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
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