Fiddlehead Fern

Never serve uncooked (raw) or undercooked fiddlehead ferns, as these have been associated with illness.^{[1] [2] [3]} Symptoms can include abdominal pain, nausea, vomiting, diarrhea, and headaches beginning anywhere from 30 minutes to 12 hours after ingestion. Boil fiddlehead ferns for 15 minutes or steam for at least 10 minutes to remove the toxin, and be sure to discard the water used to cook the ferns.^[2]

Fiddlehead ferns, when boiled or steamed to reduce the risk of illness, may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. Only serve the fiddleheads from ostrich ferns, not from other species, which can be toxic.

Various edible species of fern are enjoyed all over the world, including in parts of North America, where the fiddleheads of ostrich ferns show up in markets and dishes for a brief window in the spring. The name fiddlehead in English comes from the part of this fern that is commonly eaten, the tightly coiled shoot of young fern that resembles the head of a violin or fiddle. Fiddlehead ferns offer fresh, vegetable flavor to egg dishes, stir fries, stews and more, and after their short season has passed, can be frozen or pickled for future meals.

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No. As long as the fiddleheads have been cooked thoroughly to reduce the risk of illness, they should be soft and mashable and present a low risk when safely prepared for a child’s age and developmental ability. To reduce the risk, make sure fiddleheads are fully-cooked and prepare and serve them in an age-appropriate way as described in the How to Serve section. As always, make sure to create a safe eating environment and stay within reach of baby during meals. 

Learn the signs of choking and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

No. Fiddlehead ferns are not a common food allergen. That said, consuming raw or undercooked fiddlehead ferns can cause food poisoning due to a toxin in the shoots.^[3]

Yes. Fiddlehead ferns contain plenty of important nutrients, including vitamin A, iron, calcium, potassium, vitamin C, fiber, and more. These nutrients support healthy vision, blood health, bone density, electrolyte balance, iron absorption, and digestive functioning. Plus, fiddlehead ferns are rich in antioxidants and phenolic compounds to support bodily resilience.^[4]

Make sure the fiddleheads are from the ostrich fern, and avoid foxglove or bracken ferns, which can be toxic.^[5] Never serve uncooked (raw) or undercooked fiddlehead ferns, which have been associated with illness.^{[1] [2] [3]} Symptoms can include abdominal pain, nausea, vomiting, diarrhea, and headaches beginning anywhere from 30 minutes to 12 hours after ingestion. Boil fiddlehead ferns for 15 minutes or steam for at least 10 minutes to remove the toxin, even before cooking them as part of a recipe.^[6] Be sure to discard the water used to cook the ferns.

End the meal and follow up with a breast or bottle feed. Never pressure a baby or child to eat; it will only worsen food refusal in the long run. Babies refuse food for different reasons, such as teething, illness, sleepiness, or lack of energy or interest in learning a new skill. For information on why baby may refuse to eat, see our guide, Handling Food Refusal.

Baby should be able to sit with minimal support, hold their head up well, and be able to reach and grab an item and successfully bring it to their mouth while seated. Baby should also show interest in eating and watching caregivers eat. For example of babies who are ready vs not, see our article on readiness.