The fronds should be tightly rolled, in the early stages of growth, very green, and with no softness or brown spots. Caution! Once the ferns unroll, they’re no longer edible because they develop a toxic substance: that’s why they can be bought fresh only in the spring.

Wrap the fiddleheads in a damp cloth and store in the vegetable crisper of your refrigerator. They’re fragile and will keep for only 2 or 3 days after being picked.

They freeze well if blanched first. Drain and cool before putting into freezer bags.

Pick over the fiddleheads, discarding any that are unfurled.

Rub them or shake them in a bag to remove the scales.

Wash under running water; dry gently with a kitchen towel.

Cut off any bottom sections that are slightly brown.

Steam or cook in an uncovered pan for 5 to 10 minutes. Fiddleheads are not eaten raw. The flavor of fiddleheads is reminiscent of young asparagus and they can be prepared in the same way. 

Serve

• Hot with hollandaise sauce.
• Cold, in vinaigrette.

Marinated
Clean and rinse the fiddleheads; blanch for 1 minute; refresh under running water; dry with a towel. Place in a bowl with the white parts of some leeks, tarragon and chives; cover with a mixture of equal parts extra-virgin olive oil and cider vinegar with a pinch of salt. Refrigerate for 24 hours before serving.

Braised
Cook the fiddleheads in chicken stock with some pearl onions and a touch of garlic.

Though not a Mediterranean vegetable, they still pair wonderfully with garlic and olive oil.

They’re also good in Asian cuisine with ginger and soy sauce.

And – true to their northern roots – they take naturally to butter and cream.

In season, cooks in Quebec’s Matapedia Valley pair two products from the Gaspé: poached salmon and buttered fiddleheads. Aboriginal peoples enhance them with a little wild garlic.

Fiddlehead and Oka Cheese Velouté
Cook the fiddleheads in chicken stock; purée in a blender. Return to the saucepan; blend in some roux and an onion that has been gently sautéed in butter and let thicken. Add some diced Oka cheese; season with salt, pepper and lemon juice. Brown under a salamander. Serve with croutons and garnish with a few fiddleheads.