Who knew ferns can be edible too? Yes, you heard that right! Here are the most tasty ones you can eat!
What if you have the best of both worlds – a classy foliage plant that you can also add to your platter! Sounds delicious? Keep reading!
Check out Best Drought Tolerant Ferns
Edible Ferns
1. Mother Spleenwort Fern
Botanical Name: Asplenium bulbiferum
Edible Parts: Fiddleheads (young, tightly coiled new fronds).
You have to be ready with your platter before this one matures! Blanch or steam the young fronds to take away the bitterness and then you are ready! Add a dollop of butter, throw in some sliced garlic and add to omelettes! It tastes yummy!
2. Bracken Fern
Botanical Name: Pteridium aquilinum
Edible Parts: Young shoots.
Again, this one’s taste the best when young but there’s a catch. You have to cook the shoots properly to take away the carcinogenic compounds. Once done, add them to Asian cuisines, stir-fries or serve as a side dish.
3. Western Sword Fern
Botanical Name: Polystichum munitum
Edible Parts: Rhizomes and fronds.
See those circular parts in the roots – they are tasty and you can roast them to add in your favourite dishes! You can also cook the fronds but make sure to boil them proper to take away the bitter taste.
4. Asian Royal Fern
Botanical Name: Osmunda japonica
Edible Parts: Young shoots.
The shoots of these ferns are quite popular in both Japanese and Korean dishes. For the best taste, blanch and serve with seasonings. You can also add them to soups after boiling.
5. Ostrich Fern
Botanical Name: Matteuccia struthiopteris
Edible Parts: Fiddleheads.
If you are someone who enjoys a little nutty flavor in the dishes, this fern will be your favorite! Boil and stir fry its fronds – add them to salads, stir-fries, or simply relish them sautéed.
6. Lady Fern
Botanical Name: Athyrium filix-femina
Edible Parts: Young fronds.
The young leaves of these plants have a very mild flavor, which makes them perfect for salads, soups or meat dishes. Slightly boil and the sauté them before consumption.
7. Royal Fern
Botanical Name: Osmunda regalis
Edible Parts: Young shoots.
Like every other fern on the list, this too has potential toxins in the leaves, so boiling properly before consumption is essential. It has a mild taste and you can add them to salads and soups.
8. Cinnamon Fern
Botanical Name: Osmundastrum cinnamomeum
Edible Parts: Fiddleheads.
The best part about its leaves is they offer a distinct peppery flavor! After sautéing them, add to soups or simply stir fry.
9. Christmas Fern
Botanical Name: Polystichum acrostichoides
Edible Parts: Leaves, young fiddleheads.
Its leaves can replace some of your favorite veggies like spinach or lettuce! As they have a very mild flavor, you can add them to any dish of your choice and the fiddleheads will take the taste!
10. Asparagus densiflorus ‘Sprengeri’
Botanical Name: Asparagus densiflorus ‘Sprengeri’
Edible Parts: Leaves, young fiddleheads.
We have added it to the last because it is not a true fern, however, it looks a lot like one! Like every other plant on this list, you need to boil and cook it proper before adding it to any veggies of your choice.
