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Fiddleheads collected from local Ontario forests! Super tasty and fresh - in season right now!!! (Late April - Early May)


Fiddleheads have a grassy, spring-like flavor with a hint of nuttiness. Many people agree that they tastelike a cross between asparagus and young spinach. Some detect an artichoke flavor as well, and even a bit of mushroom.


  • First I always suggest soaking fiddleheads prior to cooking and washing several times - these plants are native to swampy environments despite their delicousness


    Here's a great recipe:

    Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.