A single frond (photo, Iain MacDonald)

Rhizomes (photo, Graham Harris)

Plant description

This is a fern characteristed by large, stiff fronds borne on a creeping rhizome (underground stem).

Found from lowland to subalpine altitudes, open areas and forest margins.

More information on Pteridium

Part used

Rhizomes are generally harvested from late winter to early summer and during food scarcity.

Dietary uses

As a source of carbohydrate

Also used as a medicinal plant

Preparation

Aruhe is never consumed untreated. Rhizomes are harvested, dried, soaked and dried again and then roasted. They are then beaten open and chewed laboriously. This causes great tooth wear due to the high fibre content.

Cooked or beaten fernroot is also made into cakes or rolls (komeke) which are dipped into whale oil, bird fat, or muttonbird fat, mashed with whitebait and dried in the sun or by the fire. These were taken by travellers who then added nectar from flax or juice from tutu petals or berries to enrich the taste.

Aruhe is usually consumed together with shellfish and fish so as to reduce its constipative effects. It is often eaten with kumara.

It is taken as a handy snack between meals when working in the fields. However it is rarely eaten today.

The young fronds are also eaten either raw or cooked.

Related information

The raw rhizomes and fronds of the plant are known to be carcinogenic (causes cancer). However the traditional way of cooking eliminates almost all the harmful content from the roots but only about half from the fronds. A diet of fernroot will also cause severe constipation. Fernroot is never roasted at the fire inside the house as it was believed that the fishermen would not catch any fish the next day. Places where good fernroot were found are prized and remained in the community for many generations.

Nutritive information

The dried rhizome is high in soluble carbohydrates and fibre.