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Fiddleheads, Wildcrafted (CAN) - 181g
Fiddlehead ferns are young, uncurled fronds that grow in clusters at the base of ferns. The tender, new ferns only appear for a short time in the spring, generally for two weeks or less, and are considered one of the first fresh vegetables to appear in temperate climates.
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Fiddlehead ferns are an excellent source of vitamin C to strengthen the immune system, potassium to balance fluid levels within the body, and fiber to regulate the digestive tract. The ferns are also a good source of omega-3 and omega-6 fatty acids, niacin, iron, phosphorus, and antioxidants to protect cells against free radical damage.
Fiddlehead ferns have a mild, green flavoring best suited for lightly cooked preparations, including steaming, braising, boiling, sautéing, or roasting. It is important to note that the ferns are not recommended to be consumed raw as they can sometimes contain foodborne bacteria that may cause illness or indigestion. When lightly cooked, the greens also develop a subtly sweeter, more pleasant flavor that mirrors springtime's freshness. The brown protective layer should be removed before cooking, and the ferns should be rinsed several times to remove any dirt or debris that may have become stuck in the coils. Fiddlehead ferns can be cooked and tossed into salads, served over toast, or stirred into pasta. The young greens can also be cooked, chopped, and folded into egg dishes such as eggs benedict, frittatas, or quiche, lightly stir-fried and mixed into noodle dishes, incorporated into curries and soups, or fried into seasonal tempura. Beyond lightly cooked preparations, Fiddlehead ferns can be pickled for extended use and served as a savory snack, flavoring, or topping. Fiddlehead ferns pair well with other spring plants such as snap peas, pea tendrils, morel mushrooms, green garlic, spring onions, and artichokes, herbs including tarragon, basil, rosemary, marjoram, basil, and oregano, miso, lemongrass, butter, lemon, and grapefruit. The tender ferns should be immediately consumed for the best quality and flavor. Fiddlehead ferns do not store well and quickly lose their color, flavor, crisp texture, and elasticity, developing a gummy film.
The ferns can be wrapped in plastic and stored in the coldest part of the refrigerator for a day or two. Fiddlehead ferns can also be blanched and frozen for up to nine months, but the flavor and texture will not be the same as fresh ferns.
Fiddleheads should be well-cooked and properly stored to reduce the risk of foodborne illness. Learn more.
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