Fiddleheads are sprouts of the ostrich fern, found on the banks of New England streams and rivers. With a taste that lies somewhere between spinach and asparagus, fiddleheads can be steamed, stir-fried or served fresh. Most people like to steam them until tender and serve them with butter, salt and pepper. Distinctive in their brown, papery, onionskin-like coverings, fiddleheads often grow in or near moving water. Finding them takes skill, and good patches are jealously guarded.
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