Fiddleheads: From Ground to Consumer
Rinse fiddleheads under cold running water to remove the brown membrane called rementa.
It is not necessary, but you may trim the discoloured ends. Fiddleheads have a very high respiratory rate, like apples, and the ends turn dark when cut.
Boil water, add a pinch of salt, add fiddleheads into the water and cook for approximately 10 minutes.
Boiled, the taste will be mild and similar to that of asparagus. If you steam them, they will be a touch stronger in taste like rapine.
Drain water and pat dry.
Season to taste with salt, pepper, butter, and a few drops of vinegar if desired. Garnish fiddleheads with garlic, lemon, or parmesan cheese.
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