Fiddleheads with fresh herbs

Time 30 minutes
Yields Serves 4
Fiddleheads with fresh herbs

Bring a large pot of water to a boil using 1 tablespoon salt per quart of water. Trim the ends of each fern and rub off the brown chaff from the edges under running water. Rinse thoroughly and drain.


Drop ferns into the boiling water and cook for 3 to 4 minutes. Scoop out and plunge into ice water. Drain and reserve.


Melt butter in a large saute pan over medium heat. Add ferns and cook for a few minutes just to heat through. Toss with herbs, salt and pepper to taste and serve immediately.

Look for fiddlehead ferns at Whole Foods Markets and soon at selected farmers markets.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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