The Lowdown on Spring’s Favorite Furl: Fiddlehead Ferns

Emily Kohlhas

April 13, 2021

The showstopper of the spring produce lineup, fiddlehead ferns are a sight to behold. The brightly colored shoots emerge in damp areas of forest as soon as temperatures begin to rise in the spring, and it’s not long after that foragers arrive to take advantage of the bounty. Learn more about this quintessential spring vegetable below:

What is a fiddlehead fern?

Named for their resemblance to the decorative scroll of a violin, fiddleheads are actually the tightly coiled fronds of a just-sprouted perennial wild fern. While there are many varieties of fern found around the globe, our region favors the lady fern common in the Pacific Northwest and the ostrich fern found in the Eastern US and Canadian Maritimes.

What do fiddlehead ferns taste like?

Fiddleheads taste much like asparagus, and have a similar snappy texture, but with a more complex earthier, nuttier flavor that makes them a real delicacy.

When are fiddlehead ferns in season, and from where?

Fiddleheads usually first begin to ship in late March, and the last may be available at the very end of May. They are only useful as an edible during their early stages of growth, so the harvest only lasts a short time in each area before the plants become too large. Foragers “follow to bloom” as plants begin to emerge in different region. The primary regions in the US producing wholesale quantities of wild-harvested fiddleheads are the Pacific Northwest, the Mid-Atlantic, Maine, and the Great Lakes area. The majority of our supplies come from our home-state of Pennsylvania.

What is the origin of a fiddlehead fern?

Native Americans in the US and Canada have been harvesting and consuming these wild plants for hundreds, if not thousands, of years. Some populations of early European settlers continued the tradition. Elsewhere around the world, fiddleheads of various other species are an important part of many cuisines including Korean, Japanese, Chinese, Indonesian, Thai, and Indian.

Are fiddlehead ferns really wild harvested?

Yes! Professional foragers primarily source wild fiddlehead ferns from privately-owned lands under agreements with landowners. We work with suppliers we trust to ensure supplies are not overharvested or taken from public lands.

Can I pick my own fiddlehead ferns?

You can, and many do, but due to the difficulty of species identification, we recommend leaving it to the experts.

Are fiddlehead ferns good for you?

Fiddleheads are high in vitamins A and C, and are good sources of niacin and magnesium. They have also been found to contain high levels of omega-3 fatty acids, which are linked to decreased risk of heart disease and lower cholesterol. Not to mention they contain twice the amount of antioxidants as blueberries!

How should I store fiddlehead ferns?

Keep fiddleheads refrigerated at all times, ideally in a bag with a damp paper towel to keep them moist.

How do you prepare fiddlehead ferns?

No matter what type of fern you’re preparing, they should always be thoroughly cleaned in several changes of cold water and then blanched or steamed for at least 10 minutes. Once pre-cooked, fiddleheads can be tossed with butter or oil and served as is, or further cooked with a quick saute or stew.

What kind of menu items feature fiddlehead ferns?

Fiddleheads are a versatile addition to a variety of spring dishes like risotto or Thai curry, and make a surprising side dish on their own sautéed with garlic and butter. They pair especially well with fellow spring delicacies such as morels, ramps, and asparagus. Today, fiddlehead ferns are enjoying a renaissance in New American cooking. Restaurants such as Alinea, the French Laundry, and the Four Seasons, as well as corner bistros across the US, are putting fiddleheads front and center on their spring menus. They have become a widely recognized symbol of seasonality and the bounty of local produce.