Do you know the fiddlehead?

13 May, 2010 ,

Originally published in the Journal de Montréal on May 20, 2006.

Also known as ‘crosier’, after the curved staff used by bishops, this is the vegetable that announces the advent of spring.

It is a young fern rolled up in a tight spiral that has to be picked before it unfurls and become inedible. Select ferns that are tightly rolled up, firm and green with brown scales. To remove these scales, rub the coils in cold water, wash under running water and soak for 10 minutes.

Important: Fiddleheads should only be consumed after cooking.

Try our recipe for Buttered Fiddleheads


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Cinzia Cuneo

Cinzia Cuneo, founder of, never wanted to neglect the quality of her food. She shares her special expertise to make good food quickly and without complications!

2 Responses to “Do you know the fiddlehead?”

May 20, 2010 at 6:55 am, Sara said:

Interesting, never heard about them…any information about the environment where it grows, please?
Thank you again,

June 02, 2010 at 11:42 pm, Margaret said:

Lovely, tasty
Found in Québec but commercial supplies seem to come here from the Maritimes.
Québec Agriculture Department has warnings at every point of sale about the need to be sure to cook them fully.
Very good source of all the green vegetable minerals and vitamins.

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