The Ostrich Fern is the largest fern we grow. Reaching
heights of four to six feet these plants almost looks like something
out of a jungle. Ostrich Ferns provide a very dramatic look in any
shade garden. The fronds are shaped like ostrich plumes, hence
the name, being much wider at the top gradually tapering off to
a bare stem. Plants spread by underground runners making it
a perfect fern for naturalizing. It will grow happily in average
moist soil but for outstanding results provide a rich soil with
plenty of moisture. It will grow in full sun in cooler climates
provided their is constant moisture. In the south however
this fern needs protection from the sun and will need to a helping
hand during dry spells. Interestingly enough we recently learned
that many Northern gardeners eat the spring fiddleheads of Ostrich
Ferns. Fiddleheads are the tightly coiled young fronds or
croziers of ferns (see below) they are shaped
like the spiral on the tuning end of a fiddle. The fiddleheads
of the Ostrich Fern are safe to eat, nutritious and we are told
taste like asparagus.
1/4 lb of butter
1 lb of fiddleheads (carefully washed and rinsed)
Juice of one lemon
Salt and Pepper
Steam fiddleheads in a petal steamer
for 8 - 10 minutes. Heat butter and sauté garlic gently. Add fiddleheads and
continue to sauté. Squeeze juice of lemon over all and cook gently for 2 - 3
minutes. Season with salt and pepper.
Serves 4
The Ostrich Fern is the largest fern we grow. Reaching
heights of four to six feet these plants almost looks like something
out of a jungle. Ostrich Ferns provide a very dramatic look in any
shade garden. The fronds are shaped like ostrich plumes, hence
the name, being much wider at the top gradually tapering off to
a bare stem. Plants spread by underground runners making it
a perfect fern for naturalizing. It will grow happily in average
moist soil but for outstanding results provide a rich soil with
plenty of moisture. It will grow in full sun in cooler climates
provided their is constant moisture. In the south however
this fern needs protection from the sun and will need to a helping
hand during dry spells. Interestingly enough we recently learned
that many Northern gardeners eat the spring fiddleheads of Ostrich
Ferns. Fiddleheads are the tightly coiled young fronds or
croziers of ferns (see below) they are shaped
like the spiral on the tuning end of a fiddle. The fiddleheads
of the Ostrich Fern are safe to eat, nutritious and we are told
taste like asparagus.
Recipe from 
