For generations, Europeans and Americans alike (plus Canadians, Chinese, etc.) enjoyed The Bracken Fern as one of spring’s first edible plants. These were called Fiddleheads because when they are harvested, the fern has not yet matured and unfurled – they resemble the scroll above the tuning pegs on a violin. A couple of decades ago though, the medical/nutritional community found that Bracken Fern is slightly carcinogenic. Although one would have to eat large amounts of Bracken, regularly, to risk the stomach cancer researchers warned about, now our government warns us not to eat Bracken. I believe that by now you know how I feel about nutritional advice by government “experts.” Honestly, I don’t hesitate to eat a small amount of Bracken in the spring, but I cannot ethically recommend it. Fortunately, the Ostrich Fern is nearly as abundant as Bracken and tastes almost identical. Ostrich Fern has not been shown to be carcinogenic.
The flavor of Fiddlehead Ferns is very much like asparagus, but with a subtle hint of bitterness that is very nice. Cook them the same as you would asparagus. My preferred method for asparagus-like vegetables is to rinse them with cold water and add to a pan with a little animal fat or olive oil. I place the lid on briefly to allow them to steam, and then saute them in the fat as the water evaporates. Season with salt and pepper. A light sprinkle of herbs is nice, garlic or wild alliums are options; lemon zest is perfect! A little white wine added to the pan near the end of cooking makes a nice pan sauce, especially with some extra butter – this helps if the veggies are a little tough.
Alternatively, I like to coat such veggies with oil and salt, and grill them. Like asparagus, Fiddleheads go wonderfully with a steak, fish, chicken, etc. They also work very well in a basic chicken soup, omelet, etc.
Fiddlehead Ferns are often used in Asian cooking, especially Chinese, Korean and Japanese. And, as I mentioned earlier, a simple and inexpensive dish I came up with to cure a craving for Asian flavors in an area that lacks good Asian restaurants, is just made with a few fresh veggies, noodles, soy sauce and sesame oil. It also works well with the ferns, but again, you could use most any asparagus-like vegetable in this book. You could also use ramps or wild onions in place of scallions/green onions. And wild garlic in place of cultivated. But, as even I don’t always have everything I need on hand from the wild, I am going to give the recipe using what you can get at a grocery store, but with the recommendation of adding wild edibles.
Cheap Asian style noodle dish:
Cook any kind of pasta you like in salted water and drain. I usually use spaghetti, but rice noodles are even better.
Blanch and drain your Fiddleheads (or any other green veggie you like) in salted water.
In a pan, add whatever oil you like to cook with and brown a couple of chopped mushrooms.
Add a few chopped scallions/green onions and some crushed and chopped garlic along with the Fiddleheads.
Salt and pepper and add crushed red pepper or other spices to your taste – a dash of 5 Spice is nice or you could use chili oil.
Stir in your noodles and cook together.
I usually wait to add soy sauce and sesame oil until I plate the dish, because the sesame oil smells very strong when added to the pan and the soy sauce can make the noodles stick.
You can certainly alter this to your taste, adding chicken broth to the pan or fish sauce, herbs, etc. I usually add a little cilantro or a few celery leaves and miso, if I have some on hand.
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The information on this site is not intended to diagnose or treat any disease or condition. Nothing on this site has been evaluated or approved by the FDA. I am not a doctor. The US government does not recognize the practice of herbal medicine and their is no governing body regulating herbalists. Therefore, I’m just a guy who studies herbs. I am not offering any advice. I won’t even claim that anything I write is accurate or true! I can tell you what herbs have “traditionally been used for.” I can tell you my own experience and if I believe an herb helped me. I cannot, nor would I tell you to do the same. If you use any herb I, or anyone else, mentions you are treating yourself. You take full responsibility for your health. Humans are individuals and no two are identical. What works for me may not work for you. You may have an allergy, sensitivity or underlying condition that no one else shares and you don’t even know about. Be careful with your health. By continuing to read my blog you agree to be responsible for yourself, do your own research, make your own choices and not to blame me for anything, ever.
