Fiddlehead Ferns are the curled fronds of the young, firm fern plant and are usually harvested in the Spring. Common ferns are the Western Sword Fern, Lady Fern, Cinnamon Fern or Buckhorn Fern. Purchase fiddlehead ferns (also referred to as fiddleheads) from reputable sources as some may be toxic such as the Bracken Fern and the Ostrich Fern. To kill any mild toxins, heat the fiddlehead ferns by blanching first and then sauteeing or grilling.
Fiddlehead ferns are high in vitamins A and C and are also good sources of potassium and provide a healthy balance of both Omega 3 and Omega 6.
In this recipe, the fiddlehead ferns are sauteed with garlic, shallots, and olive oil with a hint of lemon. The ferns can often be found year round pickled in jars.
Serving size: 4 ounces
Saturated fat: 1.0g
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