Try A Feed of Fiddleheads!
In April and May, you can pick the Fiddlehead along the banks of rivers and streams. They are called Fiddleheads because they look like the head of a fiddle.
When picking Fiddleheads, look for a tight coil and a plant that is an inch or two above the ground. Carefully remove the brown scales that surround the plant. Make sure you are picking the Fiddlehead fern and not the Brake fern, which is not edible. The Brake fern is lighter green in colour, and has silver-grey fuzz attached to emerging shoots. Both ferns tend to grow in the same areas.
While Fiddlehead picking is an enjoyable outing, you can purchase them at farmers markets, roadside stands and grocery outlets in the province.
Fiddleheads can be used similarly to any firm green vegetable, such as asparagus or broccoli florets. Wash and cook them in a pot of lightly salted boiling water for 10 minutes or steam them for 20 minutes. Browsing Fiddlehead recipes will give you ideas on how to serve them in unique dishes. Fiddleheads should not be served raw because they are mildly bitter and may cause stomach upset if eaten in quantity.
Due to the short season, many people choose to freeze Fiddleheads. To preserve flavour, blanch them for 2 minutes, cool, drain, place them in a moisture-proof container and freeze.
Fiddleheads are a good source of vitamins A and C, niacin, magnesium, iron, potassium, zinc, and phosphorus. Don’t miss the opportunity to try them!