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.
RECIPE and INSTRUCTIONS for this edible fern side dish can be found at the bottom of this post.
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.
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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.
Kelly Mahan
Love these kinds of recipes. And you don’t se this one very often, so thanks!
Homemade & Yummy
Yes…unfortunately this is SUCH a seasonal item. Sometimes you can get them frozen….but fresh still are best for sure.
Sylvie
I am one of those people who had never heard of them until.. this morning! It is the second time I see a recipe with them today, you must be right that you can only find them for a couple of weeks a year! They look so awesome and interesting!
Homemade & Yummy
I know….they are so seasonal and not easy to find (unfortunately). Hope you are able to give this recipe a try one day. Fiddleheads are unique and SOOOO delicious.
Karen
I love using unusual vegetables like this and it’s a welcome change from broccoli on repeat! Can’t wait to try these.
Homemade & Yummy
I know, and I only wish they were available all year long. You can sometimes find some frozen in the grocery stores.
Tina
This is great! i have seen them, probably at the farmers market or Central market in Austin but was intimidated. Love how you explained how easy they are, how healthy they are and how scary they aren’t. Definitely going to keep my eyes peeled for this. I like your method of roasting over boiling too. My hubby can tell the difference and he doesn’t like the texture of boiled veggies either. Saving this!
Homemade & Yummy
Well I hope you venture out and give this tasty gems a try. Such a unique and delicious seasonal item.
Mirlene
I have never had fiddlehead ferns. Looks interesting.
Homemade & Yummy
Hope you give them a try….they are so delicious.
Sara
I think I have these growing in my woods. I am going looking today so I can try this! BTW I love morel mushrooms, sadly we only found 2 this season, but you know they were totally fried and enjoyed!
Homemade & Yummy
YUP….you just may find them. I know my mom did. I get them at the markets….not as brave as my mom for picking wild things.
Shashi
I saw fresh fiddlehead ferns for the first time when I was at Pike Place market last week – I need to see if I can find them at a farmers market here in Atlanta as this dish sounds so delicious! A perfect summer side!
Homemade & Yummy
Hope you can find them. The season is so short….but maybe you still might be in luck.
Lisa
I absolutely love the idea of Fiddlehead ferns, but I admit, I’ve never actually seen them in person. I don’t think they grow in these parts (South Florida) so I’ve never run into them at our Farmer’s Markets, or grocery stores. I would love to try your recipe, though.
Homemade & Yummy
They may be a little difficult to track down. So worth the effort if you do come across some to try.
Anjali
I’ve never had fresh ferns! So intrigued!
Chef G
They are quite delicious!!
CourtneyLynne
Omg how delicious are these?!?! I so need to give these a try. Yum!
Chef G
Hope you do, they can be a bit tricky to find, but worth the effort.
Nicole Escat
Oh, I haven’t tried eating ferns but my sister told me that they tasted good. This dish looks really cute and green!
Chef G
Yes VERY green!!
Elizabeth O.
They look so good and I also do the same with my veggies. I think that’s what our moms used to do, but it’s not something that I took with me when I started cooking. These are the perfect side or you can have them for lunch as well.
Chef G
Thanks so much.
Crystal Gard
I have never herd of these before, They look interesting. I may have to try them
Chef G
The are unique and seasonal, unless you buy frozen.
Heather
I love foraging! I’ve tried these tasty little treats! 🙂
Chef G
Awesome!!
Azlin Bloor
Lol, my mother in law still does that – boil vegetables! And to death! I love how you’ve cooked them, I do like crispy edges and yes, you’re right about letting the natural taste come through by cooking simply.
Chef G
Must be a generation thing….I only boil potatoes to make mashed, other than that NO boiling here.