Fiddleheads
Fiddleheads are the ostrich fern’s tightly-curled young fronds that
are picked early in the spring, before they open and become
toxic.
They are called fiddleheads because of their fiddle-like shape.
They are also sometimes referred to as corkscrew greens.
North American Indians were eating fiddleheads long before the
arrival of the first Europeans. The Australian and New Zealand
aborigines and the Japanese are very fond of fiddleheads.
Fiddleheads are picked when they are still tightly curled and do not exceed 2 to 5 centimetres. Depending on the region, fiddleheads are picked between mid-April and June. Once they have opened, they are no longer edible.
Fettuccini with Fiddleheads and Bocconcini
 |
Preparation: 10 min+ Cooking: 15 min |  |
Servings[ 2] |
| Total: 25 min |
- Choose firm, bright-green, tightly curled fiddleheads with
their little brown shells still intact.
- Eat only the curled head and a small portion of the green stem.
Remove the blackened tip of the stem with a pairing knife.
- To prepare fiddleheads, wash them thoroughly in cold water,
changing the water several times, making sure the shells are
completely removed.
- Fiddleheads should always be cooked but can be eaten hot or
cold (do not eat them raw).
- Cook for 8 to 10 minutes by boiling or steaming, followed by
pan-frying if desired.
- They are delicious served with a vinaigrette, a pat of butter
or coated with a sauce.
- They can be served as a side-dish or added to salads,
omelettes, pasta dishes or soups.
- If you prefer a mild taste like asparagus, boil your
fiddleheads. If you prefer a somewhat bitter flavour like rapini,
steam your fiddleheads.
Fresh fiddleheads are only available for a few weeks in the spring during the harvest. You will find them at the produce counter of your local METRO supermarket.
Fiddleheads are a super food. They have twice the antioxidant content of blueberries. Fiddleheads are also a non-marine source of omega-3 and omega-6 essential fatty acids. They are rich in iron, fibre, potassium, niacin, vitamins A and C, zinc and beta-carotene. They are 3-4 times higher in phenolic compound concentration than spinach and contain cancer-fighting agents.
Fiddleheads are very fragile and highly perishable. Store them in the refrigerator, immersed in water in a plastic container. If you are careful to change the water every day, fiddleheads will keep for up to two weeks.
Fiddleheads are easy to freeze. Simply blanch for one or two minutes, plunge into cold water to stop the cooking process, and freeze, covered in cold water, in an air-tight container or freezer bag.