Pacific Wild Pick Fiddleheads
What are Fiddleheads?
The tightly curled-up frond of a young fern is known as a fiddlehead and is frequently prepared as a vegetable. Fiddlehead green is another name for the fiddleheads. Fiddleheads come in a variety of types, including the Bracken, Cinnamon, Royal, Lady, Flowering and Zenmai, Western sword, and Ostrich fiddlehead ferns. The Ostrich fiddlehead fern is the sought after and regarded as the safest to consume.
How are Fiddleheads Harvested?
In the far-flung regions of the United States and Canada, fiddleheads are in the wild during a brief window of opportunity. This typically occurs before ferns start to sprout new stems in the spring. Ostrich ferns are the most popular source of fiddleheads harvesting, and foragers frequently tend to their beloved harvest areas yearly.
We forage fiddleheads with great care since it is crucial to maintain sustainable harvest practices to ensure crop for future generation. Our expert foragers are to identify between the correct kind of fern and all other fiddleheads.
How do Fiddleheads Taste?
Fiddleheads are sometimes referred to a cross between baby spinach and asparagus because of its mild, nutty, and grassy flavor. Light undertones of the flavors of artichoke and mushroom are also present.
Before cooking, rinse fiddleheads in cold water to get rid of any loose debris. Fiddleheads shouldn't be consumed uncooked since they can spread food-borne diseases. You may boil them for 6 to 8 minutes, softly sauté them, or steam them. The fiddleheads should not be overcooked since they would lose their crunchy texture and delicate flavor.
Fiddleheads are best consumed as a side dish and in moderation. When consumed in higher quantities, they might cause upset stomach. Fiddleheads are delicious when added to quiches or omelets. They also go well with hollandaise and other buttery lemon sauces. Here, simplicity is key; all that's required is a simple sauté of your fiddleheads in garlic, olive oil, and lemon. If you want to go the additional mile, garnish the dish with grated parmesan or feta cheese.
How are Fiddleheads Cooked?
Cooking fiddleheads doesn't involve a lot of hassle or preparation. In order to appreciate their flavor and crisp texture, it is essential to cook them just barely. Fiddlehead ferns can be cooked in different meals after being steamed, boiled, or sautéed. They are excellent as a side dish for meat or seafood, and they may also be used as a garnish to give visual appeal and additional flavor to a dish.
*Fiddleheads season starts in Early March . Pre-Order NOW!