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Fiddleheads are the edible fronds of a young fern plant. They are eaten as a green vegetable (with a taste similar to asparagus) and have a unique, tightly curled shape. One of the best ways to cook fiddleheads is to steam them lightly, just until tender and crisp.

Fiddleheads are a good source of protein, iron, and zinc, and a very good source of vitamin A, vitamin C, riboflavin, niacin, phosphorous, potassium, copper, and manganese! They are also extremely low in fat, cholesterol, and sodium. (See more fiddlehead nutrition facts on

Fiddleheads should be stored minimally and used promptly, but they can be stored in a plastic bag in the refrigerator short-term.

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