5 common and tasty wild edibles you can forage for in Canada

OSTRICH FERNS (aka fiddleheads)

Matteuccia struthiopteris

This popular and abundant native wild vegetable appears in the spring in damp, low-lying areas of the forest near streams and drainages. It’s easily identified by its smooth, hairless green stem that features a prominent U-shaped groove down the centre, unlike similar-looking bracken ferns that occupy the same habitat. The edible part is the yet-to-unfurl frond, called a crozier or scroll, which is enveloped in a brown, papery husk.

Ostrich ferns grow in clumps called crowns, and they should be harvested within days of sprouting once the spring sunshine warms the soil. To prepare the croziers for the table, remove the husks, blanch them for a few minutes to deactivate the mild toxins, then cook thoroughly. Prepare them in the same way you’d normally serve asparagus, as both the taste and texture are similar.