Fiddleheads: From Ground to Consume

At the beginning of May, or end of April (weather permitting) fiddlehead pickers journey to remote islands off the coast of New Brunswick and quest through forests and along streams in Ontario and Quebec in search of fiddleheads.

NorCliff Farms encourages consumers to store fiddleheads in cold water for longer shelf life. By doing so, fiddleheads can have a shelf life of up to three weeks. With fiddlehead season being so short lived, this tip will help consumers prolong the pleasure of eating fiddleheads.

Step 1: Clean fiddleheads.

Place fiddleheads in a colander. Submerge colander in a bowl of water and remove any pieces of dirt by hand.
(This may need to be done more than once.) Lift the colander and drain the water from the fiddleheads.

Trim the ends off of each fiddlehead.

Step 2: Boil the Fiddleheads.

Boil water, add a pinch of salt, add fiddleheads into the water and cook for 8 to ten minutes, or until tender. If you boil FH, the taste will be mild and similar to that of asparagus. If you steam them, they will be a touch stronger in taste like rapini. Also do not be concerned when your water ends up looking brown. It is due to the high iron content and this is normal.

Step 3: Strain Fiddleheads.
Drain the water from fiddleheads. To keep crispness, run the fiddleheads under cool water for a moment. Remove all water.

Step 4: Sauté Fiddleheads.

Add a tablespoon of butter or olive oil in a frying pan over medium heat. Add fiddleheads and sauté for approximately one minute. Optional: Garnish fiddleheads with garlic, salt, pepper, lemon, or parmesan cheese.

Step 5: Serve Fiddleheads. Enjoy!