Pick of the week | Violin heads

Harvested at the beginning of May, fiddleheads are a delicious sign that spring has finally arrived. Tips and advice for properly preparing fiddleheads and even growing them at home!

Presentation

There is only one type of edible fern, the Matteuccia struthiopteris, better known as ostrich fern. We are talking about fiddleheads freshly emerged from the ground, cut when they are still curled up on themselves – they then reach around 10 cm. “You have to hurry when harvesting, because they will start to unfold after two or three days, especially when it is warmer,” Adamo Sénécal, owner of Fougères Boréales, in Sainte-Sophie, tells us.

Picking

Fiddleheads are harvested from the first days of May in the Eastern Townships – it is later as you go north. If you have the necessary space, it is possible to plant ostrich ferns at home, a choice that helps preserve natural populations. “Two-year-old plants will cover 15 square feet and produce enough fiddleheads the following year for a meal for six or seven people,” says Mr. Sénécal, who recommends harvesting only a third of the butts that come out of the plant. land – production could thus triple each year.

Taste

It is essential to blanch the fiddleheads in boiling water to rid them of their toxins. In fact, after having carefully cleaned them by hand to remove visible brown spots – you can also put them in a plastic bag and shake it lightly to loosen the scales – it is recommended to send them twice in the boiling water, 2 to 3 minutes in two different saucepans. After which you can finish cooking in the oven, in a pan, on the barbecue or even by plunging them into a bowl of ice water if you want to enjoy them in a salad.