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Fiddleheads, a delectable spring treat

Hanbidge on Horticulture
fiddlehead

Spring is officially here, but in reality it is not! This week I am driving south to meet and greet spring prior to it really coming to Saskatchewan. Although it is a bit early for "fiddlehead season" we did see lots of geese, swans and even one duck on their spring migration north. 

I have not yet seen signs of any fiddleheads greening up, but if we do not get any more snow it is likely not going to be too long. Fiddleheads are, in my opinion, one of the coolest greens. The term "fiddleheads" is because they resemble the finely crafted head of a fiddle. It is a common name of a variety of different ferns including Lady fern (Athyrium filix-femina), Ostrich fern (Matteuccia struthiopteris), shield fern (Dryopteris dilatata) and Bracken fern (Pteridium aquilinum). They will begin to appear in the month of April and will continue gracing our tables and our palates until sometimes June. They can be found along river and stream banks, along the edges of water bodies and swamps and marshes. 

When you find the ferns, harvest the clusters of fronds when they are about 2.5 to 5 centimetres above ground. Brush off the papery scales with your hands and then rinse the fronds thoroughly to ensure any remaining scales and soil is washed off. 

Fiddleheads are loaded with iron and potassium and are easy to cook. Do not overcook them as their delicate flavour and texture is best accentuated by simple cooking. Some prefer them with a drizzle of butter, olive oil and a squeeze of lemon. For a flavour change try them tossed with diced tomatoes and lemon-garlic vinaigrette. 

As the season to enjoy fiddleheads is breif, you may wish to put some away for later use. To freeze, remove scales and wash thoroughly. Boil in a small amount of water for two minutes. Drain and let cool. Pack in freezer bags with as much air removed as possible. Please note that consuming raw or undercooked fiddleheads may cause diarrhea, nausea and stomach upset. Every year, many Canadians will get food poisoning from fiddleheads that have not been stored, prepared or cooked properly. 

If you are growing fiddleheads, plant them where they will receive partial shade and protection from strong, drying winds. They prefer to have a rich soil that has been acidified with a mildly acidic compost that has been amended to a depth of at least 10 inches. Give them enough room to grow to their mature size. They prefer to be evenly moist throughout the growing season. In fall remove the foliage down to the base. 

Happy spring! We hope your spring is filled with spring delicacies from the garden and beyond. 

— Hanbidge is a horticulturist with the Saskatoon School of Horticulture and can be reached at growyourfuture@gmail.com.