Fiddleheads (Fiddlehead Ferns)

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Fiddleheads (Fiddlehead Ferns)

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    Fresh / 4 lbs
    $89.99
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(Seasonally Available March)

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Description

Fresh fiddlehead ferns. Only available for a short time in early spring, foraged fiddleheads offer a delicate flavor and crunchy texture.

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Just the facts

  • 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

Edible fiddlehead ferns offer the taste of the forest. Deeply green and vegetal, they are prized for their delicate flavor and crunchy texture.

Some say they taste a bit like asparagus, broccoli, spinach, or green beans, but it’s hard to pinpoint the exact taste of such a special little plant.

Packed with nutrition as well as flavor, fiddlehead ferns are only available for a brief moment in early spring. That’s why they are so prized by chefs and food lovers.

Cooking fiddlehead ferns correctly is important. It is best to boil, steam or blanch fiddleheads before sautéing them, or using them in other preparations. Never eat them raw or undercooked.

Be sure to read our cooking tips before you begin.

Cooking & Serving

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.

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