Thought I would do a little research of fiddle heads..Its almost that time of year for some folks.. How many out there like them and eat them? Do you can them? Blessings..
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Fiddlehead fern, fiddlehead greens, ostrich fern, bracken fern, brake fern
warabi (Japan)(Pteridium aquilinum, and others -- Family Polypodiaceae)
The common fern family, Polypodiaceae, produces a multitude of edible "fiddleheads". The Matteuccia struthiopteris variety is the kind most often collected in Canada and mainland US. In Hawaii, it is the Diplazium esculentum that is the most common. The ostrich fern (Matteuccia struthiopteris) is another popular variety collected. Originating in Asia, the osterich fern is one of more than twenty species that regularly figured in the diet of the early American Indians. New Zealand has almost 200 native ferns, and the Pteridium aquilinum was an important plant food source for the Maori before the introduction of sweet potatoes and maize by white settlers. However, the fern most prized by them was Asplenium bulbiferum, the hen and chicken fern. Bracken fern is popular with native peoples in Canada, as well as in Japan and Korea, as is the cinnamon fern, zenmai (Osmunda cinnamomoea). Bracken root was often preferred to the shoot and made into warabi starch in Japan. Although consumption of these, and of the royal fern (Osmunda regalis), is an old practice in the Far East, experts are now advising against it as there is considerable evidence that they cause cancer of the stomach and esophagus, and eating only the young osterich fern is advised. When small and fresh, the osterich fern tastes like asparagus, artichokes, green beans, and mushrooms, with a chewy texture all of its own.
The name fiddlehead refers to the resemblance between the tightly curled shoots and the scroll on a violin head. The practice of eating them is said to have started with the French settlers, who took that cue from the American Indian. The Maliseet Indians of New Brunswick, Canada, have a long history of harvesting and eating fiddleheads. They consider them to be a medicine, as well as a food, and were known to mark their canoes, wigwams, and clothing with a fiddlehead motif. The part that is eaten is the very young, tightly coiled shoot as it breaks through the ground in the spring. It is covered with brown scales which have to be scraped off, then boiled in at least one change of water to remove the bitterness. The texture is then crisp and the flavour nutty. Very young shoots can also be grilled, peeled, and eaten without any further preparation. The shoots resemble green asparagus in appearance. The taste is halfway between asparagus and spinach, but some think it is more like artichokes or wild mushrooms. Regardless, they are earthy, a little nutty, and somewhat grassy.
All types of ferns go through a fiddlehead stage just prior to unfurling their new leaves. However, not all ferns are safe to eat as many are carcinogenic. The "osterich" fern (Matteuccia struthiopteris) is the only non-carcinogenic fern. Although several ferns are suspected of causing cancer, there may also be some that are downright poisonous as farm animals are known to avoid them. Therefore, such plants should not be tasted at random. If at all possible, watch the animals. They know which ones are safe and which ones are not and, like nuts, the scramble to get to them first begins. Some native peoples were known to eat the rhizomes as well. They roasted them in hot coals and then removed the outer bark, taking the white inner part and pulverizing it for cakes or to eat as candy. They did not eat the central fibrous veins as it was believed to cause paralysis. However, fern leaves, and hay contaminated with the fern, are known to be poisonous to livestock when eaten in large quantities. The toxic ingredient is an enzyme called thiaminase, which destroys the animal's thiamine reserves. Nothing is said whether this same principle holds true for humans, however, but it stands to reason that it should also apply.
When choosing fiddleheads, pick ones that are a deep or bright green, tightly coiled and no larger than an inch and a half in diameter. When they become too big, they taste like green wood and fiber. Whether you find a dry brown casing on them depends on whether these scales have fallen off during the trip to the market. The scales are bitter and need to be removed before the fiddleheads can be used, which should be the same day as when they are bought or picked. They do freeze well after blanching. If cooking them, do so gently and quickly as they will soon lose their whimsical shape. They are usually served hot with a splash of lemon and butter or soy sauce with a little oil, garlic, and sesame seeds. Fiddleheads and mushrooms make a natural combination. Fiddleheads are a good source of vitamins A and C, niacin, magnesium, iron, potassium, zinc, and phosphorus
http://www.innvista.com/health/foods/vegetables/fiddle.htm

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Fiddleheads

The arrival of Spring brings fiddleheads to the eastern coast of the United States and Canada. These tightly coiled croziers, of the Ostrich fern, later uncoil into magnificent ferns that blanket the river and stream banks. It earns its name from the tightly coiled head that resembles the head of a fiddle. But it is not the beauty of the mature fern that excites the natives; it is the delicate flavor of this natural

Look for fiddleheads along stream and river banks. If you are unsure which ferns are fiddleheads, ask a friend or neighbor to show you.

Pick fiddleheads on a sunny day when fiddleheads are dry. Dry fiddleheads are much easier to take care of and tend to be cleaner and free of debris

Choose large fiddleheads that are growing on stalks six to eight inches from the ground. Fiddleheads that are loosely coiled or have begun to unfurl should be avoided. Young fiddleheads that are just emerging from the ground are often wet and difficult to clean.
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Grasp the fiddlehead in your hand and snap it off at the stalk. Be sure to leave at least one to two inches of the stalk attached to the fiddlehead. Not only is this stalk tender and delicious, it will make cleaning much easier, too.
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Toss picked fiddleheads into a small bucket carried in the left hand. Although some people prefer to pick into a plastic bag, using a small bucket is actually faster and easier. Once you get into the rhythm of picking and dropping them into the bucket, it's a breeze.
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Empty the bucket into a clean plastic bag each time it is filled.
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Pick entire clusters of fiddleheads at one time by grasping them below the head; quickly snapping off several stems at once.

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Open a large paper bag and set it beside your cleaning area.
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Grasp the stems of several dry fiddleheads. Hold the fiddleheads over the bag by the stem so that the heads are in the bag. With a twist of the wrist, sharply snap the fiddlehead against the inside of the bag. This will remove the brown papery covering on the fiddleheads. Remove any excess flecks of brown by hand and place cleaned fiddleheads in a large bowl. If ends have turned brown, simply snap off a small portion of the stem and discard it.
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Pour fiddleheads into a large bowl of cold water and mix with your fingers to remove and remaining debris. The water should completely cover the fiddleheads with an additional inch of water beyond the fiddleheads. Scoop any floating debris off the top of the water and discard. Drain and repeat, if necessary.
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Pour fiddleheads into a colander and run under cold water for a final rinse.

Fiddleheads Recipes - Fiddlehead Fern Recipe Collection

Fiddleheads are a New England spring delicacy that can be consumed raw or cooked. Here are some fiddleheads recipes from New England to help you prepare this vegetable, which is actually a tightly coiled young fern, at home. Also learn how to share your own favorite fiddlehead fern recipe.

2 comments:

Gentleliving7March 22, 2011 at 8:02 PM
Hi.
I don't believe I have ever seen these fiddleheads. I grew close to the river so I might have seen them then but I don't remember them.
Are they good?

Blessings.
Cammy
hopefulhert77
SisterbrendaMarch 23, 2011 at 6:25 AM
Hi Cammy fiddle heads are big here in the spring for Maine.. I don't care for them but other folks say they are very good.. They are very pricey.. Do you still have a blog?? hugs.. sisterbrenda with many blessings.