From The Food Encyclopedia by Jacques Rolland and Carol Sherman
The coiled tip of a young fern, with a wonderful, delicate flavor, somewhere between that of asparagus and wild mushrooms. Introduced to European settlers in North America by Native Americans, fiddleheads are also popular throughout Asia; called pohole in Maui, they are considered a delicacy in Hawaii. Commonly available fiddleheads are the Ostrich and the Cinnamon. The Bracken fern is toxic and is not recommended. Sold fresh in the spring, frozen fiddleheads are available year-round. After food-borne illness, perhaps due to a natural toxin, hit several people who had eaten raw fiddleheads, health agencies in Canada and the U.S. now recommend that fiddleheads be washed in several changes of water, then thoroughly boiled or steamed until tender. Do not pick this delicacy on your own, as several types of wild fiddleheads are poisonous.
