Pikopiko is the tip of a fern plant - and pops up in New Zealand cuisine once and in a while.
However, don't don't, just go out into the forest and grab yourself some. You have to know what you are doing. There are 312 types of ferns growing in New Zealand and only seven are edible - the others bitter and possibly carcinogenic (just like the air we breath these days).
Ok so which of the ferns are edible - well apparently once is called the Hen and Chicken Fern (Asplenium bulbiferum). But again - be careful - as the one's you buy at the plant shop are often crossed.
You can buy them here - not sure how much - http://www.maorifood.com/products.htm
So yeh if you are keen I suggest you go on a Maori food tour - http://www.maorifood.com/index.htm
The edible fronds are known as the "bush asparagus" - or these days as the Pikopiko. Pikopiko is flash these days - often appearing as a garnish - on the Air New Zealand business class menu (ahhhhhh Air New Zealand business class - way better than Singapore Airlines - I mean how many oily noodles and cold prawns can one eat!).
Pikopiko also makes a mean pesto:
1/4 cup sunflower oil
2 cloves garlic
100 gms sunflower seeds
500 gms pikopiko stems
Lightly fry sunflower seeds in sunflower oil until golden brown.
Wash and clean pikopiko stalks making sure to remove all the brown speckles and fern leaves from the stalk. This removes the bitterness.
Place cleaned pikopiko into salted boiling water for 1 hour.
Remove pikopiko and roughly cut into small pieces.
Place toasted sunflower seeds, oil and garlic into blender and blend for
Add chopped pikopiko and blend again for 30 seconds.
Adjust seasoning accordingly.
Do not over blend the pesto keep it chunky for better flavour & appearance.
Serve as a kinaki or condiment with all food.