FInd important information on harvesting, cooking, and storing foraged fiddleheads here.

Garlic Fiddleheads

Fresh-picked fiddleheads and garlic are one of spring’s great seasonal pairings—available for only a brief window before the ferns unfurl and the season moves on. Only the tightly coiled shoots of the ostrich fern are considered safe and edible, prized for their earthy, asparagus-like flavor and delicate texture. This simple preparation lets the fleeting beauty of spring shine through.
Print Recipe Pin Recipe

Ingredients
  

  • 1 pound fiddleheads large stems removed
  • 2 tablespoons avocado oil
  • 3 cloves garlic minced
  • Salt and pepper

Instructions
 

  • Bring a medium-sized pot of salted water to a boil. Once boiling, add fiddleheads and cook for ten minutes. Drain.
  • Heat oil in a large skillet over medium-high heat. Add fiddleheads and sauté until they are beginning to slightly brown. Add garlic and cook until fragrant.
  • Season with salt and pepper.