I'm a forager. Back in the 70s I picked and sauted morels, shaggymanes, coral mushrooms, and others up north in Idaho. I read Staulking the Wild Asparagus by Gibbons and did just that. Fiddlehead Ferns are a delight. Once you've picked your ferns, wash them carefully and remove any brown spots. Steam lightly, about 5 minutes. Serve with melted butter and salt. Yummy!