Fiddleheads- a spring treat

A culinary delight, fiddleheads are the unfurled fronds of the Ostrich fern, Matteuccia struthiopteris. Delicious in soups, chowders and as a side, they must be thoroughly rinsed and cooked before eating. Best to purchase fiddleheads from farmers’ markets and grocery stores, they are often confused with other ferns when young. Only the Ostrich fern produces the edible fiddlehead, although all ferns produce fiddleheads. Most of our commercial fiddleheads are grown and harvested in New Brunswick. They are available during April and May usually.

In Nova Scotia, look for these ferns early in spring in lowlands, while the river beds are still cool and soggy from spring melt. The fiddleheads are harvested by cutting and not digging or pulling. This way the plant thrives to produce more fronds next year. Ostrich fern is often planted by gardeners in shady wet spots for added texture and interest. Be sure you collect fiddleheads from only the Ostrich fern.

For more information on fiddlehead toxicity, please turn tohttp://www.healthycanadians.gc.ca/eating-nutrition/safety-salubrite/fruits-vegetables-legumes-fruits/fiddlehead-fougere-eng.php

And my colleague Jim Goltz wrote an interesting rebuttal to popular reports touting raw consumption of these plants.


Ostrich Fern fiddleheads, Photo by Ross Hall