These tender and half-curled fronds are a widely consumed as saag by the locals of Uttarakhand, Himachal Pradesh and Assam
Greens are considered to be nature’s best nutrition supplements. They come packed with vitamins, minerals and other vital components essential for a healthy living. Apart from spinach, mustard greens, and fenugreek, which are popular green vegetables in Indian cooking, there are some local and indigenous varieties too, that are loaded with health benefits but are not known widely in other parts of the country. Fiddlehead also known as lingaru and dhekia xaag is the best example of it.
Also Read: 5 Rare Greens In India You Must Try
These tender and half-curled fronds are a widely consumed saag by the locals of Uttarakhand, Himachal Pradesh and Assam that grows abundantly in the wild, mainly on the foothills of Himalayas. Grown along the river banks, they have a meaty texture and tangy flavour. A much-loved side dish is prepraed with it in the Assamese cuisine and a popular pickle ingredient in Himachal Pradesh. They are basically young shoots of the plant that look like tiny scrolls and only the tightly coiled tips of the ferns are eaten.
Health Benefits of Fiddlehead Ferns
According to WebMD, they contain a lot of vitamins and nutrients that is required to the body and are also low in calories, fat and cholesterol. These ferns can also become a good substitute of fish as they are high in essential fatty acids and antioxidants. Here are few health benefits of these ferns:
There are many ways to cook them like the fiddlehead fry, salad and pasta. But making them into pickles in one of the most unique and delicious ways to eat them. Here is an easy recipe to make fiddlehead pickle, if you would like to try: