Spring Fiddleheads

4.00 avg. rating (80% score) - 4 votes

Spring Fiddleheads

Yield: Makes 6 servings.


  • 2 pounds fiddlehead ferns
  • 1/2 cup (1 stick) butter
  • 4 cloves garlic, minced
  • 2 tablespoons minced shallots
  • 2 tablespoons lemon juice
  • salt and pepper, to taste


Blanch the cleaned, picked-over fiddleheads in a large pot of lightly salted water for about 1 minute. Drain and rinse under cold water. Heat the butter in a skillet and saute the garlic and shallots until aromatic but not browned. Add fiddleheads and saute another 1 to 2 minutes. Season with lemon juice and salt and pepper, and serve immediately.
  • Anonymous

    I miss fiddleheads in Korea, but we do have a type of edible fern here which looks like “bracken.” When I was growing up in Maine, I was taught that bracken is poisonous, but those clever Koreans have a way of cooking it which makes it good to eat.
    I love sautéed garlic in food. It takes out the “bite” and strengthens the sweet aftertaste.

  • Anonymous

    I love fiddleheads. There are 2 types on the Miramichi. Maybe it’s the soils? I hunt out the pale green because they are so tender.I boil them with yellow onions and add butter and vinegar. Boy, are they good. Miramichi NB Canada

  • Anonymous

    I don’t think many people know about these wonderful fiddleheads. I have been eating them for over 30 yrs, the best come out of Vermont. I know places that I can fill a 5 gal. pail in 1 hr. and every spring I go and pick them. Nothing taste like them. I do them lots of ways. Eat your heart out!


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