Fiddleheads
Latin: Matteuccia Struthiopteris
Fiddlehead is the vegetable that announces spring. The young coiled leaves of the ostrich fern is an early spring delicacy in Maine and in lowland forests from the Great Lakes to the Maritimes of Canada. Nearly all ferns have fiddleheads, but those of the ostrich fern are unlike any other. They are about an inch in diameter, can be identified by the brown papery scale-like covering on the uncoiled fern, as well as the smooth fern stem, and the deep ”U”-shaped groove on the inside of the fern stem.
Fiddleheads are versatile and easy to use. They have a mild taste reminiscent of Asparagus with an added nutty bite all their own. Cannot be eaten raw.
Use and preservation:
To store fresh Fiddleheads keep them cool at about 2°C (35°F) and tightly wrapped to prevent drying out.
If more than 2 inches of stem remains attached beyond the coiled part of the fiddlehead snap it or cut it off. Thoroughly wash fiddleheads in clean, drinkable water several times until the wash water appears clean. Cook them at a steady boil for 10 minutes. They can also be steamed for 20 minutes.
Can be frozen, clean them the same way as fresh fiddleheads. Blanch a small amount at a time for two minutes in boiling water.
Available in May