How to Use fiddlehead in a Sentence

fiddlehead

noun

• A cousin to fiddleheads, the fernbrake arrives at the kitchen dried in packets and must be soaked overnight.
  — Ligaya Mishan, New York Times, 16 Feb. 2017
• Dredge the fiddleheads in the remaining ¼ cup of cornstarch and shake off the excess.
  — Sarah Fritsche, San Francisco Chronicle, 18 May 2018
• As an indoor tree, olives are less in-your-face than decor’s current darling, the fiddlehead fern.
  — Kim Cook, The Denver Post, 28 Apr. 2017
• The dilled gnocchi with fiddleheads, ramps, and Westphalian ham in leek cream was a beautifully rich ode to spring.
  — Craig Laban, Philly.com, 15 June 2018
• Leg of lamb with fiddlehead ferns took on an exotic, earthy sweetness from a gluten-free sauce thickened with pureed red rice.
  — Craig Laban, Philly.com, 9 Dec. 2017
• And even the completely unknown, like fiddlehead ferns.
  — CBS News, 10 July 2017
• Wild greens such as fiddlehead, fireweed, nettle, seaweed and sourdock are also high in fiber.
  — Anchorage Daily News, 3 Sep. 2019
• Think garlic-scape soup, jack fruit tacos with nettle kimchi, pickled fiddleheads and rose-hip jelly.
  — Anchorage Daily News, 6 June 2019
• In late April, Tim Marks’s 40 acres of Maine forest land faces an infestation: fiddlehead foragers.
  — Jennifer Levitz, WSJ, 2 Apr. 2017
• Hazel and her father make dandelion kimchi and fiddlehead soup.
  — Meghan Cox Gurdon, WSJ, 6 Apr. 2018
• Its chef, Shiruhisa-san, is known for his ornate kushikatsu twists, like prawns twined around fiddleheads, butterbur wrapped delicately in tofu, and shiso leaves with flaky whitefish.
  — Adam H. Graham, Condé Nast Traveler, 16 Nov. 2019
• Philadelphia chef Michael Solomonov has offered gefilte fish escabeche with fiddleheads and artichokes as a Passover special.
  — Lucette Lagnado, WSJ, 18 Sep. 2017
• When cooked properly, young bracken fronds, called fiddleheads, are a delicacy in many countries.
  — Kiona N. Smith, Ars Technica, 13 July 2018
• Then the big trumpet mushrooms with fiddleheads, another spring specialty.
  — Sarah Fritsche, SFChronicle.com, 17 June 2018
• The chef, Jason Aldous, forages and then finesses hyper-fresh ingredients — fiddlehead ferns, ramps, organic duck eggs, local oysters — into dishes that highlight the crisp brine of the waters and earthiness of the terroir.
  — Amy Tara Koch, New York Times, 23 June 2017