How to Freeze Fiddleheads

Source: www.maritimecountrykitchen.com

Ingredients

• Fiddlehead ferns
• Boiling water
• Ice water (3 cups cold water plus
  2 cups ice cubes

Cleaning

• Remove the brown papery pieces from the head. 
• Trim ¼-½ inch of the stem off the bottom of each fiddlehead, removing the browned edges.
• Place the fiddleheads in a bowl of clean water to soak for 5-10 minutes.
• Rinse well, then drain the fiddleheads and rinse 2-3 times, or until the water runs mostly clean. (Or use a salad spinner).
• Toss (or spin) the greens gently, rinsing with cool water until the water runs mostly clear.
• Drain or spin to remove excess water.
• Blanching
• Bring a large pot of water to a boil (unsalted or salted water - according to your preference).
• Add the fiddleheads and cook for 2-3 minutes.
• Drain the partially cooked fiddleheads and add them to an ice bath to stop cooking.
• Use a slotted spoon or colander to remove the blanched fiddleheads from the basin of ice water.
• Transfer into freezer-safe containers or freezer bags.
• Label with the contents, date, and instructions.
• Freeze for up to 1 year in a deep freezer, or up to 6 months in a small freezer.
• When ready to prepare: thaw, and steam for 12 minutes, or boil for 15 minutes before eating.