I almost missed fiddlehead season but was able to get out Sunday and collect a few that were still curled up tight.

I’ve heard there are a few edible species but we only harvest the ostrich fern, Matteuccia struthiopteris. I love them lightly battered and fried (after blanching) or pickled to go in bloody marys.

More info: https://extension.umaine.edu/publications/2540e/

    •  Cyborganism   ( @cyborganism@lemmy.ca ) English
      2•30 days ago

      Well if you can forage for them, get about four big handfuls, cut the stem close to the curl. Then here’s how I cook them:

      • Get two pots of water boiling. And keep one bowl of ice water aside.
      • blanch the fiddleheads in the first pot for 5 minutes.
      • then using a metal frying scoop, scoop them out and transfer to the second pot and blanch for another 5 min.
      • then transfer to the ice bath to stop them from cooking further.
      • heat a pan on medium heat and add butter
      • saute the fiddleheads
      • serve with salt and pepper