Osmunda japonica is perennation fern native to Japan of the growing wild in the fields and mountains. It is in the shape of an eddy and is covered with cotton wool at the age of a sprout, and a leaf opens as it grows up. Two times of leaves are jugum. It is a famous edible wild plant and is done with materials of the namul of boiled greens with dressing and a fry-up, the Korean food after getting out lye in lye with a bracken. It can be saved by dry.
General name: Osmunda japonica, scientific name: Osmunda japonica, Habitat: Waterside from Hokkaido to Okinawa of Japan , living environment: wild, life: summer green plants, height: 60 - 100 cm, leaves: twice pinnately compound leaves, (small leaves) of pinnule shape: oval-shaped triangle, small leaf: 5 - 10 cm. leaf margin: fine serrated, leaves: nutrition leaves , harvest time: April to June Uses: herbal medicines, edible.