Wild ostrich-fern fiddleheads, foraged from the banks of the Winooski and along Lake Champlain in late April through May, blanched then sauteed in Vermont butter with lemon, salt and garlic.

Fiddleheads are the tightly curled shoots of the ostrich fern (Matteuccia struthiopteris), one of the few wild ferns safe to eat. They are foraged from late April to late May in Vermont, often on commercial scale by the Abenaki community and by independent foragers selling to Burlington restaurants and the Burlington Farmers Market. The dish is the Vermont equivalent of asparagus season: a 3 to 4 week window when fiddleheads appear on farm-to-table menus across the city. Hen of the Wood, Misery Loves Co. and Honey Road put them on the spring menu; the canonical preparation is the simplest. They must always be cooked, never raw.

Where to eat Vermont Fiddleheads in Burlington

4 editor picks for Vermont Fiddleheads in Burlington, ranked by editorial score. All Burlington signature dishes · Vermont Fiddleheads across every city.

Make it at home

Serves 425 minEasy

Ingredients

  • 500g fresh ostrich-fern fiddleheads, foraged or sourced from a Vermont farmers market (in season late April to late May only; substitute with fresh asparagus tips out of season, though the texture differs significantly)
  • 2 tbsp coarse sea salt for blanching water
  • 60g Vermont unsalted butter (Cabot, Vermont Creamery, or Cellars at Jasper Hill)
  • 3 garlic cloves, finely sliced
  • 1 small shallot, finely diced
  • Zest and juice of 1 lemon
  • Maldon sea salt, freshly cracked black pepper
  • A few flakes of dried red chilli (optional)
  • 2 tbsp finely chopped flat-leaf parsley
  • 30g grated parmesan or Vermont aged cheddar, for finishing

Method

  1. Clean the fiddleheads thoroughly: trim any brown ends, rub off any papery brown sheath, and rinse in three changes of cold water until all grit is gone.
  2. Bring a large pot of generously salted water to a hard boil. Drop in the fiddleheads and boil for 10 minutes (this is critical; raw fiddleheads must be cooked through to neutralise mild toxins).
  3. Drain immediately and refresh in a large bowl of ice water for 2 minutes to stop the cooking and lock in the green; drain well, pat dry.
  4. Melt the butter in a wide heavy frying pan over medium heat until it just starts to foam and turn pale gold.
  5. Add the shallots, cook 90 seconds; add the sliced garlic and cook a further 30 seconds without browning.
  6. Tip in the dry blanched fiddleheads and toss to coat in the butter; saute 3 to 4 minutes, turning often, until lightly caramelised at the edges.
  7. Off the heat, finish with lemon zest, a generous squeeze of lemon juice, Maldon salt, black pepper, and the optional chilli flakes.
  8. Plate immediately, scatter chopped parsley and grated cheese over the top. Serve as a side to grilled trout, roast chicken or as a starter on toast.

Editor tip. Fiddleheads must always be cooked; never serve raw or undercooked. The 10-minute blanch is non-negotiable. Forage with a knowledgeable guide if you do not know how to identify ostrich fern (other fern species are toxic and look similar in the shoot stage).

Common allergens: Dairy.