Dryopteris fragrans aka Fragrant Wood Fern

Dryopteris fragrans is a small fern known as fragrant woodfern. It grows to about 0.7 feet (0.2 metres) tall. It is evergreen: its leaves stay on all year. Its native range spans cold parts of Europe, Asia and America. It grows from northern Finland through Russia to Korea and Japan. In America, its range runs from subarctic lands into the northern United States. It is not native to Britain or Ireland.

This fern lives for years among rocks and on rock surfaces. In the wild, it grows on Arctic screes and shaded cliffs. Screes are slopes of loose stones. It also grows among loose stones below cliffs. Some sites in North America have limestone rock. These habitats lie 164 to 5,906 feet (50–1,800 metres) above sea level. Its small size suits sites that need a low fern. PFAF lists it for woodland gardens and shaded edges. It also suggests sites beside walls, including those facing north and east.

In gardens, give it gritty soil that drains well. PFAF favours acid soil but lists neutral soil as suitable too. Sandy soil and loam meet its stated needs. Its full growing notes warn against heavy clay. Light shade suits it, though PFAF also allows sunny sites. It prefers moist roots rather than a dry start. Once it has settled in, it can cope with drought. It can then grow in dry shade too. PFAF lists USDA hardiness zones 3–7. Its leaves give interest past the growing season, since they stay green.

Grow new plants from spores, or split clumps once established. Sow spores on top of sterile compost in a greenhouse. Keep the compost moist as the spores grow. At 20°C, spores take one to three months to sprout. Move young clumps into pots once they are large enough. Keep them in greenhouse shade until they can grow outside. Split plants in spring. Plant large pieces straight into their final sites. Give smaller pieces time in a cold frame first.

People have used the leaves to make tea. They have also used the plant as bedding material. PFAF records no known use as medicine. Past use as food does not prove it is safe to eat often. Fresh material holds thiaminase, an enzyme that can lower the body's supply of vitamin B. Large amounts can cause serious harm. Heat or thorough drying destroys this enzyme. This does not prove that every way of preparing it is safe.