These fiddlehead ferns have a wonderful and unique herbal flavor, and when cooked have a texture similar to asparagus. You must cook them (don't eat them raw). We recommend soaking them for a few minutes in cold water until they are clean (the brown husks must all come off), then blanch them for 1-2 minutes in boiling water before sauteing them with garlic and olive oil.
The fiddleheads are foraged by Tamarack Hollow Farm, an organic farm based in Vermont.
Each order contains 1 half pint of fiddleheads ferns
