Pickled Fiddleheads For Sale? All Answers

Despite only being in season for a few weeks of the year, bracken ferns are a foodie’s delight. This tightly coiled, fun vegetable is plucked from a few different species of ferns in spring. Typically a collectible plant, fiddleheads have become such a popular seasonal ingredient among chefs and other foodies that growing them on a commercial basis has become a sound investment.

The right frond

“Fiddleheads are an extremely easy perennial culture to establish,” says Ellen Zachos, food expert at BackyardForager.com and author of Backyard Foraging: 65 Familiar Plants You Didn’t Know You Could Eat (2013). “The type of fern most commonly grown for its edible ferns is not very difficult to grow.”

The species referred to by Zachos is the ostrich fern (Matteuccia struthiopteris). Although there are other species of fern ferns, including the lady fern (Athyrium filix-femina) and the bracken/hayscented fern (Pteridium aquilinum), these ferns contain toxic compounds, including carcinogens, that could make people ill if the fern isn’t right cooked, a risk that many farmers rightly do not want to take.

“Ostrich ferns are the safest choice,” says Zachos. “They’re pretty easy to identify in the wild for people who want to look for fiddleheads on their own land, but they’re also a cultivated crop.” To be on the safe side, this species should also be steamed or boiled for 10 to 12 minutes before consumption. I know many people who eat ostrich fiddleheads raw or just steam them for 2-3 minutes, but a longer cooking time is better.”

Fiddleheads’ earthy flavor is often described as a cross between asparagus, spinach and rapini, and the texture is green bean-like. Fiddleheads can be pan fried, sautéed, or added to everything from quiche to pasta, and they can even be pickled.

Fern ID

Of course, the key to success with ostrich fiddleheads is proper identification. They can be distinguished by a few main characteristics:

The ferns grow in spring from a mound-like rhizome that protrudes above the ground. Often the brown, stiff, feathery reproductive fronds of the previous year are still present. They protrude right out of the center of the plant.

The young fiddleheads, still curled up, are covered in brown, papery scales for a few days after hatching. These scales come off easily with a finger brush. If the fiddleheads are covered with a wool-like covering, it’s not the right species.

Upon closer inspection, the ostrich fern fiddlehead’s stems have a U-shaped groove running their entire length, just like a celery stalk. This groove is on the top of the violin head, facing the center of the plant.

If you plan to forage for fern fronds in the wild, do so only with permission from the property owner and do not harvest more than half of a plant’s emerging fronds. “The important thing is to leave enough fiddleheads for photosynthesis and to keep the plant healthy,” says Zachos. “You don’t want to overfeed those ferns.”

Growing Fiddleheads

Ostrich ferns are native to North America. They are hardy in USDA zones 3 through 7 and are found in the northern part of the United States and most of Canada. Ostrich ferns grow in the wild and are most commonly found in deciduous forests, often in shady, moist but well-draining sites.

If you are growing fiddleheads for commercial purposes, choose a location that is as close as possible to the wild conditions in which these plants will thrive. Although ostrich ferns grow in full sun, the fronds will turn brown in hot summer weather and need regular extra watering. In shady locations, however, they require significantly less care.

To start an ostrich fern colony, Zachos suggests starting with plugs.

“I started making my own ferns from plugs a few years ago because they’re so inexpensive,” she says. “It takes a couple of years to get established, but it’s a lot cheaper than starting with big plants. Like asparagus, it takes two to three years from cutting size to harvest.”

Fiddlehead ferns spread quickly through underground rhizomes, so they can be divided and transplanted every few years to increase colony size.

Plants can be purchased as plugs from online nurseries (just search “ostrich fern” and “nursery”) and as larger plants from local nurseries, where they are often sold as ornamentals.

“Never dig up ostrich ferns in the wild; Buy them from a grower instead,” warns Zachos. “Leave the wild population intact.”

make the harvest

The harvest window for ferns is very short, only two to three weeks. “When exactly that is depends on the climate and weather,” says Zachos. “In Maine, they might be ready for picking in May, but in North Carolina it could be a few weeks before that.”

Keep a close eye on the plants during warm spring temperatures because once the fronds start to grow, the plants grow very quickly – sometimes a few inches a day.

When the fronds reach 3 or 4 inches in height, and while they are still tightly coiled, use a pair of sharp secateurs to cut no more than half the fronds from a plant.

“I usually give mine 2 inches of stem below the actual violin head to make it a little easier to harvest,” Zachos says. You can also harvest fiddleheads by snapping them off at the base of the stem, although Zacho’s experience tells her that cutting them off is easier than snapping them off.

Zachos enjoys fiddleheads every spring. “Not just because they’re delicious and versatile,” she says, “but because they mark the beginning of the growing season, a time full of wild herbs and unique flavors.”

Selling and stocking Fiddlehead ferns

After the harvest is complete, use your fingers to gently brush off the brown, papery scales covering the violin heads. Fiddleheads can be refrigerated in a plastic bag for five to seven days or shipped immediately to your market stall, CSA customers or interested cooks.

Fiddleheads fetch a hefty price depending on how in demand they are. Where harvested fern heads are rare, they can be priced at $10 to $15 per pound. In parts of New England, where they’re far more common, they might fetch half that price.

“A lot of people have heard that ferns are edible, but not many people really have,” says food expert Ellen Zachos. “If your farmers market rules allow, you have cooked samples for people to taste. Whether it’s pickled fiddleheads or a combination of goat cheese and steamed fiddlehead on a cracker, it will give people a chance to fall in love with this delicious spring vegetable.”

If you plan to distribute fiddleheads in your CSA stock, include preparation instructions and a few recipes. Also, be prepared to answer many questions at the market table; Fiddleheads often draw a lot of attention. Above all, they arouse the curiosity of buyers who want to try something new in the kitchen.

It’s spring and the spicy scent of leeks is wafting up from the fields. From the forest comes the smell of mushrooms sticking out of the ground and the smell of garlic mustard just being crushed underfoot. Dozens of wild springtime edibles are finally popping up everywhere from the wild to the restaurant. Would you like to benefit from the spring bonus? You could go into the field and forage – always make sure you have identified the plant correctly, asked permission of the landowner and ideally brought a seasoned expert with you. Or grab a seasonal meal at a local restaurant, where the chefs have no doubt been eagerly awaiting spring’s ferns, sassafras and more. Here you’ll find and eat eight of the season’s most coveted wild edibles, now arriving in woodlands, farmers markets and restaurants across the country.

01 of 08 Nettle Piga & Catalano s.n.c./Getty Images From afar, this swath of green along the riverbank might look like a speck of mint — but get closer and you’ll often spot nettles instead. Stinging nettles typically appear in late April and early May and can be recognized by their opposite leaf placement and the jagged edges of the leaves. Or maybe by just grabbing a handful (and feeling the burn). To avoid irritation, wear gloves and long sleeves when harvesting, which should be done before the plant flowers. Nettles lose their sting as soon as they are cooked or thoroughly dried. Where to Find: Any state in the US (except Hawaii, where the Urtica species is replaced by a stingless genus commonly known as Mämake, which is not widespread) and much of Canada. The Pacific Northwest is particularly densely populated. Where to Eat: A nettle pesto graces Racines NY’s ever-changing menu this spring.

02 of 08 Ramps Rudy Malmquist/Getty Images Call her what you will – ramps, ransom, wild leeks – this member of the pungent lily family (which also includes wild onions, garlic and chives) is easily distinguished by her scent alone. Wild leeks, a famous Appalachian treasure, actually grow throughout North America. Visually, they can be recognized by their long, flat leaves and can easily be confused with the Trillium flower. A more important identifier is smell; Simply put, unless it smells pungent and like onions, it should definitely not be eaten. Ramps grow slowly. To prevent over-harvesting and promote sustainability, take just a third or half of a grape and replant the rest back into the ground. Where to find: Eastern North America, from South Carolina to Quebec – but Appalachia is often considered the epicenter. Where to Eat: At restaurants from Buckhannon, West Virginia to New York City, but West Virginia is particularly famous for its annual ramp festivals and dinners.

03 of 08 Sassafras kj2011/Getty Images Native to America, this tree can grow up to 50 feet tall — but it’s the young shoots that make for the best root beer. Three different leaf shapes grow alternately on the same stem in Sassafras: an oval, three-lobed leaf and a glove-like two-lobed leaf. But like many wild edibles, the best way to identify them is by smell; crush any part of the plant and it will give off a root beer smell. To collect, simply pull or cut the very young shoots that tend to grow near mature trees. Where to find: Eastern North America, with westernmost populations reaching Iowa, Kansas, and parts of Texas. Where to Eat: At Cleveland’s new Larder delicatessen, a passion for wild edibles runs deep. They make their own soda in house as well as a root beer egg pudding.

04 of 08 Wilder Spargel Maximilian Stock Ltd./Getty Images If you drive on country roads in May, you’re likely to see abandoned cars on the shoulder. Their owners will gather asparagus knee deep in an adjacent ditch. Wild asparagus, which grows in virtually every state, likes full to partial sun and moist soil. Identification is easy: in its full glory it looks like asparagus. Determining where it’s growing has become less difficult thanks to a handy USDA map showing which counties across the country grow the cultivated version. To prepare, snap off the stem where it breaks easily and cut diagonally. Wild asparagus goes well with morels; Sauté the mushrooms briefly until just beginning to cook through, then add the asparagus to the pan and sauté until the stalks turn bright green and tender. Where to find: Every state in the continental US and also most Canadian provinces – typically in rural areas with water nearby. Where to Eat: Restaurants across the US give wild asparagus the spotlight, but it’s worth looking across the Atlantic for a guided gathering experience. In Portugal’s Alentejo region, São Lourenço do Barrocal’s chef José Júlio Vintém regularly takes diners in search of wild asparagus – and is happy to add the haul to diners when they bring a handful to dinner.

05 of 08 Fiddlehead Ferns Trinette Reed/Getty Images Before they unfurl, the bright green fronds of this delicacy look like the head of a violin, curled tightly. Many ferns fall under the Fiddlehead umbrella, but the ostrich fern is most commonly eaten; It will have a groove running up the stem and the stem is never fuzzy. From early spring, goose needles can be found in river valleys and ravines, roadside ditches, and damp forests. Harvest them on the stem while the fronds are still tightly coiled. Where to find: Ostrich ferns are found in New England and eastern Canada. Other edible fiddlehead ferns are common in other regions, such as the bracken and lady ferns of the Pacific Northwest. Where to Eat: In salads, as a side dish, and countless other executions on Fore Street in Portland, Maine.

06 of 08 Sea beans Westend61/Getty Images The sea bean, a member of the succulent family, grows along the coast, in salt marshes and in saltwater springs. To harvest, snap off the tender tip of the foot-tall plant—skipping any red parts—then stir-fry, blanch, or toss in a salad. Part of the plant’s delights come from its snappy crunch (which also makes it good for pickling). Where to find: On seashores and salt marshes along the coasts of North America and even around salt water inland (like the Great Salt Lake in Utah). Where to Eat: At restaurants across the east and west coasts, including Restaurant Beck in Depoe Bay, Oregon, where they are served with the pork belly.

07 of 08 Mountain Lettuce Michael Skott/Getty Images Mountain lettuce, characterized by its broad, lance-shaped leaves on long stems, grows in low, loose clumps on the West Coast. It grows from southern British Columbia to California and even as far east as Montana and Wyoming and prefers partial shade and moist coniferous forests and sometimes rich sandy or gravel soil. Where to find: Miner’s lettuce is native to the coastal and mountainous regions of western North America and is particularly abundant in northern California. Where to Eat Miner’s Salad: Seattle’s Heartwood Provisions regularly serves miner’s lettuce in salads and as a garnish in clam pasta.

Baby ostrich ferns, known as fiddleheads, are harvested just before they unfurl while still edible after cooking.

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NEW GLOUCESTER, Maine – Spring in Maine presents an opportunity for one of the region’s most prized delicacies: fiddleheads.

These whimsically named plants are sprouting ostrich ferns that are harvested before they reach full length.

They are harvested this early in the season as they are at their best edible at this stage as long as you cook them.

“They grow in the lowlands down on the river banks, so where it gets flooded, the fiddleheads, what they like is the silt of the river when it’s flooded,” said Neil Reynolds, a tour guide at Pineland Farms in New Gloucester. “To them, the nutrients that flow are nature’s fertilizer.”

For $45, Pineland Farms takes tourists on a 4-mile loop hike to find fiddleheads. But in general, fiddleheads are getting more and more expensive.

When NEWS CENTER Maine reported fiddleheads two years ago, fiddleheads were only running for a few dollars a pound.

Now they cost between $15 and $30 a pound.

Tonight I’m talking about Fiddleheads on @newscentermaine

Did you know fiddleheads fetch high prices, some costing $20 a pound? pic.twitter.com/LAkmV1Yubx – Jack Molmud (@jmolmud) May 15, 2022

“It’s a lot. It’s a lot. I’ve seen them for $10 or $12, but $22 is high,” Reynolds said.

Reynolds added that fuel prices and high demand, like many factors weighing on the industry nationwide, could be to blame.

But for now, tourists can still join these tours and take home a liter of Fiddleheads.

“It was successful on both counts,” said William Joson, who was on a Fiddlehead tour. “Now I have a nice collection to take home and taste this afternoon.”

“I’m not from Maine, so I was looking for something that was the quintessential Maine experience,” said Meg Terrio, who is also on the Fiddlehead tour.

To find out more about Fiddlehead tours at Pineland Farms, schedule a morning or evening session here.

Fiddleheads are the plant’s young shoots harvested from the ostrich fern and look like tiny scrolls sticking out of the ground. Only available for a limited spring time slot, they’re a delicious delicacy with many devoted fans eagerly awaiting Fiddlehead season. Fiddleheads are collected from the wild in certain parts of the United States and Canada, where they are also most commonly consumed. Some collectors sell them to markets, making them available to more people. Best prepared simply by sautéing or steaming right after harvest, ferns offer an enchanting springtime flavor to simple dishes.

The spruce is eating / Madelyn Good night

What are fiddleheads?

Fiddleheads are the tightly coiled tips of ferns that are eaten cooked. These delicate delights are only available in early spring when the ferns are producing their new shoots. The young fern fronds are primarily available through foraging or at farmers’ markets.

The fiddleheads eaten in North America come from the ostrich fern (Matteuccia struthiopteris). Other ferns can be poisonous, so never search without an experienced guide. It is also important to harvest only a few ferns in a cluster, otherwise the fern could die. Luckily for Fiddlehead fans, ostrich ferns are fairly common, especially in temperate woodland and near streams. They grow in dense clumps from the northern prairie states to the east coast of the United States and throughout most of Canada.

There is no need to look for them yourself, as fernheads can be found at markets specializing in wild foods. However, they are not widely available and are expensive due to their short season. Fiddleheads require little preparation beyond a thorough flush. They are best lightly cooked, whether sautéed, steamed or boiled, and can be served as a light side dish or on top of a dish.

Fiddleheads and Food Safety

The most important thing to remember when it comes to fiddleheads is that they need to be cooked. Fiddleheads have been linked to cases of severe food poisoning caused by what is believed to be some type of toxin in the fiddleheads. Although the exact nature of the toxin is unknown, cooking appears to render it harmless. Fiddleheads must be cooked thoroughly, as undercooked ones are believed to be just as dangerous as raw ones.

The botanical meaning of the word fiddlehead refers to the developmental stage of a fern when the fronds are curled up. This means that ferns other than the ostrich fern may look like ferns, but other species can make you sick. If you intend to look for fiddleheads, it is important to be able to identify them.

As long as you buy your fiddleheads from the grocery store or farmer’s market, you can rest assured that you’re getting real ostrich ferns. Also make sure the fronds are tightly coiled and not discolored. Smaller ones tend to have a milder taste.

How to cook with fiddleheads

To prepare fiddleheads, first remove the papery brown skin and snip off any brown stem ends. Wash them thoroughly to remove dirt from the fronds. A good way to wash them is to fill a sink with cold water and soak the violin heads in and swish them around to loosen dirt. Depending on how dirty they are, you may need to refill the sink and repeat the process.

The next step is cooking the fiddleheads. This cooking step serves to deactivate the toxin, so don’t skip this step even if you plan to fry or sauté the fiddleheads. Bring a large pot of water to a boil, add the fiddleheads and simmer for 10 to 15 minutes. Then drain the fiddleheads and plunge them into a bowl of ice water to stop the cooking. Let them cool until they’re no longer warm to the touch, then drain and dry thoroughly with paper towels. Fiddleheads prepared this way will be tender but retain their crispy, snappy bite.

Instead of boiling, you can steam them in a steamer basket for 10 to 12 minutes, then chill in an ice bath and drain as directed. Steamed, fiddleheads have a slightly more bitter taste than cooked, similar to broccoli rabe. Steamed or boiled fiddleheads can be served as is or sautéed.

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How do they taste?

Fiddleheads have a grassy, ​​spring-like flavor with a hint of nuttiness. Many people agree that they taste like a cross between asparagus and baby spinach. Some also recognize an artichoke flavor and even a bit of mushroom.

Fiddlehead Recipes

There’s usually not much fuss when it comes to cooking fiddleheads; The goal is to enjoy their taste. They are mostly simply prepared and eaten as a side dish rather than being incorporated into recipes or complex dishes. For example, you can substitute them in recipes that call for green beans, asparagus, and Brussels sprouts. The easiest way to serve them is to sauté the blanched fiddleheads in olive oil and garlic, season with kosher salt and finish with a squeeze of lemon juice.

Fiddleheads pair well with eggs, so they go well with omelettes, frittatas, and scrambled eggs. They’re wonderful add-ins for pasta, rice and risotto, and a perfect crunchy ingredient in salads and soups. You could even batter and fry them to make fiddlehead tempura. Fiddleheads also pair well with salmon, both roasted and smoked, and they also pair well with Asian dishes where they’re paired with soy sauce, ginger, and sesame seeds.

Where to buy fiddleheads

Foraging for fernheads is a popular springtime activity in many areas where they grow. The season usually lasts from mid-April to early May, depending on the weather of the year. If you’re not a collector, you can find fiddleheads at some farmers’ markets or grocery stores with a wild produce section. Individual choppers may also have fiddleheads for sale. Online shops specializing in wild products ship ferns fresh (in season) or frozen (while stocks last). Because of their delicate nature, fiddleheads are often prepackaged by the pound rather than sold loose. Frozen fiddleheads are available in bulk, usually up to 5 pounds. Prices vary widely and you will find that some are extremely expensive.

Look for light green specimens with tightly coiled tips. You only want an inch or two of the stem attached to the spool. Anything longer should be broken off and discarded.

storage

Shortly after harvest, violin heads begin to turn brown, dry out at the ends, and become mushy in the whorls. If you must store fiddleheads, rinse and dry them thoroughly, then wrap lightly in plastic wrap and keep chilled in the coldest part of the fridge (usually at the back on a top shelf). They will continue to ripen and curl up, so it’s best to eat them within a day. Storage can be extended to a week although they don’t have the fresh taste and crunch.

Due to their short season, many Fiddlehead fans like to pickle them. They can also be frozen for up to nine months. It is best to blanch, immerse in cold water and dry thoroughly beforehand. To avoid clumping, snap freeze the fern heads in a single layer before placing in freezer-safe storage bags. When they’re ready to eat, don’t thaw them; boil or steam them frozen.

Fiddleheads are the curled, edible shoots of the ostrich fern and are considered a seasonal delicacy in many parts of Canada. Thousands of Canadians get food poisoning every year. Fiddleheads can cause food poisoning if not stored, prepared, or cooked properly. Keep your family safe by following a few simple rules.

Health risks

Since 1994, a number of foodborne illness outbreaks (also known as “food poisoning”) from eating raw or undercooked fiddleheads have been reported in Canada and the United States. So far, studies have not identified the cause of these diseases.

Other types of ferns, such as foxglove and fern ferns, are not safe to eat as they can be poisonous or carcinogenic.

Proper handling and thorough cooking of ferns can reduce the potential for foodborne illness.

Ferns are the curled, edible shoots of the ostrich fern (Matteuccia struthiopteris). Considered a seasonal delicacy, they are collected in the wild, sold in shops and markets, and served in restaurants.

Is it poisonous?

Eating raw or improperly prepared fiddleheads can cause symptoms of foodborne illness. The cause is likely an unidentified natural toxin in ferns. Symptoms usually begin 30 minutes to 12 hours after ingestion and can include nausea, vomiting, diarrhea, abdominal cramps, and headaches. This can lead to dehydration, especially in the elderly, infants, and those with underlying medical conditions.

What to do?

In case of vomiting and diarrhea, make sure you drink enough fluids to avoid dehydration.

If symptoms persist, contact the Poison Control Center.

How can I prevent exposure?

Fiddleheads should never be eaten raw. Proper handling and thorough cooking of ferns can reduce the risk of foodborne illness. Wash fresh fiddle tips several times in fresh cold water. Remove as much of the brown skin from the fiddleheads as possible. Cook in boiling water for 15 minutes or steam for 10 to 12 minutes until tender. Discard the water used to boil or steam fiddleheads as it may contain the toxin. Fiddleheads should be boiled or steamed before being steamed, fried, baked, or prepared in any other food (e.g., soup, casserole).

Would you like more information?

Call the Poison Control Center

Healthy Canadians – Food Safety and Fiddleheads

Healthy Canadians – Fiddlehead Safety Tips

© 2011 BC Drug and Poisons Information Center

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Anyone who thinks that ferns are only suitable for decorating office lobbies is wrong. They’re also the source of one of the most whimsical vegetables out there: fiddleheads. The curled-up fern fronds may seem odd due to their shape, but the ultra-seasonal vegetable is worth seeking out. Here’s what you should know before heading to the farmers market.

Where can you find Fiddleheads?

Fiddleheads can be found throughout much of the United States, as well as Europe, Asia and Canada: in fact, Tide Head, New Brunswick calls itself the Fiddlehead Capital of the World.

When are fiddleheads in season?

Can.

What should you look out for when buying fiddleheads?

Small coils that are tightly wound. Fiddleheads should be bright light green unless still covered in their brown, papery skin. The skin should easily peel off when rubbed. Only buy or pick ostrich fern fiddleheads, as they are the safest to eat.

How do fiddleheads taste?

Fiddleheads are sweet like asparagus, grassy and snappy like a big green bean, with hints of broccoli stalk.

What Are the Health Benefits of Fiddleheads?

Rich in potassium, iron, antioxidants and omega-3 fatty acids, fiddleheads are fantastically healthy.

How should you eat fiddleheads?

Fresh fiddleheads from Maine

Maine fiddleheads are a local favorite. They’re only available in season, making them a must-have springtime side dish to add to any New England seafood dish. Best of all, they’re tender, delicious, and easy to make.

Seasonal New England Fiddleheads

Fiddleheads are the perfect side dish. When in season, they’re a staple at meals throughout New England. Packed with vitamins and minerals, they’re also incredibly healthy. The woody flavor and tender texture are often described as a combination of asparagus, spinach and mushrooms. Try our Maine lobster for yourself.

Order fresh Maine fiddleheads online

Add Maine Fiddleheads to your online seafood order today to enjoy with the rest of your lobster dinner. We offer free shipping on all orders over $125 and you can select any delivery date during the checkout process.

Facts about food safety

By Food Safety Specialist Jason Bolton, Ph.D., Professor Emeritus of Food Science Alfred Bushway Ph.D., Extension Professional David Fuller, Food Science Specialist Beth Calder, Ph.D., Kathy Savoie, MS, RD, Extension Educator, and Kate McCarty, Educational Assistant for the Food Preservation Community, University of Maine Cooperative Extension.

Originally developed by Extension Professor Mahmoud El-Begearmi, University of Maine Cooperative Extension.

For information about UMaine Extension programs and resources, see extension.umaine.edu.

For more of our publications and books, see extension.umaine.edu/publications/.

Table of Contents

Fiddleheads, an early spring delicacy in the Northeast and Marine Provinces of Canada, are the young coiled fronds of the ostrich fern (Matteuccia struthiopteris). Almost all ferns have ferns, but not all ferns are edible. The ostrich fern fiddleheads are edible and can be identified by the brown, papery, scale-like covering on the unrolled fern. Fiddleheads are about 1 inch in diameter, have a smooth fern stalk (not fuzzy) and also a deep “U” shaped groove on the inside of the fern stalk. In late April, May, and early June, look for ostrich ferns, which appear in clusters of about three to twelve ferns per plant, depending on location, along the banks of rivers, streams, streams, and in the woods. Be sure to get permission from the landowner before harvesting ferns.

Possible food poisoning

In 1994, a major outbreak of foodborne illness occurred, which the Centers for Disease Control & Prevention (CDC) determined was the result of eating raw or undercooked fiddleheads. Since then, several cases of foodborne illness linked to the consumption of fiddlehead have emerged. Researchers have yet to determine where the diseases originated, but they do know that proper handling and cooking will help reduce the risk of foodborne illnesses associated with eating ferns. Under no circumstances should fiddleheads be eaten raw or undercooked.

Symptoms of illness from eating improperly cooked fiddleheads

Health Canada and the CDC have investigated a number of foodborne illness outbreaks linked to eating raw or lightly cooked fiddleheads. The reported symptoms of this foodborne illness were diarrhea, nausea, vomiting, abdominal cramps and headaches. These symptoms generally appear within 30 minutes to 12 hours after eating raw or undercooked fiddleheads. These symptoms usually last less than 24 hours, but some cases can last up to three days.

If you experience symptoms after consuming ferns, you should seek medical advice and contact your local health authority to report this condition.

Harvesting Fiddleheads

Harvest the tender ostrich ferns as soon as they are an inch or two off the ground. Gently brush and remove the papery brown scales. Before harvesting in the wild, make sure you can properly distinguish ostrich fern fiddleheads from other fern fiddleheads. Not all ferns are edible; In fact, bracken ferns are carcinogenic and should not be consumed. (See Bulletin #2540, Ostrich Fern Fiddleheads for more information.)

Identifying and Harvesting Fiddleheads (YouTube Video)

Cooking and Preserving Fiddleheads (YouTube Video)

Clean Fiddleheads

Fiddleheads can be cleaned by first placing them in a colander and rinsing/spraying the fiddleheads thoroughly with clean, cold drinking water. Submerging the rinsed violin heads in a bowl of clean, cool drinking water should follow the rinsing to remove the remainder of the brown papery deposits, and repeat as necessary. Fiddleheads should appear clean after several rounds or rinsing and soaking steps.

Short term storage

Remember to keep fiddleheads refrigerated until ready to cook or cannish them. They can be stored in the fridge but should be used or stored within a week or less for best quality.

Cooking Fiddleheads

Clean fiddleheads can be safely cooked using two different methods, boiling and steaming. Searing, frying, or heating ostrich fern fiddleheads in the microwave are NOT recommended methods. Fiddleheads should be boiled or steamed before using them in other recipes that call for roasting, broiling, or baking.

Boil

Bring lightly salted water to a boil in a saucepan or stockpot and add clean violin heads, cleaned according to the steps above. The water should completely cover the fiddleheads when added. Bring the water back to a boil and boil for 15 minutes. Based on research from the University of Maine, we do not recommend packing fiddleheads tightly in the saucepan/pot or steamer during the cooking process. We recommend cooking in small batches so there is enough water or steam to thoroughly cook the fern tips

steaming

Bring some water to the boil in a saucepan under a stainless steel vegetable steamer. Add clean violin heads, cleaned according to the steps above, and steam for 10-12 minutes with a lid covering the steamer and pot.

Once cooked or steamed, serve immediately with optional toppings or condiments such as melted butter, vinegar, olive oil, salt, or pepper. Cooked and quickly chilled fiddleheads can also be served as a salad with an onion vinegar dressing.

Fiddlehead preservation (freezing)

Due to the short season, some people like to keep violin heads for later use. Freezing is the most common and easiest way to preserve fiddleheads. To freeze fiddleheads, be sure to do the following:

Clean the violin heads according to the steps above. Blanch small batches of fiddleheads at a time by placing clean fiddleheads in drinking water and boiling for 2 minutes. Blanching time begins when the water with the added fiddleheads comes to a boil. If the fiddleheads are packed too tightly, they won’t cook properly, so make sure there is enough water to allow the fiddleheads to move freely in the water while cooking. Immediately after blanching, cool in an ice bath for 2 minutes. An ice bath is half ice and half water. Drain the fiddleheads in a colander or spin dry in a salad spinner, then place the fiddleheads in moisture- and vapor-tight freezer-safe containers or resealable plastic bags. Do not overfill sacks or containers. Label, date, and place containers or bags in the freezer. To use frozen fiddleheads, thaw them in the refrigerator or soak the containers or bags in cold water until thawed, then cook the fiddleheads using any of the methods above. Frozen fiddleheads can be cooked immediately without thawing, but if you use the boiling method, the water will take longer to boil again during cooking.

Tips and recipes for canning

UMaine Cooperative Extension does not recommend aerosol canning as a method of preserving fern heads because process times for home food preservation have not been established and tested.

Commercially available apple or white wine vinegar should be used, which must contain at least 5% acid.

As a guide, about 3 pounds of raw fern tips should yield about 6 pints of pickled fern tips.

The brine should cover all fiddleheads in the jar while leaving a 1/2 inch headroom to ensure a proper seal.

Be sure to use best canning practices during the water bath process. This includes covering all of the jars in the mason jar with at least 1 inch of water and timing the cooking process when the water reaches a bubbling boiling point (212°F) with all of the jars in the canner.

Check that the jars are sealed properly after the processed jars have cooled. If the lids are not dented or “cracked,” place these jars in the refrigerator immediately and eat the fernheads within 1 month.

If you’re new to canning, the National Center for Home Food Preservation has helpful tips and tested recipes. General canning information provides information on the proper selection and preparation of jars and lids for canning. The UMaine Cooperative Extension also offers conservation workshops and resources.

Fiddlehead Recipes

The staff at the School of Food and Agriculture at the University of Maine and Cooperative Extension tested these Fiddlehead recipes below. The most successful of these recipes in terms of taste, shelf life and safety are included in this fact sheet.

Simply pickled fiddleheads

Apple or white wine vinegar (5% acidity)

sugar

1/8 teaspoon each black pepper, ground nutmeg, cinnamon, allspice, and celery seeds

(salt is also optional)

Thoroughly clean and wash violin heads using the procedure outlined above. Pour enough vinegar over the fiddleheads to cover them; Then strain the vinegar into a saucepan and measure the volume. Add 1 cup sugar for each gallon of measured vinegar. Add a large pinch of each of the spices and celery seeds. Boil this syrup for 7-8 minutes, then immediately pour the hot liquid over the fiddleheads, which are packaged in clean pint glasses. Remove air bubbles, adjust the liquid to 1/2 inch headspace and wipe the rim of the glass. Attach two-piece dome lids and fit lids finger-tight. Process in a saucepan of boiling water for 15 minutes, making sure the entire 15 minutes is simmering and all the jars in the double boiler are covered with at least 1 inch of water.

Makes about 6 pints using 3 pounds of raw, cleaned and trimmed violin heads.

Sweet pickled fiddleheads

1 liter apple cider or white vinegar (5% acidity)

5 cups of sugar

2 teaspoons canning and pickling salt

Thoroughly clean and wash violin heads using the procedure outlined above. Combine vinegar, sugar and salt in a saucepan, bring to a boil and immediately pour over the fiddleheads, which have been placed in clean pint glasses. Remove air bubbles, adjust the liquid to 1/2 inch headspace and wipe the rim of the glass. Attach two-piece dome lids and fit lids finger-tight. Process in a saucepan of boiling water for 15 minutes, making sure the entire 15 minutes is simmering and all the jars in the double boiler are covered with at least 1 inch of water.

Makes about 6 pints using 3 pounds of raw, cleaned and trimmed violin heads.

Quick pickled fiddleheads

3 pounds raw, cleaned and trimmed violin heads

1/2 gallon apple cider or white vinegar (5% acidity)

2 cups of water

1/2 cup pickle and canned salt

1/2 cup sugar

1/2 cup mustard seeds

Thoroughly clean and wash violin heads using the procedure outlined above. Mix the ingredients for the brine and bring to a boil. Pour immediately over fiddleheads packed in clean pint glasses. Remove air bubbles, adjust the liquid to 1/2 inch headspace and wipe the rim of the glass. Attach two-piece dome lids and fit lids finger-tight. Process in a saucepan of boiling water for 15 minutes, making sure the entire 15 minutes is simmering and all the jars in the double boiler are covered with at least 1 inch of water.

Makes about 6 pints.

Garlic Dill Pickled Fiddleheads

3 pounds raw, cleaned and trimmed violin heads

8 cups apple cider or white vinegar (5% acidity)

1/2 cup canning and pickling salt

1 tsp dill seeds per jar

1 garlic clove, peeled per jar

1 tsp red pepper flakes per jar (optional)

Thoroughly clean and wash violin heads using the procedure outlined above. Add dill, garlic, and optional red pepper to clean pint mason jars. Pour fiddleheads into glasses. Mix vinegar and salt in a saucepan, bring to a boil and immediately pour over the fiddleheads. Remove air bubbles, adjust the liquid to 1/2 inch headspace and wipe the rim of the glass. Attach two-piece dome lids and fit lids finger-tight. Process in a saucepan of boiling water for 15 minutes, making sure the entire 15 minutes is simmering and all the jars in the double boiler are covered with at least 1 inch of water.

Makes about 7 pints.

Fiddleheads pickled in bread and butter

4 pounds raw, cleaned and trimmed violin heads

3 large onions, thinly sliced

1/2 cup pickle and canned salt

Cold water

ice cubes

5 cups of sugar

5 cups apple cider or white vinegar (5% acidity)

1 ½ teaspoons turmeric

1 ½ teaspoons celery seeds

1 ½ teaspoons mustard seeds

Clean and wash violin heads as above. In a clean 8 liter enamel, stainless steel, or glass container, stir together fiddleheads, onions, salt and enough cold water to coat fiddleheads until salt dissolves, and stir in ice to coat fiddleheads. Cover the container and leave in a cool place for 2 hours or less. Drain fiddleheads, rinse under cold running water and then drain thoroughly. Measure the sugar, vinegar, turmeric, celery seeds, and mustard seeds into an 8 quart saucepan. Bring to a boil over high heat. Add fiddleheads and onions to saucepan and bring to a boil. Pour hot fiddleheads into clean glasses and immediately ladle syrup over fiddleheads. Remove air bubbles, adjust the liquid to 1/2 inch headspace and wipe the rim of the glass. Attach two-piece dome lids and fit lids finger-tight. Process in a saucepan of boiling water for 15 minutes, making sure the entire 15 minutes is simmering and all the jars in the double boiler are covered with at least 1 inch of water.

Makes about 6 pints.

Cooked Fiddlehead Recipes

Shrimp and Fiddlehead Medley

1 pound fresh fiddleheads

6 ounces linguine, uncooked

6 cups of water

1 ¾ pound Maine shrimp, fresh or frozen

1 teaspoon olive oil

2/3 cup onion, chopped

1/2 cup green pepper, diced

1/2 pound fresh button mushrooms, sliced

1 teaspoon thyme

1/4 teaspoon pepper

1/8 teaspoon salt

1/8 teaspoon celery seeds

2 tablespoons lemon juice

Clean and wash violin heads as above. Bring water to a boil in a large saucepan, add the shrimp and cook for 3-5 minutes or until slightly cloudy white in color (frozen shrimp may take longer). Drain well and set aside. Cook the fiddleheads in boiling water (enough water to cover all the fiddleheads during cooking) for 15 minutes. drain. Meanwhile, cook the pasta according to directions, without salt or oil. Drain well, set aside and keep warm.

In a large non-stick frying pan, add olive oil and heat over medium-high. Add the onion and green peppers and sauté until crisp-tender. Stir in fiddleheads. Add sliced ​​mushrooms, thyme, pepper, salt and celery seeds to vegetable mixture; mix well. Cook, uncovered, over medium-high heat for 3-4 minutes or until mushrooms are tender, stirring frequently. Stir in shrimp and lemon juice; cook until heated through, stirring often.

Arrange noodles on a large plate. Spread shrimp fiddlehead mixture on top. Serve immediately.

Served 6

Fiddlehead Dijon

1 ½ pounds fresh fiddleheads

1 tablespoon cornstarch

1 cup non-fat buttermilk

2 teaspoons Dijon mustard

3/4 teaspoon lemon juice

1/2 teaspoon dried tarragon

1/4 teaspoon pepper

Clean and wash violin heads as above. Place the fiddleheads in a vegetable steamer over boiling water. Cover and steam for 12 minutes or until tender but still crispy. Set aside and keep warm.

Combine cornstarch and buttermilk in a small saucepan, stir well. Cook over medium-high heat, stirring constantly, until thickened and bubbly. Remove from the stove; Stir in the mustard, lemon juice, tarragon and pepper.

Arrange fiddleheads on a serving platter. Spoon sauce over fiddleheads. Serve immediately.

Makes 6 servings.

Fiddlehead Diet

Based on previous research, fiddleheads contain fiber, vitamin C, vitamin A, and omega-3 fatty acids (Bushway 1982; Delong, 2011).

For more information on the Fiddlehead Harvest research project, see Journal of the NACAA: Effects of Long-Term Fiddlehead Harvest on Ostrich Fern, Matteuccia struthiopteris

Sources:

DeLong J, Hodges DM, Prange R, Forney C, Toivenon P, Bishop MC, Elliot M, Jordan M. The unique composition of fatty acids and antioxidants of ostrich fern (Matteuccia struthiopteris) Fiddleheads. Can J Plant Sci 91(5): 919-930.

Bushway AA, Wilson AM, McGann DF, Bushway, RJ. 1982. The Nutrient Composition of Fresh Fiddlehead Greens. J of Food Sci 47(2):666-7.

Publication recommendations based on “Fiddlehead Safety Tips”, Government of Canada: https://www.canada.ca/en/health-canada/services/food-safety-fruits-vegetables/fiddlehead-safety-tips.html.

Acknowledgments: Many thanks to Pat Pierson, Extension Educator, Waldo County; Evelyn Boynton, Hartland, Maine; and Al Bushway, UMaine Professor Emeritus of Food Science, for their valuable contributions in testing these recipes.

For more information, see Bulletin #2540, Ostrich Fern Fiddleheads, or contact your University of Maine Cooperative Extension county office.

The information in this publication is for educational purposes only. No responsibility is accepted for problems related to the use of the mentioned products or services. No endorsement of any product or company is intended, nor is criticism of any unnamed product or company implied.

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For information on University of Maine Cooperative Extension publications and program offerings, call 800.287.0274 (in Maine) or 207.581.3188 or visit extension.umaine.edu.

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Anyone who thinks that ferns are only suitable for decorating office lobbies is wrong. They’re also the source of one of the most whimsical vegetables out there: fiddleheads. The curled-up fern fronds may seem odd due to their shape, but the ultra-seasonal vegetable is worth seeking out. Here’s what you should know before heading to the farmers market.

Where can you find Fiddleheads?

Fiddleheads can be found throughout much of the United States, as well as Europe, Asia and Canada: in fact, Tide Head, New Brunswick calls itself the Fiddlehead Capital of the World.

When are fiddleheads in season?

Can.

What should you look out for when buying fiddleheads?

Small coils that are tightly wound. Fiddleheads should be bright light green unless still covered in their brown, papery skin. The skin should easily peel off when rubbed. Only buy or pick ostrich fern fiddleheads, as they are the safest to eat.

How do fiddleheads taste?

Fiddleheads are sweet like asparagus, grassy and snappy like a big green bean, with hints of broccoli stalk.

What Are the Health Benefits of Fiddleheads?

Rich in potassium, iron, antioxidants and omega-3 fatty acids, fiddleheads are fantastically healthy.

How should you eat fiddleheads?