Fiddleheads are the juvenile sprouts of the ostrich fern. They’re a perennial plant, which means that when winter rolls around, and the fern’s leaves die, their roots survive, allowing sprouts to return every spring. The sprouts are called fiddleheads, and they’re delicious.

Highly sought after in restaurant kitchens, by home cooks, and among foragers, fiddlehead ferns have a distinct, delicate, earthy flavour that reminds me of okra, but with the texture of a green bean when cooked. Speaking of cooking, it’s important to fully cook fiddlehead ferns as they can cause stomach upset and illness if not thoroughly cooked. In the following recipe, the fiddleheads are sautéed and covered with a lid to steam-cook for 12 minutes to ensure they’re fully cooked.

The best place to look for these ferns is shady river banks, soggy forest bottoms, and swampy habitat. Don’t forget to drop a Waypoint where you find fiddleheads and other wild edibles. Even if you’re too late to harvest the young shoots, pin the spots for next year and set a reminder in your calendar. 

How To Cook Fiddlehead Ferns

This dish can be made as an appetizer or accompaniment to any main course. 

Prep Time

2-5 min

Cook Time

12-15 Min

Ingredients

• 1lb fiddleheads washed, brown leaves/husks removed
• 2 tablespoons olive oil
• 4 tablespoons butter
• 2 cloves garlic, minced 
• Large pinch of sea salt
• 1 pinch of black pepper
• 1 pinch of chili flakes 
• 3 tablespoons freshly grated Parmesan cheese 

Instructions

1. Preheat a large skillet on high heat, add the oil and butter, followed by the fiddleheads. Cover with a lid and stir or agitate every 2-3 minutes until the center is tender.  Fiddleheads must be fully cooked, as raw fiddleheads are mildly toxic and can cause stomach upset.  It’s recommended to cook for 12-15 minutes total.
2. Add the garlic and chili and continue to sauté. Toss or stir to combine, cooking for another 2-3 minutes to cook the garlic.
3. Generously grate fresh Parmesan on top of the fiddleheads and serve hot.