Wild Fiddlehead Ferns
Fiddlehead ferns, the coiled tip of young ostrich fern leaves, are a true springtime delicacy. With a chewy bite and a flavor similar to okra crossed with asparagus, fiddleheads are best lightly blanched and then sautéed with a little garlic and olive oil. Be sure to gently remove any brown husk remnants before cooking.
They stay unfurled for just two weeks before continuing to mature into full-blown foliage – with a season lasting from late spring through mid-summer – so you should get these while you can!
Please note: These fiddlehead ferns are wild and extremely delicate. There may be some browning to the tips; this is normal. To trim, simply cut off the unfurled stems, leaving the coiled tips.
Clean and cook thoroughly.
|Serv. Size 1 whole raw (85g)|
|Amount Per Serving
|Calories 30||Calories From Fat 5|
|% Daily Value *|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||0%|
|** Contains less than 2 percent of the Daily Value of these nutrients.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:|
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Calories per gram:|
|Fat 9 · Carbohydrate 4 · Protein 4|
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