Chef Laura Barclay from The Newcastle Inn (Newcastle, ME) defines Fiddleheads: "Fiddleheads are actually the young coiled emerging fern fronds of the ostrich fern.  Nearly all ferns have fiddleheads, but those of the ostrich fern are unlike any other, and are a Maine delicacy that appears in the early spring during April and May.  They are harvested by foragers almost as soon as they appear within an inch or two of the ground.  They must be picked during a two-week window before the fern unfurls.  Fiddleheads are named for their appearance, which resembles the scroll at the head or top of a fiddle.  These edible shoots have a unique texture but taste a bit like asparagus or okra.  Fiddleheads can be consumed raw or cooked."