Bytes to Bites

Sauteed Fiddleheads
May 20, 2012, 5:04 am
Filed under: Side Dishes, Vegetables


Fiddleheads are the curled, edible shoots of the ostrich fern (Matteuccia struthiopteris). They are considered a seasonal delicacy in many parts of Canada. Fiddleheads are collected in the wild, sold as a seasonal vegetable or served in restaurants. They are a source of Omega 3 and Omega 6. As well, fiddleheads are high in iron and fibre.

Information on the internet suggests fiddleheads can be a cause of foodborne illnesses and should be boiled for 15 minutes or steamed for 10 to 12 minutes before eating, sautéing, frying, baking or making other foods (e.g. soups, casseroles) using fiddleheads.


2 cups fresh Fiddleheads

1/4 cup butter

1 tsp minced garlic (or fresh)

salt and pepper to taste


1. Boil Fiddleheads in a pot of water for 15 minutes (or steam for 10 to 12 minutes). Drain.

2. Heat butter in a pan. Add minced garlic to melted butter and stir. Add Fiddleheads. Saute Fiddleheads until the ferns are tinged lightly brown and tender, about 5 minutes.

3. Season with salt and pepper. Remove from heat and serve.


Interesting, tasty vegetable.

Our Home Rating? 3/5 bites



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