You can "find the unfurled [fiddlehead] ferns along riverbeds in Maine [or elsewhere along the 45th parallel] in late April, early May," says Lona of the Hill People, who shares this easy recipe for boiling and seasoning fiddleheads.
- pinch of salt
- Parkay butter spray
Pretty simple. Take your cleaned fiddleheads, and put them in a pan with a splash of water. Bring to a boil, then shut off the heat source and cover pan. Let stand for about 5 minutes. Then, drain off excess water. There you go. Add a pinch of salt and a spray of butter (we use the Parkay spray, but use real butter if you want).
Basically, cook and use like asparagus. Makes a wicked "cream of" soup. Good for one or two meals a year, as a way to teach your kids how to eat stuff that grows wild, in season.