Ramps, Morels & Fiddlehead Ferns: Delicacies at SRL!

What do a fern, fungus and smelly root vegetable have in common?

They all grow in the forest surrounding the Lodge! Fiddlehead ferns, morels and ramps are veggies native to our woods and make a great addition to every dinner table!


Fiddlehead ferns are the curled up fronds of young ferns. Cinnamon or Buckhorn ferns are the most common types for consumption in the north-eastern U.S. While all types are thought to be delicacies, there is some evidence that shows that certain types (braken or ostrich ferns) contain carcinogens.

When cooking fiddleheads, first remove the brown parts and wash the ferns. Our favorite preparation is simple: boil the ferns for 15 minutes (changing the water once to reduce bitterness) and top with Hollandaise or lemon juice and butter.


Morels are a Lodge favorite here! We have so many of them (costing an average of $20 per ounce wholesale) and love to use them in our restaurant. Morels have a very rich and meaty flavor and are best eaten just sauteed in butter. They have a very distinct shape, which make them easy to spot.

ImageFinally, ramps have a strong reputation. A member of the wild onion or leek family, ramps have a strong garlic odor and onion flavor. All over Western Maryland and Eastern West Virginia, “ramp feeds” are popular. Locals get together and use ramps in a variety of preparations and dishes – be sure to bring your breath mints when you go to these events!We typically use them in place of garlic or onions in a
or other preparations. Traditionally cooks in the Appalachian region often fry ramps in bacon fat and potatoes, or mixed them in with beans or cornbread.

Share your favorite recipes and thoughts on these native plants below!


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