10 Delicious Fiddlehead Recipes - The Outdoor Apothecary (2024)

FAQs

What is the toxin in fiddleheads? ›

(New York Botanical Garden, 2007) says that all parts of the plant are toxic. The toxin is thought to be ptaquiloside, a sesquiterpene.

Wash fiddleheads in several changes of fresh cold water. This will remove any remaining husk and/or dirt. Cook fiddleheads in boiling water for at least 15 minutes, or steam them for 10-12 minutes. Discard this water and do not re-use for any other purpose.

While fiddleheads can stay in the refrigerator for up to 10 days, it's best to eat them within a few days for maximum freshness and quality. You can also blanch and freeze fresh fiddleheads if you want to enjoy them later in the season. Frozen fiddleheads keep for up to one year.

Just give them a rinse before cooking. Fiddleheads can also be frozen, although it is suggested to blanch them before freezing in order to preserve their texture. You can do this by boiling the fiddleheads for two to three minutes, plunging them into cold water, draining them, and then freezing them in sealed bags.

Fresh fiddleheads must be cooked properly and should never be eaten raw. There have been cases of temporary illness in Canada and the United States associated with eating raw or undercooked fiddleheads.

Usually, they will start turning dark green. Sometimes, you can cut off the ends and still eat the remaining fiddlehead ferns, but if they become too slimy or mushy, the entire fiddlehead ferns may have gone bad. Typically, once they start going mushy and slimy, mold isn't too far behind in the process.

Harvesting Fiddleheads

Before harvesting in the wild, make sure that you can properly differentiate the ostrich fern fiddleheads from other fern fiddleheads. Not all ferns are edible; in fact, bracken ferns are carcinogenic and should not be consumed. (See Bulletin #2540, Ostrich Fern Fiddleheads for more information.)

Fiddlehead ferns are high in antioxidants and essential fatty acids, which are often found in so-called "superfoods." They can be especially good for people who don't eat fish, which are also high in essential fatty acids. Potassium. One serving of fiddlehead ferns provides about 11% of the daily potassium you need.

Boiling the Fiddleheads

This not only cooks them but it also removes any bitterness. Put the fiddleheads in a pot and cover them completely with cold water. As they come to a boil they will float to the surface. Boil them for 6-8 minutes.

Fiddleheads' ornamental value makes them very expensive in the temperate regions where they are not abundant.

Why do fiddleheads turn black? ›

Gangrene is the most important disease of ostrich fern. It is frequently observed in the spring when wet soil, night frosts and low temperatures favor disease development. Infected fiddleheads are unsaleable. Symptoms Small black patches appear on the frond rachis as it emerges in the fiddlehead stage.

“Blanching” is recommended when preparing almost all types of vegetables for freezer storage. Vegetables are placed in boiling water to partially cook them and then immediately transferred to cold water to stop the cooking process. Peppers, onions, leeks and rutabaga do not need to be blanched.

Don't overcook them. They should be firm, not mushy. If the fiddleheads are to be used in a recipe, they will be further cooked in the preparation of the dish. Therefore, the second boil should be brief.

Cooking. Cook fiddleheads in a generous amount of boiling water for 15 minutes, or steam them for 10 to 12 minutes until tender. Discard the water used for boiling or steaming the fiddleheads.

Fiddleheads are the curled, edible shoots of the ostrich fern and are considered a seasonal delicacy in many parts of Canada. Every year, thousands of Canadians get food poisoning. Fiddleheads can cause food poisoning if they have not been stored, prepared or cooked properly.

Health Canada and the CDC have investigated a number of foodborne illness outbreaks associated with the consumption of raw or lightly cooked fiddleheads. The described symptoms of this foodborne illness were diarrhea, nausea, vomiting, abdominal cramps, and headaches.

That means if you wanted, you could eat bracken fern fiddleheads for four straight months here in California. You could, but you shouldn't. Bracken fern does indeed contain a carcinogen, that much is clear.