Baby Ostrich Ferns or Fiddlehead Ferns are a New England delicacy. For only a couple of weeks, during the months of April and May, the growth of new ferns will begin to emerge along river banks, streams, brooks, and other damp places.These green, tightly coiled fronds, are more commonly known as "fiddleheads" because of their resemblance to the scrolled end of a fiddle. While most all baby ferns can essentially be referred to as "fiddleheads", what sets the Ostrich Fern apart from other ferns are the brownish, leaf like scales that cover its coiled head and smooth, sturdy stem.These fiddleheads have a unique, nutty, but mild, flavor that is often associated with that of asparagus or okra. Not only are fiddleheads delicious to eat, but they are also low in calories and an excellent source of vitamin A & C.

While many New Englanders prefer to pick fiddleheads themselves, (that's half the fun after all !) this hearty vegetable can also be found at local markets and is often served as a side dish in many restaurants through early July. They are absolutely awesome when paired with steak and mushrooms !

Fiddleheads are ready for harvest when the coil grows to 1-1/2 in diameter and their stem extends 1-2" above the soil. 

 

To prepare fiddleheads, simply brush off the leafy scales, wash well, add to boiling water, and cook for 10minutes.

 

Although many prefer to eat fiddle heads raw or lightly saute with garlic and olive oil (YUM!), The Center of Disease Control recommends that fiddleheads first be boiled at least 10 minutes  to prevent the spread of food borne disease that has been associated with the raw consumption of fiddleheads. If not, and you should catch something, no worries, the diarrhea, nausea, and vomiting will only last a day or two.

Although best when served fresh, to freeze fiddleheads, all you have to do is blanch in boiling water for one minute, drain, cool, and place in an air-tight freezer bag for storage.

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