How to Freeze Fiddleheads

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Course: Side Dish

Cuisine: Maine, Maritime, New Brunswick, New England, Nova Scotia

Prep Time: 15

Cook Time: 3

Total Time: 18

Author: Dolly (Maritime Country Kitchen)

Remove the brown papery pieces from the head.
Trim ¼-½ inch of the stem off the bottom of each fiddlehead, removing the browned edges.
Place the fiddleheads in a bowl of clean water to soak for 5-10 minutes.
Rinse well, then drain the fiddleheads and rinse 2-3 times, or until the water runs mostly clean. (Or use a salad spinner).
Toss (or spin) the greens gently, rinsing with cool water until the water runs mostly clear.
Drain or spin to remove excess water.

Bring a large pot of water to a boil (unsalted or salted water - according to your preference).
Add the fiddleheads and cook for 2-3 minutes.
Drain the partially cooked fiddleheads and add them to an ice bath to stop cooking.
Use a slotted spoon or colander to remove the blanched fiddleheads from the basin of ice water.
Transfer into freezer-safe containers or freezer bags.
Label with the contents, date, and instructions.
Freeze for up to 1 year in a deep freezer, or up to 6 months in a small freezer.
When ready to prepare: thaw, and steam for 12 minutes, or boil for 15 minutes before eating.

See my guide on How to Cook Fiddleheads for more information, and the most common way to prepare and serve them.

Safety:

See the guidelines from Health Canada before freezing or consuming.
Only fiddleheads from the Ostrich ferns are safe for eating (Matteuccia struthiopteris).
Only buy from a reputable source, or forage with an experienced local guide.
Clean them thoroughly, removing the brown husk and rinsing well under cold running water.
Cook according to safe process times: 10-12 minutes when steamed, or 15 minutes when boiled. This includes fiddleheads that have been previously blanched and frozen.