Fiddleheads go by different names, including fern tips, heartworms, and brackens. They're the curled, coiled fronds of young fern plants that look like a fiddle.
In North America, Europe, Asia, and New Zealand, they can be found in wetlands. When they have less than an inch in diameter and are still young and tender, they are best harvested.
In early spring, they're harvested from under brown, papery sheaths on mature plants before they unfurl and become too tough for eating.
Although they are debatably vegetables, most people eat them just like any other green vegetable.
The most popular fern varieties include the Ostrich, Lady, Cinnamon, and Sword. They are edible raw, as well as cooked in many ways.
The best way to enjoy fiddleheads is to sauté them with butter and serve them hot as an appetizer at dinner parties.