Ostrich Fern (Fiddlehead)- Edible Gifts of the Forest

Also called the Ostrich Fern, fiddlehead’s get their name from because they resemble the spiral end of a violin. They are not a species but rather the uncoiled new frond that pokes up through soil.

They sprout for about two weeks beginning in April before they unfurl to inedible green plumes. They are generally found throughout the eastern half of the U.S.

In Eastern Canada/US, Ostrich Fern season usually begins in late May. For a brief 2 to 3 week period, unfurled fronds of Matteuca struthiopteris are harvested along riverbanks and forest edges of Ontario, Quebec, New Brunswick, and Nova Scotia. Further south, the ritual occurs with great fervor in Vermont, New Hampshire, and Maine to gather the season’s delicate and perishable growth.

Ferns are seedless, non-flowering plants of tropical to temperate origins. True roots issue from rhizomes and triangular fronds uncoil upwards. They reproduce by scattering spores located on the undersides of the fronds.

Most grow in damp, shady places, although some species thrive on dry ground, soil, or rocks. Ferns are among the oldest land plants.

Where Does Ostrich Fern Grow?

Ostrich ferns grow in Eastern Canada and the United States, Asia: Japan, China, Malaysia, India, Europe (Belgium, France, and parts of the Alps; Siberia, and west to Scandinavia.

In North America, commercial harvests are in New Brunswick and Maine. The produce is frozen, canned, or sold fresh in markets. The annual estimated sales are reported to be between $7 million to $10 million.

Is Ostrich Fern Edible?

While fiddleheads are really unlike anything you’ve ever tasted, they have a slightly nutty asparagus/okra-like flavor with overtones of green beans and artichoke they are also high in vitamins A and C.

Ostrich Fern is the most commercially important edible fern in North America, although there are hundreds of other edible ferns around the world.

Nutritional Content of Ostrich Fern

Fiddleheads are excellent sources of vitamin A, beta carotene, alpha-carotene, vitamin C, manganese, and niacin (vitamin B3). They are good sources of copper, potassium riboflavin (vitamin B2), protein, iron, and zinc.

Don’t Eat Ostrich Fern Raw

If you’re unsure of what a fiddlehead looks like do not go out alone foraging for them. Go with an experienced forager, or identify the ones you pick at your local cooperative extension office.

Remember, some ferns can be poisonous and will make you sick! Your safest bet is to ask for fiddlehead ferns at your local farmers market or look for them in the produce section of your supermarket (in the spring only). If you can’t find them, ask your grocer (if he or she knows what they are!) — fiddleheads can be special ordered.

Pteridium aquilineum or Bracken Fern is the most widely known poisonous fern in North America although many cultivars of equally toxic ferns exist.

Some of the harmful chemicals found in ferns include hydrocyanic acid, thiaminase, plaquilosides, pluroglucinols, and phytoecdysones.

How to Cook and Store Ostrich Fern

Ostrich fern should be cooked thoroughly before eating. Consuming raw or uncooked fiddleheads may cause nausea, vomiting, diarrhea, upset stomach, and headaches that may last up to 24 hours.

The health agency recommends to freeze fiddleheads for winter use, clean and blanch fiddleheads in boiling water for about one minute, drain, cool and put in air-tight freezer bags.

Low in calories, rich in vitamins A and C, this ephemeral delicacy can be boiled, steamed, stir-fried and served as a side-dish and become part of a healthy meal.

• Rinse and trim stems. Fiddleheads are best eaten soon after purchase (or foraging), although they may be stored for a few days, tightly wrapped, in the refrigerator.
• Brush out and remove the brown scales. Wash in cold water, while changing water continuously.
• Use 3 cups of lightly salted water per pound and boil.
• The water may turn black with bits of frond in it – but don’t worry, this is normal. You can take this water and add it to your soups since it has good nutrients and flavor.
• Serve immediately after seasoning it (you can use butter as well as salt and pepper for this)! The more quickly they are eaten, the more delicate and delicious their flavor.