Fiddlehead Fern Recipe

I love this time of year because, among other things, fiddelhead ferns are available! They have an earthy flavor, somewhat like a cross between asparagus and artichokes. You may be able to get them from your local farmer, and Whole Foods carries them.

Do not eat them raw. Rinse thoroughly, and remove the brown scales with your fingers. Cut off the brown tips and excess stems.

Simple Fiddlehead Recipes

Fiddleheads
Salt
Butter
Steam 10 minutes or boil 5 minutes fiddleheads. Melt butter in a saute pan and lower heat, stir several minutes, allowing butter to brown. Toss fiddleheads into pan and add salt.

Fiddleheads
Oilive Oil
Salt
Heat oven to 425. Dry fiddleheads thoroughly and place on a tray, one layer deep. Toss fiddleheads with salt. Rub olive oil on ferns. bake about 30 minutes, tossing twice, until fiddleheads begin to brown.

You can add ingredients like lemon and garlic, but I keep this treat nice and plain.

Fiddlehead Fern Recipe

I love fiddlehead ferns! Every year, I look forward to the few weeks that they are available. Just called White Plains, NY Whole Foods and they said they'd be available in 1-2 weeks. A local farmer may have them in your area. Keep your eyes peeled for them and try them if you haven't already.

Fiddleheads are earthy and nutty--a bit like a cross between asparagus, artichokes and yum. I like my fiddleheads with salt and butter only, but you can add garlic, red peppers, or lemon.

Fiddleheads
Salt
Lemon, optional
Butter or extra virgin olive oil

Trim stem down to 1-2" and remove any mushy parts. Soak and rinse several ties, to remove dirt.

Bring water to boil and cook 1 minute. Drain and rinse with cold water. Heat oil or butter in a saute pan, add fiddleheads and cook 5 minutes, or until they begin to brown. Salt to taste and lemon juice, optional.