When the thaw of winter is finally over and spring rolls around, fiddlehead ferns are one of the first things to pop up — the curled fronds of ferns yet to unfurl into their full, leafy shape. One of ...

A dish made of fiddlehead ferns, duck confit and pasta is prepared by O'Malley. Just after the snow melts, but long before the last frost, hardy New Englanders take to moist meadows and muddy ...

What are they: Fiddlehead ferns are an early spring-summer vegetable with a flavor reminiscent of asparagus. These green, coiled delicacies are young fern fronds that have not fully matured.

Elena Valeriote is a writer of stories about food, farming, culture, and travel that explore the connection between people and place. Her work has appeared in publications including Gastro Obscura, ...

Few foods look more fetching on the plate than fiddleheads, those vibrant green coils that emerge in moist forests each spring. Aptly named, a fiddlehead is the new growth of a fern, with a curled ...

Just after the snow melts, but long before the last frost, hardy New Englanders take to moist meadows and muddy riverbanks in search of an early but fleeting sign of spring: the furled baby fern, or ...