Of all the wild edible plants that grow in our country, the ancient fiddlehead ferns are the most unique and flavorful. This recipe from Pondicheri chef Anita Jaisinghani combines mustard oil, garlic, cumin, fennel and coriander to create a spicy pickled fiddlehead fern that can be enjoyed on the side, on toast and cream cheese, or in a pasta or pilaf. | Houston Chronicle

How to harvest and eat fiddlehead ferns #therealvermont #Vermont #VT #vermontlife #vermontbyvermonters #springinvermont #wildfood #foraging #fiddleheads #fiddleheadferns #eatlocal | The Real Vermont

Have you ever tried a Fiddlehead fern before? They have a nice, tender, al-dente texture and taste like a combination of green beans and asparagus. They're insanely delicious but are only a available for a few weeks every Spring, so if you can find them, I highly suggest grabbing them while you can! They are a really fun way to experiment with a new Clean&Delicious® veggie! Click this link to watch the entire video: https://www.youtube.com/watch?v=hzkjQ6a7tk4 | Clean and Delicious with Dani Spie

Fiddlehead ferns recipe | itsmemalachi