Robbie Sigona’s Produce Tips: Fiddlehead Ferns

Robbie Sigona, produce buyer, with fiddlehead ferns
  • Fiddlehead season is short so get them while you can!
  • Choose fiddleheads that are fresh and green.
  • They tend to turn a darker brown when older.
  • Choose those that are firm versus older fiddleheads that get a little rubbery.
  • They don’t store all that well so it’s best to eat them soon after purchasing.
  • If you’re going to store them in the fridge, wrap them in a paper towel before placing them in a plastic bag.

Check out the video below for more info about this unique item!

Looking for a great fiddlehead fern recipe? Keep scrolling for a nice dish made with fiddleheads.

Robbie Sigona is our produce buyer. He works with local farmers and scours the market for the very best in fresh fruits and vegetables — some you won’t find anywhere else.

Fiddlehead Ferns with Whole Wheat Pasta and Black Truffle Oil

This is an exquisite recipe including fiddlehead ferns, which are a hard-to-find spring favorite—fiddleheads add a touch of wildness to the overall flavor. Recipe inspired by Emeril Lagasse.
Course Main Course
Cuisine Italian
Servings 4




  • In a large pot of boiling salted water, blanch the fiddleheads until they are crisp-tender, about 3 to 5 minutes. Remove the fiddleheads from the water and shock them in a bowl of ice water (unless you are going to use them immediately).
  • Drop whole wheat pasta into the same pot of boiling water used for fiddleheads. Boil for 3 to 5 minutes or until al dente.
  • Meanwhile, in a large skillet, heat olive oil. Sauté fiddlehead ferns, green onions, and red pepper flakes for 2 minutes and lightly season. Drain pasta and add to skillet. Toss with truffle oil and salt and pepper. Divide pasta among 4 plates and garnish with grated cheese.



Our olive oils and infused olive oils are available for purchase in our markets or online at
Sigona’s Fresh Press Extra Virgin Olive Oil
Sigona’s Black Truffle Infused Olive Oil
Keyword dinner, fiddlehead ferns, pasta
Tried this recipe?Let us know how it was!

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