Step 1

Brush off as much of the brown paper covering from the ferns as you can, if any.

Step 2

Cut the stems of the fiddleheads into 1 inch lengths, keeping the coiled croziers whole.

Step 3

Bring a pot of lightly salted water to a boil, then blanch the ferns and cook for 60 seconds.

Step 4

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.

Step 5

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.

Step 6

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.