Recipes don't get any simpler than this one, yet many "hard core" Fiddlehead enthusiasts insist that this, or a simple sauté, is the only way to eat this woodland delicacy.


  • 1-pound Fiddleheads ferns, each about 1 to 1 ½ inches in diameter


  • 1.

    Trim the base of your ferns, leaving only a tiny tail beyond the circumference of each Fiddlehead. Rub off any remaining furry brown covering. Rinse under running water. Drop ferns into a large pot of boiling salted water. Boil for about 5 minutes or until tender. If undercooked, you will miss the full, rich flavor. Drain well and serve piping hot with melted butter.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 77kj
  • Fat Total 1g
  • Protein 10g
  • Carbohydrate 12g
  • Sodium 2mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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