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

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Pucuk Paku

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