Around this time of year in Ontario (and probably other places too) fiddleheads become all the rage. Growing up I remember seeing fiddleheas in the supermarket and thinking that they look totally weird. I was curious but not curious enough to buy.
Fast forward to yesterday when I was cruising through Whole Foods and spotted TONS of fiddleheds. I noticed them primarily because of this thread on my beloved Chowhound. I decided to pick up a handful or two to go alongside my dinner. The sign next to the fiddleheads said to boil them for 10 minutes as recommended by the people that tell you to do that sort of thing because of toxins. Noted. A quick chat with my friend suggested maybe sauteeing them in garlic and oil. YUM!
I didn’t do anything to prep the fiddleheads at all, I just dropped them in boiling water. When I took them out they were pretty limp 
As a person that likes my veggies crisp I was not loving the texture! I then sauteed them in the oil and garlic for a quick minute or two.
The verdict: While I enjoyed the taste for the most part (kind of like broccoli rabe) I did not appreciate the “boil for 10 mins” instruction. I’m wondering if that’s an antiquated direction. What if I boiled them for 5 minutes? Or steamed them? Would I buy them again? Sure, but I wouldn’t go on a citywide hunt for them!
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7 Responses to Fiddleheads!
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Fiddleheads needs to be rinsed really well before cookings. I usually trim the cut end and then give them at least three good rinses in cold water to remove the dead leaves and sand.
From there, they need to be blanched for 3 minutes to remove the toxin. 10 minutes will definitely make them mushy. After blanching you can drain and saute them, or keep them in the boiling water for another 2 minutes or so then toss with butter and garlic or chopped ramps.
Whoever told you ten minutes was either overly cautious or prefers their food over-cooked.
Thanks for the tips. Next to the fiddleheads at Whole Foods there was a sign that said that boiling the fiddleheads for 10 mins is recommended to kill toxins. It sounded like an over-cautious government warning.
I actually picked up fiddleheads at Whole Foods yesterday. I rinsed them well and tossed them in olive oil, salt and pepper and the put them in my dehydrator for an hour at 115 degrees (because that’s what I like to do with asparagus). The flavour and textures was great. However, I felt nauseous for the rest of the night. I have half the bag left and I’m definitely going to try the 3 min blanch this time.
I bought about 2 lbs from Loblaw yesterday at $5.99 per lb.
Last night, I had some people over. I first cleaned them under the sink and then boiled them for 4-5 minutes. After which, I sauteed it with olive oil and garlic butter.
Tonight, I went through the same cleaning and boiling process. Then I sauteed them with shallot, garlic, red chilli and shrimp paste.
Both recipe tasted great.
Oh yum, this looks so delicious. I can never find fiddleheads here in Sydney. So frustrating, because I grew up eating ferns (stir fried, with garlic) and can’t get them where I live now.
I had these once in a terrific lemon risotto at L’Etoile in Madison, WI, and never could remember what they were called! And now that I know, I’ll have to keep an eye out for them…
Definitely start looking right about now… their window of availability is short.