Fern produces coiled, green fiddlehead, covered partially with scattered brownish scales and fibres within and surrounding young frond. Each clump produces several to many fiddleheads, which are the uncoiled fronds of the plant.

Central Nova Scotia mainland

Boiled greens, soups, casseroles, quiche

Fiddleheads must be cooked at high temperature for at least 12 minutes. Steam before adding to dish. Fiddlehead soup is a classic dish: 2 peeled potatoes, 1/2 cup celery, finely diced, 1 medium onion, chopped, 1 small clove garlic crushed, 1 cup water, 1 teaspoon salt and pepper, 2 cups fiddleheads, 2 cups blend or milk, 1 chicken/veggie stock cube. Boil potatoes, onion and celery. Wash fiddleheads thoroughly, removing scales. Add to potatoes and simmer until tender. Puree in blender. Return to pot and add seasonings and cream. Heat to below boiling point. Top with paprika, parmesan or crackers. Also perfect for asparagus.

Be sure of identifications as only the ostrich fern is known as safe to eat. Cook long enough at a high enough temperature after cleaning all of the scales and such from the vegetable.