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United States · Ohio · Franklin| Common Animals Fish Mushrooms Flora |
Matteuccia struthiopteris |
June: The plant continues to grow, and the fronds mature.
Ostrich fern is traditionally harvested in northern regions for culinary use. Considered a delicacy in some cultures.
Fern with large curled young shoots — "fiddleheads". Grows in shady moist areas, forests, and riverbanks.
Harvesting young shoots ("fiddleheads") in spring before full unfurling. Selecting fresh, undamaged, and fleshy shoots.
Best harvesting time is early spring while shoots are tender. Shoots should be thoroughly washed before cooking.
Shoots contain bitter compounds and should be boiled before further cooking. Remove tough parts and fibers.
Boiled ostrich fern shoots (Boiling in salted water)
Removes bitterness and toxins
Removes bitterness and toxins
1. Wash shoots and remove tough parts.
2. Boil in salted boiling water for 5-7 minutes.
3. Drain and cool.
4. Serve with butter or in salad.
2. Boil in salted boiling water for 5-7 minutes.
3. Drain and cool.
4. Serve with butter or in salad.
Fried ostrich fern shoots (Pre-boiling followed by frying)
Combines tender texture and aroma
Combines tender texture and aroma
1. Boil shoots for 5 minutes.
2. Fry with onions and garlic in oil.
3. Season with salt and pepper.
4. Serve hot.
2. Fry with onions and garlic in oil.
3. Season with salt and pepper.
4. Serve hot.
Soup with ostrich fern shoots (Adding boiled shoots to vegetable broth)
Nutritious and aromatic soup
Nutritious and aromatic soup
1. Boil shoots for 5-7 minutes.
2. Add to vegetable or meat broth.
3. Cook for 10 minutes.
4. Season to taste.
2. Add to vegetable or meat broth.
3. Cook for 10 minutes.
4. Season to taste.
Braised ostrich fern shoots (Boiling followed by braising with vegetables)
Tender dish with rich flavor
Tender dish with rich flavor
1. Boil shoots for 5 minutes.
2. Braise with carrots, onions, and spices.
3. Serve hot.
2. Braise with carrots, onions, and spices.
3. Serve hot.