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Why Are Fern Plants Important to All Organisms?

Ferns are some of the oldest plants on Earth. Many species date to the age of dinosaurs. Belonging to the botanical group Pteridophyta, ferns are vascular plants that reproduce by spores and do not require seeds or flowers. Ferns are important to all organisms due to their historical role in the ecosystem as well as their scientific, design and culinary value.

  1. History and the Environment

    • Some ferns species have existed since before dinosaurs.

      The first ferns appeared in the early Carboniferous period. Many of today's ferns, however, began to populate Earth about the time of the late Cretaceous period. Ferns dominated the landscape for about 175 million years and were a food source for the majority of prehistoric animals. Earth's especially warm climate and animals' dependence on ferns allowed the ferns to spread at a very rapid pace.

    Science

    • Ferns allow scientists to look into the evolutionary development of the planet because they are seedless, vascular plants. Because these types of plants dominated the landscape for many millions of years, they inform about other organisms that lived millions of years ago. The study of fern fossils gives clues to how organisms evolved and reacted to changing climates and environments.

    Landscape and Floral Design

    • Most ferns are used by humans for horticultural purposes. Because of ferns' ability to adapt to shade, they have become a favorite of landscape designers. That factor allows ferns to exist in the shelter of a home with little maintenance. Ferns are also used in floral arrangements as sculptural foliage, and their showy leaves are often used as a backdrop for colorful flowers.

    Food

    • Fiddleheads are harvested for cooking and pickling and are used as garnish.

      Many cultures used and use ferns for food. Fern tubers were used as early as 30,000 years ago as food by people in Europe. Fiddleheads of the Bracken species of ferns, Pteridium aquilinum, are used as a garnish for salads. They are also harvested young for pickling and cooking. They are prized as a source of high iron, fiber and omega 3 and omega 6 fatty acids.