There is nothing better than fresh picked greens, whether out of the garden or field and it’s that time of year when the fiddleheads are out and ready to be picked. This long weekend we went fiddlehead picking and sautéed up a bunch for dinner and a late night appetizer.
What is this crazy Canadian talking about you ask? For those unfamiliar Fiddleheads are the unfurled fronds of the ostrich fern (matteuccia struthiopteris), which resemble a fiddlehead. They are just as tasty as asparagus and loaded with iron and pottasium. Depending on the weather they grow from late April to May along stream and riverbanks and open marshlands. When picking it’s best to clip the curled top and make sure you cook thoroughly before eating. We rinsed ours in cold water and then steamed in salted water for 8-10 min and then sauteed with butter and lemon. They are also great added to chopped garlic and used as a steak topper or a salad. Because of the short season, fiddleheads can also be blanched, drained and stored for up to a year. Just make sure you cook them first as they shouldn’t be eaten raw!
I keep hearing about these but sadly I don’t think they grow in the midwest. I wish they did as I would love to try !
I’m not sure! I know they love wet, cool climates. We don’t even have them down in the south part of the province where I live…