How to Prepare
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)!
Boil a pot of water with a pinch of salt. Add fiddleheads and cook for approximately 10 minutes.
Drain fiddleheads and pat dry. Drizzle olive oil, salt and pepper to taste, or scroll down to see our favourite recipes!
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.