One of the specialties this region, the US Northeast, is the fiddlehead fern. Make sure this is the young Ostrich Fern (Matteuccia struthiopteris).
It is sold in gourmet markets, which saves the novice the trouble of identification. I do hesitate to add this food item to my list, because it is not easily digested by many people.
That said, even if you buy this in the store, follow my suggestions for determining if this plant is edible before preparing a large amount.
At most, there is a two-week window of opportunity to enjoy this wild delicacy. Once the ferns START to uncurl - it’s too late to gather them.
Fiddleheads are fern fronds that have not yet opened. The baby plant tip resembles the scroll at the head or top of a fiddle. Bracken, ostrich and cinnamon fern species all produce these edible shoots, which can be consumed raw or cooked. Some people compare them to asparagus.
Cooked Fiddleheads:
- 2 cups of fiddleheads
- Water,
- Salt
- Wash off the fuzz or scaly coating
- Boil salted water in a saucepan or skillet
- Place rinsed fiddleheads in water and bring to a boil
- Reduce heat and simmer until tender (10-20 minutes)
- Season to taste
Fiddlehead Salad:
- 2 cups fiddleheads
- 1 cup watercress
- 1 cup mustard leaves
- 1/4 cup chives
- 1/4 cup mushrooms
- Break fiddleheads into bite size pieces
- Finely chop watercress
- Tear mustard leaves
- Wipe mushrooms
- Combine in salad bowl and toss
- Season to taste