In Eastern Canada, "fiddlehead" season usually begins in late May. For a brief 2 to 3 week period, unfurled fronds of Matteuca struthiopteris are harvested along riverbanks and forest edges of Ontario, Quebec, New Brunswick, and Nova Scotia. Further south, the ritual occurs with great fervor in Vermont, New Hampshire and Maine to gather the season's delicate and perishable growth.
Ferns are seedless, non-flowering plants of tropical to temperate origins. True roots issue from rhizomes and triangular fronds uncoil upwards. They reproduce by scattering spores located on the undersides of the fronds.
Most grow in damp, shady places, although some species thrive on dry ground, soil, or rocks. Ferns are among the oldest land plants.
Worldwide Geographic Distribution and Economic PotentialFerns grow in Eastern Canada and the United States, Asia: Japan, China, Malaysia, India, Europe (Belgium, France, and parts of the Alps; Siberia, and west to Scandinavia.
In North America, commercial harvests are in New Brunswick and Maine. The produce is frozen, canned, or sold fresh in markets. The annual estimated sales are reported to be between $7 million to $10 million.
Edible and Poisonous Ferns
Matteuca struthiopteris (Ostrich Fern) is the most commercially important edible fern in North America, although there are hundreds of other edible ferns around the world.
Pteridium aquilineum or Bracken Fern is the most widely known poisonous fern in North America although many cultivars of equally toxic ferns exists. Some of the harmful chemicals found in ferns include: hydrocyanic acid, thiaminase, plaquilosides, pluroglucinols, and phytoecdysones.
Nutritional Content
Fiddleheads are excellent sources of vitamin A, beta carotene, alpha carotene, vitamin C, manganese, and niacin (vitamn B3). They are good sources of copper, potassium riboflavin (vitamin B2), protein, Iron, and zinc.
Warning : Food Preparation of Fiddleheads
Health Canada advises that fiddleheads should be cooked thoroughly before eating. Comsuming raw or uncooked fiddleheads may cause nausea, vomiting, diarrhea, upset stomach, and headaches that may last up to 24 hours. The health agency recommends:
- Washing the fiddleheads in several changes of cold water
- Cooking the greens in boiling water for 10-12 minutes
- Discarding the boiling water as it may contain the toxins
- Boiling or steaming fiddleheads prior to sauteing, frying, or baking.
To freeze fiddleheads for winter use, clean and blanch fiddleheads in boiling water for about one minute, drain, cool and put in air-tight freezer bags. Low in calories, rich in vitamins A and C, this ephemeral delicacy can be boiled, steamed, stir-fried and served as a side-dish and become part of a healthy meal.
References
Patrick von Aderkas "Economic History of ostrich fern, M.struthiopteris, the edible fiddlehead" Economic Botany January 1984; 38(1):14-23
"Consumption of Fiddleheads" Canadian Food Inspection Agency Advisory Health Canada 24 May 2002
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