Similar to wild mushrooms there are many species of ferns that grow in the wild. Some species like the Ostrich fiddlehead fern are suitable for human consumption. There are varieties that are not and have been found to be carcinogenic. Such as the Bracken fern.

 

Norcliff harvests the ostrich fern which has no natural toxins. This result has been proven in studies conducted by Dr. John Delong and his research team at Agri-Food Canada. Dr. John Delong of Agri-Food Canada states “there are no natural toxins in fiddleheads, which are exclusive to the ostrich fern plant.” What has been found in the past is if fiddleheads are not washed or cooked properly, the residue and contaminants found on the exterior of the fiddleheads were from natural external sources.

 

In addition, the untrained eye may mistake other types of ferns for the ostrich fern.

 

Sources: Atlantic Food & Horticulture Research Centre, Agriculture and Agri-Food Canada, 32 Main St. Kentville, Nova Scotia B4N 1J5

 

It is important to note that fiddleheads are exclusive to the ostrich fern or Matteuccia Struthiopteris, as previously mentioned. Although Fiddleheads grow on soil that has never been cultivated or sprayed with pesticides, herbicides or fungicides and 100% chemical free , the word “organic” is presently reserved for cultivated crops that have been grown on soil that has been surveyed and deemed chemical free for a minimum of three years.

 

Instead, we refer to wild crops such as wild leeks, ramps,  wild mushrooms and fiddleheads as“Wild Harvested Produce”.

 

Wild Harvested veggies grow naturally, often on land that has been left undisturbed and naturally fertilized for hundreds, perhaps even thousands of years. Fiddleheads are a Wild Harvested vegetable, growing completely on their own in the wild – “As Mother Nature Intended”.

 

They are harvested with the utmost respect for their natural environment. Their roots are left undisturbed, thus ensuring the plant suffers no damage.

 

It is recommended to boil fiddleheads (approximately 8 minutes, of until tender) before consuming, however many people consume fiddleheads only a few minutes after boiling.

 

When boiled fiddleheads taste like asparagus and/or broccoli.

When steamed fiddleheads taste more bitter, like spinach and/or rapini