Fiddleheads

Fiddleheads are the tightly furled fronds of young ferns. In North America, the ostrich fern (Matteuccia struthiopteris) is the most common fern harvested for fiddleheads in North America, but other species of fern are also used. Fiddlehead ferns are not cultivated; they are harvested as a wild food. They grow in wet areas in forests, on riverbanks, and around the edges of swamps or marshlands. They grow best in shade, but they can tolerate direct sunlight in areas with very moist soil. Available only seasonally in the early spring, they can also be frozen for later use. Fiddleheads are found on every continent except Antarctica and are incorporated into traditional diets around the world. Many indigenous peoples in eastern North America harvested fiddleheads for foodstuffs; nations, including the Maliseet, Mi’kmaq, and Passamaquoddy, also used fiddleheads for medicinal purposes. Fiddleheads are high in vitamins A and C, and are sources of omega-3 fatty acids, niacin, potassium, phosphorous, iron, and magnesium. Other fiddlehead fern varieties are harvested in the same areas, although the most common of these, the bracken fern (Pteridium aquilinum) is believed to be carcinogenic and is most strongly implicated in stomach cancer. Health authorities recommend boiling fiddleheads for a minimum of fifteen minutes, or steaming them for ten to twelve minutes, and discarding the water. Frying is not recommended due to health concerns. Undercooked fiddleheads can be toxic and are associated with gastrointestinal illnesses; however, the tips of correctly identified ostrich ferns can be eaten raw. Fiddleheads are a deep green color and have a brown papery chafe that must be removed prior to consumption. Rare and nutritious, fiddleheads are often served in part for their ornamental value. They are known for a crisp texture and slightly bitter flavor, which is often tempered by preparing fiddleheads with butter, salt, or cheese.