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.
Amy
I have only had fiddlehead ferns once and it was in the jungle in Panama at an indigenous village where one of the women of the village cooked them for us as part of our lunch. It was an amazing experience and the fiddleheads were so delicious, but I honestly have never thought to look for them back home! I’m so glad I stumbled on this recipe and will have to watch for them in the store now!
Homemade & Yummy
Well know I hope you are able to give them a try at home. They are delicious for sure.
Kathy McDaniel
I was introduced to fiddlehead ferns during culinary school. They are so good. I am just sad that their season is so short. After checking your recipe I am determine to find some at the farmers market before the season is over. So good!
Homemade & Yummy
HAHAH….well HURRY…..hope you can still hunt some down.
Donna
You know what, I noticed these at the farmers market recently and I was so tempted to buy some and try them out, but I had already picked up two new ingredients to play around with (chamomile and aloe vera) so I left them behind. I will definitely be grabbing some next time I notice them, this recipe sounds simple and delicious, and I really love playing around with new produce we haven’t tried before!!
Homemade & Yummy
Well I hope they are still available…they unfortunately do not last long. ENJOY!
Annemarie
I’m always walking past the fiddleheads in the spring and wondering what to do with them and now I know! Roasting them looks seriously simple but really delicious. I’ll have to pick some up at the store this week (I saw them just the other day) and give roasting a try.
Homemade & Yummy
I love them roasted. Boiled was how my mom did it. Either way, I hope you can give them a try.
Stephanie Simmons
This is one of the most unique ingredients I’ve ever heard of! Hopefully I can find some and try it 🙂
Homemade & Yummy
I hope you can too….they are so delicious.
swathi
I will check for fiddlehead, in the farmer’s market. how to taste? Roasted fiddle head ferns sounds simple dish.
Homemade & Yummy
They sort of taste like asparagus….but a little more earthy. Be sure to follow the directions on cooking them well.
Catherine
I wish I could find these near me…looks like such a delicious and wonderful side dish!
Homemade & Yummy
I know, they are not easy to find…and only last such a short time.
Karyn Ryan
Well this a new one for me I have never heard of this!! I don’t think they are grown in my country but I will definitely ask at the next time I visit the Farmer’s Market. This is a lovely tasty recipe and I will defo be pinning this
Homemade & Yummy
Well I hope you can find them. They are delicious and I only wish they were more readily available.
Veena Azmanov
I have never had fiddlehead ferns nor have I seen them here in the grocer. I must look for them. I’m always intrigued by new vegetables and dry fruits. You think you have a big variety and then you realize how much more there is out there to try. This sounds yum.
Homemade & Yummy
I wish we had them all year long. They certainly are unique and fun to cook.
Anna
I always see fiddlehead ferns in our farmers market and want to try them. Your recipe sounds perfect! Roasting them will bring out so much flavor!
Homemade & Yummy
I hope you venture out and give these a try. I really like the roasted method for sure.
Marisa Franca
I can’t wait to try the fiddlehead ferns. They look a lot like the ferns I’ve got in my garden but I’m sure they aren’t the same variety. They kind of remind me of ramps. I planted them so I could taste them — they are only available for a short time. They are up and gone by the time we get home. Anyway, I’ll check out our Farmer’s Market to see if they have them. And as far as boiling veggies? My mamma was the same way — that’s the only way my papà would eat his veggies.
Homemade & Yummy
I have never heard of ramps. Maybe they are related. These are not easy to find…well in Ontario they are …. but unfortunately they are so seasonal. You can sometimes frozen ones, but fresh is best. As for boiled vegetables…I reserve that for mashed potatoes…and last time I eve made those in the slow cooker (LOL).
Wajeeha
I’ve never had fiddlehead ferns…but they look super pretty and delicious! I don’t love boiled veggies either, so I love your recipe!
Homemade & Yummy
They are certainly unique. Hope you are able to find some and give this recipe a try.
Adriana Lopez Martin
I have never tried fiddleheads have heard of them and many rave about being so tasty but it is difficult to find them in my market. Hoping one day I get to cook and tried them using your recipe idea.
Homemade & Yummy
I know….I wish they were available longer…and in more areas. Hope one day you can give this recipe a try.
Claudia Lamascolo
I love greens of any kinds and I have never had these or heard of them I am very intrigued and cant wait to try and find them. We usually have Broccoli Rabe or Escarole here but these look delicious. I just hope we can find them here … looks like you have aced how to prepare them!
Homemade & Yummy
They can be a little tricky to find. So delicious…wish they were available all year long.
Jennifer Bigler
I have never heard of Fiddleheads, or ever tried them. Thank you for introducing me to something new. I will definitely be looking for them now while I am shopping. I love trying new vegetables. Do you think I could use goat cheese in place of the feta?
Homemade & Yummy
Absolutely….I LOVE goat cheese. Hope you are able to track some of these tasty little gems down and give this recipe a try.