During that very short period of time when fiddlehead ferns are in season, I suggest you eat a lot of them. After all, you only have a couple of weeks, and then all that's left are dreams, memories, and a longing for crunchy green crosiers that won't be around for another 50 weeks.

Fiddleheads are easy to cook, and once they've been prepped you can add them to pasta, rice, or soups. Some people compare the flavor of fiddleheads to that of asparagus, but I think its texture and taste are unique. This recipe is simple, focusing on the fiddlehead. There's no need for heavy sauce or spicing when your key ingredient is so tasty and rare. Feature the fiddlehead!

See Also

Fiddlehead Ferns (Matteuccia species)

Fiddlehead Farfalle

The Great Fiddlehead Debate