Fiddleheads

Mission

To store fresh fiddleheads, keep them refrigerated in a tightly sealed plastic bag or a bowl of water, changing the water daily, for up to a week. For longer storage, fiddleheads can be frozen after blanching, or pickled and canned for year-round enjoyment. 

• Wrap tightly: Place fiddleheads in a tightly sealed plastic bag or a container in the refrigerator. 

• Bowl of water: Alternatively, store them in a bowl of water, changing the water daily. 

• Best by: They should be eaten or preserved within one week of harvesting for the best quality, according to the University of Maine Cooperative Extension. 

To properly prepare fiddleheads, first rinse them thoroughly under cold water to remove dirt and debris, then gently rub off any brown husk or papery coating. Cook them by either boiling for 15 minutes or steaming for 10-12 minutes, and discard the cooking water to remove any potential bitterness. 

• Don't Skip Boiling:

  Boiling fiddleheads is essential for removing bitterness and ensuring they are safe to eat, even if you plan to sauté them afterwards.