A Beginner's Guide to Sustainably Foraging Fiddlehead Ferns in Uttarakhand

In Uttarakhand, fiddlehead ferns are a prized find. Ashish Verma takes this wild fern and uses it in a simple, vibrant salad.

Ferns play a unique role in the cuisine and culinary practices of Uttarakhand. In Uttarakhand, they are often foraged in the wild to use in a variety of dishes. They are known locally as linguda, and are prized for their distinct flavour and texture.

In linguda aloo, they are cooked with potatoes and spices, making for a flavourful, nutritious dish. Known for being rich in antioxidants, vitamins, and minerals, these fiddlehead ferns are particularly valued in local diets for their ability to boost immunity and overall good health.

Ferns in Uttarakhand are also deeply rooted in the cultural heritage of the region. They are often prepared during festivals and special occasions, symbolising the connection between the people and their natural world. In contemporary culinary practices, chefs and home cooks continue to experiment with ferns, incorporating them into more modern dishes and quick recipes.

Foraging for Ferns in Uttarakhand

The collection of ferns is a seasonal activity, typically done during the monsoon, when they are most abundant. This practice is rooted in traditional knowledge passed down through generations, underscoring the sustainable use of local resources.

Foraging for fiddlehead ferns is a unique and rewarding experience. In the monsoon, the forests of Uttarakhand come alive with these tender ferns.

Identification: Fiddlehead ferns are easily identifed by their tightly coiled fronds, which resemble the head of a fiddle. They are typically found in moist, shaded areas near streams and forest floors.

Harvesting: The ferns are carefully harvested when they are still young and tender, usually about 2-6 inches in height. It is important to harvest sustainably, ensuring that the plant population remains healthy.

Cleaning: Once harvested, the ferns are thoroughly cleaned to remove any dirt or debris. The brown papery husk is peeled away, leaving the vibrant green fronds ready for cooking.

RECIPE FOR CHAR-GRILLED FIDDELHEAD FERN WITH PARMESAN, ROASTED ALMONDS & BALSAMIC DRESSING

Ingredients
10-15 freshly foraged fiddlehead ferns, ends trimmed
6 tsp olive oil
salt and pepper to taste
25 gm shaved Parmesan cheese
10 roasted almonds, roughly chopped
Balsamic vinaigrette dressing
1 lemon
5-6 cloves roughly chopped garlic

Method
Clean the fiddlehead ferns under running water, removing any hairs and debris. Trim the ends, leaving the rounded part.
To make the dressing, mix 1/2 cup olive oil, 2 tbsp balsamic vinegar, and a pinch of salt and pepper. Add lemon juice. Whisk rigorously to combine. Add a touch of brown sugar to balance the acidity from the balsamic vinegar and lemon juice.
Marinate the cleaned fiddlehead ferns in olive oil, salt, pepper, and garlic for an hour or two.
Start a fire in the hearth and place a fine mesh over it. Grill the fiddlehead ferns for about 2 minutes on each side, basting them once on each side.
Plate the charred ferns and add shavings of Parmesan and chopped almonds. Drizzle the dressing over the plate.

Ashish Verma is a host, a mountaineer and owner of The Nandastone homestay, who loves to walk the mountains talk, document and revive cultures of the Himalayas through foods.