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The unfurled fronds of ostrich ferns, fiddleheads are a harbinger of spring! Available for only a few weeks, they're amongst the first of the local seasonal edibles.  Fiddleheads are grassy like asparagus with a bit of snap.  Simple is best when preparing them, boil or steam first, then sauté with butter and a little spring onion, shallot or garlic.  (But please don't eat them raw. Uncooked ferns have been known to cause food-borne illness.  Just cook them and you're fine and dandy!)