Fiddlehead Ferns

Store fresh fiddleheads tightly wrapped in a damp paper towel in a sealed bag in the refrigerator. They do not store well for long periods.

Always cook fiddleheads thoroughly before eating; they can contain toxins if eaten raw.

Rinse fiddleheads under cold water and remove any brown papery skin before cooking.

Boiling or steaming for 5-10 minutes is a common first step, followed by sautéing or stir-frying.

They are excellent sautéed with garlic and butter or oil, or added to pasta dishes and stir-fries.

Garlic

Lemon

Butter

Olive Oil

Cream

Bacon

Mushrooms

Spring onions

Parmesan cheese

Eating raw fiddleheads, which can cause nausea and stomach upset.

Overcooking, which can make them mushy and lose their texture.