Fiddleheads, a savoury artisanal marinade
We start the fiddlehead harvest towards the end of May. They are handpicked with the perennity of the resource in mind. We never harvest more than a third of the stalks to ensure that the plant can continue its development.
The fiddleheads are then blanched, put into jars by hand and covered with a brine. It is a simple preparation which retains the plant’s firm texture and asparagus-like taste.
