Fiddlehead (Ostrich) Ferns


Fiddleheads refers to a few distinct aspects of fern plants: firstly, it can denote the immature, spiraling leaf of any fern; secondly, it is commonly used to describe the ostrich fern, or Matteuccia struthiopteris from the Aspidaceae family; finally, the term can point to the juvenile, spiraled leaf of the ostrich fern when used as a vegetable, known as fiddlehead greens. The nomenclature “fiddlehead” was inspired by the curled leaves’ likeness to a fiddle’s scroll. Although a handful of fern species are globally eaten – the potentially harmful bracken fern being one – the ostrich fern holds the greatest culinary significance and stands as the only Canadian plant that has commercially thrived as a vegetable.

The ostrich fern, or fiddlehead fern, is recognized for its large, ostrich feather-like leaves. It proliferates across Canada, with densest populations found in New Brunswick, southern Québec, and southern Ontario, typically inhabiting flood plains or vicinity of rivers and streams. This fern also grows in countries like the United States, Japan, China, Siberia, Scandinavia, Belgium, France, and regions of the Alps. The elegant plant can rise up to one meter, occasionally stretching to two meters, and form clumps over one meter wide. Its leaves vary, with some being large and heavily divided, while others are smaller and narrower, carrying tiny spore cases.

Fiddleheads maintain their unique coiled structure for approximately two weeks, usually during May in eastern Canada, before they unfold. Harvested fiddleheads measure around 5 centimeters in length and 2.5 centimeters in diameter. Leaves that grow over 7.5 centimeters are considered too bitter for consumption.

Overgrown Fiddlehead (Ostrich) Ferns

While most fiddleheads are harvested from natural stands, limited cultivation experiments are ongoing. The Maliseet people from the Saint John River Valley in New Brunswick have traditionally harvested fiddleheads as a spring tonic and marketed them locally. Major commercial harvesting occurs predominantly in New Brunswick and Maine, with the harvested product sold fresh, canned, or frozen. Other regions producing fiddleheads include Nova Scotia, Quebec, Ontario, Vermont, and New Hampshire. While precise statistics regarding fiddlehead harvest, sales, or consumption remain elusive, it is estimated that North American sales range between $7 million and $10 million.


Fiddleheads are typically cooked before consumption, although there are instances of them being consumed raw. Their flavor has been likened to a blend of asparagus, green beans, and okra. They are rich in vitamins A and C, niacin, and riboflavin, and their nutritional profile is similar to asparagus and other popular green vegetables. Although ostrich fern has been deemed non-toxic, there have been a few reports of gastrointestinal illness tied to consuming raw or minimally cooked fiddleheads, possibly due to bacterial contamination. Therefore, it is advised to boil fresh fiddleheads for 15 minutes or steam for 20 minutes prior to consumption, although many cookbooks suggest cooking until tender.  

You’ll find the World’s Largest Fiddleheads in Plaster Rock. 

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