Large white bulbs with crisp stalks and feathery green leaves with no splitting, drying or browning. Has mild licorice flavour.
Refrigerate unwashed, covered for 3 to 4 days.
Cut off a thin slice from the base and trim off the stalks to 2.5 cm (1") from the bulb. Wash well. Cut thin rounds or chunks, halve or slice. Good raw or cooked. Can be boiled, baked or marinated.
Look for a tight coil and only an inch or two of stem beyond the coil. Choose small, firm, brightly coloured fiddleheads with no signs of softness or yellowing.
Fresh fiddleheads keep well cooled and tightly wrapped in plastic wrap to prevent drying out for up to 3 days. After blanching and freezing, fiddleheads will keep for several months in the freezer, especially if they are allowed to dry out slightly before being frozen, so that ice crystals do not ruin them.
Fiddleheads can be roasted, grilled, boiled or sautéed. Always boil fiddleheads in fresh water for at least 10 minutes before any use.
