Most people associate Spring vegetables with asparagus, leeks, rhubarb, ramps, and peas. But for a very brief time, fiddleheads are sold at markets and grocery stores. They are the unfurled fronds of a young ostrich fern and are collected in the wild before the frond has opened. They are aptly named because they resemble the curled ornamentation (scroll) on the end of a stringed instrument, such as a fiddle. North American Indians were eating fiddleheads long before the arrival of the first Europeans. The Australian and New Zealand aborigines and the Japanese are also very fond of fiddleheads. Continue Reading →
Archive | fiddleheads RSS feed for this section
Fiddleheads are the unfurled fronds of a young fern and are collected in the wild before the frond has opened. A spring-time vegetable, you’ll find them in food shops and outdoor markets. They are called fiddleheads because they resemble the curled end of a stringed instrument such as a fiddle. If you’re from the Maritimes you might think we’re the only ones who like ’em but that’s a misconception. Continue Reading →
Connect with Me
© 2018 The Culinary Chase. All Rights Reserved.
Powered by WordPress. Designed by