Sautéed Fiddlehead Ferns

Posted by Mandi Leman on 30th Sep 2021

Sautéed Fiddlehead Ferns

Fiddlehead Ferns are a Maine delicacy. They are best picked from late April to early June just as the snow begins to melt. They can be harvested from the time they emerge until the stem is about 15 cm tall, and should only be picked while still tightly coiled. 

Boil, blanch or steam fiddleheads, then drain them and pat dry. Toss them in a hot pan with butter, duck fat, or your favorite cooking oil. Sauté until tender crisp, adding salt and pepper as desired. Fiddleheads are also quite nice in tempura; again, be sure to pre-cook before breading them.

Try fiddleheads chilled and served on a salad with a vinegar dressing, or tossed with rice or pasta. Just remember to cook them thoroughly, and never eat them raw.

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