Fiddlehead is a type of fern (Matteuccia struthiopteris), and earned its nickname because of its circular shape that looks like the head of a violin. Fiddleheads have a taste reminiscent of asparagus, although they are easy to freeze and prepare, they come with risks. We'll show you a few ways to cook them, and how to avoid the risks. Read this article!
Ingredients
- Fiddlehead
- Water
- Cooking oil or butter for frying
- Butter, salt to taste
Step
Step 1. Clean the fiddlehead
Rinse thoroughly, then place in a bowl of cold water. Remove the light brown layer, and rinse again until it looks green and clean with no film remaining.
Warning. Don't eat fiddleheads raw like other vegetables! Fiddleheads must be cooked before eating – there have been a number of reports of foodborne illness caused by eating unripe or undercooked fiddleheads.
Step 2. Cooking is one of the methods described below
Step 3. Serve with butter
If eaten hot, season it a little and remember-the sooner you eat it, the better it will taste! Here are some other serving instructions:
- Add a splash of vinegar to the freshly cooked fiddleheads.
- Serve as an appetizer, over crostini or toast.
- Cool, and serve in a salad along with the onions and vinegar dressing.
- Almost any recipe that uses asparagus will go well with fiddleheads.
Method 1 of 3: Steaming
Step 1. Place the fiddlehead into the steamer basket
Using a steamer will help retain the fiddlehead flavor content.
Add water to the pot or steamer, but don't soak the fiddleheads
Step 2. Bring the water to a boil
Steam fiddleheads for 10-12 minutes, until soft.
Method 2 of 3: Boiling
Step 1. Boil the water
Fill the pot with enough water to cover the fiddlehead completely.
Step 2. Add a pinch of salt
When the water is boiling, add salt.
Step 3. Stir in the fiddleheads
Bring the water to a boil, then cook the fiddleheads for 15 minutes.
Method 3 of 3: Saute
Step 1. Heat the oil
Heat a neutral oil such as grapeseed oil or vegetable oil in a skillet over medium-high heat. You can also use butter, but reduce the heat to medium-because butter has a lower smoke point.
Step 2. Insert the prepared fiddlehead
Before entering it, this plant needs to be steamed or boiled first. Frying alone is not enough to prevent health problems.
Step 3. Saute until it starts to brown
Add salt to taste, and thinly slice the garlic or onion if you like. Continue cooking for a few minutes.
Step 4. Serve immediately, and enjoy
Tips
- Identify fiddleheads correctly. Despite the many varieties of ferns, fiddleheads are the only ones that are safe and edible. Other varieties may look the same, but can be toxic or have an unpleasant taste.
- The fern leaves should be tightly curled. If the leaves are old and more spread out, don't eat them. For more information, you can read Health Canada's Food Safety Advisory at fiddlehead here.
- Fiddleheads available at the grocery store are safe to eat, but you need to be careful when buying these leaves yourself.
- The fiddlehead fern plant, which has a diameter of about 2.5 cm, can be identified by the thin brown layer that appears to cover it, as well as the smooth stem of the fern, and the "U" shape on the inside of the fern stem.
Warning
- Make sure the fiddlehead you get comes from a trusted source. Grocery stores usually sell safe-to-eat fiddleheads, but you can ask the store owner just in case. Fiddleheads are often sourced from the "home industry" in the area, so if you buy one, make sure the individual has a good reputation. Fiddleheads growing near the sides of roads can contain pollutants.
- Always make sure to identify wild plants before eating them.
- Fiddleheads must be fully cooked before eating. This plant will be very unpleasant if cooked in an improper way. Fiddleheads contain a toxin known as shikimic acid, which you shouldn't ingest. Diseases that can be caused include diarrhea, nausea, vomiting and stomach cramps.
- Fiddleheads are often harvested in early spring, and only three of the seven plants can be picked, or the plant will die.
