OTTAWA, April 29, 2014 /CNW/ -
Fiddleheads are a green vegetable that is typically available in the
spring. They grow along the banks of rivers and streams and are
sometimes sold at farmer's markets, roadside stands and grocery stores.
Fiddleheads can be safely eaten, but can cause food poisoning if they
haven't been properly cleaned, prepared, cooked and stored. There have
been reported cases in Canada and the U.S. of people getting sick from
eating raw or undercooked fiddleheads. However, there have been no
reported cases of illness associated with eating fully cooked
Eating raw or undercooked fiddleheads can cause diarrhea, nausea,
vomiting, abdominal cramps and headaches. These symptoms usually occur
within 30 minutes to 12 hours. Anyone who experiences these symptoms
after eating fiddleheads should contact their health care professional
or local public health unit
Follow these steps when preparing fiddleheads to protect you and your
family from food poisoning:
Remove as much of the brown husk as possible.
Wash the fiddleheads using several changes of clean, cold water.
Never eat raw or undercooked fiddleheads.
Cook fiddleheads in lightly salted boiling water for 15 minutes or steam
them for 10 to 12 minutes, until they are tender. Discard the water
that was used for cooking.
Fiddleheads should be boiled or steamed as described above prior to use
in recipes that use further cooking methods like sautéing, stir-frying
Clean fiddleheads properly.
Boil them in water for two minutes and discard the water.
Rinse fiddleheads in cold water and drain.
Pack them in sealed bags or containers.
Store them in the freezer for up to one year for best quality.
Follow the cooking instructions above before serving.
For more information
Government of Canada
Partnership for Consumer Food Safety Education
Stay connected with Health Canada, and receive the latest advisories and
product recalls using social media tools.
SOURCE: Health Canada
For further information:
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