Fiddleheads season!

First time I ever saw these curious edible Fibonacci Spiral like veggies was when I was living in Québec City. My good friend and artist Nathalie Côté brought these green spirals one rainy summer day and quickly taught me how to cook them.  Accurately enough, they call them Têtes de Violon, which literally translates to Violin Heads.


I will never forget the first time I tasted them. They taste kind of like Asparagus and the funny thing is that you can cook them just like you would cook Asparagus.  There is just one ***very important thing to do with fiddleheads***: you MUST cook them before eating them, you cannot eat them raw. They are toxic if they are not cooked for 12 minutes before frying, sautéing, or baking.  Fiddleheads are in reality the furled fronds of a young fern.  They are harvested to be used as a vegetable before the frond has opened and are only available through spring.  These beautiful young ferns have lots of antioxidants, considerable source of Omega 3, Omega 6 and they are high in iron and fibre. Why not give them a try??


– 2lb of Fiddleheads

– 1/2 a litre of salted water (for boiling)

– 2 Key limes or 1 big lime

– Olive oil or coconut oil

– Sea salt & fresh ground pepper


Trim brownish fiddlehead ends and those mushy parts you might find. Wash them throughly in cold water or soak them in veggie wash for 10 minutes and then rinse them well. You can either toss them directly in salted boiling water OR what I did is I used the butterfly steamer and steamed them for 15 minutes. Sprinkle some salt on top of them while they steam. Once tender they are ready.

Drizzle some olive or melted coconut oil, press the lime juice and pour on top, then add the salt and pepper to your taste. YUM!


For some reason today that is sunny here in northern Alberta I can’t keep this song out of my head, maybe because it makes me think of tomorrows hockey game between the Canadians and the New York Rangers. Game 1, GO HABS GO all the way!!!!!!


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