How to Blanch Fiddleheads (6 Steps)
When the ostrich fern begins to grow in the spring, it sets forth a stem with a coiled bunch of leaves at the top. This stem and curled top is known as a fiddlehead fern and is a highly sought-after delicacy. While not particularly difficult to find, this wild treat has a limited growing season. Many people pick extra and preserve them for meals later in the year. Before you can or freeze a batch of fiddleheads, you must blanch them to kill the enzymes present in plants that spoil preserved foods.
Things You'll Need
- Large pot
- Strainer
- Large bowl
- Ice
Instructions
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Rinse the fiddleheads and remove any brown papery coating you may find on the tops.
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Fill a large pot with water and set it on the stove. Turn the heat on medium-high and bring the water to a boil.
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Drop the fiddleheads into the boiling water. Allow them to boil for two minutes.
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Pull out the fiddleheads with a small strainer or slotted spoon.
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Drop the fiddleheads immediately into a bowl filled with half ice and half water. Swish the ferns around to cool them off as rapidly as possible.
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Drain the water off the fiddleheads and preserve them as desired.
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