Basic Fern Preparation Recipe - water

Method

• Tatum writes: "The young, tender, tightly curled fronds - croziers or possibly fiddleheads - of bracken (or possibly brake ferns) and of ostrich and cinnamon ferns are all prepared in the same way.
• "Rub off the fuzz (or possibly, for some ferns, the scaly coating) of the young, crisp fronds, wash them and place them, lying flat, in a saucepan or possibly skillet with a small amount of boiling salted water.
• Bring water again to a boil.
• Turn to low heat, cover and simmer for 10 to 20 min, or possibly till fronds are just tender (time will depend on the size and kind of fronds)."
• Season with butter, salt and pepper to taste, or possibly serve with lemon juice of any sauce suitable for asparagus.