Cooking Foraged Fiddleheads Guide

Fiddle heads harvested near Portland, Oregon

Fiddlehead season is here in the PNW (early April). Fiddleheads are the curled fern leaves near the surface at the root. You can only forage them for a few short days in early spring before they roll out and become leaves. To cook them, boil them in water for 5-7 minutes then sauté them with salt and pepper to taste. I like to toss them with lemon to give them some zing before serving hot.