Fiddlehead ferns are only available for a short window of time during the spring. They are foraged on the east and west coast of North America. The ones on the east coast are bright green and the ones on the west coast have a hint of purple in them. Fiddlehead ferns’ texture is crunchy and succulent with a slightly gelatinous flesh. The flavor of raw fiddleheads is both grassy and woodsy with a notably tannic and mineral-like finish. Cooked fiddleheads develop fuller flavor with rich notes of artichoke and pine nuts and the tannic finish dissipates.