Minnesota Master Naturalist Submission: Cheryl Batson
2022 started as an odd year for foraging. Typically, April is the beginning of spring foraging in the Twin Cities. This year, though, was pretty much a wash with its unseasonal wet, winter-like temperatures followed by unseasonably warm summer temperatures. This has resulted in a very brief harvesting period for such things as the ostrich fern fiddleheads and a delayed harvest for morels.
Remember - only harvest where it is allowed! Please check regulations before harvesting on public land. For instance, Three Rivers Park District does not allow harvesting of any type. In Minnesota state forests and state parks, you can harvest mushrooms and fruit for personal use only. As with any wild food, only a small amount should be eaten to ensure you are not allergic and check with your doctor before eating any wild food when you are pregnant (especially mushrooms).
I have begun harvesting a few of my own backyard plants. One of the very easiest ways to be sure you are harvesting ostrich fern fiddleheads is planting them in a grouping in your own yard! Barring this option, the second easiest way is to identify the ostrich fern when it is fully mature and then return the next year to harvest the fiddleheads. Be sure you can tell the difference between bracken fern and the ostrich fern as the bracken ferns contain cancerous compounds and are controversial to eat.
Phot Credit: Katy Chayka and Peter Dziuk
Fiddleheads can be picked when 1 to 2 inches high and in a tight curl. The brown parts of the fiddlehead should be removed. Remember to fully cook these to prevent food poisoning and know the look alike fiddleheads of other ferns. The University of Maine Bulletin #2540, Ostrich Fern Fiddleheads, Matteuccia struthiopteris provides information on to identification, correct harvesting procedures, and some cooking recipes. The University of Minnesota Extension’s Minnesota Harvesting Handbook is another great resource to use.
My personal favorite fiddlehead recipe, pictured below, is to fry the fiddleheads, onions, and garlic in butter and serve it up as a side dish.
Photo Credit: Cheryl Batson