The most commonly-seen ferns in our local forests are the evergreen sword ferns, and the bracken ferns, which die down in the fall and sprout again in the spring from their rhizomes underground. Maybe a better word for it is "unroll". The first to appear is a tight coil at the tip of the growing stalk. I posted photos of the coils of the evergreen ferns a while ago.
These are the growing tips of the deciduous bracken fern, Pteridium aquilinum:
|New tip. Covered with dark reddish hairs. These will remain on the underside of the mature leaves.|
The varieties most common in BC belong to the subspecies Pteridium aquilinum ssp. lanuginosum. Translating that: Pteris, from the Greek, means fern or feathery; aquilinum, "like an eagle" (maybe because of its wing-like structure when full grown); lanuginosum, "hairy".
|And each new branch and each new leaf unrolls from its own tight coil.|
|Another, with a red-eyed fly as a topper.|
The First Nations peoples, up and down the coast, cooked and ate the rhizomes. And the fresh, still tightly-rolled tips are a spring delicacy. Mom harvested them and served them boiled, as a green vegetable, very welcome after a winter eating canned veggies. I learned to eat the tips raw; they have a delicious, nutty flavour.
What this means is that a very normal cooking process for fiddleheads—blanching in salty water, then shocking in ice water, then sauteeing—renders the fiddlehead close to harmless. (The Atlantic)
"Lo que esto significa es que un proceso normal de cocinar para los "fiddleheads" (puntas enroscadas de los helechos) — escaldado en aqua salada, imersión en agua helada, y luego sofriéndolas — deja el "fiddlehead" casi inocuo. (The Atlantic)