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Fiddleheads

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How to prepare fiddleheads and how to cook fiddleheads

Fiddlehead Recipes� |� Growing Vegetables |� What's In Season�� |� More Vegetables -� Prep & Cooking times

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Common Names: Fiddlehead, Ostrich Fern
Genus: Matteuccia struthiopteris
In Season: Early Spring
Buying: The heads should be compact, well coiled and green with no yellowing and only 2.5-5cm/1-2 inches of stem beyond the coil.
Storing: In the refrigerator for up to 7 days
Serving Allowance: 8 - 10 per person
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General - Preparing Fiddleheads

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Carefully brush out and remove the brown scales then wash well in cold water and dry on kitchen paper. Fiddleheads must be cooked before being eaten.

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Optional Preparations/Cuts �(see Main Vegetable Preparation Page for� explanations and photos)

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Baton Brunoise Chunk Cube Dice/chop Grate Julienne
x x x x x x x
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Matchsticks Mashed Paysanne Pur�ed Shred Slice Sulfrino
x x x x x x x

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Cooking times and suitable methods for cooking Fiddleheads

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Bake/Roast

x

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Boil

y

8-10� minutes

Fry/Saut�

y Stir-fry or saut� for 5 - 7 minutes

Microwave

y �2 - 4 minutes

Steam

y 15-20� minutes

Stuff

x �

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