I love fiddleheads, and when I see them in the grocery stores and markets, I know for sure that Spring has arrived. These little green veggies, hailing from the Eastern side of North America, get their name because they resemble the neck of a fiddle.
If you don’t know what they are (surprisingly, and maybe it’s just me, a lot of people tend to not be so familiar with them), they’re the young, unfurled leaves of the ostrich fern (Matteuccia struthiopteris). (Take a look here for some pretty incredible images showing their growth)
These little spirals carry a nutritional kick of carotenoids and phenol compounds, both of which make fiddleheads an antioxidant powerhouse. What does that mean for our bodies? They can halt the growth of cancer-causing cells.
Because fiddleheads can cause food poisoning when consumed raw, it’s important to cook them properly. When you’re searching for the perfect ones, choose fiddleheads that are tightly wound and green, making sure that any brown stems are removed. They should have a solid “snap” sound when you trim the ends.
Trim the ends with a sharp knife, and then give them a few washes, changing the water each time ensure they are thoroughly cleaned, getting the dirt and debris out of their tiny crevasses.
Bring a large pot of water to a boil and add fiddleheads, simmering for about 10 minutes until tender. You can also steam them to retain the nutrients, but if you do choose to boil them, save the water for soup stock.
Simple Fiddlehead Sidedish
2 tablespoons extra-virgin olive oil
2 cups fiddleheads
1 garlic clove, minced
3 tablespoons finely chopped parsley
sea salt and fresh ground pepper to taste
Prepare fiddleheads as directed above. Heat 2 tablespoons of oil in a pan and add fiddleheads. Saute for about three minutes, then add garlic, stirring for about 45 more seconds until garlic is fragrant. Add parsley, salt and pepper to taste, and serve immediately.
Fiddleheads with Shittake Mushrooms and Shallots
2 cups fiddleheads, already boiled or steamed
2 tablespoons extra-virgin olive oil
3 shallots, peeled and diced
2 cloves garlic, minced
2 cups shittake mushrooms, cleaned and sliced
sea salt and fresh ground pepper to taste
Heat olive oil in a large skillet over medium-high heat. Add shallots and saute for about 2 minutes, until softened. Add garlic, and continue to saute for about 45 more seconds. Add shittakes and continue to cook until softened, about 3 to 4 minutes. Toss in fiddleheads, mixing to combine, and then serve warm.
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Want to savour them all year? Simply still wash and trim them, par-boil for a minute, then plunge in ice water. (Again, save the water for stock) When they are complete cool, place in freezer bags, top with ice water, and freeze until use.
Image courtesy of enlocale.com
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Discussion Take a look at what is being said about this article.
MN, on June 5th, 2009 says:
Never heard of fiddleheads before!
Jasmine Sep., on June 5th, 2009 says:
MN – they are worth getting your hands on, especially if they are fresh and local. They have a unique taste that is mildly reminiscent of asparagus. They are so good! Esp. just simple in some garlic, and sauteed.
Kathy, on June 5th, 2009 says:
MMmmmmmmm Laurie your Fiddleheads with Shittake Mushrooms and Shallots looks so, so good. I am going to buy some mushrooms tomorrow, thanks for the kitchen inspiration!