Bracken is an apparently deliciously tasting vegetable but contains a known carcinogen called ptalquiloside that is water soluble and highly volatile.
                       Gist: The normal cooking process rids this vegetable of most of the carcinogen. (Soaking it in water dissolves the ptalquiloside in water; boiling/sauteeing denatures it and vaporizes it). So...if you're curious....try it! (Just don't eat it everyday.)













