No one would blame you for not guessing that the tightly furled fronds of your run-of-the-mill fern could be so useful. The fiddlehead is a curious vegetable that has long been popular among East Asian cultures, but is now experiencing a strong resurgence within Western cooking. With a flavour reminiscent of asparagus, green beans and okra, fiddleheads are chewy vegetables that can be easily steamed, sautéed and simmered for side dishes, curries and garden salads. Fiddleheads are known for their high levels of Omega-3 and Omega-6 fatty acids, as well as being chock-full of iron, fibre and vitamins A and C. They contain roughly half the antioxidant quality of blueberries and are a great addition to any vegetarian cuisine. As Fiddleheads are traditionally harvested and not cultivated, they are best sourced locally and seasonally.

If you are curious to see how you can add fiddleheads into your cooking, there are plenty of recipes to try. One of the easiest ways to add fiddleheads to your meals is to simply sauté them and serve them as a side dish, or blanch them and add them to salads. Fans of Italian cooking can also use fiddleheads in risottos, spaghetti and pasta dishes, otherwise throw them in a curry or simply pickle them and serve on toast with poached eggs.