The pinwheel tip of the ostrich fern plant that grows wild in North America, fiddleheads taste a bit nutty, with hints of asparagus, artichokes, and mushrooms. Before eating, please remove the papery chafe by rubbing them gently, washing, and quickly blanching, if not cooking through before serving. Add to salads with a lemon vinaigrette, drizzle with melted butter and lemon juice, serve over rice, or sauté with garlic and oil. Fiddleheads grown east of the Rockies, like these, are the preferred variety.
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