DH and I were introduced to the delights of fiddleheads about 15 years ago, and each year I make a trip to the one and only gourmet grocery store in this area to get them - they're only in the store about a week or two. They are picked down near any creek bed or river bed in this area of New England. You snip off the stem right near where the fiddlehead shape starts, wash and wash and wash in cold water until all the little "growing" leaf bits wash off. Then you steam them in a small amount of water with a little salt added - you want them pretty well done, but certainly not mushy. I've tried them with several different add-ons - vinegar, lemon, etc, plus of course butter - however, the taste is so special that we now only use butter/salt/pepper. We don't want ANYTHING disguising that wonderful earthy taste - it's a cross between asparagus and damp forest smell!!! I've heard people talk about "poison" - and we're alive and well after 15 years, and no tummy aches, etc.

If you've got access to them - get them quick and try them - report back on how you like them.