Harbinger of spring

Fiddlehead ferns announce the arrival of spring. Their delicate spirals have an alien like appearance. Many years ago I read about the tender ferns but I never saw them in stores, until recently. Last year, my local grocer only had a small display but this year a pile of the bright green fronds spilled out of the basket.


Curiosity drove me to purchase some for tasting. I bought enough unfurled fronds to give each dinner a taste. The store offered cooking directions, so I happily took the recipe card.

1. Trim the ends, pick out any yellow leaves, and rinse thoroughly.
2. Fill a pan with an inch or two of water and place a steamer basket in the pan. Place the fiddleheads in the steamer and cook 10-12 minutes. When cooked they should be tender yet crisp.

Prepare a lemon garlic sauce while the fiddleheads cook.

1. In a small pan melt 2 tblsp butter.
2. Add one large clove of garlic, crushed, and cook until the garlic softens.
3. Add 1 tblsp vinegar to the butter and garlic mixture.

When the fiddleheads are done put them in a serving bowl. Season with salt and pepper then spoon the sauce over them. I think they taste like green beans. They are a unique addition to any diet.


FOLLOW UP: At the store, I noticed a sign warning people to cook the fiddleheads thoroughly,  10 minutes, if steamed and 15 minutes if boiled. The cooking instructions intrigued me. Why the fuss about cooking a vegetable? A few minutes of research guided me to articles proclaiming and complaining about the vegetable. 
1) In the animal kingdom, consumption of fiddlehead ferns is known to cause cancer. 2) Some varieties are toxic unless fully cooked. Scientists have not determined what causes the toxicity. 3)Experts disagree on a link between fiddleheads and cancer in humans. How Dangerous is the First Taste of Spring Yikes! Would I eat them again? Not likely.