Please follow my new blog address: AncestralArts.net !!
This is my first post on Ancestral Arts, where and I have already re-blogged most of my posts from here on Ringtail Cats. Ancestral Arts also has new and better pages!
My goal is public awareness of ethnobiology and the resulting appreciation for nature given its inherent worth and complete set of uses to fulfill life’s needs. AncestralArts.net is simply a more descriptive and memorable web address to further the cause.
For a while, I will keep re-blogging what I post on Ancestral Arts here on Ringtail Cats, but please follow me on Ancestral Arts to insure getting all future posts! Thanks readers!!!
The fiddleheads of most (if not all) species of ferns are edible. The fiddlehead refers to the unfurling young fronds that appear in late winter through spring, appearing singly for new plants, or at the base or middle of full-grown ferns. They can be eaten raw, but are better after being lightly fried.
The species pictured below, Polystichum munitum (Kaulf.) C. Presl, aka western sword fern, is very common in the east bay hills. Also pictured below are its fiddleheads that I fried and ate this spring.
It is somewhat asparagus-like in flavor and texture. It makes a great side dish or could be an important survival food if lost in a fern-rich area.
Fronds of Polystichum munitum were also used by the Kashaya Pomo Indians of California to line earth pit ovens for slow-cooking many types of foods, as well as to line basins formed in sand…
View original post 493 more words