Fiddlehead ferns refers to the unfurled fronds of a young fern harvested for food consumption. The fiddlehead, or circinate vernation, unrolls as the fern matures and grows due to more growth in the inside of the curl. Fiddleheads are usually located by the bottom of a fern plant.
The fiddlehead resembles the curled ornamentation (called
a scroll) on the end of a stringed instrument, such as a fiddle. It is also called a crozier, after the cur
ved staff used byshepherds and bishops.
The fiddleheads of certain ferns are eaten as a cooked leaf vegetable; they must be cooked first to remove shikimic acid. The most popular of these are:
- Bracken, Pteridium aquilinum, found worldwide
- Ostrich fern, Matteuccia struthiopteris, found in northern regions worldwide, and the central/eastern part of North America
- Cinnamon fern or buckhorn fern, Osmunda cinnamomea, found in the Eastern parts of North America
- Royal fern, Osmunda regalis, found worldwide
- Zenmai or flowering fern, Osmunda japonica, found in East Asia
- Vegetable fern, Athyrium esculentum, found throughout Asia and Oceania
Fiddleheads' ornamental value makes them very expensive in the temperate regions where they are not
abundant.
Try this one yum! 
Heat oil in a sauté pan over medium – high heat. Add the bacon or pancetta, if using, and cook, stirring until lightly browned. Add ferns and garlic and cook, covered, for 3 – 4 minutes. Uncover and cook
1 pound fiddlehead ferns
2 tablespoons olive oil
Butter (optional)
2 cloves finely chopped garlic (optional)¼ cup pancetta or bacon, cut into ¼ inch cubes (optional)
Kosher or sea salt and ground black pepper
Trim the dark ends from the stems and wash the fiddleheads in a coarse strainer using a strong stream of water. Place them in a large bowl of water and swirl them around, rubbing off the thin flakes of chaff on the ferns. Drain and dry in a kitchen towel, rubbing off any remaining chaff.
2 tablespoons olive oil
Butter (optional)
2 cloves finely chopped garlic (optional)¼ cup pancetta or bacon, cut into ¼ inch cubes (optional)
Kosher or sea salt and ground black pepper
Trim the dark ends from the stems and wash the fiddleheads in a coarse strainer using a strong stream of water. Place them in a large bowl of water and swirl them around, rubbing off the thin flakes of chaff on the ferns. Drain and dry in a kitchen towel, rubbing off any remaining chaff.
Heat oil in a sauté pan over medium – high heat. Add the bacon or pancetta, if using, and cook, stirring until lightly browned. Add ferns and garlic and cook, covered, for 3 – 4 minutes. Uncover and cook for an additional 3 – 4 minutes or until they are tender but still are slightly crunchy. Add salt and pepper to taste and swirl in some butter if you wish. Serve immediately.
1 comment:
That sounds yummy! Dan and I tried to cook fiddleheads once, but we didn't know what we were doing. They came out very bitter. We'll have to try them this way.
Post a Comment