Paku Pakis (Fiddlehead Ferns / Fern shoots-(Diplazium esculentum))

 

Paku Pakis (Diplazium esculentum): A Nutrient-Rich Medicinal Fern

Paku Pakis, also known as fiddlehead fern, is a traditional vegetable widely consumed in Southeast Asia. In Malaysia, it is known by various names such as paku rawan, paku midin, or simply paku pakis. The most commonly consumed species is Diplazium esculentum, which thrives in moist tropical soils, riverbanks, and forest edges. Young curled fronds, also called fiddleheads, are harvested and cooked as a delicacy. Beyond its culinary role, Paku Pakis is also valued in Traditional Chinese Medicine (TCM) and Traditional Malay Medicine (TMM) for its therapeutic properties.

Botanical Information

Diplazium esculentum is a perennial fern belonging to the family Athyriaceae. It grows abundantly in tropical Asia and is a common wild edible plant. The young fronds are the primary part used, while mature leaves become too fibrous for consumption (Kumari et al., 2019).

TCM Perspective

In Traditional Chinese Medicine, Paku Pakis is described as sweet, slightly bitter, and cooling (Han) in nature. It is believed to enter the Liver, Stomach, and Large Intestine meridians, where it functions to:

• Clear heat and dampness

• Promote urination

• Detoxify the body

• Relieve swelling and inflammation

Traditionally, fern fronds have been prescribed for conditions such as intestinal heat, dysentery, and skin inflammation (Chen & Chen, 2004).

TMM Perspective

In Traditional Malay Medicine, Paku Pakis is classified as sejuk (cooling). It is commonly consumed to reduce "panas badan" (excess body heat) and to cool the blood. Folk practices include using decoctions or poultices for skin rashes, boils, and insect bites. Additionally, it is considered beneficial for digestion and is sometimes recommended for postnatal recovery, though moderation is emphasized (Rahmatullah et al., 2012).

Phytochemical Composition

Phytochemical studies of Diplazium esculentum have identified the presence of:

• Phenolic compounds (quercetin, rutin, kaempferol)

• Flavonoids (luteolin, apigenin)

• Saponins

• Tannins

• Sterols and terpenoids

These compounds contribute to the plant’s strong antioxidant, antimicrobial, and anti-inflammatory activities (Kumari et al., 2019).

Nutritional Value

Fresh fronds of D. esculentum are nutrient-dense, providing:

• Calories: ~35 kcal/100 g

• Protein: 4–5 g

• Fiber: ~2 g

• Vitamins: High in Vitamin A (beta-carotene), Vitamin C, Vitamin E, and folate

• Minerals: Rich in iron, calcium, potassium, magnesium, and phosphorus

Its high polyphenol and carotenoid content gives it strong antioxidant potential, making it a functional food as well as a vegetable (Nirmala et al., 2018).

Clinical Potential

Modern pharmacological studies suggest several potential benefits of Diplazium esculentum:

• Antioxidant – Protects against oxidative stress-related diseases

• Antimicrobial – Inhibits bacterial and fungal growth

• Anti-inflammatory – May reduce tissue swelling and pain

• Antidiabetic – Exhibits glucose-lowering effects in preliminary studies

• Hepatoprotective – Protects liver from oxidative damage

• Anticancer – Shows cytotoxic effects on certain cancer cell lines

These findings support its role as a nutraceutical and functional vegetable, though further clinical research is necessary (Chowdhury et al., 2020).

Safety Considerations

While Diplazium esculentum is generally safe for consumption, it should always be cooked before eating, as raw ferns may contain mild toxins. Some related fern species, such as Pteridium aquilinum (bracken fern), contain carcinogenic compounds, but this has not been reported in D. esculentum. Pregnant women and individuals with sensitive digestion are advised to consume it in moderation.

Conclusion

Paku Pakis (Diplazium esculentum) is more than a traditional vegetable—it bridges the gap between nutrition and medicine. Both TCM and TMM emphasize its cooling and detoxifying properties, while modern science highlights its antioxidant and antimicrobial potential. As research progresses, this humble fern may find a place in functional food development and integrative medicine.

References -Data Compile By Chat GPT 

• Chen, J. K., & Chen, T. T. (2004). Chinese Medical Herbology and Pharmacology. Art of Medicine Press.

• Chowdhury, M. A., Uddin, M. J., & Rahman, M. S. (2020). Nutritional and pharmacological importance of wild edible fern Diplazium esculentum: A review. Journal of Medicinal Plants Studies, 8(1), 45–50.

• Kumari, P., Jha, S., & Singh, P. (2019). Nutraceutical properties of Diplazium esculentum: A review. International Journal of Botany Studies, 4(6), 23–27.

• Nirmala, C., Bisht, M. S., & Bajwa, H. K. (2018). Nutritional composition of edible ferns in India. Indian Journal of Traditional Knowledge, 17(1), 174–180.

• Rahmatullah, M., Ferdausi, D., & Mollik, M. A. H. (2012). A survey of medicinal plants used by folk medicinal practitioners in three villages of Natore district, Bangladesh. American-Eurasian Journal of Sustainable Agriculture, 6(3), 150–157.