Within the next few weeks, fiddlehead ferns will be found on supermarket shelves. It is critical to use caution when preparing the ferns, because they contain a toxin that can be poisonous. Therefore, we must follow the safety rules when cooking them, otherwise they pose a health risk, reported Cyberpresse.ca.
According to Health Canada, the vegetable should not be eaten raw, nor simply blanched or sautéed on the stove, because the toxin would not be neutralised.
To effectively neutralise the toxin, one must wash the ferns in cold water, changing water many times, and then cook them in boiling water for 10 to 12 minutes, or steam them. After having followed the two steps, then they can be sautéed on the stove.
Fiddlehead ferns can be kept for up to two to three days in the refrigerator. When the heads begin to unfold, they are no longer edible.
Health Canada indicates that the illness caused by fiddlehead ferns can resemble the symptoms of a stomach flu.