Recipe: Pan Sauteed Fiddlehead Ferns



  • 2 Dozen Fiddlehead Ferns
  • 4 Tablespoons Unsalted Butter
  • 1/2 Lemon - Juice and Grated Zest
  • 1 Teaspoon Sea Salt
  • Freshly Ground Pepper


  1. Fill a medium bowl with cold water (use a few ice cubes to get it colder)
  2. Add the salt and the juice from half of a lemon. Trim the fiddlehead ferns and remove any brown, or dry areas and soak them in the lemon water to clean them.
  3. Melt the butter in a pan (not non-stick) over medium high heat. Blanch the fiddlehead ferns for about one minute in boiling water.
  4. Strain and quickly transfer to melted butter and cook about 2 minutes on each side, until slightly crispy and golden. Season with salt, pepper and some lemon zest. Serve hot with an aged cheese or green tomatoes on the side.

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