What are fiddleheads, and why do Americans eat them?

Answer 1

Fiddleheads are the young coiled fern leaves (about an inch in diameter) of the ostrich fern (Matteuccia struthiopteris). Nearly all ferns have fiddleheads, but those of the ostrich fern are unlike any other.

Fiddleheads are a Maine delicacy that appears in the early spring during April and May. Harvest the tender little rolls of fern almost as soon as they appear within an inch or two of the ground. Carefully brush out and remove the brown scales. Wash and cook the “heads” in a small amount of lightly salted boiling water for ten minutes, or steam for 20 minutes. Serve at once with melted butter. The quicker they are eaten, the more delicate their flavor. They may be served, like asparagus, on toast. Cooked, chilled fiddleheads can be also served as a salad with an onion and vinegar dressing.

Answer 2

Most people eat fiddleheads either boiled or steamed and served with melted butter and salt and pepper, but there are many ways to enjoy them. The book "Fiddleheads & Fairies" is a great source of information about identifying, picking and cooking fiddleheads and has more than 75 fiddlehead recipes.

Answer 3

I am a Scotsman. and to you Americans that have never heard of Fiddleheads,I visited Canada once and was informed that Fiddlesticks as they were called there and they were gathered by the Indians for to use as a vegetable they are from the Bracken family, just as they pop through the ground they resemble the end of a fiddle, and they must be gathered then.I rests my case.

Answer 4

astonishingmonkeyman's answer is the most complete. I'll only point out that it's not in just in Maine where they eat them. They sell them in some grocery stores in spring in New England and some mid-Atlantic states.

Eating them is kind of backwoods/country practice that started with the first settlers, because it was the closest thing to a fresh vegetable or green that could be had after a long hard winter subsisting on preserved meat and beans. The fact that they grew wild and could be had for the picking helped a lot too.

Over the last few years, there's been some resurgence in their use due to trendy restaurants discovering them.

Answer 5

fiddleheads are in the fern family and are a good source of vitamin C and taste like a cross between a green bean, asparagus and an artichoke.

Nutrition Facts
Serving size 1/2 cup
Calories 22
Calories from Fat 0
Total Fat 0g/ 1%
Saturated Fat 0g/ 0%
Cholesterol 0mg/ 0%
Sodium 1mg/ 0%

Total Carbohydrate 3g/ 1%
Dietary Fiber 8g/ 32%
Sugars 1g
Protein 3g

Answer 6

I'm an American... and i have never heard of a fiddlehead. I may just be naive when it comes to the culinary arts... not sure.

Answer 7

fiddleheads are fern sprouts.... I've never heard of anyone eating them... but I did google it and apparently people do. I would have to imagine they eat them because they're edible and available..

Answer 8

i've heard of them. these people are right. they're baby ferns. why do people eat them? um...because they can??? personally never had one. the girl in the stephen king book "the girl who loved tom gordon" ate them to survive on when she was lost in the woods.

Answer 9

I'm American, and I've never seen nor eaten one to my knowledge. But I suppose upscale restaurants are mixing them into their salad mix. Same thing with dandelion greens. You'd never knowingly eat them. But I wouldn't say it's something we seek out.

Answer 10

a fiddle head is the top of a violin and people cut them off and eat them when they go insane