Now that we’re nearing the wettest days of rainy season (it’s been raining all week), delicate ferns are coming up lush and green on river banks, under the shade of trees and in cultivated fields. In Thailand and throughout most of Southeast Asia, these vegetable ferns are a delicacy.
Classified as Diplazium esculentum by botanists, the leaves and stems are usually chopped and stir-fried, the slight crunch of stems counterbalancing the tender fern fronds.
Like Morning Glory, kale and other green leafy vegetables used in Thai dishes, vegetable ferns are rich in antioxidants. Thais say they’re also good for digestion.