Pucuk Paku

Part(s) used for food preparation

Leaves (young) & leaflets
Culinary use

Young shoots are blanched and eaten with condiments/cooked in broth
Medicinal properties

The leaves have tonic properties. The plant is also known to be laxative, anti-inflammatory, antioxidant, anthelmintic and antimicrobial.
Vernacular name : Pucuk Paku
Botanical name : Diplazium esculentum
Other name : Vegetable fern


Recommended Recipes

Get in touch with our passionate and diverse team at Ulam School

Our team curates botanical, cultural and culinary information to make them user-friendly for everyone.