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Pikopiko everyday, everyway.
Sauteed with oil & salt, added to a pasta sauce, pickled in a brine, and last night in a sauce that topped the gnocchi my kids made.
Whilst staying on a friends land this week, with oodles of native bush, we've been enjoying daily adventures into the forest, up the stream or across the river, foraging & exploring. Each day we've gathered a handful of fresh pikopiko to add to our meals.
I've been totally inspired by the HiaKai book I was gifted on arrival here, experimenting with different ways to prepare pikopiko, and dreaming up (simple) variations on many of the recipes.
Pictured is the 'Hen & Chicken' fern which we collect the pikopiko from. The little baby 'chicken's which you see growing off the 'hen' are also edible.
Please be sure to accurately ID ferns before eating them, as most are not edible but carcinogenic.