The outside of the coil should have an intricate pattern of tiny leaves arranged along the sides of the spiral. Size of the coil should be 1 to 1.5 inches in diameter. Larger size is acceptable as long as they are tightly coiled.

Good fiddleheads should have a distinctly crisp texture, both raw and after brief cooking. When selecting Fiddleheads always be sure you are getting the true Eastern Fiddlehead. These are the new growing tips of the Ostrich Fern (Matteuccia struthiopteris).

There is an edible fern shoot sometimes offered from the Northwest early in the Spring but it should be rejected as they are inferior in taste and texture. Common bracken and other ferns also produce tightly coiled new growth in the Spring but none of these are suitable for eating.

Fiddleheads emerge like miniature dervish dancers around the first week of May. In lowland forests from the Great Lakes to the Maritimes of Canada the Ostrich Fern grows in profusion. Tiny gray-green spirals reaching into the first really warm days of Spring. Each of them wearing their own little fur overcoat to protect them when it was chillier weather. Snapped up and eaten by whoever has the sense and taste to do it. By Summer the ferns will be up 4 feet tall, thick even after our feast.

The clean lowlands of Nova Scotia and along the East Coast of the United States have been successfully managed for commercial harvest for more than 200 years. They are wild lands except for the Fiddlehead harvest each Spring. Fiddlehead Greens are the premium wild forage vegetable of Spring. No other vegetable matches the exquisite form and delicious flavor of fresh Fiddleheads.

Fiddleheads are versatile and easy to use. They have a mild taste reminiscent of Asparagus with an added nutty bite all their own.

Fiddleheads are excellent marinated in vinegar and oil or as a crunchy pickle. As a featured vegetable they will please the most demanding palate. Fiddleheads can be used in similar ways to any firm green vegetable such as Asparagus or Broccoli florets.

Fiddleheads will lend their delicious flavor and elegant visual appeal to many familiar dishes. Use them as a perfect featured vegetable in a simple stir-fry.

After the chaff is removed wash the fiddleheads in several changes of cold water to remove any dirt or grit. Drain the fiddleheads completely. Use them fresh, and soon after harvest.

If you must store fresh Fiddleheads keep well cooled (35 F) and tightly wrapped to prevent drying out. If you have stored them, you may wish to trim the stem again just before use since the cut end will darken in storage. They may be kept in refrigeration for about 10 days, although flavor will be best if used as soon as possible after harvest.

To Buy Fiddleheads, Visit Earthy.com

The Season for Fiddleheads typically runs May 1 - May 31. Usually starts shipping around May 1 Out of Season? Try our Frozen Fiddleheads

Champagne Poached Shrimp with Fiddlehead Ferns Recipe by Chef Mike Trombley Essence, Northville, Michigan

For More Fiddleheads Recipes ?

Visit Wildharvest.com

Top Chefs and rising stars in the culinary world appear as Guest Chefs at Earthy.Com with outstanding recipes to share with you! Earthy Delights Guest Chefs Earthy Delights' Recipe Collection

Fiddleheads are versatile and easy to use. They have a mild taste reminiscent of Asparagus with an added nutty bite all their own. They are excellent marinated in vinegar and oil or as a crunchy pickle. As a featured vegetable they will please the most demanding palate. Fiddleheads can be used in similar ways to any firm green vegetable such as Asparagus or Broccoli florets. Fiddleheads will lend their delicious flavor and elegant visual appeal to many familiar dishes. Use them as a perfect featured vegetable in a simple stir-fry.

They are wonderful in pasta dishes with a sauce made from Extra Virgin Olive Oil and Balsamic Vinegar. Sauté, stir-fry or steam briefly to retain their crunchy texture and bright green color. Do not overcook.

Fiddlehead ferns are a good source of vitamins A and C. Fiddleheads should not be served raw as they have a slight bitterness until cooked and may cause stomach upset if eaten raw in quantity. Health Canada advises that fresh fiddleheads must be properly cooked before being consumed.

• 3 ea Shrimp, peeled, de-veined and poached in Champagne and cooled
  
• ½ c Mache
• 6 ea fiddle heads, blanched in salted water and shocked
• 1 ea cucumber, peeled and sliced lengthwise
  
• ¼ c confetti (fine diced red pepper, red onion and carrot for color)
  Salt and pepper to taste
  (serves 1)

Citronette

• 2 oz fresh squeezed lemon juice
• 1 T Dijon mustard
• ¼ t chopped fresh thyme
• ¼ t minced shallot
• 4 oz canola oil
• salt and pepper to taste
  

Place all ingredients except for the oil in a tall narrow container. Using a hand held blender, slowly add oil to create an emulsification. Taste and adjust if needed.

Fiddlehead Vinaigrette

• 4 ea fiddlehead ferns
• 1 t Dijon mustard
• 2 oz red wine vinegar
• 1 t chopped fresh garlic
• 3 oz extra virgin olive oil
• salt and pepper to taste

Place all ingredients but the oil in a tall cylindrical container.
Using a hand held blender, slowly add oil to again create an emulsification.

To plate

Place Mache on plate and wrap cucumber around the lettuce.
Place shrimp hanging off of the side of the cucumber.
Place 3 of the blanched fiddle heads in "the nest of greens"
Sprinkle "nest " with confetti.
Place the last 3 fiddle heads resting around the outside of the "nest"
Drizzle with both sauces.

Top of Page

Wild Leeks, Morel Mushrooms & Fiddleheads
The Grand Trio of Spring

The Bounty most sought by Spring Foragers in North America.

Each Spring Mother Nature has offered us abundant supplies of Morels, Fiddleheads and Wild Leeks. Earthy Delights is celebrating the 15th Spring Season for The Grand Trio. For orders and information, visit earthy.com.