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Fiddlehead ferns are one of the first fresh vegetables ready for the yearly harvest. Eaten in Europe, Asia and North America for centuries, fiddleheads are not only tasty but also have health benefits: They’re a source of antioxidants and omega fatty acids, as well as iron and fibre. When cooked, fiddleheads are said to have a nutty, grassy flavour like a cross between spinach and asparagus.
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