How to Store and Prepare Fiddlehead Ferns Vegetable

Storage and preparation of Fiddlehead Ferns:

Fiddleheads are best when they are prepared as soon as possible after being picked. If they must be stored, place them, unwashed, in a perforated plastic vegetable bag. Use as soon as possible, within a day or two at the outside.

Wash the fiddleheads in cold water to cover, rubbing off the husks. Drain the tightly curled ferns, trim off the ends, and dry them on cloth kitchen towels.

If the fiddleheads are to be served just lightly sautéed, boil them first in salted water to cover until just tender, 5 to 7 minutes.
 

Tip:

Serve fiddlehead ferns any way you might prepare asparagus. Steam or boil them in lightly salted water to cover until crisply tender, generally less than 15 minutes. Drain them well and serve quite warm with Hollandaise or Maltaise sauce spooned over the top. Or drizzle them with a little extra virgin olive oil and sprinkle with good, freshly grated parmesan cheese. You can also serve them raw or cooked and cooled to room temperature as part of a spring salad with good mustard vinaigrette. For another tasty preparation, add 1 or 2 tablespoons of toasted sesame oil to mayonnaise, prepared or homemade and pass it in a sauceboat for adding to barely warm fiddleheads. Sprinkle each serving with freshly toasted sesame seeds for crunch.
 

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