Fiddlehead Ferns

Fiddlehead ferns are one of the delicious telltale signs of spring. While there are a few varieties, the most edible and the one most commonly found in markets and on restaurant menus are ostrich ferns. These tightly wound, disc-shaped vegetables are the curled fronds of a young fern, that are harvested during spring before the frond has a chance to mature and uncurl. They have a bright green color, snappy texture — like green beans — and a grassy, woodsy taste, similar to asparagus. When it comes to preparing fiddleheads, there are two important things to know. First, steer clear of eating fiddleheads raw; they should always be cooked first. When eaten raw in large quantities, some varieties of fiddlehead ferns have been known to cause illness. Second, preparing them is quite easy. Cook them any way you might cook asparagus — they can be boiled, steamed, and sautéed. To prepare, wash the curled-up tips carefully and remove any brown chaff. The chaff is either furry or paper-like. Trim