this post was submitted on 15 May 2024
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Fiddleheads (i.postimg.cc)
submitted 3 months ago by [email protected] to c/[email protected]
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I almost missed fiddlehead season but was able to get out Sunday and collect a few that were still curled up tight.

I’ve heard there are a few edible species but we only harvest the ostrich fern, Matteuccia struthiopteris. I love them lightly battered and fried (after blanching) or pickled to go in bloody marys.

More info: https://extension.umaine.edu/publications/2540e/

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[–] [email protected] 4 points 3 months ago (2 children)

We had some Japanese friends over a couple weeks ago and I found a box at my local fruits and vegetable shop. Cooked those up with some nice steaks on the barbecue and it was amazing.

[–] [email protected] 2 points 3 months ago (1 children)

Lucky! I’ve never seen them for sale here and most people I talk to don’t even know they’re edible

[–] [email protected] 2 points 3 months ago

Well if you can forage for them, get about four big handfuls, cut the stem close to the curl. Then here's how I cook them:

  • Get two pots of water boiling. And keep one bowl of ice water aside.
  • blanch the fiddleheads in the first pot for 5 minutes.
  • then using a metal frying scoop, scoop them out and transfer to the second pot and blanch for another 5 min.
  • then transfer to the ice bath to stop them from cooking further.
  • heat a pan on medium heat and add butter
  • saute the fiddleheads
  • serve with salt and pepper