Sautéed Fiddlehead Ferns with Parsley and Garlic

Sautéed Fiddlehead Ferns with Parsley and Garlic
A classic, basic recipe to enjoy the flavor of fresh fiddlehead ferns. No frills needed.

1 pound fresh fiddleheads
2 garlic cloves, minced extra fine
1/4 cup butter
2 tablespoons finely chopped fresh parsley
sea salt & freshly ground black pepper to taste


Trim the brown ends from the ferns and wash them in cold water. Make sure to get rid of the paper-like brown skin as you clean them. Drain them and pat dry.

Crush the garlic with the back of a spoon, or use a garlic press.

Heat half of the butter in a skillet over medium heat. Add the ferns and turn the heat up to medium high. The ferns should be sizzling, but take care not to let the butter burn. Toss and stir for about five minutes, then add the rest of the butter.

When it's melted, add the garlic and parsley.

Continue cooking for about a minute, or until you can smell the aroma of the garlic, and the ferns have become tender. Season with salt and pepper.


Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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