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Fiddling around with wild edibles

A pair of ferns appear to be nuzzling as they begin to unfurl their fiddlehead fronds on a warm and sunny morning in Freeport, Maine, Friday, May 6, 2011. Boiled or steamed fiddleheads are a traditional dish in Maine and the Canadian Maritimes. (Associated Press)
By Rich Landers richl@spokesman.com(509) 459-5508
A pair of ferns appear to be nuzzling as they begin to unfurl their fiddlehead fronds on a warm and sunny morning in Freeport, Maine, Friday, May 6, 2011. Boiled or steamed fiddleheads are a traditional dish in Maine and the Canadian Maritimes. (Associated Press)
A pair of ferns appear to be nuzzling as they begin to unfurl their fiddlehead fronds on a warm and sunny morning in Freeport, Maine, Friday, May 6, 2011. Boiled or steamed fiddleheads are a traditional dish in Maine and the Canadian Maritimes. (Associated Press)

NATIVE PLANTS — The wild asparagus has been popping up, and morel mushroom gatherers have been striking gold for weeks.

Next up: Fern fiddleheads .

Tip: Do your homework before eating any wild plant or mushroom.

* This story was originally published as a post from the blog "Outdoors Blog." Read all stories from this blog