Content

• Ingredients
• To step
• Method 1 of 3: Steaming
• Method 2 of 3: Cooking
• Method 3 of 3: Sauté
• Tips
• Warnings
• Necessities

Fern shoots (also known as "Fiddleheads") are the new shoots of the ostrich fern (matteuccia struthiopteris) and got this name because their rolled-up shape looks like the head of a violin. These spring treats have an asparagus-like taste, are easy to freeze and easy to prepare, but they do come with some risks. We'll show you a few ways to prepare it and how to avoid the risks involved. Read more!

Ingredients

• Fern shoots (fiddleheads)
• Water
• Cooking oil or butter for sautéing
• Butter and salt to taste

To step

1. Clean the fern shoots. Rinse the fern shoots thoroughly and then place them in a bowl of cold water. Remove any bits from the brown papery exterior and rinse again until they look green and clean, with no residue from the peel.
   • Warning. Do not eat fern shoots raw like other vegetables! They must be cooked to be edible - there have been a number of cases of illnesses associated with eating raw or undercooked fern shoots.
2. See one of the preparation methods described below.
3. Serve with butter. If you eat these hot, season them lightly and remember, the sooner you eat them, the better the taste! Here are some suggestions for serving:
   • Add a splash of vinegar to freshly cooked fern shoots.
   • Serve this as an appetizer, on crostini or toast.
   • Cool them after cooking and serve them in a salad with onion and vinegar dressing.
   • Use fern shoots as a substitute for asparagus.

Method 1 of 3: Steaming

1. Steam the fern shoots in a steamer basket. Steaming fern shoots preserves their delicate flavor.
   • Add water to the saucepan or steamer, but do not submerge the ferns.
2. Bring the water to a boil. Steam the fern shoots for 10-12 minutes.

Method 2 of 3: Cooking

1. Boil water. Fill a pan with enough water to completely cover the fern shoots.
2. Add a pinch of salt. When the water has come to a full boil, add salt.
3. Stir in the fern shoots. Return the water to a boil and let it boil for 15 minutes.

Method 3 of 3: Sauté

1. Heat oil. Heat a neutral oil such as grape seed or vegetable oil in a skillet over medium heat until it shimmers. You can also use butter, but then turn the heat to medium - butter will burn much faster.
2. Add the prepared fern shoots. The fern shoots need to be steamed or boiled before adding.It is not enough to fry them alone if you want to prevent a disease.
3. Sauté them until they turn brown. Add salt to taste and thinly sliced ​​garlic or shallots if you like. Leave them on the stove for another minute.
4. Serve them immediately and enjoy!

Tips

• Fern shoots should be tightly curled. If the shoots are old and more unfolded, don't eat them. Read more about fiddleheads at Health Canada's Food Safety Advisory.
• Ostrich fern shoots, measuring about an inch in diameter, are identified by the brown papery scaly covering of the unfurled ferns, as well as the smooth fern trunk and the deep "U" -shaped groove on the inside of the fern trunk.
• Correctly identify a fiddlehead or fern shoot. Although there are many types of fern, the ostrich fern is the only one that is edible and safe to eat. Other types of fern may look the same, but can be poisonous or indigestible.
• The fern shoots or fiddleheads available in the supermarkets are safe to eat, but if you go looking for yourself, be extra careful.

Warnings

• Make sure your fern shoots are from a reputable source. Supermarkets are usually completely safe, but ask the greengrocer for the source, just to be on the safe side. Fiddleheads are often "cottage industries" in the local regions, so if you are buying from a local purchaser, make sure that person is in good standing. Fiddleheads collected from the wild, near the roadsides, can contain toxins.
• Always make sure that a wild plant has been recognized correctly before eating it.
• The fern shoots must be thoroughly cooked before eating. At best, they taste awful if cooked incorrectly. They contain a toxin known as shikimic acid that you don't want to ingest. This can cause diarrhea, nausea, vomiting and stomach cramps.
• Fern shoots are often harvested in early spring and only three of the seven fern shoots should be picked from a plant or the plant will die.

Necessities

• Come to wash the vegetables
• Saucepan or skillet
• Spatula