If you’re like me, then you love to forage for wild foods. There’s something so satisfying about harvesting your own dinner from the woods or fields. One of my favorite springtime finds is fiddlehead ferns.
FAQs to Forage for Fiddlehead Ferns
What are Fiddleheads?
Fiddleheads are the coiled young shoots of a fern plant. The fiddleheads found in North America are from the Ostrich fern.
How do I identify Fiddlehead Ferns?
You should only forage fiddleheads from the Ostrich Fern. This is critical as there are other look-a-likes that are toxic. Ostrich ferns have a u-shaped stem. Only harvest the part that is tightly coiled and never the leaves. Here is more information on how to identify the Ostrich Fern.
If you are unsure, do not eat them. Fiddleheads also can be found in Farmer’s Markets in the spring and even in some online stores.
Where do you find them?
Ferns that produce fiddleheads grow in damp shady areas around streams and brooks.
When is the best time to forage for fiddlehead ferns?
This depends on exactly where you live and what local weather has been like, but generally late spring around May.
What do Fiddleheads taste like?
They have a slightly bitter taste and a crunchy texture, and like most greens, they are extremely nutritious.
How do you harvest them?
Use a knife to cut just the coiled part, taking care not to disturb the rest of the plan.
How soon after harvest should you eat them?
Like anything fresh, they can spoil quickly so try to consume them as soon as possible. If that is not a possibility, try pickling them. Need instructions for pickling? Check out the how to’s in this recipe for Spring Salad with Salmon and Pickled Fiddlehead Fern.
How should you cook Fiddlehead ferns?
Firstly, eating raw fiddleheads is not advised. They should always be cooked. Start by washing your fiddleheads and removing any brown skin. Next, boil them for at least 10-15 minutes. Then, try steaming, roasting, or sauteeing… essentially any way you would cook asparagus.
