Foraging is best learned alongside a seasoned forager from your area. I've gone out with several old timers and you'll learn the right stuff from the start. Books are a great additional resource as they are loaded with information. Learning from looking at a picture on an internet forum is chancy at best.
Fiddleheads are harvested for a short time in the Spring on the heels of Maple Sugaring season. They're the first fresh vegetables we eat each year and they sure are delicious!
Fiddleheads are a bright green fern with a brown paper like overcoat. They're found near water in shady areas. The woodlawn ferns (away from the water) will often make you ill.
University of Maine Online Publication
I had guests over for lunch today and prepared Fiddleheads as part of the meal.
This is my FirePit.
It's about 6' across and the bottom is lined with wood stove fire bricks. I didn't think of putting in the firebricks until a couple of years ago and they do make an incredible difference in heat output. Very important in cold weather climates.
Fiddleheads are a Vermont tradition this time of year. Yesterday's stroll by the stream provided 2.25 pounds of fresh delicious Fiddleheads. I sautee them up in butter, garlic, sesame seeds, a touch of olive oil, and more garlic and they patiently wait for a special treat...
Fresh Fiddleheads sizzling away. Yummy!
The meat is done and needs to be cut up a bit.
And now for a little something special for the Fiddleheads, Vermont Maple Syrup!
It looks good enough to eat!