Facts About Wild Edible Greens in Maine

Ostrich fern - source of "fiddleheads"

 

From: University of Maine Cooperative Extension
Bulletin #4060

Enthusiastic gardeners can get an early start harvesting spring greens that come up right in their backyard. These greens are nutritious—-high in vitamin A, vitamin C and iron. They're also low in calories, fat and cholesterol. Plus, wild greens are widely available and require no work at all—-except harvesting! As with any green, the younger the plant, the more tender it is. For the safest crop, be sure to pick greens well away from major roads or other chemically treated areas, and wash the greens well before you use them.

Dandelions

Dandelion greens (Taraxacum officinale)—-a sure sign of spring—-are most welcome to add variety, vitamins and minerals to springtime meals. You may see people digging them in early May in spots where snow still lingers in the fields.

Most people boil dandelion greens until tender (change the water once to mellow their tangy taste), then garnish with butter or lemon juice.

Fiddleheads

Fiddleheads are the young coiled fern leaves (about an inch in diameter) of the ostrich fern (Matteuccia struthiopteris). Nearly all ferns have fiddleheads, but those of the ostrich fern are unlike any other.

Fiddleheads are a Maine delicacy that appears in the early spring during April and May. Harvest the tender little rolls of fern almost as soon as they appear within an inch or two of the ground. Carefully brush out and remove the brown scales. Wash and cook the “heads” in a small amount of lightly salted boiling water for ten minutes, or steam for 20 minutes. Serve at once with melted butter. The quicker they are eaten, the more delicate their flavor. They may be served, like asparagus, on toast. Cooked, chilled fiddleheads can be also served as a salad with an onion and vinegar dressing.

The Center for Disease Control (CDC) has investigated a number of outbreaks of food-borne illness associated with fiddleheads. The implicated ferns were eaten either raw or lightly cooked (sautéed, parboiled or microwaved), which was what caused a food-borne illness outbreak in British Columbia in 1990. Although a toxin has not been identified in the fiddleheads of the ostrich fern, the findings of this investigation suggest that you should cook fiddleheads thoroughly before eating (boil them for at least 10 minutes).

Due to the short season for fiddleheads, some people like to preserve them to be used later. To freeze fiddleheads, prepare them as you would for the table. Blanch a small amount at a time for two minutes. Cool and drain. Pack into moisture- and vapor-proof containers and store them in the freezer.
Many people are interested in pickling fiddleheads. In cooperation with the Department of Food Science and Human Nutrition at the UMaine, Extension staff have tested some pickling recipes for fiddleheads. The most successful of these in terms of flavor, keeping quality and safety are included in a fact sheet located at http://www.umext.maine.edu/onlinepubs/htmpubs/4060.htm

Fiddlehead Dijon

Young Fiddleheads ready to harvest.

1-1/2 pounds fresh fiddleheads
1 tablespoon cornstarch
1 cup nonfat buttermilk
2 teaspoons Dijon mustard
3/4 teaspoon lemon juice
1/2 teaspoon dried tarragon
1/4 teaspoon pepper

DIRECTIONS
1. Clean and prepare fiddleheads. Remove scales and wash thoroughly. Place fiddleheads in a vegetable steamer over boiling water. Cover and steam 20 minutes or until tender, but still crisp. Set aside, and keep warm.
2. Combine cornstarch and buttermilk in a small saucepan; stir well. Cook over medium heat until thickened and bubbly, stirring constantly. Remove from heat; stir in mustard, lemon juice, tarragon and pepper.
3. Arrange fiddleheads on a serving platter. Spoon sauce over fiddleheads. Serve immediately.

Makes 6 servings.

 

Dandelion Cheese Squares

2 large eggs
6 tablespoons whole-wheat flour
1 pound dandelions, parboiled, chopped and drained well
(squeeze out extra liquid)
2 cups low-fat cottage cheese
6 ounces cheddar cheese, grated (2 cups)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
4 tablespoons wheat germ

DIRECTIONS
In a large bowl, beat the eggs and flour until mixture is smooth. Add dandelions, cheeses, pepper and nutmeg. Mix well. Pour into a well-greased, 13- x 9- x 2-inch baking pan. Sprinkle with wheat germ and bake in a preheated, 350-degree F oven for about 45 minutes. Let stand for about 10 minutes, and then cut into 1-1/2-inch squares.

Makes 54 squares.