Fiddleheads, Ethically Foraged (1lb)

Fiddleheads, Ethically Foraged (1lb)

The Market at 100km Foods
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Harvested in the early spring, fiddleheads are actually the young furled fronds of a wild fern. Ethically foraged in Ontario, these fiddleheads have a flavour often compared to asparagus, green beans, or broccoli stem. 

These fiddleheads are unprocessed and may carry some forest debris from the foraging grounds.

  • Using your fingers, remove as much of the brown papery husk on the fiddlehead as possible.
  • Wash the fiddleheads in several changes of fresh, cold water to remove any residual husk or dirt.
  • Cook fiddleheads in a generous amount of boiling water for 15 minutes, or steam them for 10 to 12 minutes until tender. Discard the water used for boiling or steaming the fiddleheads.
  • Cook fiddleheads before sautéing, frying, baking, or using them other foods like mousses and soups.


  • Clean the fiddleheads properly.
  • Boil them for two minutes.
  • Discard the cooking water.
  • Plunge the fiddleheads into cold water and drain.
  • Pack the fiddleheads in freezer containers or bags.
  • Store fiddleheads in the freezer for up to one year for best quality.
  • Follow the complete cooking instructions above before serving.
  • Never re-freeze thawed food.


  • Do not use a pressure canner to preserve fiddleheads at home. Safe process times have not been established for home-preserved fiddleheads.