The young growth tips of native Northwest ladyfern are picked before they unfurl into full leaves. The color of the fiddlehead can vary from light green to maroon. We recommend them first blanched, then sauteed with bacon and spring garlic as a side dish. additionally their crisp texture and succulent flavor make them good pickled or marinated in salads. These products should not be eaten raw in large quantities.

Ladyfern Fiddleheads

$12.00Price

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    • Kinsfolk Wine
    • Kinsfolk Wine