this post was submitted on 15 May 2024
33 points (100.0% liked)

Forage Fellows 🍄🌱

527 readers
2 users here now

Welcome to all things foraging! A new foraging community, where we come together to explore the bountiful wonders of the natural world and share our knowledge of gathering wild goods! 🌱🍓🫐

founded 1 year ago
MODERATORS
Fjor@lemm.ee
LunchEnjoyer@lemmy.world
33
Fiddleheads (i.postimg.cc)
submitted 6 months ago by downloadingcheese@beehaw.org to c/foraging@lemm.ee
10 comments fedilink hide all child comments
 

I almost missed fiddlehead season but was able to get out Sunday and collect a few that were still curled up tight.

I’ve heard there are a few edible species but we only harvest the ostrich fern, Matteuccia struthiopteris. I love them lightly battered and fried (after blanching) or pickled to go in bloody marys.

More info: https://extension.umaine.edu/publications/2540e/

you are viewing a single comment's thread
view the rest of the comments
[–] cyborganism@lemmy.ca 4 points 6 months ago (2 children)

We had some Japanese friends over a couple weeks ago and I found a box at my local fruits and vegetable shop. Cooked those up with some nice steaks on the barbecue and it was amazing.

[–] downloadingcheese@beehaw.org 2 points 6 months ago (1 children)

Lucky! I’ve never seen them for sale here and most people I talk to don’t even know they’re edible

[–] cyborganism@lemmy.ca 2 points 6 months ago

Well if you can forage for them, get about four big handfuls, cut the stem close to the curl. Then here's how I cook them:

  • Get two pots of water boiling. And keep one bowl of ice water aside.
  • blanch the fiddleheads in the first pot for 5 minutes.
  • then using a metal frying scoop, scoop them out and transfer to the second pot and blanch for another 5 min.
  • then transfer to the ice bath to stop them from cooking further.
  • heat a pan on medium heat and add butter
  • saute the fiddleheads
  • serve with salt and pepper