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Dried Common Polypody Root
Dried Common Polypody Root is a modern British recipe for a classic method of soaking and drying common polypody rhizomes for storage and later use as a ground flavouring. The full recipe is presented here and I hope you enjoy this classic British version of: Dried Common Polypody Root.
prep time
120 minutes
cook time
4 days
Total Time:
4 days
Makes:
150g
Rating: 
Tags : Wild FoodVegetable RecipesBritish Recipes
The ancient Romans ate common polypody roots (botanically these are 'rhizomes') as a vegetable, and in France the dried and ground root has been used as an ingredient in traditional Nougat preparation. The root itself has a peculiar bitter and sweet taste combination, due to the presence of tannin (the bitter principle) and the saponin, osladin that is 500 times sweeter than sugar (by weight). Surprisingly, osladin was only extracted in 1971 so the reason for dried common polypody root's sweetness has been unrecognized for centuries.
Saponins, typically, are soluble in alcohol, but only poorly soluble in water. Tannins (and many of the unknown toxins that may be in common polypody root) are leached out in water. This is a new method of drying polypody root for use in cookery that increases the level of osladin relative to the level of bitter tannin.
You should also note that although there are no reports of toxicity for common polypody roots (actually rhizomes), care should still be taken in the consumption of this plant, as many ferns contain high quantities of carcinogens as well as thiaminase (an enzyme that metabolizes thiamine [vitamin B] and can make the body deficient). Thiaminase is broken down by thorough cooking and many of the carcinogens are leached out through prolonged soaking.
The rhizome of the plant is usually harvested in the autumn.
Method:
Take the roots and trim off any leaf stems an roots. Scrub the roots thoroughly then soak for 24 hours in several changes of water.
Pat the roots dry, set on a baking tray then arrange on a baking tray. Transfer to an oven pre-heated to 140°C and bake for 60 minutes. Allow to cool then bake the same way the following day. Continue this process until the roots are completely dry.
Soak the dry roots over night in plenty of water to re-constitute then drain and dry again using the process above.
Once dry you can store the roots in an air-tight jar. To use as a flavouring grind them to a powder in a coffee grinder and add to a recipe, as directed.
