Spring Delights: Three Ways to Enjoy Fiddlehead Ferns - Stir-Fry, Dry, and Salad

Spring Delights: Three Ways to Enjoy Fiddlehead Ferns - Stir-Fry, Dry, and Salad
Spring is a season filled with delicious flavors, as many ingredients thrive after a long winter, gathering the essence of nature. The first batch of chives in spring is a delightful experience for those who have tasted them. It's also the peak season for wild vegetables, which emerge from the ground and are nourished by spring's sunshine and rain, bringing not only vibrant colors but also a refreshing spring atmosphere. Fiddlehead ferns typically grow in shady areas near water or under trees, and they grow quickly; once they start to sprout, they can reach a harvestable size in less than a week. Therefore, the season for eating fiddlehead ferns is relatively short. If you enjoy them, be sure to gather a good amount, but be cautious—harvesting too many can lead to the delightful dilemma of having more than you can eat. Here are a few preparation methods: aside from enjoying them fresh after blanching, you can dry any leftovers and savor the taste of spring throughout the year. Now is the ideal time to enjoy fiddlehead ferns. Bring a handful of wild greens on your outdoor spring adventures—it’s the perfect way to combine fun and food!

Materials

Fiddlehead Ferns A generous amount
Cured Meat One piece

How To Make

  1. Fiddlehead ferns grow quickly; this was how it looked just a week after I first foraged them before they fully unfurled.

    Fiddlehead ferns grow quickly; this was how it looked just a week after I first foraged them before they fully unfurled.

  2. The gathered fiddlehead ferns are now thoroughly washed.

    The gathered fiddlehead ferns are now thoroughly washed.

  3. I separated the older ferns from the younger ones.

    I separated the older ferns from the younger ones.

  4. Boil a large pot of water and add a pinch of salt.

    Boil a large pot of water and add a pinch of salt.

  5. Add the fiddlehead ferns and blanch them for about three to five minutes; don’t rush this step.

    Add the fiddlehead ferns and blanch them for about three to five minutes; don’t rush this step.

  6. After blanching, place them in cold water to maintain their vibrant green color, soaking for at least one night and changing the water once or twice.

    After blanching, place them in cold water to maintain their vibrant green color, soaking for at least one night and changing the water once or twice.

  7. Homemade cured meat prepared for cooking.

    Homemade cured meat prepared for cooking.

  8. Chop the blanched fiddlehead ferns and stir-fry them with the cured meat.

    Chop the blanched fiddlehead ferns and stir-fry them with the cured meat.

  9. Fried fiddlehead ferns with cured meat—just a touch of doubanjiang (spicy broad bean paste) makes it incredibly delicious.

    Fried fiddlehead ferns with cured meat—just a touch of doubanjiang (spicy broad bean paste) makes it incredibly delicious.

  10. Older fiddlehead ferns soaked and then dried for preservation.

    Older fiddlehead ferns soaked and then dried for preservation.

  11. Tossing them once in the middle of the drying process.

    Tossing them once in the middle of the drying process.

  12. Dried fiddlehead ferns are especially tasty when cooked with meat.

    Dried fiddlehead ferns are especially tasty when cooked with meat.

  13. Selecting some tender, blanched fiddlehead ferns, rinsing them before making a cold salad.

    Selecting some tender, blanched fiddlehead ferns, rinsing them before making a cold salad.

  14. Dressing the salad with sesame oil, vinegar, soy sauce, and chili oil for a distinct flavor—no bitterness at all, just pure enjoyment!

    Dressing the salad with sesame oil, vinegar, soy sauce, and chili oil for a distinct flavor—no bitterness at all, just pure enjoyment!

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