Springtime is long at last here and it’s time to take full advantage of the fantastic wild food sources that are beginning to burst from the earth. Spring is my favorite time of year to do food foraging, because there are some particularly special offerings. Spring is all about fresh beginnings: light greens, tender shoots, and cool roots.
Fiddleheads are a growth stage in the life cycle of the fern that is a member of the family Dryopteridaceae, commonly known as the Wood Fern family of the genus Matteuccia Todaro or ostrich fern P. whose species name is Matteuccia struthiopteris (L.) Todaro. Though several immature fern fronds are eaten, the oyster and cinnamon ferns are the only ones that are definitely edible.
As spring starts peeking around the corner, you might notice all the beautiful fiddlehead ferns starting to arise. They are lovely for looking at and even better for eating. The wild plants are known as "fiddleheads" because they resemble the neck of a fiddle. These gorgeous greens are said to have several health benefits. They are high in fiber, potassium, and magnesium as well as vitamins C and A. But how do you consume them?