The image, above, shows the full common polypody fern(Polypodium vulgare), growing in moss on a tree stump,
top left and in leaf litter, bottom left. Also shown are views of
an uprooted plant showing its rhizome, top right and a close-up
of a frond's spore-bearing organs, bottom right..
Common Name: Common Polypody
Scientific Name: Polypodium vulgare
Other Names: Polypody, Adders Fern, Golden Maidenhair Fern, Wall Fern, Common Polypod Fern
Family: Polypodiaceae
Range: All of Europe, the Mediterranean, temperate Asia and eastern N. America.
Physical Characteristics
Polypodium vulgare is a hardy
Edible Parts: Roots (Rhizomes)
Edibility Rating: 2 
Known Hazards: Although we have found no reports of toxicity for this species, a number of ferns contain carcinogens so some caution is advisable. Many ferns also contain thiaminase, an enzyme that robs the body of its vitamin B complex. In small quantities this enzyme will do no harm to people eating an adequate diet that is rich in vitamin B, though large quantities can cause severe health problems. The enzyme is destroyed by heat or thorough drying, so cooking the plant will remove the thiaminase. It should be noted that the sweetness of common polypody is due to a saponin known as osladin. Saponins are toxic compounds, however, they are only poorly absorbed by the body and tend to pass through the gut without causing harm. Saponins are also broken down by cooking. Still, if eating this plant for the first time it is advisable not to consume in large quantities.
Polypodium vulgare is a hardy Edibility Rating: 2
Known Hazards: Although we have found no reports of toxicity for this species, a number of ferns contain carcinogens so some caution is advisable. Many ferns also contain thiaminase, an enzyme that robs the body of its vitamin B complex. In small quantities this enzyme will do no harm to people eating an adequate diet that is rich in vitamin B, though large quantities can cause severe health problems. The enzyme is destroyed by heat or thorough drying, so cooking the plant will remove the thiaminase. It should be noted that the sweetness of common polypody is due to a saponin known as osladin. Saponins are toxic compounds, however, they are only poorly absorbed by the body and tend to pass through the gut without causing harm. Saponins are also broken down by cooking. Still, if eating this plant for the first time it is advisable not to consume in large quantities.
Welcome to the summary page for FabulousFusionFood's Wild Food guide to Common Polypody along with all the Common Polypody containing recipes presented on this site, with 4 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Common Polypody as a major wild food ingredient.
Common Polypody, Polypodium vulgare (also known as Oak Polypody, Polypody, Adders Fern, Golden Maidenhair Fern, Wall Fern and Common Polypod Fern) is a fern of the Polypodiaceae (polypody) family. It native range extends from the Mediterranean north to Scandinavia and east to the Carpathian mountains. In the United States it is commonly found in the Pacific Northwest (especially Oregon and Washington) from coastal areas inland and throughout the Cascades. The fern is typically found in shaded and semi-shaded locations, most commonly on old walls, cracks in rocks, the bases of trees (especially oak) and in rocky undergrowth. It prefers sandy soils and rarely tolerates lime. The common polypody fern develops in isolation from a single horizontal rhizome that develop fronds with triangular leaflets measuring from 10 to 50cm. The individual fronds are divided all the way back to the central stem, typically being formed from 10 to 18 pairs of segments or leaflets, with the leaflets gradually becoming shorter towards the end of the frond. The leaflets are generally whole or slightly denticulated and somewhat wider at their base, where they often touch each other. They have an alternating arrangement, those on one side being slightly offset from those on the other side. The petioles have no scales. The spore-bearing organs (sori) are found on the lower side of the fronds and range in colour from bright yellow to orange. They became dark grey at maturity and spores are typically released from July to September.
The polypody fern (Polypodium vulgare) is indigenous to Europe (including the Mediterranean) and the adjoining northern regions of Asia. They are also found in the eastern regions of North America. This species of fern is generally found growing naturally in soggy forest land as well as thickets. In addition, polypody may also be found growing on walls — clinging to them in fact. The bitter-sweet rhizome of the plant, which has a number of remedial uses, is harvested in the autumn.
The roots (actually rhizomes) have been both eaten and used medicinally since ancient times. The Romans considered them edible when boiled with beetroot. In terms of taste, polypody rhizomes have an unusual bittersweet taste, as the roots contain tannin, saccharose and a saponin known as osladin that is 500 times sweeter than sugar (by weight). It is still used in France as a flavouring for nougat and has been used as an adulterant for liquorice. The aroma of the freshly-cut rhizome is cloying and rather sickening. Different authors describe the taste differently. Sweetness is there and this can become cloying in large amounts; which is why they are typically cooked with other, more acidic vegetables and fruit to provide a sweet counternote.
Although there are no reports of toxicity for common polypody roots, care should still be taken in the consumption of this plant, as many ferns contain high quantities of carcinogens as well as thiaminase (an enzyme that metabolizes thiamine [vitamin B] and can make the body deficient). Thiaminase is broken down by thorough cooking and many of the carcinogens are leached out through prolonged soaking. I would recommend that, if you are going to use this fern root that you scrub it, soak it in several changes of water and then dry it before re-constituting in water (throw this water away) and then boil thoroughly before eating.
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Common Polypody as a major wild food ingredient.
Common Polypody, Polypodium vulgare (also known as Oak Polypody, Polypody, Adders Fern, Golden Maidenhair Fern, Wall Fern and Common Polypod Fern) is a fern of the Polypodiaceae (polypody) family. It native range extends from the Mediterranean north to Scandinavia and east to the Carpathian mountains. In the United States it is commonly found in the Pacific Northwest (especially Oregon and Washington) from coastal areas inland and throughout the Cascades. The fern is typically found in shaded and semi-shaded locations, most commonly on old walls, cracks in rocks, the bases of trees (especially oak) and in rocky undergrowth. It prefers sandy soils and rarely tolerates lime. The common polypody fern develops in isolation from a single horizontal rhizome that develop fronds with triangular leaflets measuring from 10 to 50cm. The individual fronds are divided all the way back to the central stem, typically being formed from 10 to 18 pairs of segments or leaflets, with the leaflets gradually becoming shorter towards the end of the frond. The leaflets are generally whole or slightly denticulated and somewhat wider at their base, where they often touch each other. They have an alternating arrangement, those on one side being slightly offset from those on the other side. The petioles have no scales. The spore-bearing organs (sori) are found on the lower side of the fronds and range in colour from bright yellow to orange. They became dark grey at maturity and spores are typically released from July to September.
The polypody fern (Polypodium vulgare) is indigenous to Europe (including the Mediterranean) and the adjoining northern regions of Asia. They are also found in the eastern regions of North America. This species of fern is generally found growing naturally in soggy forest land as well as thickets. In addition, polypody may also be found growing on walls — clinging to them in fact. The bitter-sweet rhizome of the plant, which has a number of remedial uses, is harvested in the autumn.
The roots (actually rhizomes) have been both eaten and used medicinally since ancient times. The Romans considered them edible when boiled with beetroot. In terms of taste, polypody rhizomes have an unusual bittersweet taste, as the roots contain tannin, saccharose and a saponin known as osladin that is 500 times sweeter than sugar (by weight). It is still used in France as a flavouring for nougat and has been used as an adulterant for liquorice. The aroma of the freshly-cut rhizome is cloying and rather sickening. Different authors describe the taste differently. Sweetness is there and this can become cloying in large amounts; which is why they are typically cooked with other, more acidic vegetables and fruit to provide a sweet counternote.
Although there are no reports of toxicity for common polypody roots, care should still be taken in the consumption of this plant, as many ferns contain high quantities of carcinogens as well as thiaminase (an enzyme that metabolizes thiamine [vitamin B] and can make the body deficient). Thiaminase is broken down by thorough cooking and many of the carcinogens are leached out through prolonged soaking. I would recommend that, if you are going to use this fern root that you scrub it, soak it in several changes of water and then dry it before re-constituting in water (throw this water away) and then boil thoroughly before eating.
References:
[1]. David Evans Notes from field observations, tastings and cookery experiments.[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
The alphabetical list of all Common Polypody recipes on this site follows, (limited to 100 recipes per page). There are 4 recipes in total:
Page 1 of 1
| Betas et Polypodiae (Beetroot and Polypody Root) Origin: Roman | Nougat Traditionelle (Traditional Nougat) Origin: France |
| Dried Common Polypody Root Origin: Britain | Polypodium (Polypody Root Sauce) Origin: Roman |
Page 1 of 1