Young fiddlehead ferns are a delicious and nutritious edible delicacy and available in the spring.
Fiddleheads like to be in the shade. It is important to know that you have the right ones though, as some of the other ones are toxic. They will start to come up in April or May, depending on the weather.
How to cook fiddlehead ferns?
Fiddlehead ferns gently sauteed with garlic and herbs are tender, flavorful, with just a bit of a crispness left to them. They taste a little like asparagus.
- About 1/2 pound of fiddlehead fern
- 3 garlic cloves, peeled and finely minced
- 2 or more tablespoons of fresh herbs (basil, parsley, thyme, lovage)
- Combination of olive oil and butter or ghee, olive oil and lard, or your choice of oil/fat
- Wash the fiddleheads. Remove any fuzz found in the “curl” of the fiddlehead (easily done by running a finger through the curl or simply rinsing with plenty of water). Dry. In a large skillet heat oil/fat, until hot and add the fiddleheads and garlic cloves. Cook over medium heat, stirring occasionally, until the fiddleheads are soft with just a hint of crispness left to them. When they are well cooked and tender, they are delicious!. In the last minute or two, add the herbs, salt and pepper to taste, and then serve while hot.