Spring is the season for fiddleheads, the edible young shoots of the ostrich fern (Matteuccia struthiopteris). To prevent intoxication, fiddlehead fans must prepare fiddleheads properly before eating.
It is a good idea to buy fiddleheads from a reputable seller unless you have all the knowledge you need to harvest them yourself.
Intoxication symptoms
Nausea, vomiting and diarrhea are signs of fiddlehead intoxication, appearing from 30 minutes to 12 hours after eating them.
This temporary illness seems to be caused by an unidentified toxin.
![[Translate to Anglais:] Crosses de fougère ou têtes-de-violon](https://cdn-contenu.quebec.ca/_processed_/c/9/csm_IM_Crosse_defougere_Salubrite_MAPAQ_3a91ee7cfb.jpg "Fiddleheads")
Preparing fiddleheads
To avoid intoxication, here are some important preparation guidelines to follow:
- Separate and discard any unfurled fiddleheads.
- Put the fiddleheads in a plastic bag and shake them vigorously to remove the scaly skin.
- Rinse the fiddleheads thoroughly.
- Use a knife to trim any browning stem tips.
- Boil the fiddleheads for 15 minutes or steam them for 10 to 12 minutes until tender.
See also
Last update: November 12, 2024
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