Fiddlehead Ferns

May

Cooking Tips

To cook, remove the yellow or brown skin. Boil for 15 minutes, changing the water once; this helps remov bitter flavors from the tannins that are released from the plant. To steam, spread a single layer in the steaming basket and steam for 10-12 minutes, until just tender.

Details

As their name describes, fiddlehead ferns look like the curled end of a violin or the spiral of a snail’s shell. They are essentially the fronds of a young fern before they have unfurled. Fiddleheads are only foraged and there are some varieties that can be toxic, so be sure to learn from an experienced forager before setting out to pick your own. Only harvest three fronds per plant so that there will be some to pick the following year.

Fiddleheads have been used in French, Asian and New England cooking for centuries.

Nutrition: They are a good source of antioxidants, iron, fiber, potassium and also contain omega-3 and omega-6 fatty acids.

Storage Tips

Fiddleheads are best when used the same day they are picked. But since they are only available for a few weeks during May, they can also be pickled or frozen.