Comments on: Pako / Fiddlehead Ferns

By: meow

meow — Fri, 28 Aug 2009 13:37:09 +0000

i just had ‘pako’ today. OMG. absolutely fantastic.

By: vilma

vilma — Mon, 13 Jul 2009 06:16:28 +0000

Because I love pako so much, my hubby integrated pako into our family mini-forest farm. Now i market pako all season all year round to some selected restaurants and friends. Our pako salad is best when freshly served and not blanched.

By: ApplesH

ApplesH — Sat, 23 May 2009 11:47:40 +0000

MM – Where can I get these in Manila? I only tried this at Abe’s Farm and got hooked but have never seen it in markets around here.

By: ndrade

ndrade — Mon, 23 Mar 2009 10:50:20 +0000

Pako is really delicious when eaten raw.

By: Marketman

Marketman — Thu, 13 Nov 2008 08:01:44 +0000

bidang, it might be a bit difficult to grow ENOUGH of the ferns to eat. Each plant has only two or three young shoots every few days…

By: bidang

bidang — Thu, 13 Nov 2008 07:56:55 +0000

MM would it be hard to grow ‘pako’? I would think that its a fern that will survive in tropical climate or hot weather.
Where do you think I can get the plant so I can grow it myself?

Thank you.

By: Dinna

Dinna — Sat, 10 May 2008 01:32:59 +0000

Pako salad is a special and most requested dish when friends come over both in my parents’ home in the province and in ours as well. First timers instantly love this salad. We grow the fiddleheads right in our backyard. Have been asked to ‘commercially’ supply friends already. Might just do so with all the good comments on these delicious crunchy greens!

By: Hatari

Hatari — Thu, 14 Jun 2007 02:41:24 +0000

MM – it’s the sesame- based shiso dressing.

By: Marketman

Marketman — Wed, 13 Jun 2007 01:47:00 +0000

zeph, that sounds fantastic! Hatari, I love the sound of the longganiza and pako, will definitely try that sometime soon. Is the Japanese dressing the soy based one of the sesame based one?

By: zeph

zeph — Wed, 13 Jun 2007 01:43:24 +0000

We do our pako salad down north just like suzette does, with bagoong balayaan (which may or may not be sauteed in garlic), calamansi and cherry tomatoes. When our kamias tree is cooperating, we’ll throw in a bit of chopped slices to counter the saltiness of the bagoong. I’ve tried sayote tops salad before but its nowhere near the crunchy juiciness of pako. Add to that a steaming bowl of milagrosa rice, bagnet, and ice cold Pepsi. Sarap ng siesta, right after.