gnu- It was the preparation tips and recipes I was thinking you'd like, but I did go ahead and listened to the video. Perhaps you misheard because of the 10,000 pound robin singing outside your place.

Mr. Fuller carefully explains that the "fiddleheads" or "croziers" that are considered to be safe to eat are the Ostrich Ferns (Matteuccia struthiopteris Matteucie fougère-à-l'autruche, Tête-de-violon)only, and that the deep "U" groove in the stem is an indicator for the right fern. The ten minute cooking time is for the purpose of removing toxins from Ostrich fern fiddleheads, similar to the several changes of water when cooking dandelion greens.

Other types of ferns have traditionally been eaten; Bracken Fern being one. They are thought to be carcinogenic based on modern information, but who knows how many you'd have to eat to have a problem? I've heard of changing the cooking water several times for other species, but I'd rather not have the worry, so restrict myself to Ostrich ferns.