These whimsical greens are picked early in the Spring before they unfurl into full fronds. Whether served hot or cold, they need to be cooked or blanched before eating. Their crisp texture makes them ideal for pickling or salads, evoking notes of asparagus and artichoke. We love sautéed fiddleheads as a side dish for salmon or paired with mushrooms and shallots as an appetizer. Learn how to cook Fiddleheads in this video.
Local
Foraged
Olympia, WA
Founded in 2001, Foraged and Found Edibles has built a reputation for impeccable quality in the wild food world, offering foraged mushrooms, wild greens, berries, and teas to professional chefs and home cooks alike. Their wild edibles are harvested solely in North America, keeping a main focus on the Pacific Northwest. Waiting for the right time to harvest for peak flavor, freshness and sustainability is a core value of their business.
Store in a sealed container in the fridge for up to 4-5 days.