You may have seen these pop up in your grocery stores in the spring. They’re beautiful and unique seasonal delicacies that are best prepared in the simplest of ways. There’s no need to get complicated with fiddleheads—the best way to cook fiddleheads is similar to how you’d enjoy other hearty dark greens! Once blanched until cooked through (about 10 minutes), then drained, the fiddleheads will turn a beautiful bright green and the salted water will help season them and enhance their flavour. Add extra flavour with the brightness of lemon juice and a little extra salt, and enjoy!
5 minPrep Time
10 minCook Time
15 minTotal Time
- 3 cups fiddleheads
- 2-3 tbsp olive oil or melted butter (to taste)
- 1 tbsp lemon juice (or to taste)
- 1/2 tsp salt + salt for boiling
- Use your fingers or a vegetable brush to remove as much of the brown paper husk as possible. Wash the fiddleheads in several changes of cold water to remove dirt and any remaining husk. Trim off woody stems before cooking.
- Cook in a generous amount of salted boiling water for 10-15 minutes. Drain in a colander and serve with a drizzle of olive oil or melted butter, and a squeeze of fresh lemon juice.
Important: Health Canada advises against consuming raw or undercooked fiddleheads, as this may result in symptoms of food poisoning such as nausea and upset stomach.