Wild Fiddlehead Fern / lb

Wild Fiddlehead are unique in both appearance and flavour. The texture is crunchy and succulent with a slightly gelatinous flesh. Cooked Fiddleheads develop fuller flavour with rich notes of artichoke and pine nuts. We recommend cooking fiddleheads with some good quality white wine vinegar, Try with our Noble Tonic 04! You can also pickle them so that you can use them throughout the year. These wild greens are excellent when paired with almost any type of protein, or in a ragout served with fresh pasta.

Fiddleheads are a versatile and delicious spring time item. Common cooking methods include steaming and boiling but Fiddleheads are best showcased sautéed in olive oil or butter. They will retain their crunchiness and achieve new flavors that cannot be reached with water based cooking methods. Fiddleheads can be enhanced with herbs such as marjoram, rosemary, tarragon, basil and thyme. Storage Tips: Store in refrigerator. Fiddlehead will usually last about 7 days in the refrigerator, but are best consumed within the first 3 days.