When preparing fidddleheads1 one must not be frugal, first remove all the fern’s mature branches and leaves, keeping only the straight shoots.2 Rinse them until clean and simmer until soft,3 then braise them in chicken broth. One must use only the shortest and most tender specimens since these are the most plump.
1I was tempted to translated this as bracken fern (Pteridium aquilinum). However the last sentence says that the short tender shoots of the ferm should be used, which makes these fiddleheads (Canadian term for immature fernshoot tips) enough for me.
2Yuan Mei says zhigen 直根 here, which means “straight roots”. Although one might think this refers to the woody rhizomes, I believe that he is actually trying to say geng (莄or 梗) which sounds similar to gen (根) and refers instead to the straight peduncle-like leaf shoots that come out from the center of a fern. To this day, the leave shoots are the parts of the plant that are collected in many parts of Asian and the world as a vegetable, and never the roots or rhizome of the plant.
3This describes the important preboiling process to leach some of the noxious, and possibly carcinogenic substances out of the fern.