The first true sign of spring for me is when the spring seasonal produce starts appearing in the market. Fiddleheads and ferns are usually the first to catch my attention. Fiddlehead fern season runs mid thru late April and the window of availability is short. Buy them as soon as you see them because they won’t be there on your next trip to the market.
Now you’re probably wondering, why would I want to eat them? They are quite strange-looking. Simply put, they are easy to prepare and delicious, and you will impress your guests when you serve them! Fiddleheads have a unique look and taste. I would best compare them to asparagus, which has a grassy, earthy, and delicately sweet taste.
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What are Fiddlehead Ferns?
Fiddleheads come from the Ostrich Fern (Matteuccia struthiopteris), known locally as the fiddlehead fern throughout New England and parts of Canada. They grow wild like dandelions and mainly in wet areas near brooks, rivers, and lakes during late April, May, and early June, depending on when the snow has melted.
When purchasing fiddlehead ferns, look for tightly coiled, bright green ferns. Avoid ones with a dark-colored center, as this indicates they are older.
Storage Tips for Fiddlehead Ferns
I recommend using fiddleheads soon after you purchase them. But sometimes that doesn’t work with our busy schedule; therefore, storing them properly is super important. Here are some storage tips:
- First, rinse the fiddleheads in cold water to remove dirt or brown papery covering.
- Then loosely wrap them in a paper towel and place them in a tightly sealed plastic bag to avoid them from drying out. Store them in a refrigerator for only a few days.
- Prolong storage in the refrigerator for up to 3 weeks by submerging them in cold water. It is best to change the water every 2 -3 days.
- If you want the taste of fiddleheads in the fall/winter, blanche them, dry them, and place them in a plastic freezer bag for up to nine months.
Tips to Clean & Prep
To clean, put them in a bowl of cold water, and rub away the the papery brown husks. This is probably the most time-consuming part, but it is worth the task. The stems are edible, but I usually trim them under 2 inches long.
They are best prepared by blanching or steaming first and then a quick sauté with garlic & oil. It is not recommended to eat them raw as they may contain contaminants that can make you feel ill.
Are fiddleheads healthy to eat?
Yes, fiddleheads are good for you! They are a source of omega-3s, contain 2x as many antioxidants as blueberries, and are loaded with fiber. A ½ cup serving will fill you up quickly.
Ramps are another springtime favorite!
I love the flavor of ramps! They taste stronger than a leek, which generally has a mild onion flavor, and are more pungently garlicky than a scallion.
👩🏻🍳 Chef’s Tip: You can use ramps to replace scallions or spring onions in almost any recipe.
Ramps (Allium tricoccum) are sometimes called wild leeks or spring onions. They are a North American species of wild onion grown widely across eastern Canada and the eastern United States.
Why do chefs get excited about ramps?
It’s anticipation for something that has become popular, especially with chefs! Quantities are limited with ramps, and the season is short. They are a bit pricey, too, running as much as $20 per pound or $5 a bunch.
Just like fiddleheads, use them shortly after purchasing so they don’t wilt. It would be terrible to miss the boat using them while they are vibrant, green, and fresh!
They are quite dirty, so be sure to clean them well. I recommend trimming the root tips off and gently rinsing them under running water getting in between the crevices where all the mud likes to hide. Then gently pat them dry with paper towels.
Seasonal Variations
Fiddleheads and ramps make the perfect pairing but have some creative fun and combine them with other spring favorites such as artichokes, fava beans, asparagus, or snap peas. You can also sauté them separately in olive oil, chopped garlic, a dash of salt and pepper, and a squeeze of lemon juice.
More Spring Recipe Ideas
📖 Recipe
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Fiddleheads & Ramps Sauté
- Prep Time: 15 min
- Cook Time: 15
- Total Time: 30
- Yield: 2 –4 side servings 1x
- Category: Sides
- Cuisine: American
Description
Fiddleheads & Ramps lightly sautéed with shitake mushrooms and red & yellow peppers
Ingredients
4 oz fiddleheads
4 – 6 oz bunch ramps
¼ red pepper
¼ yellow pepper
2– 3 large shitake mushrooms
2 cloves of garlic
3 tbsp olive oil
Instructions
- Clean & trim the fiddleheads – leaving 1 – 2 inches of the stem.
- Clean & trim the root tips off the ramps and gently pat them dry with a paper towel.
- Cut the red & yellow peppers into cube-sized chunks.
- Trim just a little off the tip of the shiitake mushrooms (only the dirty part—do not lose too much of the stem), slice the mushroom, and chop it into smaller pieces.
- Heat 2 tablespoon of olive oil in a non-stick pan and add the mushrooms. When slightly browned, add the peppers, garlic, and salt and pepper to taste. Cook for 5 minutes. Remove from the pan and set aside in a bowl.
- Steam the fiddleheads for approximately 5 – 7 minutes until tender crisp. (*While steaming fiddleheads – start sauté of the ramps)
- Add 1 tablespoon of olive oil to the same pan and place the ramps in the pan. Move them around gently in the pan to keep them whole while cooking for 2 – 3 minutes until wilted.
- Add the steamed fiddleheads and cook until warmed. Add s & p to taste. Remove from the pan and plate with peppers & mushrooms mixture sprinkled over the top.
Notes
- Since the season is short for fiddleheads & ferns, it is best to buy them when they hit the market in the spring.
- You can store them clean in the fridge. Wrap in a paper towel and place in a tightly sealed plastic bag.
- Prolong storage in the fridge for up to 3 weeks by storing submerged in water. Change the water every few days.
- If not used within a few days, freeze. First blanch and dry them. Then, place them in a plastic freezer bag for up to nine months.
- Fiddleheads & Ramps Sauté makes a delicious side dish for grilled fish or topping on marinated grilled tofu.
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