Fiddleheads, SteamedFiddleheads are the still-curled young shoots of certain ferns. They are harvested for a brief time in early spring, so, like shad roe they are known in New England as a sign that spring has arrived. Fiddleheads are especially associated with the cuisine of Maine.

We celebrated a bounty of excellent new fiddleheads in April 2013 with our [[nodetitle:Fiddleheads Feast]].

To prepare fiddleheads, just snip off the tips of the stems, rinse in cold water, and steam them for a few minutes. Stop the cooking by plunging them into ice-water. They should be al dente, still with some snap to them. 

Serve hot or cold, as a side dish or in a salad.