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9 responses to “How to Eat Bracken Fern Safely”

  1. Brett

    Hi Hank!
    Really love this site.
    I’m wondering if you have any thoughts on putting together a dish with Bracken Fern and Morels – both are popping in my yard and I like your ethos of pairing up ingredients from the same area/ecosystem (“Cooking With a Sense of Place” 10/28/15).
    Thanks!
    Brett

  2. Tim

    Great info. I’ve known of fiddle heads for awhile but I also know there’s more than one kind of fern out there. So, I’ve been wondering how to identify the ones I can harvest. Or can they all be eaten?

  3. John

    Science , food, wildings and foragables, loved It Hank, THANKS

  4. Joann Butler

    I am half korean, and have been picking and drying these fern vegatbles since I was very young, I am now 51. My mother taught me about this vegatable which is a Korean delicacy called Gosari. We would boil them, wash them, and sautee them with soy sauce, delicious. We would eat them most of the early spring and dry the rest for the year. My mother is now 84, and her sisters are in their 90’s, I don’t believe the Gosari has harmed anyone.

  5. Danika

    Having lived in South Korea I was wondering if I could grow my own gosari and get my hands on some. I started with figuring out what it was called in English 😛 I have never heard anything in relation to it being a carcinogen because I was introduced to it with regards to healthy eating/eating from nature. Its all about eating food within limits.
    Thank you for the information on how to harvest it and here is the recipe I am goin to use 😛
    https://www.youtube.com/watch?v=6QQ67F8y2b8

  6. Fiddleheads | Browned Butter and Pink Peppercorns

    […] the newly emerging fiddleheads. The scales fall off as the fiddlehead grows. Bracken fern (a questionably edible species) have fuzzy fiddleheads and lack the “U”. Here is another site with some […]

  7. Kyoko

    I’m a Japanese. We enjoy this fear as well as fiddle head in Spring. We at first boil them in a pot with water and a table spoon of baking powder, then plunge them in cold water, let it sit more than hour. Then cook as you like. When I was a kid I thought this process is to get rid of some poison, but it seems like to get rid of bitterness. I noticed the western people doesn’t use baking soda.

  8. Fern Sampler | Curious By Nature

    […] The fiddlehead stage of this fern is one of my favorite wild edible plants.  When briefly cooked, the flavor resembles that of mild […]

  9. bookwench

    Thank you so much! This just answered a bunch of questions that have cropped up for me over the years of eating Korean food and foraging…

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