Aakur / Ankur

Introduction
Aakur isthe monsoon special edible fern that grows and is found in marshy and mangrove swampareas. The scientific name of Aakur is Acrostichum Aureum.It is one of the delicacies that Goans have traditionally believed were essential to consume at least once during the monsoon. As Aakur belongs to the fern family, it can be cultivated artificially, just as we do with ornamental ferns used in flower bouquets.The tree of Akkuris called “Akkrin” and the Komb(sprout)is known as Akkur. In Konkani,Aakur means the tender new sprouts of a plant and give the vegetables its name. Just as the name suggests these are tender shoots of the fern that are edible. They are long, and slender and aregrown naturally in open areas which are favoredby nature conditions. People gather these tender shoots of the brown ferns which have a tinge of red for cooking. Many dish is prepared with Akkur such as bhaji, curry and it is served with rice or bread.

Additional Information
Aakur is a local vegetable thai is seasonal and is mainly available during monsoons. It has to be prepared and consumed fresh just like green leafy vegetables and hence is available for a short period of time. Collecting this edible fern is an art since the person needs to go to marshy areas and select just the right sorts of ferns. This vegetable is a rich source of high quantity of fiber, vitamins, and minerals.