Fiddlehead Ferns are a prized sign of spring throughout North America. We work with foragers across the country to collect the top quality, freshest specimens available for our chefs.
All fiddleheads are unique, but there are some very important differences between Western and Eastern fiddleheads that are important to note before placing your order. Read on for everything you need to know about this delicious seasonal veggies.
Please note: eating ferns raw can cause illness. Ferns can be boiled, steamed, or sautéed, but should always be cooked before consuming.
Typically available early spring
Species: most commonly Lady Fern
Harvested from Alaska to Northern California
Emerald green color that dims slightly when cooked
Flavor similar to mature asparagus with slightly tannic notes
A bit more bitter and slightly astringent if undercooked
Typically Available mid spring
Species: most commonly Ostrich Ferns
Harvested from Nova Scotia through Virginia
Deep green color that brightens slightly when cooked
Flavor similar to green peas, broccoli stems with light tannins