Cooking fiddleheads involves boiling or steaming them. Once cooked, they can be eaten warm as a vegetable, or cooled and served in a salad. Fiddleheads are frequently served with emulsified sauces like Hollandaise or mayonnaise, or alternately, with a simple melted butter with lemon.
Fiddleheads are named because their coiled fronds somewhat resemble the carved scroll at the end of the neck of a violin.
- Ostrich fern