May 11, 2009

Fiddlehead Ferns for Cooking

raw fiddlehead ferns cleaned for cooking

A specialty this time of the year in our area is a little fern that grows wild along side the riverbeds.

They are called Fiddlehead Ferns, and are harvested for only a few short days before they have totally unfurled.

Besides being the most beautiful shade of green, these delicacies are a powerhouse of vitamins and minerals.

High in Vitamin A and C as well as providing a great boost of iron and potassium, they are low in fat and cholesterol.

Their fiber benefits are unbeatable.

The only bad thing about them is that they are getting harder and harder to find.

Shrinking habitats and overpicking are not faring well for these wild plants.

Taking only enough for a meal, we walk about a half mile to where they are growing, thanking Mother Nature along the way for this special treat.

I have seen them offered in the supermarket. There condition isn't as vibrant as these freshly picked ones are, and the price is ridiculously high.

We will keep our picking location secret and will hopefully enjoy them for years to come.

1 comment:

  1. Hi Kathy, this is a very nice blog concept here. Wow, never knew about the fiddlehead ferns, hopefully I will run into, I love eating all kinds of leaf type vegetables. Anna :)