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Spring Fiddleheads


Fiddleheads are delicate and immature ferns, and require gentle cooking. Ted Jones from 540 Kitchen & Bar in Fredericton says that when it comes to seasoning them, “butter and salt never hurt anything. People often put plain old white vinegar on them but there’s no need for that.”

Chef Ted Jones of 540 Kitchen & Bar

Recipe courtesy of Chef Ted Jones, 540 Kitchen & Bar, Fredericton, N.B.


  • 20–30 fiddlehead ferns, picked and rinsed clean
  • 3 Tbsp (45 ml) melted butter
  • salt and pepper to taste


  1. Place a steamer rack in a pot with about an inch of water. Bring to gentle boil.
  2. Add fiddleheads, steam for 4–5 minutes until tender
  3. Remove from heat, add melted butter and season accordingly. Serve immediately.

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