Wild Fiddlehead are unique in both appearance and flavor. The texture is crunchy and succulent with a slightly gelatinous flesh. Cooked Fiddleheads develop fuller flavor with rich notes of artichoke and pine nuts. We recommend cooking fiddleheads with some good quality white wine vinegar, Try with our Noble Tonic 04! You can also pickle them so that you can use them throughout the year. These wild greens are excellent when paired with almost any type of protein, or in a ragout served with fresh pasta. Fiddleheads are a versatile and delicious spring time item, but they must be fully cooked before consumption.
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 pairings include cured meats such as prosciutto 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.