Fiddlehead fanatics

Tromping through the woods in Alaska, your next meal may be only as far away from you as the next bush. That's because fiddlehead ferns are not only prevalent, they are tasty treats along the trail.

Fiddlehead ferns can be seen on trails throughout Southcentral Alaska, as well as in the gardens of many local people. They have just reached their peak, and that has some local people reaching for the frying pan.

"I don't think a lot of people know how good they really are if you make them right," said April Johnston, a local gardener who grows the ferns not only to eat them, but also because they provide a nice "frame around my property" as she puts it. "Fried up with a little bit of butter they are perfect."

The tightly coiled ferns got their name because they resemble the spiral end of a fiddle. The shoots are in their coiled form for only two weeks

approximately. Then, they uncurl into a nice fern, but are generally inedible. The vegetables have a very short season, and are only abundant in the spring. Around Memorial Day, many of the fiddlehead ferns in Southcentral Alaska are starting to become edible.

"We've had some for about two weeks already. They should start losing their tips this week," Johnston said.

Some people like to use the ferns for salad greenery, while others prefer to fry them and use them as a first course or to compliment another dish, such as fish. They can also be a camp delicacy -- nothing tops fresh fiddlehead ferns and fresh trout on a campfire.

"That's where I first learned about them, from my father on the river bank years and years ago. I can't tell you how many years ago," said Helen Sankley, another local woman who grows the ferns at her Palmer home. "We lived in Maine, and they would be shooting up all over the place in April. I remember my dad making ferns and fresh fish for dinner. We loved them. I think back to those days every time I make them."

Sankley describes the taste of fiddlehead ferns as "kind of like a woody lettuce." Johnston said she thinks the taste is more of a "rooty-type vegetable taste."

Preparing fiddleheads is simple. Bring two quarts of water to a boil, and after washing the ferns well in cold water, boil them for a few minutes. Blanch them in cold water, and then sautŽ with butter, salt, pepper or any other seasoning for a few minutes. They can also be steamed like asparagus.

Raw, fiddlehead ferns are good sources of vitamins A and C, and can be used in salads.