Fern Recipes Collected by Kathie Fry

Sauteed Fiddlehead Ferns
PREPARE: Trim the browned ends off the ferns and remove any furry or paper-like brown chaff.
CLEAN: Place the ferns in enough cold water to cover (use ice cubes if necessary). Add 1 teaspoon of salt and the juice of half a lemon to the water Push the ferns down into the water several times to clean them. Drain the wet ferns on paper towels and discard the water.
BLANCH: Bring enough water to cover the ferns to a boil. Add the ferns to the water and blanch for about one minute.
SAUTE: Melt four tablespoons of butter in a skillet (you can do this while the ferns are blanching). Saute the ferns in the skillet for about two minutes on each side, or until slightly crispy and golden. Season with salt and papper to taste. A bit of grated (not shredded) lemon rind can be added if desired.

Fern Recipes on the Internet

Saveur Fiddle Fern Recipes

About Edible Ferns

University of Maine Fiddlehead Facts

Fine Gardening Fiddlehead Facts

Northern Woodlands "Fiddlehead Season" Article

On the Trail of the Elusive Fiddlehead Fern

Farmer's Feast Blog "Fiddlehead Ferns" Article

Wikipedia Edible Fern Articles
- Wikipedia "Fiddlehead Ferns" Article
- Wikipedia "Diplazium Esculentum" Article

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