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The Ostrich Fern is one of the safer ferns to consume. Found in moist, rich soil along the edges of swamps, rivers, and in open woods, it is ideally picked in the spring before it reaches a length of 6 inches. It is then best added to salads or boiled for 15 minutes, as you would asparagus. Be absolutely positive of what vegetation you have before consuming it! Ralph LaPlant Photo

Present in almost every part of the world except for the Arctic, Antarctic, and arid deserts, there are about 10,000 species of ferns worldwide. They are found in swamps, jungles, sunny fields, low-lit crevices, and wind-swept cliffs, mountaintops, in towns and in the country. They are even seen in florist’s shops. They are indeed found most everywhere.
    With the great number different ferns worldwide, it would seem impossible to be able to identify one species from another. In fact, there are about only a little over 100 fern species in the eastern United States. This simplifies the task of identification greatly. Except for hybrids, which confuse even experts, identification is relatively easy. Included in the Roger Tory Peterson field guide series is a guide titled FERNS by Cobb. I use it, along with other Peterson guides, regularly for identification purposes and encourage anyone interested in learning more about ferns and their identification to acquire it. In Minnesota, the most common species are bracken, interrupted, ostrich, and maidenhair ferns.
     By definition, a fern is any of numerous, flowerless, seedless vascular plants having roots, stems, and fronds and reproducing by spores.
    Broken down to basics, each plant has roots, a stalk, stipe or stem, and leaves, blades or fronds.
    Roots are thin and wiry and grow from the sides and undersides of the rootstock. The stalks support the leaves. These stalks are often concave or flat and are covered, especially when young, with hairs. The number of stalks and their arrangements vary with species. Leaves are flat and green. As with stalks, leaves vary with species. Leaves serve to not only help with photosynthesis, which releases oxygen, but in addition, have spores on their undersides, which help with reproduction.
    As with most vegetation, there are uses, both medicinally and as a food source. Ferns are no exception.
Medicinally, the use of ferns varies from cures for chills, fevers, stomachaches, rheumatism and pneumonia. The problems lie that without exact identification and dosage, you can get into trouble - big trouble, as they can be toxic.
As a food source, the bracken fern can be added, in small amounts, to salads. It has to be cooked as the raw plant has an enzyme, which destroys vitamin B. A study from Japan indicates a connection between stomach cancer and excessive consumption of the bracken fern. Deer and cattle eat only small amounts of this mature fern, as it is poisonous to them. BE CAREFUL! I would shy away from it.
The Ostrich fern is safer. It can be added to salads or boiled for 15 minutes and then eaten as you would asparagus. It is best picked in the spring before it reaches 6 inches in length and is slightly curled.
The problem with any human usage of plants for medical usage or as a food source is that you have to be absolutely positive of what you have and how you use it and how much you use. You need to research each plant before using it.