Fiddleheads
Fiddleheads
Packed with nutrients
Fiddleheads are high in copper, iron, magnesium, omega 3 oils, vitamins A, B2, B3, phosphorus and more.
Hand picked in the wild
Our entire product line is harvested in the wild. We don’t sell anything that is commercially grown.
Satisfaction guaranteed
We hand pick each fiddlehead so we can literally guarantee the quality. If, for some reason though, you’re unsatisfied, please reach out to us.
Powerful
Fiddleheads have been harvested for hundreds of years and during the middle ages, it was believed that the spores of ferns gave invisibility powers.
Unfortunately, fiddleheads will not give you any sort of super power. However, they are most certainly a power food and are high in several vitamins and minerals.
Almost like asparagus
If you’ve never tasted a fiddlehead before, they are comparable to asparagus with a slight nutty aroma. Add them in to your salads, after cooking, for a delicious crunch. They also make a great vegetable side dish.
Cream of the crop
We only hand pick fiddleheads that are still tightly coiled meaning they are as fresh as they can get. Plus, we roll fiddleheads backwards off the pod which ensures that there is little to no stem.
Nutritional Information
Storing Fiddleheads
Your fiddleheads should remain fresh for up to 1 week if you wash them under cold water each day, and store them inside the fridge covered in water. If you notice any slight browning, it is recommended to prepare them immediately.
If you intend to freeze your fiddleheads, they should be washed and then boiled for a minimum of 5 minutes. Place inside freezer bags and consume within 6 months. Follow the procedures below for preparing Fiddleheads before consuming.
Fiddleheads may make you ill if they are not cooked properly. Follow the preparation instructions below
Preparation Instructions
Wash
First things first. Your fiddleheads will need to be washed under cold running water, usually three times. This should also remove the brown thin husk, however, some people like brown husk. It comes down to your preference.
Boil
Boil your fiddleheads after a good wash for approximately 5 minutes.
Fry
After boiling, drain and throw your fiddleheads in to a frying pan. Fry for several minutes. Add butter, salt, pepper and whatever herbs you’d like. The possibilities are endless! Store left overs in the fridge for up to two days.