Fiddlehead Ferns from the Himalayan Foothills

The peculiar appearance of lingdaa attracted my attention as I was exploring the vegetable market during the rainy season. The bright green fronds open out from a coiled stem. They grow on their own in swampy places and call for quite an effort while being picked. Lingdaa needs to be washed very well as it may carry soil and bacteria from the swamp. But it is a mucilaginous plant that is rich in nutrients, carrying high amounts of calcium, potassium, and iron. It is also rich in flavonoids, which are known to help in the prevention of certain cancers, as also cardiovascular and neuro degeneration. Like the poi saag, the slimy mucilage of lingdaa soothes the intestinal tract, facilitating smooth passage of food.

The taste of lingdaa is different, somewhat like a mix of young spinach and mushroom, with a slight nutty flavour. The woman selling the saag told me to cook it using finely chopped ginger, onions, and green chillies — a simple enough recipe. I later discovered that people go foraging for fiddlehead fern even in some parts of Canada, where they add it to pastas and baked vegetables.

RECIPE FOR STIR-FRIED FIDDLEHEAD GREENS

Ingredients
1 bunch, fiddlehead greens (about  200 g), finely chopped
1 tsp oil
1 green chilli
1 tsp finely chopped onion
1 tsp finely grated ginger

Method
Heat the oil in a pan
Add in the greens along with the green chilli
Allow to cook for 2-3 minutes
Now add in the onion and ginger, and salt to taste
Mix to combine. Allow to cook for a few minutes.
Once the green are wilted, it is ready to serve.

Veena Sharma’s Vegetarian Cuisine from the Himalayan Foothills (Niyogi Books) delves into recipes that draw upon local bounties from the Himalayas – grains and greens, spices and fruits. You can buy the book here.

ALSO ON THE GOYA JOURNAL