Fiddleheads or fiddlehead greens are the furled fronds of a young fern,[1] harvested for use as a vegetable. Left on the plant, each fiddlehead would unroll into a new frond (circinate vernation). As fiddleheads are harvested early in the season before the frond has opened and reached its full height, they are cut fairly close to the ground.

Fiddleheads have antioxidant activity, are a source of omega-3 and omega-6 fatty acids, and are high in iron and fibre.

Source: Wikipedia




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Fiddleheads are a very popular seasonal spring item, They are the curled fronds of the Ostrich Fern. While they are young the are fully edible and used in salads and stir fry. Fiddleheads must be washed until the water runs clean and must be cooked fully before consumption. There is CFIA and Health Canada cooking and handling guidelines printed on the back of the label.

Here at Ponderosa Mushrooms we offer fresh Fiddleheads during the spring season and blanched frozen products available year-round.

Advisory: Health Canada and the CFIA reminds everyone to properly cook Fresh Fiddleheads before consumption. Simply rinse in cold water, the cook in boiling water, or steam for a minimum if 10 minutes until tender. Fiddleheads should not be eaten raw.

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Suggestion #1


Rinse in cold water, boil in salted water until tender. Serve hot, with butter, salt & pepper to taste.

Suggestion #2


Rinse in cold water, boil in salted water until tender. Stir fry for a few minutes with minced garlic, minced shallots, butter, salt and pepper, Serve hot. More butter!

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