How to cook fiddleheads
- Shake vigorously in a plastic bag to loosen brown scales covering them.
- Wash them well, changing the water several times.
- Soak the fiddleheads in cold water with salt and lime juice.
- Cook 10-12 minutes in boiling water or steam. This first firing is required even if there are then sautéed, fried or baked in the oven.
- Discard the cooking water. This water cannot be used for vegetable broth or other.