Dried fiddlehead ferns are a fun thing to keep in your pantry, and a good, non-refrigerated or pickled preservation option if you have a large patch. You can make smaller amounts, but it seems silly to dirty a pan for less than a couple pounds.
2lbor more fresh fiddlehead fernsincluding long lengths of stem if available
1gallonwater
Kosher saltto taste
Instructions
Brush off as much of the brown paper covering from the ferns as you can, if any.
Cut the stems of the fiddleheads into 1 inch lengths, keeping the coiled croziers whole.
Bring a pot of lightly salted water to a boil, then blanch the ferns and cook for 60 seconds.
Turn off the heat and quickly remove the ferns with a slotted spoon or Chinese spyder strainer (get one if you don’t have one) and allow to cool naturally and drain, spread out (you can use the dehydrator trays) for a few minutes, patting them dry to remove excess water.
Dehydrate the fiddleheads on high (145-150 F-ish) for 24-48 hours or until completely bone dry, then store in an air tight container like a mason jar in a cool dry place. They’ll last until next season and beyond, just make sure they’re completely bone dry before storing.
To rehydrate and cook the ferns, soak them for a few hours until soft and chewy in cold water, or cook in water to cover in a pot until they're tender and taste good to you, then drain and add to whatever recipe you’re making.
Notes
Ostrich ferns are what I use here, but this can be a bracken fern recipe as well. Bracken ferns is the traditional "fernbrake" you'll find dried in Asian grocers.