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Spring Fiddleheads

by in Apr 2000
Spring Fiddleheads
4 votes, 4.00 avg. rating (79% score)
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Yield: Makes 6 servings.

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  • 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.
Updated Wednesday, February 9th, 2005

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4 Responses to Spring Fiddleheads

  1. Anonymous April 11, 2006 at 6:39 pm #

    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!

  2. Anonymous April 16, 2006 at 11:02 am #

    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

  3. Anonymous April 12, 2007 at 11:07 pm #

    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.

  4. Anonymous June 25, 2007 at 2:21 pm #

    Very tasty with fresh garlic.

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