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Foods

Fiddlehead ferns

Why Eat It
Availability
Shopping
Preparation
Nutrition Chart


Why Eat It

A spring delicacy, fiddleheads are the young fronds of certain types of ferns. Although the word "fiddlehead" could refer to any fern shoots, only one variety, the ostrich fern, is considered edible. These tightly curled green shoots are picked before their leaves unfurl; gathered from the wild, they are rare and expensive.

Availability

Once available only in the areas where they grew (Maine is noted for its fiddleheads), the highly perishable greens are now shipped by airplane to upscale city markets during their short season.

Shopping

Choose small, bright green, tightly coiled fiddleheads, and use them within a day or two of purchase.

Preparation

Rub off the dry brown coat that some fiddleheads have, then wash the greens and blanch or steam them as you would asparagus.

Nutrition Chart

Fiddlehead Fern/6 ounces raw

58
Total fat (g)
0.7
Saturated fat (g)
--
Monounsaturated fat (g)
--
Polyunsaturated fat (g)
--
Dietary fiber (g)
--
8
Carbohydrate (g)
9
Cholesterol (mg)
0
Sodium (mg)
2


Date Published: 04/20/2005
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