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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 for fresh fiddleheads. Frozen are available year round.
Origin: The Pacific Northwest
Shipping: Fedex Overnight
Browse More Wild Foods, including Wild Boar, Wild Caught Seafood, Wild Seaweed & Fresh & Dried Wild Mushrooms.
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