Fiddlehead Ferns - Selecting, Handling & Cooking

Topic: Tips

Traditionally, fiddleheads are served with butter or oil and seasoning. Cooked with garlic and or bacon they develop a more complex flavor.

How to Select
In selecting fiddleheads look for a tight coil and only an inch or two of stem beyond the coil. There is a brown papery chaff that surrounds the fiddlehead on the plant. Much of this will have been removed prior to purchase, but some may remain. Choose small, firm, brightly colored ferns with no sign of softness or yellowing. Refrigerate, tightly wrapped, for no more than 2 days.

Handling Fresh Fiddleheads
If more than 2 inches of stem remains attached beyond the coiled part of the fiddlehead snap or cut it off. If any of the paper chaff remains on the fiddleheads you may rub it off by hand. Since the chaff is very light, you may want to clean off the chaff outdoors by fanning them or lightly shaking them in an open wire salad basket.

After the chaff is removed wash the fiddleheads in several changes of cold water to remove any dirt or grit. Drain the fiddleheads completely. Use them fresh, and soon after harvest.

How to Cook
When cooking fiddleheads - first, remove all the yellow/brown skin, bring to a boil and remove the water; then, bring up to a boil again and cook until desired tenderness. Removing the water reduces the bitterness and reduces the content of tannins and toxins.

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