Fiddlehead Ferns are the scroll-like fronds of any wild edible fern. They grow in clusters near streams on mountain slopes in the NW & NE coasts of North America. Pickers forage the mountains in their "secret spots” where fiddleheads grow every year.

Preparations: Before cooking, rub off any brown scales and trim to about 1 inch below the coil of the head. Discard any fiddlehead ferns with black scales. Blanch with a pinch of salt and a teaspoon of baking soda. Then, shock the fiddleheads to retain their beautiful jade green color.

Applications: They can be sauteed, stir-fried or steamed. They should be cooked to achieve an asparagus-like texture with a light crunch that gives when bitten into.

Season: Typically May to July.

Origin: The Pacific Northwest

Specifications: Each order is for 2 lbs of fiddlehead ferns.

Shipping: Fedex Overnight

Browse More Wild Foods, including Wild Boar, Wild Caught Seafood, Wild Seaweed & Fresh & Dried Wild Mushrooms.

Fern Salad with Morel mushrooms and Walnut Vinaigrette
Recipe By: Executive Chef Melissa Perello
6 servings

1 lb Fiddlehead Ferns
½ lbs Morel Mushrooms, sliced
2 Tbs Walnut oil
2 Tbs Walnut Vinegar
Sea Salt and Pepper to taste
Small piece of Aged Cheese (per serving)

Instructions: Blanch ferns in salted, boiling water for 60 to 90 seconds. Remove from water and put into an ice water bath. Reserve to cool.

Sauté morels until tender; reserve to cool.

Combine ferns and mushrooms in a mixing bowl. Toss with walnut oil and vinegar; season with sea salt and pepper to taste.

Arrange about 1/2 cup of salad in middle of plate, in a ring mold, if desired. Drizzle with walnut oil and shave a few slices of cheese over top using a vegetable peeler.

Note: You can substitute champagne or white wine vinegar for walnut vinegar. Chef Perello recommends using leyden or aged gouda cheese from New Zealand.