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Edible Ferns

Fresh Fiddleheads

Did you know that fiddlehead (also known as ostrich) ferns are edible when they are tightly coiled and young? They stay curled for about two weeks  April through July, depending on the region they are growing in.They taste a bit like a mixture of asparagus, green bean and okra with a chewy texture.

Make sure you select the smaller, brighter and firmer coils, pass up the ones that look a bit yellow. Tightly wrap them and place them in the refrigerator for no more than a couple of days. Wash them up before cooking or serving in a salad.

No time to pick your own ferns? Then try the Wild Fiddleheads from Earthy Delights.

Fiddlehead Fern And Edamame Salad

Check out this mouth watering recipe from Seasaltwithfood. Edamame (Shelled Green Soybeans), Feta Cheese and Fiddleheads mixed with olive oil, lemon juice, seas salt and black pepper.  Simple ingredients that make a visually serene green impact. Pick up your salad fork and try a tasty frond. This fiddlehead salad would definitely add unique pizzaz to your Spring rehearsal or wedding feast!

Fiddlehead Fern And Edamame Salad



300 g Fiddlehead Ferns, trimmed

200 g Frozen Edamame ( Shelled Green Soybeans)

80 g Feta Cheese, crumbled

2 1/2 Tbsp Lemon Juice

5  Tbsp Extra Virgin Olive Oil

1 tsp Sea Salt

Freshly Ground Black Pepper

Extra 1 tsp os Salt for boiling the vegetables

1 tsp Maldon Flakey Crystals Sea Salt ( Optional)


In a bowl, whisk together lemon juice, olive oil, sea salt and pepper. Set aside.

Bring about 6 cups of water with 1 tsp of salt. Add the soybeans, cook for about 10 minutes,then mix in the Fiddlehead ferns. Continue to cook for about 2 to 3 minutes. rinse with cold running water. Drain well.

Pour the lemon juice over the vegetables and toss to coat. To serve, top the salad with some feta cheese, some freshly ground black pepper and sprinkle with some sea salt.

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