After an unusually cold April has now become really hot and one of spring's favorite vegetables has set off in earnest - ostrich fern (Matteuccia struthiopteris). It is the only edible fern that I know. It grows wild in Sweden, where it thrives form the large stocks. In the Northeastern United States and Canada has long been a cultivated plant that is grown commercially today, but with us it is still relatively unknown as vegetable, even though it was named year edible perennial 2014.
Ostrich fern thrives best in fairly light soils in the forest environment and be happy where there is moving soil water. I planted it in Putt Myra forest garden for a couple of years ago, but so far does not seem to enjoy great. Probably it is too hot and dry in summer right now, but when the Crown quilt in the forest garden is becoming more frequent should the spread better. Until then, I limit myself to harvest from the wild stocks which are held around Stjärnsund. In our book "Perennial vegetables: discover, grow, enjoy"We have included a recipe for pickled ostrich fern, and here I was thinking supplement with a simple and tasty vårsoppa that you can cook on this remarkable plant that actually existed in the time of the dinosaurs.
When you harvest ostrich fern, it is important that you only take a few shots per plant, not to weaken it. You recognize the ostrich fern on the so-called sporangiebladen sitting in the middle of the globe-shaped root ball.
The shots you harvest should be maximum 15 cm long, then tastes the best. Often we eat the shoots with just the melted butter at home to get the full taste experience, but also as a main ingredient in the soup makes itself fern really good.
Ingredients (4 portions):
1 yellow onion
2 pressed garlic cloves
1 carrot or some sugar roots
4 large potatoes
100 g butter or 1 dl oil
1 l of water
stock
1 liters rinsed and coarsely chopped shoots of the ostrich fern
a handful ground elder leaves
the young shoots of lovage
2,5 dl coconut milk or cream
2 dl white wine or dry cider
Salt, pepper, nutmeg to taste.
Do this:
Coarsely chop the onion and crush the garlic. Cut the carrot / sugar roots into pieces. Rinse strutbräkenskotten and try to remove the brown paper resembled the cabinet can remain on some shots. Coarsely chop the shots. Chop the leafy vegetables:. Fry the onion and garlic in the butter / oil. Add the carrot / sugar roots and fry them for a while. Add the potatoes, fill with water to broth to taste. Boil 10 minutes before adding strutbräkenskotten. Let cook another 10 min. Pour in coconut milk / cream and wine / cider. Mix soup so that it is creamy, let it boil once and season with salt, pepper and nutmeg.
Have a nice meal!
Fiddle head fern is eating widely in the mountains of North India and Nepal. In Nepal it is called Negro and they make a very simple dry curry just like the way you would do with spinach (saag). Pick and chop green fiddleheads. Wash multiple times and rub off the brown feathery covering. Heat 2table spoon oil in a pan, when hot, add green or red chilly, cumin seeds so they popp. Add a punch of turmeric. Add the fiddle heads. Stir and lightly fry and cover to cook. Add salt. Stir and mix. When it is dark green in colour and still crunchy remove from heat. Eat with rice and linser soup or daal.