FreshPoint

Description:

Fiddlehead Fern are the young green shoots of any variety fern, but the commercially available variety is usually Ostrich fern. If you are unsure of the origin of their name, refer to the top of the nearest violin (or fiddle, depending on your neighborhood). Treated as a spring vegetable, fiddlehead ferns have a flavor reminiscent of artichokes, asparagus and green beans with the barest hint of mushrooms, and are at their best when treated simply. Trim the tail of each shoot to within a 1/4 inch of the coil, and steam them until fully cooked. Undercooked fiddlehead ferns do not fully develop their complex flavor. At certain times of year, the shoots come in quite fuzzy and the fuzz should be removed by gentle rubbing. Rinse well and blot dry. Their flavor profiles are similar, so treat fiddlehead ferns as you would artichokes or asparagus. Because they are so charming and unusual in appearance, serve steamed fiddlehead ferns as a first course, graced with clarified butter and lemon zest or drizzled with a less than assertive vinaigrette. Or garnish small game birds or soups. Or serve as a lovely side dish lightly dressed with Hollandaise.