Fiddleheads

Store fresh fiddleheads loosely wrapped in a damp paper towel in the refrigerator. They are highly perishable. If freezing, blanch them first.

Always cook fiddleheads thoroughly before eating; they can contain toxins when raw. Boiling for at least 5-10 minutes is recommended.

Rinse them well under cold water before cooking to remove any dirt or debris.

Steam, sauté, or boil them. They are delicious tossed with butter, lemon juice, garlic, or in stir-fries.

Butter

Garlic

Lemon

Salmon

Chicken

Mushrooms

Potatoes

Eating fiddleheads raw or undercooked, which can cause illness.

Not cleaning them properly, leaving behind dirt or soil.