Frozen Fiddleheads - 8.8 oz
Item #: FZF302
Our Price: $12.00
The product is out of stock or not in season.


Fiddleheads typically appear in the early spring during April and May. The tender little rolls of fern are harvested within an inch or two of the ground as soon as they appear.

Now you can enjoy these wild spring delights year-round! Fresh fiddleheads are picked, blanched and flash-frozen in convenient 8.8 oz bags. Prepare just as you would any frozen vegetable.


For more delicious recipes, visit the Earthy Delights Blog!


Fiddlehead and Morel Mushroom Stir Fry
Fresh fiddleheads and morel mushrooms... a pairing that captures the essence of spring.

You can use either fresh or dried morels in this recipe, and while we like to use fresh morels when they're in season, some people actually prefer the deep, smoky flavor that dried morels impart.

Try this easy recipe with tiny whole fresh orchard morels for a beautiful dish that looks great, but tastes even better.

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Morel and Fiddlehead Fern Ragout
This is a recipe that's been adapted from one by Emeril Lagasse. It's beauty and simplicity is inspired, whether served for a formal dinner or on the patio. A true Taste of Spring!
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Green Curry with Chicken and Fiddleheads
In this recipe for Thai Green Curry with Fiddleheads and Chicken, the bright flavor of Thai herbs and spices make a perfect match for fresh fiddlehead ferns. Store-bought curry paste makes this a quick & easy dish, taking less than 30 minutes to prepare.
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Simple Fiddlehead Fern Soup
This simple preparation really highlights the fresh, bright spring flavor of fiddlehead ferns. Fresh fiddleheads are preferred, of course, but we've found that frozen fiddleheads are the next best thing and will work very well too.
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Fiddlehead Fern Salad
This is a basic sort of recipe. It can be served with just about anything, from elegant gourmet meals, to down-home comfort food. The fiddlehead ferns have a fresh flavor a bit like a cross between asparagus and artichoke. They can be cooked until they're quite soft, but most connoisseurs prefer them a bit on the crunchy side. They can be steamed or boiled, but I prefer them sautéed with some seasonings. This recipe makes about four servings. It's adapted from a recipe by James Peterson.
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