Fiddleheads are the young coiled fern leaves (about an inch in diameter) of the Ostrich fern (Matteuccia struthiopteris). Nearly all ferns have fiddleheads, but those of the Ostrich fern are unlike any other, quickly snapped off by professional fern foragers; take care – like wild mushroom hunting, this is a job best left to professionals.

Fiddleheads are a delicacy that appear for only a few weeks in the early spring, and their shelf-life is limited, so try to use them the same day of purchase, or at least within a day or two for the best flavor. Keep tightly wrapped in the coldest area of your refrigerator until ready to use. The flavor is mild, and some say similar to asparagus, with a nutty, crunchy bite that goes well with butter and salt. Treat them as you would asparagus tips and you almost certainly can't go wrong. Here's a tip: the Fiddlehead season coincides with that of Morel mushrooms and the two flavors pair especially well togther. Fiddleheads may be served with Hollandaise on toast, like asparagus, or chilled in salad with an onion and vinegar dressing. You might also enjoy them sautéed with Pancetta or in Balsamic Vinegar, or tossed with olive oil, herbs and fresh pasta.

To prepare the Fiddleheads, any remaining "silk" (the brown papery covering) should be removed in a bath of cold water by gently agitating with your fingers until the water is free of particles. Drain well and pat dry. You may want to trim the ends of the stem if they've become dry or discolored from storage. To cook Fiddleheads, health officials recommend 10 minutes for boiling and 20 minutes for steaming to avoid any potential gastric discomfort. The cooking method recommended by gourmets is to spread a thin layer in a steam basket and steam lightly, just until tender crisp.

 Another method is to boil in a small amount of lightly salted water for ten minutes and serve at once with melted butter. The quicker they are eaten, the more delicate their flavor. Due to the short season for fiddleheads, some people like to preserve them to be used later. To freeze fiddleheads, prepare them as you would for the table. Blanch a small amount at a time for two minutes. Cool, drain, and pack into moisture - and vapor-proof containers and store them in the freezer.

Here's a recipe from Emeril Lagasse on Food Network that sounds particularly appetizing!

Morel and Fiddlehead Fern Ragout
      Cook Time: 25 min
      Yield: 4 servings

Ingredients
   1 1/2 pounds fiddlehead ferns
   2 shallots, minced
   4 tablespoons unsalted butter
   2 sprigs fresh thyme
   1/2 pound fresh morels, trimmed and rinsed well
   2 cloves garlic, minced
   3/4 cup chicken stock
   1/2 cup heavy cream
   1 tablespoon chopped chives
   1 tablespoon chopped parsley
   Salt and pepper
   Parmesan curls, for garnish

Directions
In a saucepan, bring 1 1/2 quarts of salted water to a boil. Add fiddleheads and return to a boil. Using a slotted spoon, transfer fiddleheads to an ice bath and chill. Drain and pat dry, removing as much of the outer brown, tissue-like membrane as possible.

In a skillet sauté shallots in butter until softened, about 2 minutes. Add thyme, morels and garlic and continue to cook until morels have softened and given up their liquid, about 3 minutes. Continue to cook until almost all liquid is evaporated, about 2 more minutes. Add chicken stock and cook until reduced by half. Add fiddleheads and cook 2 minutes, add cream, chives, and parsley, and season with salt and freshly ground black pepper, to taste. Serve immediately, garnished with Parmesan curls.

No matter how you cook them, this intriguing vegetable will stay in your memory long after the season ends.