Can you name the peculiar main ingredient of many culinary dishes, whose presence is world-wide, prefers humid and temperate climates, is only a fraction of its very recognizable host form, and is available for harvesting for approximately 12 hours a year? In its complete form, it is one of the more common accents to more colorful cousins in the plant world.

robboy

This item is probably edible after the harvest window, but I don't think anyone except deer would like it. I particularly like it sauted with escargot butter, but as I mentioned, it sings as any crunchy veggie, he said musically. Apr 19 05, 4:27 AM

lanfranco

You're not referring to fiddlehead ferns, are you? I'm not certain that they entirely fit your description, but they do have to be snapped up pretty quickly, and they certainly can be sauteed in escargot butter. Apr 19 05, 6:32 AM

robboy

Bingo, lanfranco! You get the golden yam. Very good deductions, I might add. I just happen to be enjoying some I picked and blanched just two days ago--that's the only way they'll keep for a bit. They grow in abundance in a low, shaded spot of my property where a stream flows. You want to be fairly careful and not choose the heads from the Bracken or Royal ferns, as they've been shown to cause stomach cancer. This is a great site for those who have access to the little delights. http://directory.google.com/Top/Home/Cooking/Fruits_and_Vegetables/Greens/Fiddlehead_Fern/ Apr 19 05, 2:57 PM