Fiddleheads are the young, tightly coiled fronds of certain edible ferns harvested before they unfurl in early spring, with the fronds of the ostrich fern the most widely eaten and most highly regarded of them. Ostrich fern fiddleheads are identified by a papery brown scale covering, a smooth stem roughly two and a half centimeters across, and a deep U-shaped groove on the inner side of the stem, and carry a mild, green flavor often placed between asparagus and young spinach. Because raw or undercooked fiddleheads can cause stomach upset, they are traditionally boiled for about fifteen minutes or thoroughly steamed before being sautéed, and their short two-to-three-week spring season makes them a distinctly foraged, rather than year-round, vegetable.
Reader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.