Cinnamon Fern

Osmunda cinnamomea

Physical Characteristics

Osmunda cinnamomea is a FERN growing to 0.6 m (2ft) by 0.4 m (1ft 4in) at a medium rate. See above for USDA hardiness. It is hardy to UK zone 3. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils and can grow in very acid soils. It can grow in semi-shade (light woodland) or no shade. It prefers moist or wet soil.

Distribution

Eastern N. America - Newfoundland to Florida, S. America, E. Asia.

Habitats

Woodland Garden Dappled Shade; Shady Edge; Bog Garden;

Edible Uses

Edible Parts: Leaves Shoots Edible Uses: The young unexpanded fronds are eaten as a nibble or cooked in soups[46, 61, 62, 116, 159, 183, 257]. The taste is said to resemble asparagus[200]. The young shoots are seen as a 'spring tonic' to cleanse the body with fresh green food after a long winter eating mainly stored foods[257]. The latent buds can be eaten in early spring, they rival chestnuts in size and flavour[95].

Medicinal Uses

Analgesic Antirheumatic Galactogogue A decoction of the root has been rubbed into affected joints as a treatment for rheumatism[257]. The root has been chewed, a small portion swallowed and the remainder applied to a snakebite[257]. The following reports do not state which part of the plant is being used, though it is most likely that the root is being referred to. The plant is analgesic, antirheumatic and galactogogue[257]. A decoction is used internally in the treatment of headaches, joint pain, rheumatism, colds etc, and also to promote the flow of milk in a nursing mother[257].

Known Hazards

Although we have found no reports of toxicity for this species, a number of ferns contain carcinogens so some caution is advisable[200]. Many ferns also contain thiaminase, an enzyme that robs the body of its vitamin B complex. In small quantities this enzyme will do no harm to people eating an adequate diet that is rich in vitamin B, though large quantities can cause severe health problems. The enzyme is destroyed by heat or thorough drying, so cooking the plant will remove the thiaminase[172].