Wild Tsikhra Ga Ferns
Estimated Inventory, lb : 0
Description/Taste
Tsikhra Ga ferns vary in size and appearance, depending on their age at harvest, but are traditionally foraged when they are young and tender, around 30 to 60 centimeters in length. Each frond is comprised of small, broad, and flat leaf blades that range from 1 to 2 centimeters in length. The leaf blades also showcase serrated to smooth edges, a frilled nature, lobe-like curves, some veining, and muted green hues. There are many leaf blades growing in opposite pairs along a thin, cylindrical, and flexible fibrous stem. Young Tsikhra Ga ferns have a thin, tender, pliable, and lightly textured feel. The fronds also emit a faint, green aroma. Tsikhra Ga ferns are traditionally cooked and develop a soft, chewy, succulent, and lightly crisp consistency. Cooked ferns have a mild, green, vegetal, and subtly earthy taste.
Seasons/Availability
Tsikhra Ga ferns are typically foraged during the monsoon season in Nagaland from June to September.
Current Facts
Tsikhra Ga ferns, botanically a part of the Diplazium or Pronephrium genus, is a wild fern species native to Nagaland, a region in Northeastern India. It is estimated that there are around 280 species of wild ferns in Nagaland, and at least 23 of the species are considered edible. The ferns depicted in the photograph above were prevalently found in the forests at the base and along the wooded slopes of Pulie Badze mountain near Jotsoma Village in Nagaland. Tsikhra Ga is the name of the wild fern species in the Jotsoma Village dialect. The ferns have been growing naturally in the region since ancient times and are a seasonal foraged ingredient primarily harvested throughout the monsoon season. Tsikhra Ga ferns are considered a delicacy in Nagaland and are used by the Angami tribe as a fresh, nutritional green. The ferns are not commercially cultivated or grown in home gardens. They are solely foraged from the wild and are picked as a vegetable that can be added to a wide array of savory culinary preparations.
Nutritional Value
Tsikhra Ga ferns have not been extensively studied for their nutritional properties. Wild fern species in India, in general, are a source of fiber to regulate the digestive tract, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and calcium to support bones and teeth. Fern greens may also provide some vitamin C to strengthen the immune system, phosphorus to help the body produce adenosine triphosphate, copper to build connective tissues, magnesium to control healthy nerve functions, and other nutrients, including manganese and zinc.
Applications
Tsikhra Ga ferns have a green, vegetal, and earthy flavor suited for cooked preparations. The young and tender fronds are the most consumed portion of the fern, and the leaves are blanched and boiled to create a soft, slightly chewy, and favorable texture. Tsikhra Ga ferns are primarily used among members of the Angami tribe in Jotsoma village in Nagaland, and it is a common practice for the ferns to be harvested fresh when in season. The ferns are gathered from local wild populations and are immediately prepared for the best quality and flavor. The leaves are popularly incorporated into smoked pork dishes, soups, and porridge. Tsikhra Ga ferns are also incorporated into various chutneys, vegetable side dishes, and dal, a legume dish often served over rice. Young ferns can be battered and fried, or they can be added to egg-based dishes. Tsikhra Ga ferns pair well with river fish, crabs, snails, bamboo shoots, tomatoes, potatoes, and aromatics such as chile peppers, garlic, and ginger. Ferns have a short shelf life and are prepared quickly to prevent the leaves from wilting. Tsikhra Ga ferns are also air-dried for extended use. When the fronds are dried in the sun, they develop a yellowish hue, but when dried in the shade, they retain more of a green coloring.
Ethnic/Cultural Info
Tsikhra Ga ferns are known as a central ingredient in galho preparations throughout Jotsoma village. The name galho is taken from Angami and roughly translates to mean “rice soup.” Galho is a prevalent dish served throughout the Angami tribe and has also been adapted into the cuisine of many other regions in Nagaland and Northeastern India. Galho is considered a light meal and is traditionally comprised of smoked pork, axone, vegetables, fresh greens, rice, and aromatics. The dish can be served for any meal of the day and is often given to children when they are sick or refusing to eat other foods. There are many variations of galho, with each community and family having their own cherished recipe. The creation of galho arose from Angami tribes, which are historically agrarian communities. Rice is an essential element in every meal, and after the harvest season, rice-based dishes were made for workers and community members as a shared celebratory meal. In the modern day, galho is still served as a communal meal at special events and as an everyday home-cooked dish. Galho is also seen in many myths and legends throughout Nagaland. One legend ties the dish as a comforting recovery meal for warriors and hunters, served after they return from their long journeys. Galho is also served at the Hornbill Festival to attract the spirit of the hornbill. It is believed that the community with the best galho at the festival will be blessed with favor by the visiting hornbill spirit, and this blessing will last for the year to come.
Geography/History
Tsikhra Ga ferns are native to Northeastern India and have been growing wild since ancient times. Much of the history of this species has been unrecorded and the information that is known about the ferns has been passed down through oral tradition among tribe members in the Jotsoma village of Nagaland. Tsikhra Ga ferns are considered an ancient species that grows wild in the Jotsoma region, a village a few miles outside of Kohima, Nagaland’s state capital. The ferns favor moist forests and are an anticipated seasonal foraged ingredient for culinary preparations. In Jotsoma, Tsikhra Ga ferns are widely seen throughout the Pulie Badze Wildlife Sanctuary and grow along the famous mountain of the same name. The ferns are also found throughout the forests surrounding the village. The Tsikhra Ga ferns featured in the photograph above were sourced through wild populations near Jotsoma village and were harvested by Jotsoma foraging experts who live in the village.
