Fresh spring Fiddleheads grown in B.C.
Chock-full of vitamin A and C, fiddleheads are a nutritional powerhouse that are rich in antioxidants and a great source of fibre and omega-3 fatty acids. With a similar flavouring to asparagus, this springtime veggie goes well in soups, salads and pastas.
- Thoroughly clean your fiddleheads of brown paper like husk and trim end. Rinse well then par boil prior to cooking.
- Cook fiddleheads before sautéing, frying, baking, or using them other foods like mousses and soups.