One of Ontario's most beloved spring rituals, wild fiddleheads are the tightly coiled young fronds of the ostrich fern, harvested for just a few short weeks each year. Earthy, slightly grassy, and reminiscent of asparagus — a seasonal treat worth celebrating.
Blanch or steam first, then sauté in butter with garlic, toss into pasta, or serve alongside spring greens and poached eggs. Always cook before eating — fiddleheads must not be consumed raw.
Store refrigerated and use within a few days for best flavour.
