How can you resist a food called the fiddlehead fern? Named for the ornamental end of a stringed instrument, they’re not just pretty - they pack a nutritional punch, high in iron and fiber and a source of omega-3 and omega-6 fatty acids.
The window of availability for fresh fiddleheads is short, so look now for tightly coiled, bright green ferns with no softness or yellowing. They can be kept cool and tightly wrapped for up to 3 days, but try not to wait!
- 1 lb. fiddlehead ferns
- 2 tsps. olive oil
- 1 clove garlic, peeled and diced
- 1 small shallot, thinly sliced
- 1/2 tsp. dill
- Preheat oven to 118 degrees Fahrenheit. As you wait for the oven to heat ,trim and rinse fiddlehead ferns and rub them with olive oil (be sure to clean them thoroughly).
- In large pan, add fiddlehead ferns, garlic, dill and shallots. Cook slowly to to preserve the nutrients.
- Add Himalayan Salt to taste.