MAINE SUNDAY TELEGRAM • April 23, 2023
It’s fiddlehead season once again, time for the hyper-seasonal celebration of one of spring’s earliest culinary harbingers. Early harvests of the locally foraged ostrich ferns are now arriving at markets and restaurants around the state, and the excitement they create among chefs, home cooks and dining enthusiasts alike is in the air, practically a rite of spring. But with the excitement comes a side helping of trepidation even for some experienced cooks. Public health experts and chefs disagree how long to boil fiddleheads to make them safe to eat.