Ostrich Fern

(Matteuccia struthiopteris)

Other Names:
Ostrich fern, fiddlehead fern, shuttlecock fern

Range:


Family:
Dryopteridaceae – Wood Fern family

Growth Type:
Herbaceous Perennial plant

Height:
Up to 6 feet tall, although in the great lakes region, 3 - 4 ft is the norm

Leaves:
The leaves grow in large feather like fronds. Unlike Pasture Brake, Ostrich Fern fronds do not branch, and arise from a central point. They look as though they might be growing from a vase. In the spring, when they first appear, ostrich fern fronds are curled tightly. They bear a striking resemblance to the end of a violin, giving them their common name of fiddleheads.

Stem/Trunk:
Stem runs the entire length of the frond. If you look at the plant, it resembles an ostrich's plume. In early spring, the first curled up fronds peak out from the soil. The stem has a distinct U shape. They are completely smooth, and they have remnants of a brown papery sheath.

Root:
The ferns grow from a rhizome.

Miscellaneous characteristics:
Ostrich fern fiddle heads will have areas covered with distinct brown papery sheaths. They are the only fern with this "paper", making this a distinct method by which you can identify this species. Care should be taken when picking your fiddleheads. Ostrich ferns are the only truly edible species of fern. It is also EXTREMELY important that you remember to only pick the curled up fiddleheads, because they develop toxic compounds as the fronds unfurl. There are 3 distinct characteristics by which you can always identify an ostrich fern fiddlehead. They will always have brown papery material attached to the head and or stem. The stems will always be completely hairless. And finally, the stems will always be U shaped.

Habitat:
Moist woods, Along sunny banks of streams and ponds.

Parts Used:
Fiddleheads (young new growth when tightly curled)

Culinary Uses:
Sliced fiddleheads are great in salads, boiled, or steamed for 10 - 15 minutes. My favorite way to eat them is sautéed in butter and bacon. They are delicious, and reminiscent of asparagus. I absolutely love them in soup. I make a cream of fiddlehead soup that is out of this world.


Soup recipe:

Ingredients:

• 1 pound of fiddlehead ferns
• 1 medium sized sweet yellow onion, Diced
• 2 large carrots , Diced
• 2 stalks of celery , Diced
• 2-3 tbsp of olive oil
• 1 quart of chicken stock
• ½ - 1 tsp salt
• ¼ - ½ tsp of black pepper
• 2 tbsp butter
• ¼ cup heavy cream

Instructions:

Start by gathering about a pound or so of young fiddleheads, wash them thoroughly, and then set them aside. Sauté the diced onion, carrots, and celery, in 2 - 3 tbsp of olive oil in a large pot until tender. Add the fiddleheads, and continue sautéing for another 3-5 minutes.

Now add your stock, and bring to a boil, cover, and reduce the heat to med - low, and simmer for about 30 to 45 minutes, until the ferns are very tender.

Caution, the soup will be very hot, carefully pour the mixture into a blender and puree until smooth. (You can also use an immersion blender right in the pot).

When completely smooth, carefully pour the soup back to the pot, and finish with two tbsp of butter, and about 1/4 - 1/3 cup of heavy cream. Stir until blended, season with salt and pepper to taste. Serve immediately.

The following text is meant for informational purposes only. It is not meant to diagnose or treat any illness or injury. Always consult with a physician or other qualified medical care provider concerning the diagnosis and treatment of any illness or injury.

Medicinal Uses:
None Known

Medicinal Actions:
N/A