The leaves of ferns are referred to as ‘fronds’ and a Fiddlehead is a frond of a young fern. Generally speaking the season for Fiddleheads runs from late April to early June.
Cooking directions are straight forward:
- Cook your Fiddleheads in boiling water until just becoming tender, anywhere from 5-8 minutes.
- Drain from water and add to a skillet heated with coconut or olive oil. Saute for a few minutes adding salt and pepper to taste.
Flavour wise they have a rich taste somewhere between a green bean and asparagus.
Nutrition wise Fiddleheads are high in Vitamin A and C and a good source of phosphorus and manganese.
Enjoy them now while you can!