Editing Fiddlehead (section)

===Asian cuisine===
In Indonesia, young fiddlehead ferns are cooked in a rich coconut sauce spiced with [[chili pepper]], [[galangal]], [[lemongrass]], [[turmeric]] leaves and other spices. This dish is called ''gulai pakis'' or ''gulai paku'', and originated from the [[Minangkabau people|Minangkabau]] ethnic group of [[Indonesia]].

In the [[Philippines]], young fronds of ''[[Diplazium esculentum]]'' or ''pakô'' is a delicacy often made into a salad with tomato, [[salted egg]] slices, and a simple vinaigrette dressing.

In East Asia, fiddleheads of bracken (''[[Pteridium aquilinum]]'') are eaten as a vegetable, called ''kogomi'' ({{lang|ja-Hani|コゴミ}}) in Japan, ''gosari'' ({{lang|ko|고사리}}) in Korea, and ''juécài'' ({{lang|zh|蕨菜}}) in China and [[Taiwan]].  

In [[Korea]], a typical ''[[banchan]]'' (small side dish) is ''gosari-namul'' ({{lang|ko|고사리나물}}), which consists of prepared fernbrake fiddleheads that have been [[saute]]ed.  It is also a component of the popular dish ''[[bibimbap]]'', ''[[yukgaejang]]'', and ''[[bindae-tteok]]''. In ''[[Jeju Island]]'', southernmost island of South Korea, collecting it in April to May is a convention.

In [[Japan]], bracken fiddleheads are a prized dish, and roasting the fiddleheads is reputed to neutralize any toxins in the vegetable. In Japan, fiddleheads of flowering fern (''[[Osmunda japonica]]''), known as ''zenmai'' ({{lang|ja-Hani|薇}}), as well as those of the ostrich fern (''[[Matteuccia struthiopteris]]''), known as ''kogomi'' ({{lang|ja-Kana|コゴミ}}), are commonly eaten in springtime. Fiddleheads in Japan are considered ''[[sansai]]'', or wild vegetables. They are also traditionally used to make ''[[warabimochi]],'' a Japanese-style dessert.