Diplazium maximum (D. Don) C. Chr. _ Lingdu, Lingdi (लिंगडू)

stara1982 March 10, 2019 Uncategorized

Family: Athyriaceae
Synonym: Asplenium maximum
Common Name: Giant Himalayan Fern, Vegetable Fern, Large Wood Fern.
Local Name: Lingdu, Lingdi (लिंगडू)

Lingdu is a fern species that thrives in humid, shaded environments rich in organic matter. The edible part consists of its tender, coiled young fronds (fiddleheads). Once the fronds fully unfurl, they become fibrous and unsuitable for consumption, making timely harvesting essential.

It commonly grows at altitudes between 1000–2500 meters, especially near water sources and in mixed forest ecosystems.

Lingdu growing in a natural habitat.

Only tender fronds of this plant, which start emerging from mid-April are suitable for cooking.  Its season continues for about ten weeks.  Villagers collect the fronds and bring them for sale to towns where these are readily sold.

 Lingdoo plant:

Terrestrial fern with stout, erect to sub-erect rhizome, 5–12 × 2–5 cm; rhizome covered with dense scales; scales 5–8 × 1–1.5 mm, lanceolate, acuminate, entire or rarely fimbriate, dark brown, membranous.

Fronds 1.5–2.5 × 0.6–1 m, tufted, bipinnate to tripinnate; stipe 0.8–1.2 m long, stout, polished above, deeply grooved adaxially, scaly at base; lamina broadly rhomboid to ovate-lanceolate in outline; rachis grooved above, raised below.

Pinnae 20–35 × 8–15 cm, opposite to sub-opposite, elliptic-lanceolate, acuminate; distal pinnae lanceolate-acuminate, lobed to serrate; costa grooved above, prominent below.

Pinnules 5–10 × 1–2.5 cm, lanceolate, acuminate, lobed to serrate; lobes oblong, obtuse to retuse, serrulate; base truncate; basal pinnules shortly stipitate, upper sessile; progressively reduced towards apex; terminal pinna often larger.

Costules grooved above, raised below; veins pinnate, distinct below, obscure above, free or slightly anastomosing near margin.

Sori 3–5 mm long, dark brown, linear to oblong, borne along veins; indusia linear, membranous, brownish.

Sporangial capsule ca. 300–320 × 240–260 µm, subglobose; stalk ca. 350–400 µm long.

Spores 35–40 × 28–32 µm, yellowish, ellipsoid, monolete, finely granulose.

Edible fronds are available from late spring season to early rainy season of the year.

Harvested Lingdu for cooking

Edible use:

The fronds are made into a vegetable which is eaten alongwith chapataies during the main course withapaties or even rice.. 

          Lingdu vegetable can be made in the following way:

Ingredients required:

Lingdu fronds, 1 kg; mustard oil, 3-4 table spoons; coriander powder, ½ table spoon; fenugreek powder, 1 tea spoon; cumin seeds, 1 table spoon turmeric powder, 1 table spoon; red chillies, 2-4, medium sized chopped onion, 1; chopped garlic cloves, 4-5; salt according to taste; curd, 4 cups; chopped green coriander leaves,1 table spoon amount; garam masala,1/2; table spoon.

Method:

          The fronds are cut into pieces and boiled. These are then stir fried after adding salt and spices in a sequence as listed above. The vegetable is now ready if to be eaten with chapaties.

If it is to be eaten with rice, then add curd and cook for another 10 to 15 minutes. Garnish it with chopped coriander leaves and garam masala and serve with rice.

          Lingdu vegetable has a characteristic pleasant flavour which is liked by people.  In fact, this is the USP of this vegetable.

Lingdu collected for cooking

Food value:

Lingdu is not only delicious but highly nutritious. Lingdu fronds, both fresh as well as boiled, are said to have antioxidative activities higher than alphatocopherol. On average, per 100 grams of fresh edible portion, it contains (values may slightly vary by region):

  • Energy: 30–35 kcal
  • Protein: 3–4 g
  • Carbohydrates: 5–6 g
  • Dietary fiber: 2–3 g
  • Iron: 1–2 mg
  • Calcium: 40–50 mg
  • Good amounts of Vitamins A and C
  • Rich in antioxidants1

Seek professional advice before treating this plant medicinally.

Medicinal uses:

The young shoots are diuretic, refrigerant and vermiform 2. They have been eaten as a treatment for cancer 3. The leaves have been used in a steam bath as a treatment for arthritis3 . A poultice of the pounded fronds and leaves has been used to treat sores of any type and also to bind broken bones in place 3. A decoction of the plant as been used in the treatment of tuberculosis3. The root is antiemetic, antiseptic, appetizer and tonic3. A tea made from the roots is used in the treatment of stomach cramps, chest pains, internal bleeding, diarrhoea, colds and also to expel worms2,3. The poulticed root is applied to sores, burns and caked breasts 3.

Other Uses

A glue can be made from the rootstock 4.A brown dye is obtained from the fronds 5. The fibrous remnants from edible roots make a good tinder 6. The rhizome lathers readily in water and can be used as a soap 4. A decocation of the root has been used as a hair wash 3. The roots have been rubbed into the scalp in order to promote hair growth3. The roots have been pounded to remove the bark, then split into flat bands and used as the black strands of cheap baskets 3 . The ashes of the plant are rich in potassium and could be used as a fertilizer 2 . They are also used in the manufacture of glass (when mixed with sand) and in making soap (when mixed with vegetable oil) 2,4 . The dried ferns produce a very durable thatch 2. The leaves are used as a packing material for fruit, keeping it fresh and cool without imparting any colour or flavor 2, 6. They are also used as a lining for baskets, fruit drying racks etc and as a bedding6. The leaves repel insects and can help to prevent rot in the fruits etc 6. Dried bracken fronds are very useful in the garden as mulch for somewhat tender plants. This will keep the soil warmer, protect from wind damage and also keep off some of the rain 2.

Lingdu as a source of income:

Tender fronds of lingdu are collected by villagers from the forest and made into small bunches. These are then sold in nearby town upto 150 rupees a kg. Lingdu can also sold on roadsides to visiting tourists.

A woman selling lingdu

In recent years, the timing of Lingdi’s emergence and market arrival has shifted. Earlier seen mainly in mid-March, it is now appearing in local markets by late February in many areas.

Such phenological shifts may be linked to rising temperatures and changing winter patterns. Early and excessive harvesting, however, may threaten natural regeneration.


Lingdu plants for sale.

Lingdu plants for sale.

References:

  1. Seal, T. (2012). Evaluation of nutritional potential of wild edible plants traditionally used by the tribal people of Meghalaya State in India. Journal of Food Composition and Analysis, 28(1), 1–8. https://doi.org/10.1016/j.jfca.2012.08.003
  2. Grieve (1984). Penguin. A Modern Herbal.
  3. Moerman, D. E. (1998). Native american ethnobotany. Timber press.
  4. Komarov. V. L. (1968). Israel Program for Scientific Translation. Flora of the USSR.
  5.  Ahrendt. (1961). Journal of the Linnean Society, 57. Berberis and Mahonia.
  6. Turner, N. J. (1979). Plants in British Columbia Indian Technology. British Columbia Provincial Museum.


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