Dhekia: Assam’s Miracle Fern and Its Powerful Medicinal Secrets

Since ancient times, a wide variety of medicinal plants have been used to cure human diseases. Plants rich in therapeutic properties form the backbone of traditional systems like Ayurveda. Among them, Dhekia — also known as Fiddlehead Fern — holds a special place in India and particularly in Assam, where it is valued both as food and medicine.

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What is Dhekia / Matteuccia struthiopteris?

Dhekia is a medicinal herb and leafy vegetable belonging to the family Onocleaceae. Commonly called Fiddlehead Fern in English, it is a perennial plant that thrives in temperate climates and well-drained soils.

Its scientific name is Matteuccia struthiopteris.Interestingly, Canada is the only country with a long tradition of cultivating this fern commercially. Besides its delicate taste, Dhekia is valued for its rich medicinal properties, often used as a natural remedy for multiple ailments.

Origin and History

The French settlers in Canada were the first to recognize Dhekia as a rare delicacy, reportedly inspired by the Native Americans and early Indians who consumed it. Over time, Dhekia became associated with traditional cuisine and culture in Asia, New Zealand, Australia, and North America.
Since the Middle Ages, it has remained a popular edible fern and a trusted ingredient in folk medicine.

Plant Description

Dhekia is a deciduous fern that can grow up to 5 feet tall, featuring a distinct U-shaped groove along the stem.

• Leaves: Green, pinnate fronds about 4 feet long.
  
• Stalks: Roughly 4 cm thick and 10–12 cm high.
  
• Varieties: Several types exist with minor differences in appearance and growth habitat.
  

The plant’s roots and fronds are both medicinal. Root extracts relieve breast pain after childbirth, while dried-root powder is applied to heal wounds. It is effective against jaundice, fever, cough, liver infections, and inflammation, and also helps regulate blood sugar in diabetic patients.

Nutritional Composition (per 100 g of Dhekia)

Scientific Classification

Health Benefits of Dhekia

1. Aids Weight Loss: With just 34 calories per 100 g and rich fiber content, Dhekia helps control appetite and supports fat reduction, especially around the belly.
   
2. Boosts Immunity & Fights Infection: High vitamin C (44 %) enhances the body’s defense system and neutralizes harmful free radicals.
   
3. Regulates Blood Pressure: Its high potassium (≈ 370 mg) and low sodium balance help manage hypertension naturally.
   
4. Rich Source of Manganese: Promotes enzyme activity related to blood-sugar control, thyroid health, and fertility.
   
5. Increases Red Blood Cells: Iron and B-vitamins in Dhekia promote hemoglobin and RBC production, combating anemia.
   
6. Antioxidant Powerhouse: Contains beta-carotene, vitamin C, and B-complex, helping prevent cancers and stomach ulcers.
   
7. Improves Eye Health: With 72 % vitamin A, it supports good vision and prevents night blindness and macular degeneration.
   
8. Supports Heart Health: Calcium and antioxidants reduce cholesterol buildup and enhance cardiovascular strength.
   
9. Anti-Inflammatory Action: Vitamin C and antioxidants reduce inflammation and C-reactive protein levels, easing pain and swelling.
   
10. Promotes Healthy Skin: Antioxidants protect against UV damage and free radicals, maintaining skin elasticity and brightness.
    

Uses of Dhekia / Matteuccia struthiopteris

• Culinary: Commonly used as a vegetable with rice, meat, or fish; also made into soups, pickles, and chutneys.
  
• Medicinal: Dried root powder is used in traditional remedies for wounds, fever, and liver ailments.
  
• Nutritional: Acts as a natural detox and is often consumed during seasonal transitions for better immunity.
  

Dhekia should never be eaten raw; it must be boiled or cooked thoroughly before consumption.

Possible Side Effects

Improperly cooked or contaminated Dhekia can cause:

• Nausea and vomiting
  
• Stomach pain or diarrhea
  
• Headache and food poisoning
  

Hence, it should be soaked for 10–15 minutes and well-cooked before eating. Over-consumption is also discouraged.

Conclusion

Dhekia (Matteuccia struthiopteris) is not just a seasonal delicacy but also a treasure of nutrients and healing compounds. From improving heart health to enhancing skin and immunity, it offers numerous benefits when consumed properly. However, proper cooking is essential to avoid side effects.
In short, Dhekia is nature’s green gift — nutritious, medicinal, and deeply rooted in traditional wisdom.

FAQs

1. What is Dhekia commonly known as in English?

Ans: Dhekia is commonly known as the Fiddlehead Fern in English. Its scientific name is Matteuccia struthiopteris.

2. Where is Dhekia mostly found?

Ans: Dhekia grows naturally in moist, shaded, and hilly regions of Assam and North-East India. It also thrives in Canada, where it is commercially cultivated.

3. Is Dhekia edible?

Ans: Yes, Dhekia is edible and nutritious — often cooked as a green vegetable with rice, meat, or fish. However, it must be properly cooked before consumption.

4. What are the major nutrients in Dhekia?

Ans: Dhekia is rich in vitamin A, vitamin C, iron, potassium, and manganese, and provides about 34 calories per 100 grams.

5. What are the main health benefits of eating Dhekia?

Ans: Some key benefits include:

• Boosting immunity and fighting infection.
  
• Supporting heart and liver health.
  
• Improving eyesight.
  
• Reducing inflammation.
  
• Promoting red blood cell production.

• Helping in weight loss.

Anita

My self Anita Sahani. I have completed my B.Com from Purbanchal College Silapathar. I am working in Dev Library as a Content Manager. A website that provides all SCERT, NCERT 3 to 12, and BA, B.com, B.Sc, and Computer Science with Post Graduate Notes & Suggestions, Novel, eBooks, Health, Finance, Biography, Quotes, Study Materials, and more.