I almost missed fiddlehead season but was able to get out Sunday and collect a few that were still curled up tight.

I’ve heard there are a few edible species but we only harvest the ostrich fern, Matteuccia struthiopteris. I love them lightly battered and fried (after blanching) or pickled to go in bloody marys.

More info: https://extension.umaine.edu/publications/2540e/

  • Cyborganism@lemmy.caEnglish
    4·
    6 months ago

    We had some Japanese friends over a couple weeks ago and I found a box at my local fruits and vegetable shop. Cooked those up with some nice steaks on the barbecue and it was amazing.

      • Cyborganism@lemmy.caEnglish
        1·
        6 months ago

        Well if you can forage for them, get about four big handfuls, cut the stem close to the curl. Then here’s how I cook them:

        • Get two pots of water boiling. And keep one bowl of ice water aside.
        • blanch the fiddleheads in the first pot for 5 minutes.
        • then using a metal frying scoop, scoop them out and transfer to the second pot and blanch for another 5 min.
        • then transfer to the ice bath to stop them from cooking further.
        • heat a pan on medium heat and add butter
        • saute the fiddleheads
        • serve with salt and pepper