Last updated on December 2nd, 2011
THIS WEEK, I took a walk on the wild side, and cooked fiddleheads. Fiddleheads are the fuzzy*, furled tips of the Ostrich fern (Matteuccia pennsylvianica). Their taste recalls asparagus to some eaters, and toasted hazelnuts to others (including me). They are available for only a few fleeting weeks in May, so you must get them while you can. I can tell you they are profoundly delicious when sauteed with garlic and butter.
Fiddleheads are so-named because their coiled shape resembles the curled end of a violin. Like morels, they are foraged from woodlands, not cultivated on farms. I’d say they are the perfect antidote to industrial, gmo-tainted food.
The best way to cook these elusive treasures is to blanch them first, then saute them with garlic in butter and olive oil. Pour this over a bed of brown rice fettuccine, top it with shaved or grated Parmesan, and you will have a masterwork of seasonal cuisine.
Sauteed Fiddleheads
Ingredients for 2-4 servings
1/2 lb Fiddleheads
3 cloves garlic, minced
1 Tbsp unsalted butter
Olive oil
Parmesan Cheese, shaved or grated
Cleaning the Fiddleheads — Place them in a large bowl of cold water, and then swish them around to dislodge any brown, papery particles clinging to them. Drain.
Blanching — In a medium sauce pan, bring two quarts of water to a boil, and then blanch the fiddleheads for exactly 4 minutes. Drain on paper towels.
Sauteing — Heat butter and a glug of olive oil in a skillet until the butter has melted. Add garlic and fiddleheads. Saute, stirring frequently, for about 6 minutes, or until the garlic is brown and the fiddleheads are perfectly tender, but still firm to the tooth.
*In the comments, Laurie in Maine said I ought not to describe fiddleheads as “fuzzy”. She says only the smooth (not fuzzy), green ones should be picked.
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Eric says
Many years ago, I had fiddleheads at a restaurant in Albany. I couldn't believe I was eating the tips of ferns! Anyway, they were indescribably delicious. Not sure if I can find them locally. There's no Whole Foods near me, and the farmers market hasn't opened for the season yet.
By the way, glad to see that Google is functioning again.
Kevin Lee Jacobs says
Eric – Maybe there's a food co-op near you?
Katreader says
I adore toasted hazelnuts, but am not a fan of asparagus. I wonder if I'd like fiddleheads?
Kevin Lee Jacobs says
Katreader – I'm not a huge fan of asparagus either. But fiddleheads are completely different (to me, anyway) in terms of taste and texture. I suspect you'd love 'em. They are delicious…and rare.
Bonnie says
I saw fiddleheads in the produce section of Price Chopper in Cicero, NY.
Kevin Lee Jacobs says
Bonnie – Great to know that Price Chopper in Cicero has fiddleheads!
Sheila says
Thanks for the recipe. I've seen these in shops before, but didn't know how to cook them. Now they don't seem so “weird.”
Becky says
I eat a lot of fiddleheads, since I'm lucky enough to have a patch of them in the front yard. To me they taste like a cross between collard greens and okra. They freeze well, too.
They also transplant well, and are quite beautiful all summer long. Plant them into a location that's wet and sunny, and in a few years, you'll have plenty of fiddleheads for fresh eating, pickling, and freezing. A lovely perennial vegetable that's practically no-maintenance. How's that?
Kevin Lee Jacobs says
Sheila – they aren't at all weird. Just delicious!
Becky – You are a true hunter-gatherer. Until last summer's horrid drought (followed by a winter that wouldn't quit), these stately ferns thrived in my Woodland Garden. Your comment has encouraged me to start another crop.
One question for you: Are you freezing the fiddleheads after cooking, or before? My own suspicion is that they will turn to mush if frozen in the raw stage.
Broken Barn Industries says
What happens to the fern if you pick the fiddleheads? does it get damaged or just regrow?
Kevin Lee Jacobs says
BBI – Great question.
The unfurling tips of the ostrich fern do not regrow if cut. Consequently, when harvesting the tips for food, you cut only 3 tips per plant.
Laurie in Maine says
“Fiddleheads are the fuzzy, furled tips of the Ostrich fern …'
You should delete the word FUZZY as you do not pick the fuzzy ones. 😉 Fiddleheads are a nice smooth deep green. You put them into boiling water several minutes and then straight into cold water, drain well/pat dry and freeze.
Kevin Lee Jacobs says
Laurie in Maine – welcome. Thanks for the freezing tip. The fiddleheads don't turn mushy in the freezer?
Concerning the “fuzzy” description…those I bought were rather fuzzy. Perhaps they were not as high quality as I had thought (they were certainly delicious, though). Anyway, I've noted your advice in the article up top.
Deb Gregory says
In looking into the fern these grow from, I’m finding information suggesting that some varities are carcinogenic and/or contain toxins.
From Wikipedia …
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With that shared … I personally don’t hold everything printed in medical journals, the CDC or the FDA to be factual for many reasons but it is the first I’d read of this and wanted to share and ask if anyone else had knowledge or more information?
Deb
Deb Gregory says
Search “fiddlehead fern” to see the references. It wouldn’t allow me to share them in the previous post.
Barbara says
Are all fern fiddleheads edible, or only the ostrich fern?