Try Something Different - The Fiddlehead Fern

Here in the UK, we’d probably never think of eating a fern, we leave that to the woodland deer.  And yet all over the world, this seasonal delicacy is greatly revered and enjoyed.

Fiddleheads or Fiddlehead greens are the young tender tightly furled new-growth shoots of the ostrich fern, harvested for use as a vegetable.  There are many other ferns that resemble the Ostrich Fern, some of which are considered to be carcinogenic, like the Bracken Fern, so care must be taken when picking them.

Their flavor is mild, and perhaps most closely resembles asparagus or green beans and artichokes. They are pleasantly crunchy with a nutty, slightly bitter bite, which is why you’ll see so many fiddlehead recipes calling for butter and salt. Treat the fiddleheads like asparagus tips and you can’t go wrong.

Ostrich ferns, known locally as fiddlehead ferns, grow wild in wet areas of Northeastern North America in spring. Fiddleheads are a traditional dish of northern New England (especially Maine) in the United States, and of Quebec, Ontario and the Maritimes in Canada. The Canadian village of Tide Head, New Brunswick, bills itself as the "Fiddlehead Capital of the World."

Fiddleheads have antioxidant activity, are a source of omega-3 and omega-6 fatty acids, and are high in iron and fibre.  The fiddlehead resembles the curled ornamentation (called a scroll) on the end of a stringed instrument, such as a violin. It is also called a crozier, after the curved staff used by bishops, which has its origins in the shepherd's crook.

Fiddleheads have been part of traditional diets in much of Northern France since the beginning of the Middle Ages, Asia as well as among Native Americans for centuries.

In Indonesia, young fiddlehead ferns are cooked in a rich coconut sauce spiced with chili pepper, galangal, lemongrass, turmeric leaves and other spices. This dish is called "gulai pakis" or "gulai paku", and originated from the Minangkabau ethnic group of Indonesia.

A tip for the inexperienced: fiddlehead ferns contain a toxin that causes stomach pain in humans when ingested. The toxin is destroyed by the heat generated during cooking, so as a result, the fiddleheads must be cooked thoroughly before eating. Deer are the only mammals known to be able to eat the fiddleheads and not be affected by the toxin.

To prepare, wash the curled-up tips carefully and remove any brown chaff. The chaff is either furry or paper-like. Trim off the browned ends. We like them sautéed with some shallots in butter and lightly sprinkled with salt and pepper, or dipped in beer batter and fried in some olive oil.

Recipe

This simple sauté highlights the fresh flavor of fiddlehead ferns with a savory richness of browned garlic. Note that grapeseed or vegetable, not olive, oil is called for—you want a neutral, clean flavor that won't compete with the delicate fiddleheads. Similarly, if you choose to use the garlic or shallot, slice them rather than finely chop or mince them—the bigger pieces will keep their flavor from overwhelming the pretty ferns.

Ingredients:

1 Tbsp. salt, plus more to taste

1 pound fiddlehead ferns

2 tsp. grapeseed or vegetable oil

1 - 2 cloves garlic, thinly sliced or 1 small shallot, sliced (optional)

1/8 - 1/4 tsp. red pepper flakes (completely optional)

Preparation:

Trim and rinse fiddleheads, removing any brown ends or mushy parts.

In a large pot bring 2 quarts water to a boil. Add salt and fiddleheads. Cook 1 minute. Drain and rinse with cold water.

In a large frying pan, heat oil over medium-high heat. Add fiddleheads. Cook, stirring, until they start to brown, about 5 minutes. Add garlic and red pepper flakes, if you like, and cook, stirring, until garlic is fragrant and just starting to color, about 1 minute. Salt to taste. Serve immediately.