The pako plant, a common ingredient in many regional cuisines, particularly across Asia. Known for its tender fronds, this plant offers a unique flavor and texture.
Understanding the Pako Plant
The pako plant is scientifically identified as Diplazium esculentum, commonly known as vegetable fern or fiddlehead fern. This perennial fern can grow up to 1 meter (3 feet 3 inches) tall, characterized by its erect rhizomes and stout black roots. Its leaves, or fronds, are typically 2- or 3-pinnate, meaning they are divided multiple times, and can reach lengths of 50 to 80 centimeters.
Young, newly emerged fronds are tightly coiled, resembling violin scrolls, which is why they are often called “fiddleheads.” These fronds are emerald green. The leaflets have pointed tips, with bases that can be heart-shaped or have ear-like lobes, and their margins are serrated or lobed.
Where Pako Plant Thrives
The pako plant thrives in moist, shaded environments. It prefers areas near water sources such as streams, rivers, and rice paddies. This fern is also commonly found in forest understories, marshy areas, and secondary forests.
Geographically, Diplazium esculentum is native to tropical and subtropical Asia, including India, Malaysia, China, Taiwan, Indonesia, and the Philippines. It has also been introduced and naturalized in parts of Africa, Oceania, and North America, including Hawaii and Queensland, Australia. This plant is cold-sensitive.
Culinary Uses and Nutritional Value
Its young fronds are the primary edible part of pako. They are consumed in various ways across different cuisines. They can be eaten raw, blanched, boiled, or stir-fried, and are a common addition to salads and stews. In the Philippines, pako is a popular ingredient in dishes like ensaladang pako (pako salad) and ginataang pako (pako cooked in coconut milk).
The plant is also incorporated into omelets, curries, and can be pickled. When preparing pako, blanching the fronds in boiling water for a short period and then shocking them in an ice bath helps preserve their vibrant green color and crisp texture. This process also helps remove any bitterness.
Nutritionally, pako is a source of calcium, phosphorus, iron, and vitamins A, B, C, and K. It is low in calories, fat, and carbohydrates. Pako also provides dietary fiber and protein.
Safe Foraging and Preparation
Foraging for pako requires careful identification to distinguish it from potentially toxic fern species that may grow alongside it. When harvesting, select only young, semi-mature fronds that are unfurling or have partially unfurled, as these are tender and edible. Mature fronds are not consumed.
Sustainable foraging practices involve cutting the fronds about 20 to 30 centimeters above the base, being careful not to damage the rhizome. This allows the plant to regenerate and ensures continued growth. Harvest during sunny days from clear riverbanks or streams. Before cooking, thoroughly wash the harvested fiddleheads to remove any dirt or debris.