This week: Ostrich (Ferns) for Dinner
Hello!
You can do a lot with ferns. They are problem-solvers for shady spots like the north side of a building, an understory picked clean by hungry deer, or a big tree with scraggly grass under it. You can even grow native ferns in pots on the porch. However, one fern, Ostrich Fern (Matteuccia struthiopteris), is also known for its edible fiddleheads.
Fiddleheads are everywhere in the spring—it’s a word for any unfurling fern frond. But Ostrich Ferns are special because they are the most edible of the native ferns when cooked (some foragers eat other fiddleheads, but not without unpleasant side effects). They are also available for just a short time—April and May, making them a special treat.
I like Ostrich Ferns for other reasons, though. First, this native fern can grow three to five feet tall, making it the perfect backdrop for a woodland garden. In nature, it is often found along stream banks and bottomlands, where it combats erosion. It tolerates moist soil, having “wet feet,” and even survives flooding. It also spreads via rhizomes—this colonizing habit can be a pro or a con, depending on how much space you have to give Ostrich Ferns.
Notably, ferns do not require pollination, so they don’t offer much support to beneficial insects. But, Ostrich Ferns offer cover for birds, salamanders, and other amphibians. It’s also deer-resistant.
If you decide to plant Ostrich Ferns in your garden, consider a mass planting. You can also mix in spring-blooming flowers like Golden Ragwort or Virginia Bluebells, which will add some early-season interest in your garden.
Elsewhere:
In Our Time, a very British podcast, explored pollination in a recent episode. Check it out if you can’t remember biology class or want to listen to something relaxing.
Have a great week,
Julie