Roast: Toss the par-cooked fiddleheads with olive oil and salt, then spread on a baking sheet and roast at 425°F (220°C) ...

It’s fiddlehead season once again, time for the hyper-seasonal celebration of one of spring’s earliest culinary harbingers. Early harvests of the locally foraged ostrich ferns are now arriving at ...

It’s time to swap out root vegetables and braised dishes for fresher ingredients. Yup, spring is here, and wine directors are just as giddy at the thought of pairing them as chefs are at using them in ...

Do you value original reporting? Seven Days delivers trustworthy local news for free all week long. Join the 5900+ Super Readers who donate to keep it coming. Fiddleheads are one of spring’s most ...

On April 14, the University of Maine and the University of New Hampshire kicked off a six-part series on spring gardening with a lecture on harvesting fiddleheads. The lecture was moderated by Donna ...

These curlicue-shaped fiddlehead greens are a specialty of the forest. They are actually fern fronds. Fiddleheads have such a short season since they're picked before the ferns have a chance to unfurl ...

The edible tips of ostrich ferns are a forager's delight. Find out where to look for fiddlehead ferns and how to prepare them. When you hear the word "fern," many things might come to mind. An elderly ...

When the cherry blossoms pop and the days grow longer and warmer, North Jersey's chefs know that it triggers a yearning for fresh new flavors. It is also why our culinary artisans say that it's ramps ...