Everything You Need to Know About Fiddleheads

Fiddleheads, also known as fiddlehead greens, are the furled fronds of young ferns. They can be found at the market or grocery store for a very short period of time – only a few weeks in the spring. Here are some recipes that highlight these little seasonal gems, which will help you cook them safely and make the most of fiddlehead season.

Cooking fiddleheads

You should never eat fiddleheads raw as there’s a risk of experiencing severe digestive discomfort. To make sure you cook them properly, follow these 4 steps:


1. Rinse the fiddleheads to clean and remove any small brown ends or dirt on the surface.


2. Bring two saucepans with salted water to a boil.


3. Blanch them in the first pan for 5 minutes, then repeat in the second pan.


4. The fiddleheads are now ready to be sautéed in butter or cooked in one of the recipes below.

In the kitchen

In salads, creamed or mixed with eggs, fiddleheads can be prepared in several ways. Here are some recipe ideas on how to cook them this spring.

Fiddlehead Omelette

This omelette combines fiddleheads, thick-cut pieces of bacon and chives. If you like, add grated Gruyère cheese for a decadent seasonal spin on eggs.

Smoked Salmon and Fiddlehead Salad

This salad welcomes the season with its bright, appealing colour palette. The soft green of the fiddleheads blends with the orangey-pink smoked salmon hues and the butter yellow of the potatoes. Top with a smooth sour cream and dill dressing.

Warm Duck Confit and Fiddlehead Salad

Though visually refined, this salad is very simple. After sautéing fiddleheads in butter, warm the pulled duck confit in the same frying pan. Add this to a salad of baby spinach and julienned Granny Smith apples, drizzled with honey-Dijon dressing.