How to Saute Fiddleheads

An unfurled fiddlehead

Fiddleheads are the coiled tips, or crosiers, of young ostrich ferns. These ferns grow wild along river banks, and fiddleheads usually are harvested in early to mid-May.

Things You'll Need

• Fresh fiddleheads
• 2 tablespoons olive oil or butter
• Garlic clove
• Salt and pepper (to taste)
• Colander
• Pot
• Skillet

Instructions

1. Rinse the fiddleheads in a colander with cold water. Rub off any excess skin or dirt.

2. Bring a pot of water to a boil. Use about 2 to 3 cups of water for each pound of fiddleheads. Add the fiddleheads to the water and boil for eight to 12 minutes. You want your fiddleheads to be firm but tender. Over-boiling will cause them to be mushy.

3. Remove the fiddleheads, rinse with fresh water and set aside.

4. Put the olive oil or butter in a skillet on medium heat, then add the fiddleheads and some minced garlic. Gently stir for several minutes, then remove from the stove.

5. Add salt and pepper to taste and serve as a side dish or snack.

References

• The Heart of New England: Fiddlehead Ferns Saute