Yum! Fiddleheads

Fiddleheads are one of the world's coolest greens. These unfurled fronds of the ostrich fern (matteuccia struthiopteris) are known as fiddleheads because they resemble the finely crafted head of a fiddle. Depending on the weather, they begin to appear around late April to early May along river and stream banks, in open woodlands and at the edges of swamps and marshes across New Brunswick, Quebec and Ontario. They are harvested when just a few inches off of the ground so they are still tender and tightly coiled.

Loaded with healthful properties (such as iron and potassium), fiddleheads are easy to cook and, like asparagus, have a delicate green flavour that is best accentuated by simple cooking.

Though the flavour and texture may not be to everyone's taste, those of us who love them look forward to their fleeting appearance each spring.

Cooking fiddleheads:
Fiddlehead preparation is easy. With a brush, carefully remove brown scales then wash well under cold running water to remove dirt before cooking; trim woody stems. Boil fiddleheads in lightly salted boiling water for 10 minutes (or steam for 20 minutes.) Serve at once with a drizzle of olive oil or melted butter and a squeeze of lemon.

Cooked fiddleheads can also be used like blanched or steamed asparagus in pasta, quiches or omelettes. They also make lovely salads when tossed with diced tomatoes and lemon-garlic vinaigrette.

Freezing Fiddleheads:
Fiddleheads freeze well and, due to their short season, many people like to put some away for later use. To freeze, remove scales and wash thoroughly then boil in a small amount of water at a time for 2 minutes. Drain and let cool. Pack in freezer bags and store up to one year.

Note: Health Canada advises that fiddleheads should be cooked thoroughly before eating. Consuming raw or undercooked fiddleheads may cause diarrhea, nausea and upset stomach.

For other fiddlehead ideas, try the following Canadian Living recipes:
• Fiddlehead Pasta Primavera
• Fiddlehead Omelette
• Creamed Fiddleheads and Carrots