These tiny ferns are only in season for a few weeks in spring, so get them soon to make these Fiddleheads with mushrooms and pancetta.

Fiddlehead ferns with woodear mushrooms, spring onions and garlic scapes

fiddlehead fern frond, edible flower, tatsoi & arugula salad with avocado, yukon gold potato, dijon dressing

Fiddlehead Ferns, sauteed in butter, with just a touch of salt, pepper, and parmesan.

Fiddleheads and morel mushrooms – a pairing that captures the essence of spring.

Careful! Make sure to cook these poisonous greens before eating!