Fiddleheads are young ferns that have not yet unfurled, one of the wild greens of spring. In the context of cooking, there are a couple types of fiddleheads that are edible, the most common of which is the Ostrich Fern, or Matteuccia struthiopteris. Another, less common, edible fiddlehead variety is the Lady Fern, or Athyrium filix-femina. Fiddleheads are rarer and more expensive than vegetables they are sometimes compared to, such as asparagus and spinach. This is due to their short growing season, ornamental value, and potential toxicity without proper preparation.
Ostrich ferns can be found in floodplains and along rivers and streams in the temperate regions of Europe, Asia, and North America. They are in the fiddlehead stage with a coiled stem in early to late spring, when they are harvested before the frond has opened. This coiled top resembles the end of stringed instruments such as fiddles, hence the name. The stem itself is shaped like a U in cross-section. The beginnings of tiny fern leaves can be seen along the coil. The leaves are sometimes a bit brown, but dried bits are easily brushed or plucked off.
Cooking Fiddleheads
Ostrich fern fiddleheads have a grassy, springy, slightly nutty flavor and are often sauteed with butter, garlic, and herbs. Since they contain the enzyme thiaminase, they must be fully cooked in order to destroy the enzyme and avoid illness. Therefore, many recipes recommend boiling the fiddleheads before continuing with other preferred cooking methods.
Foraging and Purchasing
Edible fiddleheads can be foraged, bought, or grown in a garden. To forage for wild ferns, look in areas where they are native, as mentioned above. Identify ferns that are edible, and cut from the bottom of the stem near the ground. Ostrich ferns are also often planted in gardens as perennials and have received the Royal Horticultural Society’s Award of Garden Merit for their aesthetic quality and resilience. The option requiring the least effort, purchasing fiddleheads, can be challenging. Fiddleheads have a short season and pricing depends on whether they are native or have been shipped. In season, they might be found at farmers markets, some grocery stores, or online retailers. On average, they cost about $20 per pound, but the price can vary greatly.
