boudaga Shaak in Bengal, and Muikhonchok in Tripura. In the modern day, Dhekia Saag ferns are a specialty foraged ingredient only available in markets for a few days after they are harvested. Bundles of the ferns are sold throughout fresh markets in Northeastern India and are highly perishable, adding to their fleeting nature and limited availability. Once foraged, the ferns are traditionally cooked and used as a nutritious green in various savory culinary preparations.
Nutritional Value
Dhekia Saag ferns are a source of vitamin C to strengthen the immune system, vitamin A to maintain healthy organ functioning, and potassium to balance fluid levels within the body. The ferns also provide iron to develop the protein hemoglobin for oxygen transport through the bloodstream, copper to build connective tissues, vitamin E to reduce inflammation, and other nutrients, including manganese, riboflavin, omega-3, and omega-6 fatty acids. Beyond vitamins and minerals, Dhekia Saag ferns are incorporated into medicinal remedies to lessen colds, fevers, and flu, cleanse the digestive tract, and increase resistance to seasonal sickness. The ferns are also ground into a paste and applied topically to various skin conditions as an anti-inflammatory.
Applications
Dhekia Saag ferns must be cooked before consumption and have a green, vegetal, and subtly earthy taste suited for savory preparations. The ferns are typically sauteed, steamed, boiled, or roasted, and in Northeastern India, cooked Dhekia Saag is served over steamed rice. Dhekia Saag ferns are added to curries, chopped into chutneys, or stir-fried with aromatics such as garlic, ginger, and chiles as an aromatic side dish. In Assam, the ferns are popularly cooked and served with potatoes, a dish known as dhekia xaak aru. The ferns are also incorporated into masor tenga, a sour fish curry, and boror tenga aru, a lentil and fern dumpling curry. In addition to curries, Dhekia Saag ferns are cooked into fried eggs or omelets, served with fermented rice, added to vegetable dishes, or simmered into soups and stews. The ferns are also commonly pickled and served with parathas or rotis. Dhekia Saag ferns pair well with meats such as duck, pork, or freshwater fish, eggs, mushrooms, potatoes, tomatoes, bamboo shoots, mustard oil, mustard seeds, lime juice, salt, garlic, ginger, or chile peppers. Whole, freshly harvested Dhekia Saag ferns should be immediately used for the best quality and flavor. The ferns are highly perishable and will only keep for 1 to 2 days in the refrigerator.
Ethnic/Cultural Info
In Assam, Dhekia ferns are one of the ingredients in a unique, traditional dish served during Rongali Bihu, or the Assamese New Year. The dish is known as ekho-ek bidh xaak, roughly translating to 101 varieties of local vegetables, and the greens and herbs are customarily foraged from the wild plants available in the region. Ekho-ek bidh xaak became an annual practice over the Assamese New Year to build strength and immunity and allow nature to inspire the soul, mind, and body. It is said every foraged green used in the dish has a purpose and contributes a unique nutritional profile to ward off sickness and allergies. The art of finding and sourcing the varieties of local greens is passed down between family members, and local community lore mentions that Assam was historically a site of over 700 wild, edible greens. Many of these varieties are thought to have gone extinct or have become rare due to urbanization, but despite the decline in diversity, Assam is still known for its rich vegetation, and echo-ek bidh xaak is a beloved custom being passed down during Bihu each year.
Geography/History
Dhekia Saag ferns are native to Asia and have been growing wild since ancient times. There are several varieties of ferns within the Diplazium genus that are interchangeably used in culinary and medicinal preparations, and these plants are native to regions spanning Southern and Southeastern Asia. Dhekia Saag ferns are a foraged green valued for their nutritional properties and availability. The ferns thrive in humid and moist swamps, riverbanks, woodlands, fields, and along roadsides and are also found in the Himalayan foothills. Today, Dhekia Saag ferns have remained a wild species and are also grown on a small scale for commercial purposes in some regions of India. The ferns are prevalent in morning and night markets in the states of Assam, Nagaland, Jammu and Kashmir, Darjeeling, Uttarakhand, and Himachal Pradesh and are typically sold in tied bundles, displayed in neat piles. Dhekia Saag ferns are also found in parts of Myanmar, Nepal, Bhutan, Bangladesh, Thailand, Vietnam, and Southern China. The Dhekia Saag ferns featured in the photograph above were sourced through Mao Market in Kohima, the capital city of Nagaland, India.
Recipe Ideas
Recipes that include Dhekia Saag Ferns. One
is easiest, three is harder.| Foodology By Kash |
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Boror Tenga With Dhekia Saag |
| Foodies Treasure |
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Dheki Shaak Greens |
