Foraging for fiddlehead ferns has become one of our kids' favorite spring-time activities. So much so that we go multiple times which means we need quick and easy ways to process and cook them.
This recipe is perhaps as simple as it gets. We love that you can go from woods to table in less than 20 minutes with no fancy ingredients required! Plus, it's perfect for little kids just learning to cook.
Clean fiddleheads by removing the papery husk and cutting off any brown ends. Rinse in cool water (Only do this right before cooking as the moisture could cause them to spoil if done too far ahead).
In a pot, bring water to a boil. (The amount of water will depend on how many fiddleheads you are boiling. You just want to make sure there is enough for them to float around freely, not be laying on the bottom in a pile.) Add a little salt and the cleaned fiddleheads and boil for 10 minutes. This is to to kill any toxins that may be present in the ferns.
Drain and rinse the fiddleheads with cold water to help them cool down.
Drain once again, lay the ferns on a towel, and pat dry.
In a frying pan, heat oil or butter over medium-high heat. Add blanched fiddleheads and cook, stirring often, until they begin to brown on the edges, about 5 minutes.
Remove from heat and salt to taste.
It is very important to boil and then cook fiddlehead ferns fully to eliminate any presence of toxins and remove bitterness. Raw or undercooked fiddlehead have been shown to cause illness.
Also make sure to correctly identify the fern species you are using before consuming. Not all species are edible.
Try adding a little garlic or lemon juice for a different taste, though leaving them plain allows you to enjoy their delicate flavor.
Ingredients
Directions
Clean fiddleheads by removing the papery husk and cutting off any brown ends. Rinse in cool water (Only do this right before cooking as the moisture could cause them to spoil if done too far ahead).
In a pot, bring water to a boil. (The amount of water will depend on how many fiddleheads you are boiling. You just want to make sure there is enough for them to float around freely, not be laying on the bottom in a pile.) Add a little salt and the cleaned fiddleheads and boil for 10 minutes. This is to to kill any toxins that may be present in the ferns.
Drain and rinse the fiddleheads with cold water to help them cool down.
Drain once again, lay the ferns on a towel, and pat dry.
In a frying pan, heat oil or butter over medium-high heat. Add blanched fiddleheads and cook, stirring often, until they begin to brown on the edges, about 5 minutes.
Remove from heat and salt to taste.
It is very important to boil and then cook fiddlehead ferns fully to eliminate any presence of toxins and remove bitterness. Raw or undercooked fiddlehead have been shown to cause illness.
Also make sure to correctly identify the fern species you are using before consuming. Not all species are edible.
Try adding a little garlic or lemon juice for a different taste, though leaving them plain allows you to enjoy their delicate flavor.
Notes
