Do people really eat ferns?
Yes! And with good reason. Not only are wild fiddlehead ferns delicious (their mild flavor is like a cross between artichokes and asparagus), but healthy too!
Fiddlehead ferns are the young shoots of wild ferns that are sustainably hand-foraged each year at the beginning of spring. They should not be consumed raw, but are great sautéed, stir-fried, or steamed to the point where they have the texture of lightly cooked asparagus (softened, but still possessing a little crunch).
Fiddleheads in World Cuisine
Fiddleheads feature prominently in Asian cuisines in China, Taiwan, Korea, and most notably in Indonesia. They are also beloved in Japan (called warabi) where they are often served simply: the fiddleheads are steamed or roasted, covered with a little mayonnaise (homemade mayonnaise is best), and dusted with bonito fish flakes.
Nutritional Info
A six ounce (large) serving of fiddlehead ferns contains only 58 calories and .7 grams of fat. They’re high in vitamins A (good for your eyes, skin, and bone health) and C (boosts your immune system) which also act as antioxidants.
Putting Up Fiddleheads
Fresh fiddleheads are a delicious taste of spring, and are best enjoyed as fresh as possible. That said, you can freeze or pickle them for later use.