Food Safety Tips for Fiddleheads

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 also sold in cans or as a frozen product.

Potential foodborne illness

A number of outbreaks of foodborne illness from eating raw or undercooked fiddleheads have been reported in Canada and the United States since 1994. Studies to date have not determined the cause of these illnesses.

Under no circumstances should fiddleheads be eaten raw. Proper handling and thorough cooking of fiddleheads can reduce the risk of foodborne illness.

Cleaning fresh fiddleheads

• Remove as much of the brown papery husk as possible, using your fingers.
• Wash the fiddleheads in several changes of fresh cold water to remove any residual husk or dirt.

Cooking fiddleheads

Before eating fiddleheads, make sure to follow these steps:

• Cook them in a generous amount of boiling water for 15 minutes or steam them for 10 to 12 minutes. Discard water used for boiling or steaming fiddleheads.
• Follow these instructions before sautéing, frying, baking or making other foods (e.g. soups, casseroles) using fiddleheads.

Freezing fiddleheads

Before freezing fiddleheads, you should follow these steps:

• Clean fiddleheads as outlined above.
• Blanch fiddleheads for two minutes.
• Plunge fiddleheads in cold water. Drain.
• Discard the blanching water.
• Pack drained fiddleheads in freezer containers or bags.
• Store them in the freezer for up to one year.
• Follow the complete cooking steps outlined above before serving.

Preserving fiddleheads

Preserving fiddleheads with a pressure canner is not recommended, as safe process times have not been established for home-preserved fiddleheads.

Symptoms of illness from eating fiddleheads

Symptoms of illness from eating fiddleheads typically appear within 30 minutes to 12 hours after eating raw or undercooked fiddleheads. As is the case with other foodborne illnesses, the symptoms may include diarrhea, nausea, vomiting, abdominal cramps and headaches. Illness generally lasts less than 24 hours but can last up to three days. The adverse symptoms can result in dehydration, particularly among older people, infants and those with underlying medical conditions.

If you experience adverse symptoms after eating fiddleheads, you should seek the advice of a health care professional and contact your local public health unit.

What the Government of Canada does to keep our food supply safe

The Government of Canada is committed to food safety.

Health Canada establishes regulations and standards relating to the safety and nutritional quality of foods sold in Canada. Through inspection and enforcement activities, the Canadian Food Inspection Agency verifies that food sold in Canada meets Health Canada's requirements.

For more information on food safety, please visit the Government of Canada's  Food Safety Portal and the Canadian Partnership for Consumer Food Safety Education's  Be Food Safe Canada program.

Additional Resources

• In Your Kitchen: Safe Food Handling Tips
• Kitchen Food Safety Tips: Preventing foodborne illness