Tuesday, April 26, 2016

Fiddling Around: Three Yummy Recipes for Fiddleheads

Fiddleheads are a fleeting springtime delicacy and forager’s delight. The baby ferns also called furled fronds spiral inward like the end of the cords to a violin. Fiddleheads can be found near the water or in the forest in early spring before it curls open into a fern. Fiddleheads are powerful source of antioxidant rich in omega-3 and omega-6 fatty acids. They are also packed with iron and fiber.

Fiddleheads make savory vegetables and can be cooked in a variety of ways. Here are three recipes for cooking fiddleheads. If your wondering how to properly forage fiddleheads watch this video.

Pickled Fiddleheads
Savory side dish, topping for sandwiches or eat straight from the jar. 

½ cup Apple Cider Vinegar
½ cup water
2 garlic cloves crushed
Pinch of Coriander
10 peppercorns
Pint of fiddleheads washed and boiled

  1. Wash the fiddleheads making sure all the brown parchment paper-like material is removed from the fiddleheads.
  2. Bring a pot of water with salt to a boil. Add fiddleheads and cook for 10- 15 minutes.
  3. Remove fiddleheads from stove and drain rinsing in cold water.
  4. In sauce pan heat ½ cup of apple cider vinegar and ½ cup of water.
  5. Prepare a mason jar by putting garlic, peppercorns, coriander at the bottom.
  6. Pack fiddleheads into jar then pour heated ACP and water over and seal with lid.
  7. When the jar is cool enough to hold place in refrigerator.
  8. Keep in the refrigerator for at least a week before eating.

Baked Fiddleheads with breadcrumbs
Great for snacking! 

Fiddleheads washed and dried
Panko breadcrumbs
2 eggs
Pinch of Paprika

  1. Preheat oven at 350 degrees. Whisk 2 eggs in a small bowl and place breadcrumbs and paprika in another bowl.
  2. On a baking tray lay down parchment paper. One at a time place fiddlehead into egg mixture then coat with breadcrumbs and lay on baking sheet. Repeat until all coated fiddleheads are spread out on the sheet. Place in the oven and cook for 10-15 minutes.
  3. Enjoy with a side of Lemonaise (My favorite brand of Mayo).

Sautéed Fiddleheads
The easiest recipe of the three and maybe the tastiest!

Fiddleheads washed and dried
Garlic crushed
Olive oil
Himalayan salt
Parmesan cheese


  1. Coat sauce pan with olive oil. Add fiddleheads, crushed garlic, salt and pepper.
  2. Cook on medium heat for 5-10 minutes.
  3. Remove from stove.
  4. Shave parmesan cheese on fiddleheads and serve.