Discover Fiddleheads

The arrival of fiddleheads is always a festive moment for us. They're our spring star, our first local green vegetable. When well chosen and prepared, these fiddleheads are so delicious and nutritious. 

The good news is that there's no need to be afraid of this forest edible! Despite the bad press, it's not that complicated to cook them. All you need to do is opt for a high-quality, fresh product and cook it properly.

Fiddleheads contain a molecule that may be indigestible, but which is soluble in water and denatured by heat. Washed and cooked, fiddleheads will cause no trouble! They can be eaten cold in salads after initial cooking, but are even better hot. Like most greens, they like garlic and a little good fat, like butter.

“Well-chosen and well-cooked, fiddleheads are a pure springtime delight!” - Nancy Hinton

TIPS FOR RESPONSIBLE HARVESTING

In Quebec, fiddleheads grow from late April to early May in wet forest environments, riverbanks and flooded areas. If you're lucky enough to have some on your own property, or on private land with permission, you can pick them yourself, but be very careful. Be sure to identify the species of edible fern (Matteuccia struthiopteris), as there are several similar species.

To help you, you may wish to consult an experienced person or a reference book.

• Pick by hand (without a knife) when they have just emerged from the ground.
• They should not be unrolled.
• Take only two to three heads per plant, and always leave more than you pick!

Text by Nancy Hinton of Les Jardins Sauvages