10 Edible Ferns that You Must Add to Your Dishes

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!

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!

Botanical Name: Pteridium aquilinum

Edible Parts: Young shoots.

Again, this ones 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.

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.

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.

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.

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