Also called: Matteuccia pennsylvanica; Onoclea sturthiopteris; Fiddlehead fern
Aspects: Running herb; edible shoots; part to full shade; moist to wet soil
Ready for harvest in early spring; short edible harvest season but serve the rest of the year as magnificent ornamentals; ferns grow to 6 feet tall and spread by rhizomes to form large colonies
Prefer part or full shade although they can survive in full sun if they are in consistently moist soil; prefer acid soil but will survive in a wide range of garden soils.
Propagate through division or spores
Pick fiddleheads when they are still tightly curled in the crown of the fern in spring. Okay to harvest when they are a few inches tall but they rapidly become tough an unpalatable.
Fiddleheads must be cooked for at least 10 minutes; eat them steamed, boiled, pickled, or served in omelets; crisp texture with a wild nutty flavor; can be canned or frozen
Ostrich fern are considered the safest and most palatable fern for eating; avoid Bracken fern.
Aspects: Running herb; edible shoots; part to full shade; moist to wet soil
Ready for harvest in early spring; short edible harvest season but serve the rest of the year as magnificent ornamentals; ferns grow to 6 feet tall and spread by rhizomes to form large colonies
Prefer part or full shade although they can survive in full sun if they are in consistently moist soil; prefer acid soil but will survive in a wide range of garden soils.
Propagate through division or spores
Pick fiddleheads when they are still tightly curled in the crown of the fern in spring. Okay to harvest when they are a few inches tall but they rapidly become tough an unpalatable.
Fiddleheads must be cooked for at least 10 minutes; eat them steamed, boiled, pickled, or served in omelets; crisp texture with a wild nutty flavor; can be canned or frozen
Ostrich fern are considered the safest and most palatable fern for eating; avoid Bracken fern.
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