Preparing Fiddleheads
This article was written by contributor Christian Kanlian. Read about Christian here.
Fiddleheads are the first spring growth of the ostrich fern (Matteuccia struthiopteris), and along with ramps and morels, are one of the most recognizable early harbingers of spring! They have a vegetal, asparagus-like flavor and can be easily prepared for a burst of color and nutrition in stir frys or salads.
Fiddleheads are a great introduction to foraging and enjoying wild foods! They are much more abundant than the popular ramp, and are relatively easy to identify. Before foraging, make sure you know what identifying features to look for, as not all fern species are edible. This video from UMaine Extension gives some great tips of what to look for, and how much you can sustainably harvest without hurting the ferns. Fiddleheads are said to be potentially dangerous, causing several reports of foodborne illness in Canada, but all chances of illness are removed with thorough cooking. Public health authorities recommend blanching in boiling water, and discarding the water.
Fiddleheads have been an important food source for millennia, helping ease the spring hunger gap for Native Americans, after winter reserves are depleted, and before summer crops are ready. Fiddlehead ferns are also unique botanically, representing an ancient form of plants, the ferns, that evolved millions of years before flowering plants! Ferns like fiddleheads used to make up the majority of greenery in prehistoric ecosystems, growing up to 15 meters tall, and laid the foundation for much of the biomass that we burn today as fossil fuels. They are one of the first plants to reappear after wildfires, and are one of the most diverse groups of non-flowering plants today, with over 11,000 species worldwide. Next time you're walking in a forest or nature preserve, take a look around the floor of a clearing, and you just might see an ancient, tasty, fiddlehead!
When buying or foraging, look for fiddleheads that are vibrant green, and tightly curled, with no leaves appearing on the stem. This will ensure you are getting them at their freshest!
Steps to prepare:
All you need for this recipe is some salt and fiddleheads!
Bring a medium size pot of water to boil, salt lightly.
Prepare an ice bath in a separate bowl.
Rinse fiddleheads under cold water, removing any brown papery skins, scales or dirt.
Lightly trim cut ends of the stems, especially if purchased or not recently harvested, discard trimmings. For more even cooking, if stems are longer than 1-2 inches, cut the stems just below the curled centers.
Using a mesh strainer or basket, lower stems and centers in boiling water for 2 minutes.
Remove the basket from the boiling water and shock in the ice bath to stop cooking. Discard the water.
Now your fiddleheads are ready to use in any of your favorite stir frys, soups, salads or other recipes. I recently enjoyed some sautéed with a caramelized onion and a drizzle of lemon juice!
This article was written by contributor Christian Kanlian. Read about Christian here.
