At the market today I noticed a basket of fiddlehead ferns. I love this nutrient dense, earthy, evanescent delicacy that only appears for 2 weeks in early spring here in the East. As a forager (sort of) I get excited when I see budding, tender spring greens that I can use to celebrate the long anticipated arrival of spring!
Not surprisingly, early spring greens like these fiddlehead ferns are packed with nutrition. They are a good source of omega 3 fatty acids and have twice the anti-oxidant content as blueberries – that’s a lot!
Fiddleheads may be treated like asparagus and are reminiscent of asparagus, artichokes and/or stringbeans. You want to keep things simple in order to preserve the fresh, subtle taste of the ferns.
How to Pick Fiddlehead Ferns
Fiddleheads are the young, furled fronds of the ostrich fern. Pick out the ones that have a bright green color, are tightly wound and firm, with no yellow, brown or mushy spots. I don’t like my greens to have long stems, so pick the ones that have only an inch or two of stem as these will be the most tender. Trim the ends of the stems.
These greens are delicate so it is best to use them right away.
In Indonesia, fiddlehead ferns are used in a dish with spicy coconut sauce called gulai paku. This seemed complicated and I was eager to try out my bottle of coconut ghee from Pure Ghee. I came up with this simple sauce and it is delicious!
Ingredients for Cleaning
Prep Time: 15 minutes
Cook Time: 5 – 7 minutes
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