Good Morning !
It’s Spring when we get to take advantage of some greens that are never available any other time of the year.
Fiddleheads are a green that’s not enjoyed by everyone . I have acquired a taste for them over the years.
Easily accessed in this area and readily available from most all farm Markets.
Fiddleheads are the tightly coiled tips of ferns, they come from the Ostrich Fern.
Facty.com tells us : Fiddleheads have a long history of consumption in many parts of the world. Indigenous groups would gather and eat them in the spring. They sprout only for two weeks, so you have to be quick if you want to find them. Fiddleheads grow in the colder parts of North America, Europe, and Asia. The exact time and place of harvest in each of these countries is different. In the last decade, many grocery stores have started selling fiddleheads, often those collected locally.
Fiddleheads are best picked from late April to early June, from the time they emerge until the stem is 15 cm tall. Fiddleheads should only be picked while still tightly coiled ( As Seen in the Below Photo ) , and the short stem can be eaten as well.
Tim Pierce / CC
What are the Health Benefits of including them in your diet ?
To find out CLICK HERE
How to Cook With Fiddleheads ?
Fiddleheads have a grassy, springlike flavor with a hint of nuttiness. Many people agree that they taste like a cross between asparagus and young spinach. Some detect an artichoke flavor as well, and even a bit of mushroom.
To learn more CLICK HERE
I have also included some videos on Fiddleheads .
