The plant
Fiddlehead ferns refer to the furled fronds of certain young, tender fern shoots – most commonly applied to the ostrich fern – and are native to North America, including Maine, Vermont and parts of Canada.
Packed with health-giving properties and renowned for their distinctive taste, fiddleheads are harvested as vegetables early in the season, before their fronds have opened.
The vegetable
In terms of flavour, the fiddlehead fern is often aligned with asparagus, spinach and artichoke because of its rich and distinctive flavour.
And this tender and tasty vegetable is becoming an increasingly popular addition to the menus of revered native restaurants.
When cooking the vegetable, it’s important to note it cannot be eaten raw.
Although it is a versatile food that can be cooked and served in a wide variety of ways – from sautéing with oil and lemon to tossing in salads and topping pizzas – it must first be precooked with steam or boiling water.
The health food
As nutritious as it is tasty, the fiddlehead fern has multiple health benefits and provides a rich source of protein, antioxidants, vitamin A, vitamin C, omega-3 and omega-6 fatty acids, as well as magnesium, potassium and copper.
NOTE: Not all plants are not edible, some are poisonous. If you do not know it, first consult a specialist. You should know that edible plants are produced according to specific rules so that they may be consumed. Decorative plants that you find in stores are not suitable for consumption.
