University of Maine Cooperative Extension
Bulletin #4198

Facts on Fiddleheads
Originally developed by Extension Professor Mahmoud El-Begearmi.
Revised and updated by Food Science Professor Alfred Bushway, Extension Food Science Specialist Beth Calder, and Extension Professional David Fuller.

Ostrich fern fiddleheads have a papery brown covering. Their stems are smooth, with a deep ”U”-shaped groove on the inside. Photos by David Fuller

Fiddleheads, an early spring delicacy in Maine, are the young coiled leaves of the ostrich fern (Matteuccia struthiopteris). Nearly all ferns have fiddleheads, but those of the ostrich fern are unlike any other. Ostrich fern fiddleheads, which are about an inch in diameter, can be identified by the brown papery scale-like covering on the uncoiled fern, as well as the smooth fern stem, and the deep ”U”-shaped groove on the inside of the fern stem. Look for ostrich ferns emerging in clusters of about three to twelve fiddleheads each on the banks of rivers, streams, and brooks in April and May. Make sure that you have landowner permission before harvesting fiddleheads.

Harvest the tender little rolls of ostrich fern as soon as they are an inch or two above the ground. Carefully brush off and remove the papery brown scales. Thoroughly wash fiddleheads in clean, potable water several times until the wash water appears clean. Then bring a small amount of lightly salted water to a boil, add washed fiddleheads, and cook them at a steady boil for 10 minutes. Fiddleheads can also be washed clean and steamed for 20 minutes. Serve at once with melted butter or vinegar. The sooner they are eaten, the more delicate their flavor. They may be served, like asparagus, on toast. Cooked, chilled fiddleheads can be also served as a salad with an onion and vinegar dressing.

Due to the short season for fiddleheads, some people like to preserve them for later use. To freeze fiddleheads, clean them as you would for the table. Blanch a small amount at a time for two minutes in 4 to 6 cups of water. Cool and drain in cold water or in an ice water bath (half water and half ice). Pack into moisture- and vapor-proof containers and freeze. Thaw and boil for 10 minutes before serving.

Remember to keep fiddleheads refrigerated until you are ready to cook or preserve them. Because process times have not been established for home-preserved fiddleheads, we do not recommend pressure canning as a method to preserve fiddleheads.

Many people are interested in pickling fiddleheads. In cooperation with the Department of Food Science and Human Nutrition at the University of Maine, UMaine Extension staff have tested some pickling recipes for fiddleheads. The most successful of these in terms of flavor, keeping quality, and safety are included in this fact sheet.

The Centers for Disease Control (CDC) has investigated a number of outbreaks of food-borne illness associated with fiddleheads. The implicated ferns were eaten either raw or lightly cooked (sautéed, parboiled or microwaved), which was what caused a food-borne illness outbreak in British Columbia in 1990. Although a toxin has not been identified in the fiddleheads of the ostrich fern, the findings of this investigation suggest that you should cook fiddleheads thoroughly before eating (boil them for at least 10 minutes).

 

Shrimp and Fiddlehead Medley 1 pound fiddleheads 6 ounces linguine, uncooked 6 cups water 1-3/4 pounds Maine shrimp, fresh or frozen 1 teaspoon margarine 2/3 cup onion, chopped 1/2 cup green pepper, diced 1/2 pound fresh mushrooms, sliced 1 teaspoon thyme 1/4 teaspoon pepper 1/8 teaspoon salt 1/8 teaspoon celery seed 2 tablespoons lemon juice Cut off ends of fiddleheads. Remove scales and wash thoroughly. Bring water to a boil in a large saucepan; add shrimp and cook three to five minutes, or until done. Drain well, and set aside. Cook fiddleheads in boiling water for ten minutes. Drain. Coat a large, nonstick skillet with cooking spray; add margarine. Heat until margarine melts. Add onion and green pepper and sauté until crisp-tender. Stir in fiddleheads. Meanwhile, cook pasta as directed, without salt or oil. Drain well, set aside and keep warm. Add sliced mushrooms, thyme, pepper, salt and celery seeds to vegetable mixture; stir well. Cook, uncovered, over medium heat three to four minutes or until mushrooms are tender, stirring often. Stir in shrimp and lemon juice; cook until heated through, stirring often. Place pasta on a large platter. Spoon shrimp mixture on top. Serve immediately. Serves 6.

Fiddlehead Dijon 1-1/2 pounds fresh fiddleheads 1 tablespoon cornstarch 1 cup nonfat buttermilk 2 teaspoons Dijon mustard 3/4 teaspoon lemon juice 1/2 teaspoon dried tarragon 1/4 teaspoon pepper Clean and prepare fiddleheads. Remove scales and wash thoroughly. Place fiddleheads in a vegetable steamer over boiling water. Cover and steam 20 minutes or until tender, but still crisp. Set aside, and keep warm. Combine cornstarch and buttermilk in a small saucepan; stir well. Cook over medium heat until thickened and bubbly, stirring constantly. Remove from heat; stir in mustard, lemon juice, tarragon and pepper. Arrange fiddleheads on a serving platter. Spoon sauce over fiddleheads. Serve immediately. Makes 6 servings.

Special Note: Our tests showed that the pH of these pickled fiddleheads ranged between 3.35–3.74 (liquid) and 3.38–3.78 (solids). This is important to ensure microbiological food safety. It is also important that you follow Good Manufacturing Practices (GMPs) to assure the safety and quality of the pickled fiddleheads, including sanitation and sterilization of jars and lids. All fiddlehead products should be hot-packed and processed for 10 minutes in a hot water bath.

Acknowledgements: Many thanks to Pat Pierson, Extension educator, Waldo County; Evelyn Boynton, Hartland, Maine; and Al Bushway, UMaine professor of food science and cooperating professor of entomology, for their valuable contributions in testing these recipes.

For more information, contact your University of Maine Cooperative Extension county office.

Published and distributed in furtherance of Acts of Congress of May 8 and June 30, 1914, by the University of Maine Cooperative Extension, the Land Grant University of the state of Maine and the U.S. Department of Agriculture cooperating. Cooperative Extension and other agencies of the U.S.D.A. provide equal opportunities in programs and employment.

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