Hillary Eaton

Originally appeared on MUNCHIES

Fiddleheads Are the Beyoncé of Foraged Foods

In the forager’s universe, there’s no time like right now. From fiddleheads and ramps to morels and wild ginger, spring is the season for sourcing wild food. To get some first-hand spring foraging knowledge of our own, we caught up with Steve Stacey, forager and director of the Local CFC—a community food center in Stratford, Ontario—to learn how to scour the earth for edible buried treasure.

We’re kicking off our foraging series with the queen diva—the Beyoncé, if you will—of springtime foraging. It’s a plant whose annoyingly short season is only made more finicky by its remote growing region and temperamental nature: the fiddlehead.