More the fiddleheads are wound, tastier they will be.

During the harvest, it is important to select wound fiddleheads, because the unrolled one could have toxic properties. When we say toxic it not means dangerous… Actually, it is essential to cook this vegetable before we eat it, otherwise you may feel some discomfort, like nausea, vomiting or diarrhea. To prevent, you need to steam the fiddleheads during 10 to 15 minutes. If the water becomes a little brown, do not panic, it is normal!

To eat the violin head carefully, here are some advices from the Ministry of Agriculture, Fisheries and Food:

  1. Before cooking, sort the fiddleheads and discard those that are unrolled;
  2. Shake it vigorously in a plastic bag to loosen the brown scales that cover them;
  3. Wash them by immersing them in water. If you notice that the stem is browned, cut it;
  4. Then, like we explain you previously, boil them about 15 minutes until they are tender.

Added with pasta, soup or quiche, the fiddlehead is a delicious vegetable that must to be known. Enjoy it, spring is exactly the harvest season!

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