Roasted Fiddlehead Ferns highlight these seasonal gems so well. Have you ever them? Fiddlehead season is only a few short weeks of the year.
Depending on where you live you might not even know what they are. Fiddleheads are actually edible ferns that are used as vegetables.
You can make fiddlehead recipes in numerous ways, and they can be found in soups, salads and pasta dishes.
You can find them in grocery stores and farmers’ markets, but they are very seasonal and disappear fast. If you are adventurous, wild fiddleheads can be found in the woods.
Ontario Pork was thrilled when I created a fiddlehead stir-fry recipe for their site. In fact, they even published it in On The Go Magazine. Pop by and grab the recipe.
This Fiddlehead Recipe Needs:
A simple recipe that showcases these tasty little gems.
- fresh fiddlehead ferns
- olive oil
- salt & pepper
- feta cheese
Roasting Fiddlehead Ferns
The most common way is to boil and then sauté them. But with this recipe, they are roasted.
- Start by washing the fiddleheads (several times) and then patting dry (I use a kitchen towel). Trim any dry stalk and remove any brown on the fern itself. If you use these as soon as possible, you will avoid having to remove very much from them. The longer they sit, the more brown they get.
- Place washed fiddleheads into a roasting dish. Coat with olive oil. I used butter flavoured in this recipe for some added flavour. Season with salt and pepper. For a nice change of pace try some smoked sea salt.
- Put the dish into the oven, and roast. Since you want to make sure you kill any bacteria, roast for 25-30 minutes.
- Once cooked, garnish with feta cheese (this is optional but REALLY good) and enjoy!
Harvesting Fiddleheads
As a child, I remember my mom actually going off into the woods and picking fresh fiddleheads. The first time she did this I thought she brought weeds home for us to eat. This wild produce was certainly much different than the morel mushrooms she would pick.
This little edible fern also called “ostrich fern” can be a little difficult to find. The fiddlehead season is VERY SHORT. If you are lucky enough to get your hands on some, be sure to grab them!
The growing season is from late April to early June.
Your best bet is to check out your local vegetable markets. Some grocery stores will carry them. You can also sometimes find frozen ones in speciality stores.
I am always excited to find these in the store or market. Unlike my mom, I have yet to venture into the woods to pick them for myself. I try to make sure I get my seasonal fill when these are available. I think they are the cutest little things ever.
FAQ’s
They sort of have the texture of asparagus with an earthy flavour. They are very fragile, meaning they don’t keep long, so it’s best you use them as soon as possible.
Fiddleheads have to be cooked before you can eat them. It is not advised to eat them raw as they can contain bacteria, so cooking them will kill any bacteria that may be on them.
Here is a great article regarding food safety tips.
From a nutrition standpoint, fiddleheads really are a superfood. They are a great source of vitamins, antioxidants, and fibre.
In Canada, you can find them mostly in New Brunswick, southern Quebec and southern Ontario. They can also be found in the central and eastern USA.
If you have the chance to get your hands on some of these beautiful seasonal delights, give Roasted Fiddlehead Ferns a try. If you are like me, you will have a hard time waiting for the next season.
Give these roasted and grilled vegetables a try too:
- Simple Roasted Tomatoes are a must during harvest season. I have tasty bags of tomatoes to use in recipes and sauces all year long.
- Grilled Shishito Peppers are a fund appetizer for bbq parties.
- Simple Grilled Veggies are the perfect side dish for any meal.
- Grilled Garlic Scapes are another seasonal item you won’t want to miss.
- Maple Glazed Roasted Vegetables is simple yet perfect for the holiday dinner table too.
Need a new side dish idea?
- Roasted Eggplant Slices (a great alternative to garlic bread)
- Roasted Shallots (perfect on pizza or added to hummus)
- Roasted Red Peppers (so much better than store-bought)
- Grilled Hakurei Turnips and Radishes (what a great combination)
Roasted Fiddlehead Ferns
Ingredients
- 1 pound fresh fiddlehead ferns
- 3 tablespoons olive oil (I used butter flavoured)
- salt & pepper (to taste)
- 3 ounces feta cheese (crumbled)
Instructions
- Preheat oven to 425º F.
- Wash the fiddleheads (several times) and pat dry. I used a kitchen towel.
- Remove any loose brown leaves, and trim any dry ends.
- Place cleaned fiddleheads into a roasting dish.
- Coat with the olive oil.
- Season with salt & pepper. I use smoked sea salt.
- Roast for 25-30 minutes, stirring about ½ way through.
- Remove from oven and place on a serving tray.
- Garnish with the crumbled feta cheese.
Rosey
My first to hear of them. I’m keeping my eyes open to find them so I can give them a try.
Chef G
Fresh are in the spring, frozen any time of year.
Amanda
These are so pretty. I have yet to cook at home with fiddlehead ferns, but you’ve inspired me! Love the sound of that lemon flavored olive oil too.
Chef G
The oil works really well in this recipe.
Kate
Wow, I’ve never seen anything like this before! Looks delish!
Chef G
I think they are the cutest little thing.
Pooja@poojascookery.com
Never really heard about fiddle head . But got lot of info from your post. Such an interesting recipe. Thanks for sharing.
Chef G
You are welcome.
Lindsey @ Butter & Type
I’ve seen fiddleheads pop up all over Pinterest and Yummly, but I still haven’t tried them! I have to try this recipe!
Chef G
Yes for sure give them a try.
Sarah
Ok, I have to admit…I’ve NEVER had a fiddlehead before! Gasp! But this recipe sounds so easy to follow and absolutely delicious…I have to make it asap! 🙂 Thanks for sharing!
Chef G
They certainly are unique.
Milena
I have heard a lot about Fiddleheads this year, but still haven’t tried them. This looks like a good recipe to give them a go!
Chef G
Yes they are sort of unique that’s for sure.
Kimberly Dickerson
I have never heard of Fiddlehead Ferns before. I learned something new today. 😉 Are they available nationwide or only in certain areas of the US?
Chef G
They are unique, but oh so delicious.
Laura Funk
This must be a southern dish, because I have never seen these in Colorado. Sound good though
Chef G
Yes they may not be available everywhere (fresh ones anyway), but perhaps frozen.
Ashley @Irishred02
I have never heard of these! But I am willing to try ferns!
Chef G
They really are tasty.
Cathy
People are always shocked when I say I live in Maine and have never eaten fiddleheads, but they’ve just never sounded good to me. Your recipe might just change my mind, though, because it sounds tasty!
Chef G
Well know you will have to give them a try.
Cat Davis
I most definitely have never heard of those. I’m a veggie loving girl but I’m not sure I could convince myself to eat a fern. Around here they’re for decoration.
Chef G
If you have them where you are, give them a try you might just be surprised how good they really are.
Kyla Matton Osborne (Ruby3881)
I wish I’d seen this recipe years ago when we first tried fiddleheads! I also don’t like boiled vegetables all that much, and never got the hang of cooking them that way.
Chef G
Yes exactly they are not that great boiled.
Robin Masshole Mommy
I have never even heard of a Fiddlehead Fern before, but I need to try these. They look awesome.
Chef G
They are seasonal (unless you buy frozen) so delicious.
Pamela K
I’ve never heard of these. Now I need to check and see if the stores here carry them.
Chef G
They are seasonal….but you can get them frozen.