Fiddlehead Greens

Anybody got any thoughts on fiddlehead greens.

What do you think they taste like and how doyou cook them and........most importantly, aside from McCains does anybody do them frozen?

I've never seen them frozen. I don't happen to care for them a whole lot. I've sauteed them, steamed them, and even roasted them.

I like them sauteed with a little lemmon zest and garlic. These furns must be cooked throughly they can be poisonus. They should be comming up about now, but we have had a dry March around here. Chow Jim

We bought some at Price Chopper yesterday. They are usually a once or twice a year thing for us, because the season is so short. The produce guy reported to my daughter that they are usually a quick sellout. When/if they see them chiefs often buy it all. Our local store gets just one case per season. They were 5.99/lb, but 1/4 lb was plenty for the 3 of us, so they are not as expensive as they look at first glance.

 We have fiddleheads once a year. I don't know why we continue to do so because we don't really like them all that much. We steam them and squeeze a little lemon on them and some butter.

Cheers, John 

Are these anything like a mustard, collard, turnip greens? I like all of these.  Reading the above posts I'm thinking not.  I've never seen or heard of them here.

i like em blanched well and then saute them in olive oil with garlic --wild if i can get it---or wild onions and finished with lemon!

Sounds like they may be more like ramps and that would be a"yuck" in my book.  I've never eaten ramps but I remember my Mother and Grandmother cooking them in W. Va when I was younger. P.U.

I looked them up on the web, I was no where close with my assumptions.

You don't like ramps? How terrible for you.

 They are unfurled baby ferns...They taste like mowing the lawn smells.   

Sauce magazine (St. Louis food scene) mentions them in the April issue.

http://www.saucemagazine.com/a/1251

A pinch of Balsamic Vinegar to the finished product is a good thing.

I eat a LOT of fiddleheads. Growing up in eastern Canada they are tradtionally boiled in salted water and served with freshly-caught trout (makes a great shore meal too in the spring). I like them with butter, s & p and often a squirt of lemon.

Rusty246


Are these anything like a mustard, collard, turnip greens? I like all of these.  Reading the above posts I'm thinking not.  I've never seen or heard of them here.

No, they are unique. They are a fern that is just coming up in the spring. Furled as they are, they look like the head of a fiddle, thus the name. They are a little crunchy, and although the flavor is different, I would compare the "mouth feel" to young asparagus.