Basic Boiled Fiddlehead Ferns

Having steamed, poached, braised, microwaved, and boiled fiddlehead ferns, I find the last method best retains texture and color, and it eliminates the bitterness that sometimes unbalances the flavor. Ferns cooked with baking soda have a more uniform but somewhat soft texture, no trace of bitterness, and slightly brighter coloring. The choice is yours. Both methods yield pretty, pliant ferns ready to sauce, sauté, or dress for salad.