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How to Blanch Fiddleheads for Freezing

author image Danielle Cort
Danielle Cort has been a freelance writer since 2008, specializing in psychology, health, education and parenting. She has published articles in "Family" magazine. Before becoming a freelance writer, Cort worked in the public policy research sector, conducting research, creating surveys and budgets. She holds a Doctor of Philosophy in social psychology from the University of Massachusetts.
How to Blanch Fiddleheads for Freezing
Fiddlehead ferns growing in a field. Photo Credit GYRO PHOTOGRAPHY/amanaimagesRF/amana images/Getty Images

Fiddleheads, the immature fern fronds of the ostrich fern, are the only edible ferns. People consider them a delicacy, with the flavor described as being earthy or similar to asparagus or green beans. They are low in calories, with 35 per serving, and are fat-free. The fiddlehead growing season is quite short--several weeks at best in April or May in the northeast--and those who love the flavor may want to freeze them to enjoy throughout the rest of the year. Fortunately, you can blanch them and keep them in the freezer for up to a year.

Step 1

Bring a large pot of cold water to a boil over high heat. You can cover the pot with a lid to hasten the boiling process.

Step 2

Drop fiddleheads in the boiling water and wait for the water to come back to a boil. Boil them for two minutes.

Step 3

Drain the fiddleheads in a colander, then transfer them to the bowl of ice water. Let them soak in the ice water for a minute or so.

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Step 4

Transfer the fiddleheads using a slotted spoon to a clean kitchen towel or paper towels. Pat them dry. Transfer them to freezer-safe containers or bags and freeze.

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