Ola Kanaka
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Hōʻio (Pohole)
Hōʻio, known as Pōhole on Māui, is an edible fern whose shoots are both nutritious and delicious. It is a true superfood, with high levels of B & C vitamins, minerals, omega-6 fatty acids, and micronutients.
True native hōʻio (Athyrium sandwichianum, aka Diplazium sandwichianum) is actually hard to find. This plant, which naturally grows in higher elevations of wet forest, is larger, harier and a bit tougher than the introduced pan-Pacific plant (Diplazium esculentum). Native hōʻio is "menehune food" that was traditionally eaten with freshwater shrimps. Pan-Pacific hōʻio is fine, like asparagus, and is commonly known as Warabi in Japan, or Pako in the Philipines. It is a relative of the Fiddlehead ferns eaten in North America and Europe, and can be blanched for salad, stir-fried, stewed, pickled or blended for a creamy soup.
Hōʻio Salad
The concept here can be modified endlessly. Have fun!
1 large bunch hōʻio (able to hold in hand, barely)
1/2 sweet onion, sliced thin or chopped finely
1 Tbs Hawaiian salt
2 Tbs Vinegar
Optional:
Dried shrimp
Tomatoes
Lemon Juice
Shoyu (soy sauce)
limu (manuea, wawae ʻiole, even gorilla seaweed)
Cut hōʻio into 1/2 inch pieces. Blanche Hōʻio (boil a pot of water, throw the hōʻio in the boiling water, then immediately dump it through a strainer in the sink and rinse with cold water. Ice water will give an even brighter green color).
Mix in chopped onion, salt and vinegar, plus whatever extras you want to add. Adjust flavor to taste. Place in covered bowl and let sit in refrigerator at least 1 hour to allow flavors to blend. Serve chilled if possible.