Fiddlehead Ferns

I have to talk about fiddlehead ferns because I have a craving for them now and you don’t see them fresh in stores on the west coast but you can find them frozen. This edible wild fern grown throughout North America but are bountiful in the  woods of Canada from the Great lakes to the Maritimes and are considered a delicacy to many. Fiddleheads are the unfurled, coiled deep green fronds of the ostrich fern. They are best eaten when they are young, firm and tightly curled. They appear in the early spring and are versatile and easy to use often compared to asparagus. Their taste is compared to a cross between okra and broccoli. Fiddleheads need to be cooked thoroughly otherwise they can cause very unpleasant tummy problems. You can sauté them, stir fry them, steam them or boil them. My favorite way to eat them is boiled topped with butter, herbs and fresh squeezed lemon juice. Fabulous. There are cooking recommendations to boil the ferns once then replace with fresh water and boil again. This method removes the tannins and toxins and reduces any bitterness. You can add them to soups, stews, and casseroles just about anything you would use any firm green vegetable. If you ever have an opportunity to see these on a menu or find them fresh or frozen, go for it, you won’t be disappointed. They are delicious.