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

Boil a pot of water with a pinch of salt. Add fiddleheads and cook for approximately 10 minutes.

Step Three

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.

 

Our Favourite Recipes

SAUTÉED FIDDLEHEADS WITH GARLIC LEMON BUTTER

FIDDLEHEAD & EDAMAME SALAD WITH FETA

GRUYERE FIDDLEHEAD TART

BUCKWHEAT GNOCCHI WITH HORSERADISH, FIDDLEHEADS & MORELS

VEGAN PESTO PIZZA WITH FIDDLEHEADS, AVOCADO CHUNKS & CHARRED ASPARAGUS

SPAGHETTINI WITH FIDDLEHEADS & SHRIMP

SAUTEED FIDDLEHEAD FERN PASTA

FIDDLEHEAD SOUP

FIDDLEHEADS WITH MUSHROOMS & PANCETTA

PICKLED FIDDLEHEADS

FIDDLEHEAD LEMON PASTA

FIDDLEHEADS STIR FRY WITH PORK

SPRING ONION FIDDLEHEAD RISOTTO

FIDDLEHEADS WITH MUSHROOMS & QUEBEC HERBS

SPICY SWEET FIDDLEHEAD CHICKPEA PASTA

LEMONY FIDDLEHEAD AND MUSHROOM LINGUINE

FRIED BUFFALO FIDDLEHEADS

FIDDLEHEAD GELATO

FIDDLEHEAD FARMHOUSE CHEDDAR TART WITH LEEKS

ALL-DRESSED FIDDLEHEADS

OVEN-ROASTED FIDDLEHEADS WITH CAPERS & LEMONS

MUSHROOM BROTH WITH FIDDLEHEADS

SPRING SALAD WITH FIDDLEHEADS & BLACKBERRY VINAIGRETTE

FIDDLEHEAD OMELETTE

EASY FIDDLEHEAD & ASPARAGUS PIZZA

RICOTTA AGNOLOTTI WITH SAUTÉED FIDDLEHEAD FERNS

FIDDLEHEAD FERN RISOTTO

FIDDLEHEADS & PROSCIUTTO PINWHEELS

BEER BATTERED FIDDLEHEADS RECIPE

CREAMY FIDDLEHEAD SOUP WITH CHIVES

BEEF TENDERLOIN, EINKORN, & FIDDLEHEADS WITH HORSERADISH-YOGURT CREAM

SPRING LEEK AND FIDDLEHEAD QUICHE

LEMON-GARLIC SHRIMP & GRITS WITH FIDDLEHEADS

FIDDLEHEAD SHRIMP SCAMPI

MOREL, FIDDLEHEAD & PANCETTA TART

FIDDLEHEAD & TOMATO SALAD WITH PECORINO