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Expand taste horizons with edible fern shoots

By Joan Namkoong

POSTED: 01:30 a.m. HST, Mar 14, 2012

~~<p>Young, edible, tightly coiled fern shoots are known by a host of names in Hawaii: pohole on Maui, hoio on Hawaii island, warabi by the Japa&shy;nese, kosari by the Koreans and pako by the Filipinos. Whatever you call them, these fiddlehead ferns are a delicacy and often difficult to find, so look for them at farmers markets and ethnic markets.</p>
<p>What's to like about a fern shoot? These rich, dark green shoots taste like a cross of asparagus and green bean with a little of the gelatinous texture of okra. They are crisp and chewy and a delicious change from the usual vegetables we consume. And they're good for you with doses of vitamins B and C and iron.</p>
~~

Young, edible, tightly coiled fern shoots are known by a host of names in Hawaii: pohole on Maui, hoio on Hawaii island, warabi by the Japa­nese, kosari by the Koreans and pako by the Filipinos. Whatever you call them, these fiddlehead ferns are a delicacy and often difficult to find, so look for them at farmers markets and ethnic markets.

What's to like about a fern shoot? These rich, dark green shoots taste like a cross of asparagus and green bean with a little of the gelatinous texture of okra. They are crisp and chewy and a delicious change from the usual vegetables we consume. And they're good for you with doses of vitamins B and C and iron. Login for more...



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