Fiddlehead Fern
In the monsoon,fresh bamboo shoots and Themey thoppu (fiddlehead fern) are in abundance. We harvest both bamboo shoot and fiddlehead fern from the streams that run around the rice fields and make a simple stir-fry with it. This makes the flavour of the fern shine. In Coorg, where I live, we eat it with akki roti.
—- Reena, Local Food Club Bengaluru
What is it?
A wild, nutrient-rich plant valued for its health benefits, fiddlehead fern is commonly found in the subtropical Himalayan region. Its young, coiled fronds, locally known as ‘Lingud’, are seasonally foraged and widely consumed. Known for their tender texture and mildly nutty flavour, these ferns are unique to many regional dishes. In Uttarakhand, Lingud is not only appreciated as a seasonal food, but also represents a deep cultural connection to the natural biodiversity of the Himalayan foothills and the traditional ecological knowledge of local communities.
What other names does it have?
Botanical Name: Diplazium esculentum
Regional Names: Kasrod (Dogri),Lingad, Lingri (Hindi) Limbra, Languda, Lingudu (Garhwali)), Niyuro (Nepali), Dhekia Xak (Assamese; Benagli), Chekoh (Manipur), Therme Thoppu (Kodava Takk).
When is it in season?
Where is it found?
Fiddlehead fern is commonly found in the shaded areas of temperate and subtropical forests, where it receives filtered sunlight and ample moisture. The ferns prefer rich, loamy soil that holds consistent moisture but drains well to prevent waterlogging. These ferns thrive in high humidity and generally tolerate a range of temperatures; however, they sustain best in cooler climates, typically re-emerging later in the spring. Regular watering is essential to maintain their preferred moist conditions. Mulching helps with moisture retention and root stability. Source
What is its history/cultural significance?
The fiddlehead fern, also known as the ‘Ostrich fern’ or ‘Lingud’, holds an important place in India’s culinary and cultural heritage. The name ‘fiddlehead’ refers to the plant’s characteristic tightly coiled shape, resembling the head of a fiddle or a violin. Historically, ferns played a significant role in the human diet, valued for their nutritional and medicinal properties. However, this traditional knowledge has diminished in some regions, leading to a decline in the recognition of the fern’s benefits. Globally, there are around 12,000 species of ferns; the practice of consuming edible ferns dates back to ancient times when foraging was a primary means of sustenance. Among these, the fiddlehead fern continues to be one of the most widely consumed species.
How can you use it?
To prepare fiddlehead ferns for cooking, gently remove the brown, papery husks that cover the coiled fronds. Then, inspect the stems and trim off any dry, brown, or discoloured ends. Finally, rinse and soak them in cold water multiple times, until the water runs completely clear, ensuring all grit and debris are removed.
What states can I find it in?
What parts of the plant are edible?
Fiddleheads, Tender Stems
Is it nutritious?
Fiddlehead ferns are rich in antioxidants and essential fatty acids. They are also a good source of essential nutrients, including dietary fibre. Source
How do you store it?
To keep fiddlehead ferns fresh for a few days, store them in the crisper drawer of your refrigerator, wrapped loosely in a slightly damp paper towel. This helps maintain their moisture and texture for about 3 to 7 days.
TL Stories and Recipes:
Inside a Kumaoni Kitchen that Feeds a Family of Ten by Avanti Kumar (Text) and Dushyant Vashisht (Photos), The Locavore
In a kitchen that is housed in a structure that’s around 150 years old, Pannuli Devi enjoys cooking in copper and brass utensils that she inherited from her in-laws and received as wedding gifts.
Other Stories:
Fiddlehead Ferns from the Himalayan Foothills: Recipe for Stir-fried fiddlehead ferns, The Goya Journal
Other Recipes:
Kasrod ka achar by Away in the Kitchen
A fiddlehead fern pickle from Jammu
Dheki Shak by Chandrima
A sabzi made with fiddlehead fern greens from Bengal
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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