The Maine Center for Disease Control and Prevention has investigated a number of outbreaks of food-borne illness associated with fiddleheads. The implicated ferns were eaten either raw or lightly cooked (sauteed, parboiled or microwaved). The findings of this investigation recommend that fiddleheads be cooked thoroughly before being eaten, boiling for at least 15 minutes or steaming for 10–12 minutes.

That’s according to the University of Maine Cooperative Extension, which publishes information to help find, grow, use, preserve and store in-season fruits and vegetables in Maine. Visit extension.umaine.edu to order or download bulletins to fit the season, including May favorites, such as Bulletin 4198 Facts on Fiddleheads, Bulletin 4060 Facts on Edible Wild Greens in Maine and Bulletin 4266 Vegetables and Fruits for Health: Rhubarb.

UMaine Extension educator Kathy Savoie recommends getting up-to-date information on the best methods, canners, jars and seals to use to ensure a safe result before preserving food. Recommendations are available from local UMaine Extension officesand online at extension.umaine.edu/food-health, including upcoming food preservation workshops and how-to videos. For more information, call 207.581.3188; 800.287.0274 (in Maine). 

As a trusted resource for more than 100 years, University of Maine Cooperative Extension has supported UMaine's land and sea grant public education role by conducting community-driven, research-based programs in every Maine county. UMaine Extension helps support, sustain and grow the food-based economy. It is the only entity in our state that touches every aspect of the Maine Food System, where policy, research, production, processing, commerce, nutrition, and food security and safety are integral and interrelated. UMaine Extension also conducts the most successful out-of-school youth educational program in Maine through 4-H.