fiddlehead fern

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This is a debatable plant. Must eat cooked or steamed, not raw, although some people do eat fiddleheads raw and end up getting throat and gastric cancers. Fiddleheads are the young furled (coiled up) heads of a young fern. Asians dip them into boiling water, then dry them and then grind them into powder, and whenever they cook food, they add that powder to their food. Apparently it helps emulsify and break down bad fats in the body. You can chop up the stem and steam it, tastes similar to green beans, can be eaten with a little bit of butter and salt. To cook fiddleheads, remove the yellow/brown skin, then boil the sprouts twice with a change of water between boilings to remove toxins. The roots of the common Male Fern (Dryopteris filix-mas), was used to kill tapeworms, but many consider it too toxic. When using ferns, consult with local expert to double check. Some are carcinogenic.
References in periodicals archive ?
Patrons complained of nausea, vomiting, and diarrhea shortly after eating, and some attributed their illness to the fiddlehead ferns served with their entree.
During May 25-28, NYSDOH conducted a telephone survey of persons who had eaten at the restaurant on days fiddlehead ferns were served (May 6,7, and 18).
The only food eaten by all ill persons was fiddlehead ferns.
During May 23-June 2, 1994, three persons contacted the HPB complaining of nausea and diarrhea after eating fiddlehead ferns purchased at Vancouver and Victoria markets.
Fiddlehead ferns blanched for 2 minutes in boiling water had been served with all entrees.
Fiddlehead ferns are a spring delicacy for many foragers.
Many of the ideas presented are on the cutting edge and deal with anything from abstract concepts to fiddlehead ferns, from a number to numeral, from software to the nuts and bolts of a computer.
I marked several, especially Jakehouse, which sells Christmas greenery and Wild About Oregon, which had a special on fiddlehead ferns (a Northwestern delicacy).
Many people believe that one or both of these ferns are the "true" edible fiddlehead ferns.
If you have ever wondered how to prepare fiddlehead ferns, snapping turtles, acorns, squirrels, muskrat, beaver, porcupine, raccoon or opossum for the table, Wild Food Cookbook, by Frances Hamerstrom, is the book for you.
The fiddlehead fern is one of the first edibles that appears in the spring.