 Fiddleheads by Emma Richford We are in the midst of fiddlehead season here in Maine. Although they have gone by in southern parts of the state, they can still be found in central and northern Maine. The fiddlehead is the coiled head of the Ostrich Fern (Matteuccia struthiopteris) and is harvested in early spring before the tiny head unfurls.
This Maine delicacy is often boiled or steamed and eaten with a little melted butter and seasoned with salt and pepper. But, that's not the only way to enjoy fiddleheads. They can also be added to creamy soups, stews and sauces, cooked up in casseroles and pasta dishes, or even as a tasty and healthy addition to dips. If you've never tried fiddleheads, you owe it to yourself to give them a try. Vegans, vegetarians and wild food enthusiasts add fiddleheads to the menu because of their versatility, mild flavor and high vitamin and mineral content. If you are looking for new ways to cook fiddleheads, check out my new book Fiddleheads and Fairies for over 75 fiddlehead recipes, along with everything you need to know to harvest, clean and cook fiddleheads. Until Next Time . . . HAPPY GARDENING!
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