Bracken is also called Wolverine, a perennial game of the genus Pteridophyte, which grows on hillsides and barren slopes. Bracken not only has been on the table of high-class banquets in China, but also has been gradually developed in its foreign markets. Its annual export volume reaches more than 10,000 tons, and it earns more than 10 million US dollars annually. The international market is promising. 1. The production of bracken for export fern is very resistant and has a wide adaptability. It is a light, humid, and cool climate. It grows more in mixed forests with sparse needles and broad-leaved trees on sunny slopes. The growth is particularly thick and stout. The wild fern can be cultivated artificially and the underground roots can be excavated. The strong plants are selected for propagation and planting. The row spacing is 0.7-0.8 meters, the plant spacing is 0.5-0.6 meters, and 2 to 4 plants per hole are planted. After the survival, topdressing is applied, organic fertilizer is applied in autumn and winter, and the ground is covered with dry grass and fallen leaves to facilitate safe wintering. After every 2 to 3 years of ramets, mature ascus seedlings can also be collected and planted at a height of 10 to 15 cm. When spring fern seedlings are as high as 30 to 40 cm, the petiole is tender and the leaflets are harvested when they have not yet started, and they are harvested by hand. Late harvest, plant aging, quality decline. After the first harvest, harvested for the second time after 15 days. 2. Export processing of bracken exports Mushroom processing methods are pickled and dried two kinds. (1) Selection of pickled raw materials Fresh stout bracken with a length of 20 cm or more is selected. Treat the fern and cut the old root, then press it for 20 centimeters or more, each with a diameter of 5 to 6 centimeters and a weight of 250 to 260 grams. Salted bracken into the cylinder salted. First spread a layer of salt about 2 cm thick at the bottom of the tank, then a layer of spinach and a layer of salt are placed neatly. After full cylinder, cover it with a 3 cm salt layer to achieve 30% of the weight of bracken. Put a clean and odorless board on the top floor and press the heavy stone on the board. After the second salting, after 7 to 10 days of salting, you can invert the tank, pour the dish in the other tank, and turn it to the bottom, add 15% salt and a layer of fern according to the weight of the salted fern. One layer of salt is on the dish, and a 2 cm thick salt layer is sprinkled on top, and a 22% concentration of filtered salt water is injected. The board is covered with wood and the board is pressed with heavy stone for 10 to 15 days. Drum the salted bracken with 22% salt water, remove the impurities, drain the water, put it in a bucket lined with two layers of non-toxic plastic bags, add a layer of sanitary salt, fill with 22% filtered brine , Tighten two plastic bags, discharge air, tightly close the lid, store it in a cool place or go on sale. (2) The dried bracken is selected to be thick, without pests and diseases, and the impurities are removed, and boiled in boiled water for 10 minutes. When the outer skin is dry, rub it with your hands, repeatedly drying the sun more than 10 times, after 2 to 3 days to dry. The standard for exporting dried bracken is to be completely dried, not moldy, free of impurities, rubbed by hand, softly rolled, and hardened without aging.