How to Prepare
STEP ONE
Rinse fiddleheads under cold running water to remove the brown papery layer called rementa. Once clean, trim the discoloured ends (we like to keep as much of the stem as possible, HELLO NUTRIENTS)!
STEP TWO
Cook fiddleheads in a generous amount of boiling water for 15 minutes, or steam them for 10 to 12 minutes until tender. Discard the water used for boiling or steaming the fiddleheads.
Step Three
Drain fiddleheads and pat dry. Drizzle olive oil, salt and pepper to taste, or scroll down to see our favourite recipes!
please note: Do not eat fiddleheads raw
Here’s a tip!
Store fiddleheads in a bowl of water in the fridge for optimal shelf life. Because fiddleheads have no ‘cides (pesticides, herbicides, fungicides etc), controlling their respiratory rate is essential for properly keeping your vegetable.