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Fiddleheads are the furled fronds of a young fern plant. Essentially, fronds are large, divided leaves, and in the case of this vegetable, they are curled up, giving fiddleheads that characteristic curled look.

Crunchy with an earthy taste that some compare to asparagus, fiddleheads are full of antioxidants, iron and fiber.

Before cooking, wash fiddleheads carefully in cold water. Then mix 1⁄4 cup olive oil, 1 tsp of granulated garlic, 1 tsp salt, 1⁄2 tsp pepper and toss the mixture with the fiddleheads. Or try them with fresh minced garlic and butter.

Roast at 425 degrees for 6-8 minutes in oven or sauté in a pan or on the grill. And serve this bright green side dish with grilled sirloin or a white fish such as cod.

Just remember that the fiddleheads season is short, so be sure to get them in the Roche Bros. produce department while they last!