Here in the
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
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
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.
