Fiddlehead

Fiddlehead
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Fiddleheads, also known as fiddle greens, are the coiled growing tips of ostrich ferns. They are more often available in spring.

fiddlehead fern = pohole = fiddlehead greens = fern Notes: When a fern first emerges from the ground, its uncoiled frond is called a fiddlehead.

Fiddlehead ferns - A barely emerged, tightly coiled (hence the name) shoot of the ostrich fern. Their flavor is reminiscent of asparagus and artichoke-- some say with a touch of green beans.

Fiddleheads: New England wild greens.
Frappe - A milkshake or malted elsewhere, it's basically ice cream, milk and chocolate syrup blended together. The 'e' is silent. Despite the chocolate syrup, it actually comes in many flavors.

What are Fiddleheads? In the culinary arts, fiddleheads are a type of fern whose coiled fronds can be eaten as a vegetable ... Read more about Fiddleheads.
Filbert ...

because the flavor is intense, I recommend sautéing or braising them first, then mixing with potatoes or pasta — something starchy to cushion some of the rampy-ness. I have friends who love ’em sauteed with morels or fiddlehead ...

fiddlehead The young shoots of certain ferns, such as bracken, harvested in spting as they unfurl, at which time they resemble violin ("fiddle") heads.
Figeac, Chateau A large and fine vineyard from Saint-Emilion in Bor- ...

See also: Vegetable, Sauce, Flavor, Cooking, Salad