A fiddlehead fern is one of the first true signs of produce that spring is upon us, along with ramps and morel mushrooms.
And if you look, you can tell a fiddlehead fern that gets its name because it’s curled much like the head of a fiddle or the head of a violin. These are very high in vitamins and minerals, they have a lot of fatty acids in these, and they have a lot of superfood characteristics, so move over kale, because there’s a new superfood in town, and his name is Fiddlehead Fern.
What you’re looking for in these things, they can be a little purplish, you want green ones, but a little purple is not terrible, and you want them to be firm to the touch. And to prepare them, you just wash them with a nice brush and get the dirt out of there (crevices), add a little bit of olive oil, a little bit of salt and pepper, and then roast them in the oven at maybe 350° for 10–12 minutes. Pull them out, cool them down, and from there you can just eat them like that—they are very delicious, and have very herbaceous-type flavors.
I really like them (served) with a white nice fish, or you can toss them into a risotto, maybe with a little bit of lemon sauce or something very simple.
Thank you I’m Phil Spencer, again and we are talking about fiddlehead ferns, and remember, Fresh Things Come from FreshPoint.
*The fiddlehead fern season is usually from the spring and into the summer.
Image and content provided by Philip Spencer, the Culinary Development Specialist for FreshPoint Atlanta. He has spent 16 years in kitchens, working under numerous James Beard Award winning chefs, and he loves to talk about produce with customers. Follow them on Facebook and Instagram.