Did you know?
These tightly curled fern shoots, named for their resemblance to the curled end of a violin, are a stage of springtime fern growth in many fern species.
Buy them when you see them, because they’re only available for a short time. The coil begins to unfurl in two weeks. A good source of vitamin A and C, these plants are also prized in Japan, where the sprouts are known as kogomi.
Like other wild, foraged foods, these plants can be very expensive. (We recently paid more than $20 a pound.)
Buying tips
These delicacies may be available from April through July in farmers markets and specialty stores. Try to ignore those with black tips, although the tips can be trimmed. Select bright green, springy, tightly curled ferns.
Storing hints
These tender ferns don’t store well; refrigerate in plastic only for a day or two.
Preparation technique
Trim the fern to leave only a short uncoiled piece. Remove any fuzz, if present, by rubbing gently between your fingers or with a cloth. Because the texture and flavor are similar to artichoke hearts and asparagus, Elizabeth Schneider recommends using fiddleheads in preparations with which you would use those vegetables
Cooking suggestions
Use fresh or blanched in salads. Fiddleheads should never be cooked long enough to loose their crunchy texture. Add to soups or stews no more than 10 minutes before serving.
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dpierce@tribune.com
