Oh Fiddle-dee-dee, it's Fiddlehead Season Again in the Pacific Northwest
Fiddleheads are the furled fronds of a young fern. Aptly named, the new growth is tightly wound in a curled spiral resembling the scroll on a violin's neck. You often see them emerge in our area in March or April in moist woodland forests. They're pretty elusive too, only available a few short weeks of the year. We always love to see them appear.
Apparently, they're also well-loved by those with adventurous palettes. These particular gourmands seek them out at Farmers Markets, or forage for them in prized Lady fern patches. Their taste is described as a cross between asparagus and an artichoke, with a hint of bitterness. A bit earthy too, similar to a mushroom.
When eaten raw, some varieties can make you sick, therefore, Fiddlehead greens should always be boiled, steamed, sauteed, or roasted fully before consuming. While we're big fans of fiddlehead ferns, we'll likely stick to enjoying them as plants, rather than food on our plates.