Comments on: Pako / Fiddlehead Ferns in Their Natural State…

By: JAYSON SAHAGUN OF PAMPANGA

JAYSON SAHAGUN OF PAMPANGA — Tue, 19 Jan 2010 03:25:41 +0000

I love Pako in fact I have an organic pako farm in the city of san fernando here in pampanga. I want to study this crop so that we can know what are the other uses of this plant. And I just want to add that here in pampanga pako are abundant. And ensaladang pako or fern salad is very great food.

By: mothproof

mothproof — Fri, 11 Dec 2009 06:37:54 +0000

I just made fern salad last night for the family, and, feeling happy, even posted the picture on my blog. here:

https://badphotosbyneolimarcos.blogspot.com/2009/12/eating-fern.html

then I stumbled upon this on the Net.

https://www.guardian.co.uk/society/2004/sep/09/research.science

Oh my. There’s always a downside.

By: Cynthia

Cynthia — Tue, 03 Mar 2009 07:39:32 +0000

The first time I tasted pako was only when I was already here in Manila. I have a suki in a nearby talipapa who ocassionally sells pako from Laguna. A bundle cost 10 pesos. I usually cook it in gata (being a Bicolano, my husband likes it spicy) and hipon or sugpo which I also bought fresh from talipapa. Normally, after the gata has boiled and shirmps were cooked that the time when I put the pako leaves because cooking them for a long time would lost their crispiness.

By: ALETA

ALETA — Thu, 07 Aug 2008 22:56:19 +0000

i prepare pako mostly salad with vinegar and sugar, itlog maalat & tomatoes & onions.. but lately i tried stir fried with tofu and oyster sauce.. sosie!

thanks for the tips.. puede pala ginataan and sahog sa sinigang.. just like fresh mushrooms put them anywhere.. eat them anyhow..

my brother eat almost everything raw- imagine eating raw okra and sitaw (the thin ones, yung wala pa masyadong buto) careful though with those that have been sprayed.

By: teth

teth — Wed, 09 Apr 2008 04:46:04 +0000

Of course, it must be ginataang pako plus pritong isda, yummy! Bicolana ini!

By: fiddlehead fern

fiddlehead fern — Mon, 10 Mar 2008 17:56:36 +0000

If you don’t have access to hand-pick fiddleheads or aren’t entirely sure if you’re picking the correct plant – my company, marxfoods.com will be selling them (as soon as they come into season in about a week) direct from coastal foragers in Northern CA up through WA.

By: Marketman

Marketman — Mon, 10 Mar 2008 04:52:29 +0000

Aleli, yes, pako with kuhol sounds like a nice pairin. Hatari, you had mentioned that before and I promised myself I would try it but haven’t yet.. will have to do that… really. ECC, you are right not all ferns are edible. I don’t typically pick my own so I tend to buy them from established market vendors so I don’t poison myself… alicia, I am not sure if it would grow abundantly here in Manila… but it is so cheap that it isn’t worth the trouble I think… at PHP25 a small bundle at even the most pricey weekend markets, it is a BUY! Lava Bien, it might be good with sashimi, but cook or blanche it first… it shouldn’t be eaten raw. Someone asked what they taste like… the best way I can describe it is similar to asparagus, eathly but in a vegetable way. Crisp is blanched only briefly an plunged into an ice bath afterwards…

By: Aleli

Aleli — Sat, 08 Mar 2008 08:50:46 +0000

I had pako with coconut milk and snails (the one with the triangular tip) during a meal in a Bicolano restaurant. Sarap.

By: john doe

john doe — Sat, 08 Mar 2008 06:06:17 +0000

pako is so delicious..
in quezon province there are many pako that you can find everywhere…

By: Hatari

Hatari — Sat, 08 Mar 2008 01:38:29 +0000

Not sure if I’ve shared this before since I tell most people I meet who also love pako to try having them this way – wash and chill the pako like any other salad greens, fry up some lucban longganiza tidbits (to a crisp), add in thinly sliced red onions, tomatoes and dress with a shisu-sesame dressing. There are great texture counterpoints and the subtle minty shisu dressing pairs well with the earthy pako flavor. Lucban meets Osaka in one dish : )