The Story of the Fiddlehead
It is one of the first signs that spring has sprung in Eastern Canada and the Maritimes. It is the arrival of the fiddlehead.
The young coiled leaves of the Ostrich fern - today considered a delicacy by many and the only edible fiddlehead fern - were first introduced to Canada's first settlers by Acadia's First Nations peoples, centuries ago and are of Asian decent. The fiddlehead season in Eastern Canada begins in early March - before most other fruits and vegetables come into season - and extends to late May. First Nations peoples knew that the fiddleheads provided much needed 'greens' in their diet after a long winter.
From this historic yet humble beginning, fiddleheads have grown into an industry worth two million dollars annually in New Brunswick alone.
Fiddleheads must be harvested as soon as they appear. When selecting these veggies, one should look for a tight coil and only one to two inches of stem beyond that. The outside of the coil should have an intricate pattern of tiny leaves arranged along the sides of the spiral, and the coil should be no bigger than one to one and a half inch in diameter.
A good fiddlehead should have a distinctly crisp and chewy texture both when raw and after cooking. In order to guarantee maximum flavour, they must be eaten soon after harvesting. Their flavour has been compared to a mild cross between asparagus, green beans and okra, yet with a nutty edge. Fiddleheads pair well with cheeses, olive oil, hollandaise, and tomato sauces, as well as with oriental cuisine and many pasta dishes.
An excellent source of Vitamin C when cooked properly, the fiddlehead provides Canadians with the perfect excuse to eat their springtime greens!