Fiddleheads - University of Maine Cooperative Extension
Fiddleheads - University of Maine Cooperative Extension
May 6, 2022
umaine.edu
Fiddleheads are the curled, edible shoots of the ostrich fern and are considered a seasonal delicacy in many parts of Canada. Every year, thousands of Canadians get food poisoning. Fiddleheads can cause food poisoning if they have not been stored, prepared or cooked properly. Fiddlehead ferns are high in antioxidants and essential fatty acids, which are often found in so-called "superfoods." They can be especially good for people who don't eat fish, which are also high in essential fatty acids.
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Fiddleheads are a dish traditionally enjoyed by Métis people in the spring. Seasonally, the small stalks will pop from the ground and are harvested, cleaned, boiled, and are often braised or sautéed with butter, garlic, lemon, and salt. They are rich in potassium, iron, antioxidants, and omega-3 fatty acids. It is important to clean them well to remove any traces of toxins that might be in the furled heads. This is done by washing them carefully to remove any brown skin and allow the water to re
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Matteuccia struthiopteris AKA Fiddleheads are said to be named because of the similarity in shape to the curled scroll of a violin. Fiddleheads are also known as crosiers or croziers, after the crook-shaped pastoral staff of a bishop. with most ferns, fiddleheads like shady, woodsy areas, near water. The edible fiddleheads of the ostrich fern (Matteuccia struthiopteris) can be found in central and eastern U.S. and Canada near streams and moist, forested areas. Many Native American tribes would t
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