What the Heck Are Fiddleheads? (2024)

Fiddleheads, also known as fiddlehead ferns, are a springtime delicacy consisting of the tightly coiled fronds of a new fern. They’re named because of their resemblance to the curled decoration at the end of a stringed instrument (a perfect example of biomimicry).

The most common type of fern eaten in North America is the ostrich fern, which grows primarily in the northern latitudes, from New England through Canada and Alaska, during April and May. Other types of ferns are enjoyed in other regions, including Northern Europe, East Asia, and Australia. Besides the ostrich fern, the types most often harvested as fiddleheads in North America are the cinnamon fern and the royal fern. Bracken fern is also commonly eaten throughout the world, though it contains a suspected carcinogen, and should be avoided, or eaten only in strict moderation (a few times per year, at most).

Where Can You Find Fiddleheads?

They are usually picked wild in forests and along rivers, though they can sometimes be bought at farmers’ markets or along the roadside. If you plan to pick some yourself, be sure you have permission from the landowner and know for certain what you are picking.

The flavor resembles fresh asparagus or a milder version of broccoli. Most people enjoy them boiled or steamed, then sautéed in butter and garlic or tossed with vinegar. They can also be substituted for other greens in all sorts of recipes. Because the window for fresh fiddleheads is so short, many aficionados freeze or can them to enjoy throughout the year. To freeze, first boil for two minutes, then plunge the drained ferns into cold water to stop the cooking. Drain, and pack them up in freezer bags or containers.

Check out our recipe for spaghetti, fiddleheads, and artichokes.

Are Fiddleheads Nutritious?

They are! They’re rich in antioxidants, Omega 3 and Omega 6 fatty acids, potassium, vitamin A, iron, and dietary fiber.

How To Cook Fiddleheads

First, remove the papery brown skin and boil the sprouts twice for five minutes each time, changing the water in between boilings. This will reduce the bitterness from the tannins in the plant. Ferns should not be eaten once they pass the tightly coiled fiddlehead stage, as many species become toxic when they mature.

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