Fiddleheads (Fiddlehead Ferns)
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- Wild, foraged fiddlehead ferns (Matteuccia struthiopteris)
- Seasonally available
- Product of North America
- 4 lb case
- Keep refrigerated
- For best taste, store in the refrigerator and use within 3-5 days of receipt
Cooking Methods: Blanch then Sauté
Clean fiddleheads by rinsing in a colander, then soaking in cold water and draining again. This will remove the brown papery skin and any forest debris. If there is any stem extending from the coil, trim. If properly washed and stored in a sealable bag, fiddleheads will last for about a week in the refrigerator. Cooking fiddlehead ferns correctly is important. They should always be boiled or blanched before using. Never eat them raw or undercooked. The Center for Disease Control has investigated several food-borne illness cases with fiddleheads, and recommends eating them fully cooked as a result. Once blanched, fiddleheads are wonderful sautéed in butter until tender crisp. They make a great addition to pasta, grain salads, and stir-fry. Or as a side dish for meat, poultry, and fish. Blanched fiddleheads are also well-suited to pickling and freezing.
We partner with foragers who are conscientious about how they harvest wild plants and mushrooms, to bring you the freshest produce. Available only for a short time, these products offer the finest in seasonal eating. Enjoy them while you can.
