The ostrich fiddlehead fern is one of spring’s early risers. This perennial fern develops a rosette of arching leaves that can grow to over 1 metre (3') tall during late spring. Named after the Ancient Greek struthio meaning ostrich and pterion meaning wing, the common and scientific names refer to the large, feather-like shape of the fern. Ostrich ferns are native to North America and grow quite well in USDA plant hardiness zones 3 to 7. They are also a popular fern used in gardens. They grow rapidly, up to several centimetres (inches) a day under optimum conditions, so the harvesting season in a given location is quite short.
Distinguishing Features
Ostrich fiddlehead ferns are easy to identify as they have a smooth, green stem that has a deep, u-shaped groove on the inside of the stem. Ostrich ferns grow in vase-shaped clumps called crowns. These crowns are somewhat reminescent to large upside down pine cone-like structures. Sometimes you will not see these crowns as they are covered in moss. There are generally six to eight fronds per crown. As they emerge they are covered with a brown sheath. Ostrich fern fiddlehead stems are never hairy, always smooth.
Fiddlehead ferns are the young shoots of edible ferns. They resemble the spiral end of a fiddle, for which they are named, and they taste somewhat similar to asparagus-okra-spinach, but their texture is slightly crunchy. They are extremely perishable and need to be cooked within a day or two after picking. In Nepal, they are collected in the spring time from the woods, shady swamps, riverbanks, and damp fields. They can also be purchased from the local markets. In my last visit to Kathmandu, I was so exited to see neuro for sale in the market, neatly arranged in a bundle.
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| The young shoots emerge from the ground around mid-April and will last only for a couple of days. Nepalese call this unique vegetable "neuro" which literally translates to "bent" or "curled" (neehureko, jhukeko). |
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| Just getting ready to be picked up - they start to look like the neck of a violin. The shoots are in their coiled form for only a couple of days and they need to be picked before they open to beautiful lacy leaves, which cannot be cooked as they become stringy and bitter. Fiddleheads are covered with fuzz or paper-like covering and need to be cleaned before cooking. |
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| Remove the fuzzy coating of the fiddleheads by rubbing them between your hands. Trim and discard the tough ends and cut the fiddleheads into 1-inch pieces. |
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| Getting ready to cook, "Neuro ko Tarkaari" the tender, bright green, and the young greens. There is a nice recipe of "Wild Ferns with Garlic Butter" under "What Should You Cook When the Guest of Honor is President Obama?" Please click here.. |
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| There are many ways to prepare fiddleheads. (See sample recipes below.) To preserve their beautiful green color, you may blanch the fiddleheads in salted water and then immediately rinse in cold water. You can then pan-saute with butter and spices. |
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| Pan-sauteeing (recipe follows) |
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Neuro ko Tarkaari - Sauteed Fiddlehead Ferns - page 150 |
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| I am posting two recipes from the book, The Taste of Nepal - Neuro ko Tarkaari (Sauteed Fiddlehead Ferns - page 150) and Saandheko Neuro (Fiddlehead Fern Salad - page 151). |
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Pan-sauteed vegetable in a serving dish. Try these vegetables whenever available - just can't eat one - you will keep coming for more....
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