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Fiddleheads, Fresh 170g



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  • Fiddleheads can be used like any green vegetable. They are similar in flavour to spinach or asparagus, but with a nutty undertone. Our fiddleheads are from the ostrich fern.

    The flavor of raw Fiddleheads is both grassy and woodsy with a notably tannic and mineral-like finish. Cooked Fiddleheads develop fuller flavor with rich notes of artichoke and pine nuts and the tannic finish dissipates.

Fiddleheads can stay fresh if vacuum packed for up to 3 weeks in your fridge, submerging them in ice water in your fridge, with a change of water every two to three days will also keep them fresh for up to three weeks or more.

Common cooking methods include steaming and boiling but Fiddleheads are best showcased sautéed in olive oil or butter. They will retain their crunchiness and achieve new flavors that cannot be reached with water based cooking methods. Fiddleheads pair well with other spring food plants such as snap peas and pea tendrils, morel mushrooms, green garlic and spring onions, artichokes, grapefruit and lemons and stinging nettles. Other favorable food parings include cured meats such as proscuitto and pancetta, melting cheeses and hard grating cheese, shrimp, white fish, black olives and potatoes. Fiddleheads can be enhanced with herbs such as marjoram, rosemary, tarragon, basil and thyme.

Fiddleheads are an excellent source of vitamins A and C and are rich in niacin, magnesium, iron, potassium, and phosphorus. They are also rich in antioxidants and bioflavonoids, which are plant chemicals that help protect against disease

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