The leaves of ferns are referred to as ‘fronds’ and a Fiddlehead is a frond of a young fern.  Generally speaking the season for Fiddleheads runs from late April to early June.

Cooking directions are straight forward:

  1. Cook your Fiddleheads in boiling water until just becoming tender, anywhere from 5-8 minutes.
  2. Drain from water and add to a skillet heated with coconut or olive oil.  Saute for a few minutes adding salt and pepper to taste.

Flavour wise they have a rich taste somewhere between a green bean and asparagus.

Nutrition wise Fiddleheads are high in Vitamin A and C and a good source of phosphorus and manganese.

Enjoy them now while you can!

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