28 January, 2021

And Also

A succulent ostrich fern named fiddleheads

And Also

Kitchen IQ

Every spring, thousands of Canadians get food poisoning; and almost all owe it to this succulent ostrich fern named fiddleheads. A family term for curled, edible shoots of a variety of ferns, fiddleheads are harvested before the frond unrolls and reaches its full height, and resemble ornamentation like on the ends of a violin. While they are a delicacy in Canada, fiddleheads have been part of traditional cuisine across Asia, and in northern France. In Indonesia, fiddleheads are cooked in stew, in a rich coconut sauce. In India, it is found in the Himalayan states, and is often pickled and eaten as a side dish. In Canada, fiddleheads are sauteed, eaten with hollandaise, butter, lemon, garlic and vinegar. Most fiddleheads have an asparagus-like, nutty flavour, and are high on vitamins A and C. But all this only once cleaned properly. Fid­dl­e­heads can cause food poisoning if not cleaned well. Remove the brown husk on them, changing the water, until all the husk is off, before boiling it for 15 minutes.



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