It’s creepy looking. Like an alien emerging out of the ground.
Fiddleheads are the newly sprouted and unfurled heads of ferns. Around these parts in Maine they’re kind of an early spring delicacy. Those emerald-green coils which appear for only about two weeks at the end of April here in upper New England.
A happily-cooked fiddlehead has a sort of dark, nutty sweetness, somewhere between asparagus and artichoke, and has a texture to the tooth more like shrimp than anything else. I have sauteed them in garlic and butter, but you can find a number of recipes online. The important key: keep it simple.
These delights only last so long up here… enjoy them while you can. But once they’re gone you definitely know summer is around the corner!