So have you ever been strolling through the produce section of the grocery store and come across these Fiddlehead Ferns?
I was intrigued and had never seen anything like them! Aside from the unusual appearance, these little guys ring in at $49 per pound. Described on the sign as a cross between asparagus and green beans, I was thinking “Will they clean my kitchen, too, for $49/lb.?” In fairness, they are very lightweight. I decided I had to try them, so I threw a small quantity into a bag and it weighed in at 1.6 oz. and totaled just under $5.
I checked out and took my new friends home, determined to learn all about them and uncover some fabulous way to prepare them.
What exactly are they?
Fiddlehead ferns are a type of edible fern that has gained popularity in recent years, allegedly because of their unique appearance and delicious taste. These ferns, which are harvested in the spring, are known for their tightly coiled shoots that resemble the scroll of a fiddle.
Fiddlehead ferns are commonly found in the Northeastern United States and Canada. They are also found in Europe, Asia, and parts of South America. The season is short– usually the end of April and most of May. In the wild, fiddleheads can be found in damp, wooded areas near rivers, streams, and wetlands.
The fiddlehead fern is harvested before it fully unfurls, usually when it is about 2 inches tall. At this stage, the fern has a delicate flavor that is similar to asparagus or green beans.
How do you prepare them?
Fiddleheads seem to be most commonly boiled/steamed and then sauteed. They are often served as a side dish, added to stir-fries, or used in salads. I read repeatedly how important it is to cook them thoroughly; apparently these little guys contain a naturally occurring toxin called thiaminase, which can cause food poisoning-like symptoms. To avoid this type of risk, it’s recommended you boil them for 10-12 minutes, even before sauteeing.
I boiled mine for 12 minutes and then sauteed them with shallots, salt and pepper. This is how they looked:
My husband wouldn’t eat them. He was too put off by the appearance. I thought they were tasty, but I’m not sure they would make my must-have over and over again list. When I sent a picture of my pre-cooked fiddleheads to Laura and asked her if she had seen them before and knew what they were, this was her response:
The season is short, they’re pricy and not visually appealing to everyone. On the positive front, I think they look very cool and tasted very good. They also contain high levels of iron, fiber and antioxidants, which can help boost the immune system and prevent chronic diseases; plus they are low in calories and fat. I say they are definitely worth a try, but make sure you follow the proper cooking guidelines to avoid an unpleasant after-meal experience!
