Rinse 1 or 2 lb cleaned fiddleheads three times in cool water.

Meanwhile, bring water to a boil in saucepan (enough water to cover fiddleheads).

Put into boiling water and bring to a boil again.

Cook for about 15 min. until tender but not mushy.

Drain and serve hot with lots of butter, and vinegar if you like. They can also be served cold in a salad.

They can also be frozen or canned, using your usual method.