Indigenous Pako Veggie, Athyrium esculentum

I remember the times when we used to go to rivers. We always gather small crabs, snails,  katuray and pako.

Pako has the scientific name of Athyrium esculentum. It belongs to family of fern. The very common use is for different vegetable cookings like adobo and ginisa. It can also be served as salad.

Almost all rivers here in Philippines have pako. It can also be cultured inside your garden provided with plenty of water. Or you can culture it by means of aquaponic.

You might be interested in Pako Aquaponics. See it here.

Pako is a good source of calcium, phosphorus, iron and vitamin B. Decoction of rhizomes, young leaves and sugar is good for haemoptysis and for ordinary coughs.


Pako should not be mistaken with tagabas. Tagabas fern is not edible. If you are able to eat tagabas, tell me and I will update this post.

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