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Fiddlehead Ferns (aka crosier ferns, ostrich ferns) are the scroll-like fronds of wild edible ferns. They grow in clusters near streams on mountain slopes in the NW & NE coasts of North America and have a flavor evoking both asparagus and artichokes.
These fiddleheads have been sustainably hand-foraged in the Pacific Northwest.
Origin: The Pacific Northwest
Season: Typically May to July for fresh fiddleheads. Frozen fiddleheads are available year round.
Applications: Whether they’re served hot or cold, fiddleheads need to be cooked before consumption. 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.
To prepare fiddleheads for cold dishes (like salads) blanch them briefly in boiling water with a pinch of salt, just until your desired texture has been reached, then immediately plunge them into an ice water bath to set their color and keep them from continuing to cook.
For use in hot dishes, fiddle head ferns can be sautéed, stir-fried, deep fried, or steamed. They should be cooked until they reach an asparagus-like texture with a light crunch that gives when bitten into.
Fiddlehead ferns pair extremely well with wild morel mushrooms, freshly grated nutmeg, bacon, onions/shallots/leeks, salmon fillets, lemon and heirloom potatoes. For a quick and easy condiment, stir some freshly squeezed lemon juice into mayonnaise.
How to Store & Share: Fresh fiddleheads are quite perishable and should be used within two days of arrival or quickly frozen (see how to freeze better at home for tips). They should be stored in a plastic bag in the refrigerator. Frozen fiddleheads should be kept frozen until you are ready to use them, then thawed all at once and used within two days.
Specifications: Frozen fiddleheads are frozen into 2lb blocks and shipped vacuum packed in plastic. Fiddleheads can vary in size quite a bit, but we estimate that there are approximately 100-150 per pound.
Shipping: Fedex Overnight
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