Dispelling nutrition myths, ranting, and occasionally, raving

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It’s the season for fiddleheads, and it’s a short season so get them while you can! They should be available at your local farmers market and most grocery stores.

When I was younger (okay, up until about the age of 31) I loathed fiddleheads. But, then I learned that, as with many vegetables, it’s all about how you prepare them. The simplest way is to steam or boil them them until they’re tender and then toss them with a little butter and lemon juice. You can also throw them into pasta dishes, stir-fries, and egg dishes.

There have been a number of instances of people becoming ill from eating undercooked fiddleheads so be sure to cook them properly and NEVER eat them raw. Check out Health Canada’s Food Safety Tips for Fiddleheads for the complete low-down on safe fiddlehead consumption.

Fiddleheads are a good source of calcium (25 grams in a 100 gram serving). They’re also a pretty decent source of fibre, potassium, and beta carotene.