Each spring, foragers and food lovers of Quebec eagerly await the brief appearance of fiddleheads (the young, coiled fronds of the ostrich fern – Matteuccia struthiopteris). These tightly curled, emerald-green shoots resemble the scroll of a fiddle (hence the name) and are a seasonal delicacy prized for their earthy, asparagus-like flavor with a hint of nuttiness. Fiddleheads (in French, têtes de violon) are harvested for just a few weeks in early spring, making them a rare and coveted ingredient in wild food cuisine.
In Quebec, you can sometimes find them in supermarkets, or, more often, at the stalls of farmers markets. Outside of Quebec, many local markets of New England, the Pacific Northwest, and Canada sell fresh fiddleheads during their short season. Here’s how to prepare them in a base recipe.
