Fiddle Dee Dee: Ostrich Fern Harvest

May 8th, 2018 § 0 comments § permalink

Ostrich Fern (Matteuccia struthiopteris) in the Secret Garden

Hoo Wee! It’s fiddlehead season again in Southern Vermont, and don’t you blink or you’ll miss it. Normally just two weeks long, fiddlehead season is particularly short with spring’s late arrival this year. So when I noticed bloodroot (Sanguinaria canadensis), and troutlily (Erythronium americanum), beginning to bloom on the forest floor, I rushed right out in the early morning hours with a big harvest basket. Time to visit the damp, woodsy lowlands and forest streams, seeking out the tightest, brightest, green Matteuccia struthiopteris fronds.

It’s Fiddlehead Season! Beautiful in the woodland garden and the dinner plate: Ostrich Fern (Matteuccia struthiopteris) 

Matteuccia struthiopteris makes a tall, elegant, ground-covering ornamental in damp shade. Hardy in zones 3-7, it can reach 3-6′ high and its spread, by underground rhizome, can lead to 6-8′ colonies. This is a great plant for naturalizing in a high understory, and for pairing with spring ephemerals; such as Sanguinaria canadensis, Erythronium americanum, Phlox divericata, Tiarella cordifolia, and woodland bulbs of all kinds.

By late spring, Matteuccia struthiopteris makes a lovely, softening backdrop and filler plant toward the back of the border. It’s a great plant for pairing with ephermerals and early-blooming bulbs.

Although I cultivate Ostrich Fern in my secret garden, it also grows wild here in the Vermont woodlands surrounding my studio and home. When I go out foraging for fiddleheads, I look for the deep green, shiny curl of Matteuccia struthiopteris. Often, the fertile, dark brown, spiky fronds —which persist, tough and upright, through the winter months— lead me to the emerald green fiddleheads at the base of each fern. I’m careful to harvest only one or two from each plant.

After Harvest, I Soak Fiddleheads in Cold Water, and Rinse Thoroughly to Remove Sand and Brown, Papery Husks. Once Cleaned, Steam for 7-10 Minutes or Blanch for 10-15. Then, Use in Salads, Stir Fries and Pastas or Bag and Freeze for Later.

Ostrich Fern fiddleheads should not be consumed raw. Instead, after thoroughly cleaned (see instructions above), be sure to steam (7-10 minutes), or blanch (10-15 minutes), fiddleheads to al dente. Once steamed or blanched, these delightful greens may be eaten in a variety of ways. Toss them in a simple soup or salad, sauté in butter as a side dish, add them to favorite pastas and risotto or enjoy them in savory tarts and quiches. Cleaned and sealed in airtight bags, raw fiddleheads will keep fresh several weeks in the fridge. Once steamed or blanched, they may be bagged and frozen for up to 9 months.

Article and Photography copyright Michaela at The Gardener’s Eden, all rights reserved. All content on this site, (with noted exceptions), is the property of The Gardener’s Eden and may not be used, reproduced or reposted elsewhere without written consent.

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Restful Rodgersia: A Tall, Dramatic Beauty for Secret, Shadowy Nooks and Damp, Dappled Shade…

June 22nd, 2010 § 2 comments § permalink

Rodgersia aesculifolia in the Secret Garden with Matteuccia struthiopteris and Heuchera – Photo ⓒ Michaela at TGE

Although you will usually find Rodgersia hiding out in dappled corners, boggy nooks and shadowy glens, it’s not because she’s exactly shy. In fact, when you stop to consider her dramatic foliage and statuesque size, Rodgersia is really quite bold. But she’s definitely not the kind of flower you find screaming for attention in a common, suburban lot in blazing sunshine. Oh no. This exotic-looking beauty prefers moisture and protection from the heat of the day, or she begins to look disheveled- wilted even.

Rogersia is a knock out garden plant when you give her what she wants. And since it’s difficult to find a well-mannered, delicate presence in such a big, bold plant, I am more than happy to satisfy her modest demands. I love how her palmate, horse-chestnut-like leaves contrast with the texture of ostrich fern (Mettecuccia struthiopteris), in my shady Secret Garden; her creamy blossoms rising above an elegant skirt of bold and starry leaves. Later, in autumn, she burnishes to a bronzy-gold, combining beautifully with her stunning, near-by neighbor, Japanese stewartia (Stewartia pseudocamillia), as she blazes in all her vermillion glory…

Gorgeous, horse-chestnut-like foliage and tiny, star-shaped white flowers in June. Photo ⓒ Michaela at TGE

Rodgersia aesculifolia in the Secret Garden – late June. Photo ⓒ Michaela at TGE

Rodgersia combines beautifully with Stewartia in the Secret Garden – here again in mid October. Photo ⓒ Michaela at TGE

A genus of six species native to the woodlands and moist mountain stream-side banks of Asia, Rogersia is hardy in zones 5-9. R.pinnata, the toughest species in the group, is reportedly cold-tolerant to zone 3. After my successful experiment with Rogersia aesculifolia, I will certainly be adding more shady ladies -perhaps bronzy-leaved, pink flowering Rogersia pinnata ‘Superba’, and elder-like R. sambucifolia– to my garden this year. Of course I would grow this beauty for her knock-out foliage alone, but her sweet-cream flowers are also a lovely addition to the Secret Garden -even when dried-out brown in winter, and dusted with new-fallen snow…

Rogersia aesculifolia in June ⓒ Michaela at TGE

Rogersia aesculifolia dusted in snow ⓒ Michaela at TGE

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Article and photographs © 2010 Michaela at The Gardener’s Eden

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