Fiddleheads are the tightly coiled, young fronds of a fern harvested in early spring as an edible vegetable. They’re spiral-shaped like a violin scroll (hence the name “fiddlehead”) and have a brown, papery husk that flakes off as they unfurl.
They are available only for a few weeks and are typically found in fertile, sandy soil near waterways and in wet forested areas.
Cooking before eating is a must. The standard method is to parboil 2-3 minutes, drain, then cook again. There are a lot of ways to eat fiddleheads. Some people steam them and sprinkle them with vinegar, salt and pepper; some cook them with garlic; and others use them in salads or as a green vegetable in casseroles.
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