Fiddleheads; an unknown but tasty Canadian delicacy

BY STEVEN KASZAB

Fiddleheads are a true Canadian delicacy. This springtime veggie is a culinary dynamo, versatile and flavourful.

Fiddlehead season is short, so when you see the adorable green curlicues at your grocery store or farmers’ market, buy them while you can. Before chowing down on these little springtime delicacies, there are a few things you should know first since fiddleheads can cause food poisoning if they’re not cooked properly.

Fiddleheads are tightly curled coils, members of the ostrich fern fronds family. They start to appear in late April and early May in :Ontario, Quebec, Nova Scotia and New Brunswick. They are usually found in forests, marshes and by rivers and streams.

Taste-wise, fiddleheads, which are popular amongst food foragers, are often compared to asparagus and artichokes. They’re packed with nutrients, including: omega-3 fatty acids, antioxidants, vitamin A, vitamin C and are a great source of valued fiber.

How to cook fiddleheads

Fiddleheads, once boiled, can be added to: a stir-fry, added to pasta, rigatoni, and soups or wrapped in flour and baked into bread or pastry. Health Canada urges Canadians to never consume raw or undercooked fiddleheads since these spring greens have been associated with cases of food poisoning. Here are Heath Canada’s recommendations for properly preparing fiddleheads:

• Start by removing as much of the brown husk as possible
• To get rid of the rest of the husk and dirt, wash your fiddleheads in multiple changes of cold water
• Cook fiddleheads before adding them to stir-fries, frittatas or any other dish by boiling them for 15 minutes, or, steam them for 10-12 minutes