Foraging for fiddleheads

These rolled-up fronds of a young fern are known as fiddleheads and, in various countries, are harvested in springtime as a delicacy. Eaten in parts of Europe, Asia and North America for centuries, fiddleheads are not only tasty but are also packed with health benefits: They’re a source of antioxidants and omega fatty acids, as well as iron and fibre. When cooked, fiddleheads bring a nutty, grassy flavour, said to be like a cross between spinach and asparagus.
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