To provide a preservation method for bracken, offering bracken to be eaten as fresh as one at harvesting time, after a year passes.

This preservation method for bracken comprises arranging harvested fresh bracken on an inner bottom of a barrel container, scattering ash thereon with a proper layer thickness, repeating the processes a few times to form a lamination layer laminated with the fresh bracken and ash, and pouring in the condition a proper amount of 70°C hot water from the top of the barrel container. Furthermore, the method comprises covering a press cover on the top of the lamination layer, putting a weight stone on the press cover to press, leaving the barrel container in the condition for about 2 h, taking out the fresh bracken from the barrel container followed by putting into an opened preservation plastic bag, leaving the bag as it is for 2 h, and binding the opening of the bag followed by freezing. The bag is kept for 1 year, and the bracken is taken out from the preservation plastic bag, naturally thawed, and washed until water becomes clean.

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