It’s that time of the year, again! For some of us, there’s a small window in May that’s worth waiting for the entire year – when the fiddleheads are ready! Considered somewhat of a regional delicacy, these small, wild-grown ferns are harvested in late spring each year to grace the dinner tables of many maritime families; for many of whom, it’s a decades-long tradition.
Also known as the Ostrich Fern, the plants have been harvested locally, including by the native Maliseet and Mi’kmaq peoples, for centuries. The vegetable was introduced first to the Acadian settlers in the early 18th century, and later to Loyalists as they began settling in New Brunswick in the 1780s. In the centuries since, it’s become a part of our provincial identity. So much so, that they even adorn some of our road signs.
Fiddlehead sculpture in Saint John
Known to have a taste like a cross between asparagus, fresh spinach, and a crisp green bean, with a slight nutty or earthy undertone. When cooked properly, they have a tender-yet-snappy texture. I like mine with butter, vinegar and salt & pepper. Although many people also enjoy theirs sautéed with some garlic butter and a hint of lemon. You can also get creative! Each year, I enjoy a three-cheese pizza, with (cooked) fiddleheads and bacon bits! They’re also delightful when added to a nice hamburger soup, or sausage penne – and can even be battered, or pickled!
So, how do you like to enjoy your fiddleheads?? Share your favorite recipes with us on our Facebook page.
NOTE: To cook fiddleheads, it is advised to remove the brown papery husk before washing in several changes of cold water, then boil or steam them. Boiling reduces the bitterness and the content of tannins and toxins. The cooking time recommended by health authorities is 15 minutes if boiled and 10 to 12 minutes if steamed.
