The term fiddlehead fern is generally used to reference ostrich fern fiddleheads, but fiddlehead refers to a stage of growth—and the name fittingly comes from its resemblance to the spiraling scroll at the top of a fiddle. That unfurled shape is because they are young, wee ferns, yet to unravel into full-sized, adult ferns. If you haven’t eaten fiddleheads before, many describe the flavor as sweet like spinach, vegetal like artichoke, crisp like a waxy green bean, and kind of nutty like a mushroom. Basically, all the good tastes of vegetables furled into one.   

Your fiddleheads shouldn’t be consumed raw. If you’re at a loss for how to approach them, think of how you might approach fresh, springtime asparagus or green beans; cooked and seasoned lightly. Fiddleheads really are best when only just cooked through, so their bright, springy flavor can shine through.

Boiling fiddleheads will best retain their color and texture, and will help to remove any bitterness. In order to highlight their unique flavor, fiddleheads are arguably best prepared simply: bring a pot of salted water (we usually estimate one to two teaspoons per quart of water) to a boil over medium to medium high heat. Drop the well-washed and husked ferns in the salted boiling water, and let cook for about 5 minutes—or until crisp-tender and still very bright green. Using a slotted spoon, fish out the fiddleheads. Feel free to serve them as is, or you can lightly sauté the blanched fiddleheads in a large skillet with butter, and finish them with lemon juice for a perfect side dish.

By: Food52