Marattia alata, Marattia attenuata.
Botanical name:
Marattia alata Sw. Marattiaceae.
The fleshy caudex of this fern is used in the Sandwich Islands as food, when better food is scarce.
Marattia attenuata Lab.
In the Fiji Islands, the fronds are used as a potherb; they are very tender and taste not unlike spinach. In New Zealand, the soft part of the stem is eaten.
Sturtevant's Edible Plants of the World, 1919, was edited by U. P. Hedrick.
