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.
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