The Appalachian Dish You Should Try At Least Once (But Never Eat It Raw)

When the thaw of winter is finally over and spring rolls around, fiddlehead ferns are one of the first things to pop up — the curled fronds of ferns yet to unfurl into their full, leafy shape. One of the most commonly available varieties of the fiddlehead fern is the ostrich fern, which is known to grow in the Northeast and Canadian Maritimes, as well as the Northern and Central Appalachian regions, and is one of the few non-toxic ferns when cooked. In the past, these green, tightly coiled ferns were only available through foraging during their fleeting moment of growth from late April to early June, alongside other Appalachian staples like dandelions. But these days, they're also commonly available at farmers markets and can even be ordered online.

Packed to the brim with nutrients and with a taste reminiscent of mild asparagus, they're a great option as a side dish or paired with a salad — but don't let their cute look fool you. Fiddlehead ferns must be handled with care. When eaten raw, unwashed, or undercooked, they can cause nausea, vomiting, cramps, or diarrhea. For this reason, make sure to wash them thoroughly and boil or steam them until tender.

Fiddlehead ferns can be enjoyed in many ways. After steaming or boiling for around 15 minutes, they can also be sauteed or fried, too! Typical seasonings are light — such as salt, pepper, olive oil, and butter — to enhance their natural, green-y flavor.

Nearly all species of ferns have fiddleheads in their early stages, and none are safe to eat raw. Some varieties, such as the ostrich fern, are safe to eat when cooked, but the large majority of fiddlehead ferns remain toxic even when boiled (some are even carcinogenic). When foraging, it's essential that you're able to identify ostrich ferns as opposed to other toxic ferns that grow in Southern Appalachia, such as the Christmas fern.

Ostrich ferns are usually found in damp, shaded environments like woodlands, or near streams, rivers, and wetlands. To identify an ostrich fern, be on the lookout for three unique identifiers: bits of brown, paper-like sheaths on the fiddlehead, a non-fuzzy stem, and a deep, U-shaped groove on the stem. If you're absolutely certain that the fiddlehead matches all three of these criteria, then it's safe to forage. You should also only gather ferns under 6 inches tall, as once the ferns grow taller and the fronds start to uncurl, they can become tough and unpleasantly bitter.

Once foraged, you can store your fiddlehead ferns in a variety of ways. If you're not planning to eat them right away, you can preserve them so they can be enjoyed year-round. Some people also pickle them (making sure to boil them beforehand) by storing them in an airtight jar containing equal parts vinegar and water, with some spices to add extra flavor (these would make a great bloody mary garnish). For long-term storage, you can also freeze them. However, when using this method, avoid the common mistake of freezing DIY vegetables raw; you should blanch them first.