This species is in danger of extinction because of its slow growth pattern, which indicates that it takes many years to breed and if we do harvest massive, we run a high risk of extinguishing the species. It is best not to harvest this plant in the forest.
Several ferns whose fronds, called "fiddle sticks" are edible when young shoots begin to unfold in the spring. The ostrich fern is the best known.
The ostrich fern is a perennial plant that grows in clumps from a deep rhizome, with many ramifications, from which the stem basal and squamous vigorous vertical arises. These sterile fronds giving butts wound (butts violin) taking place gradually and expand into large compound leaves that may reach 1.5 m high or more. The spore-bearing fertile fronds grow from the base of the circle of sterile fronds. They are distinguished by their sterile fronds brown to blackish in appearance and built much much shorter and compact.
careful not to be mistaken with the identification of large fern that resembles it but is toxic. Instead of being grouped into several sheets together, the large fern leaves unique product isolated from each other. Its propagation is vegetative by rhizomes deep, black, and horizontal branching. The fronds are taller, or 2 m high or more. The petiole is vigorous and straw color. He wears a divided lamina triangular. Some fronds bear sporangia on the edges rolled inwards.
Other ferns are very bitter and unpleasant to eat, including:
-bracken fern Pteridium or eagles (Pteridium aquilinum): This species is widely consumed in Japan, but recent studies have found to be carcinogenic in many animal species and should therefore not be consumed.
-the cinnamon fern (Osmunda cinnamomea)
-fern Athyrium female (Athyrium filix-femina)
-hemlock (Conium maculatum) is a plant known to be poisonous, and could be confused with ferns by an observer untrained . This plant bears flowers and is related celery.
Furthermore, no ferns should be consumed in its adult stage.
We find the ostrich fern of the low ground, open and wet and in rich woods, especially on alluvial soils.
Harvest
The succulent sticks violin can be broken in spring and eaten plain or boiled, then give them a delicious green vegetable. The larger stems, even when they are tender and they do not exceed 15 cm in height, can be cut, washed and stripped of their scales. Do not forget that the butts of the leaves violin of the plant and they do not regenerate if they are cut, so make sure to leave enough to allow the plant to survive. In some places, entire populations of ostrich ferns to have been decimated as a result of pickups enthusiasts butts. By cons, if they are picked carefully, will produce the same plants year after year, new sticks violin.
PréparationIl is important to boil the butts of violin for 5 minutes in water, then change water and repeat twice more before eating. It is indicated for cons- it can be toxic if eaten raw. Several cases of food poisoning have been found following the consumption of fiddlehead.
Some people enjoy the butts of violin nature or steamed until tender (about 10 minutes, depending on taste). We can accommodate them with salt, pepper, butter and lemon juice or sour cream to taste. Once cooked, it should be bright green, if fade or turn yellow if they are overcooked.
can use sticks violin in various stews and other dishes. They can replace the asparagus or green beans to any meal. It is easy to freeze them, just blanch slightly in advance. It is possible to obtain sticks violin of ostrich fern in many markets and is frozen in grocery stores and supermarkets across the country.
Fiddleheads are rich in iron, potassium and vitamin C.
fiddlehead recipe steamed: Makes 2 to 3 servings
30 ml / 2 tsp tablespoons butter or margarine
500 ml / 2 cups of the fiddlehead fern Ostrich
30 ml / 2 tsp tablespoons water Salt and pepper
In a saucepan, melt butter or margarine and heat until it boils.
Add the fiddlehead and water, cover and cook over medium heat until stems are tender but still crisp and green (about 10 minutes).
Season and serve hot.
Variations:
-Add minced onion, Worcestershire sauce and Tabasco sauce to taste.
-Serve with a mixture, briefly fried, buttered bread crumbs, egg and parsley chopped hard. Accommodating
-sticks violin quickly cooked steamed with a mixture of 50 ml (¼ cup) lemon juice 50 ml (¼ cup) olive oil 30 ml (2 tbsp) chopped green onion, a clove garlic minced, a boiled egg, chopped parsley, salt, paprika and sugar to taste.
fiddlehead recipe with white wine: Give 2 or 3 servings
30 ml / 2 tsp tablespoon butter or margarine
500 ml / 2 cups fiddlehead fern ostrich
to 30 ml / 2 tsp tablespoon white wine
30 ml / 2 tsp
tablespoons water Juice of half lemon
50 ml / ¼ cup salted cashews, Some
coarsely chopped tarragon leaves into powder Salt and pepper
In a saucepan, melt butter or margarine and heat until bubbling. Add
sticks violin, wine and water, cover and cook over medium heat until tender but still sticks are crisp (about 10 minutes).
Add lemon juice, cashew nuts, tarragon, salt and pepper.
Serve hot.
fiddlehead recipe Baked: Makes 2 to 3 servings
24 young butts soft violin, washed, which has removed the ends hard
500 ml / 2 cups zucchini, unpeeled and sliced
1 medium onion, sliced 1 red pepper
mild diced
30 ml / 2 tsp tablespoon butter or margarine
2 slices bacon, cooked and crumbled
About 6 medium slices of mozzarella
In a saucepan, place the butts of violin and zucchini and cover with boiling water, simmer for 5 minutes then remove from heat and drain.
Sauté onion, red pepper in butter or margarine until softened.
Place butts violins and zucchini slices in a baking dish, sprinkle with onion, red pepper and bacon, and cover with slices of mozzarella.
Bake at 150C (300F) for 20 minutes.
Serve with toast as a snack.
The vast fern (Pteridium aquilinum), although now considered a plant carcinogen, was long used by Native American tribes of the Pacific Coast. It was roasting on the rhizomes of charcoal and then we beat them to remove their dark outer skin. The white inner part was used with oil or sometimes crushed to make a kind of flour with which they made cakes. It did not consume the central fibers hard, but in some regions such as southern Vancouver Island, they are retained, they had dried and used to light fires or they are kept lit between two halves of the clam shell. This fire without flame could be carried during travel, or even buried on the site of camp until nightfall when it was used to ignite the fire of the evening.
Several ferns whose fronds, called "fiddle sticks" are edible when young shoots begin to unfold in the spring. The ostrich fern is the best known.
The ostrich fern is a perennial plant that grows in clumps from a deep rhizome, with many ramifications, from which the stem basal and squamous vigorous vertical arises. These sterile fronds giving butts wound (butts violin) taking place gradually and expand into large compound leaves that may reach 1.5 m high or more. The spore-bearing fertile fronds grow from the base of the circle of sterile fronds. They are distinguished by their sterile fronds brown to blackish in appearance and built much much shorter and compact.
careful not to be mistaken with the identification of large fern that resembles it but is toxic. Instead of being grouped into several sheets together, the large fern leaves unique product isolated from each other. Its propagation is vegetative by rhizomes deep, black, and horizontal branching. The fronds are taller, or 2 m high or more. The petiole is vigorous and straw color. He wears a divided lamina triangular. Some fronds bear sporangia on the edges rolled inwards.
Other ferns are very bitter and unpleasant to eat, including:
-bracken fern Pteridium or eagles (Pteridium aquilinum): This species is widely consumed in Japan, but recent studies have found to be carcinogenic in many animal species and should therefore not be consumed.
-the cinnamon fern (Osmunda cinnamomea)
-fern Athyrium female (Athyrium filix-femina)
-hemlock (Conium maculatum) is a plant known to be poisonous, and could be confused with ferns by an observer untrained . This plant bears flowers and is related celery.
Furthermore, no ferns should be consumed in its adult stage.
We find the ostrich fern of the low ground, open and wet and in rich woods, especially on alluvial soils.
Harvest
The succulent sticks violin can be broken in spring and eaten plain or boiled, then give them a delicious green vegetable. The larger stems, even when they are tender and they do not exceed 15 cm in height, can be cut, washed and stripped of their scales. Do not forget that the butts of the leaves violin of the plant and they do not regenerate if they are cut, so make sure to leave enough to allow the plant to survive. In some places, entire populations of ostrich ferns to have been decimated as a result of pickups enthusiasts butts. By cons, if they are picked carefully, will produce the same plants year after year, new sticks violin.
PréparationIl is important to boil the butts of violin for 5 minutes in water, then change water and repeat twice more before eating. It is indicated for cons- it can be toxic if eaten raw. Several cases of food poisoning have been found following the consumption of fiddlehead.
Some people enjoy the butts of violin nature or steamed until tender (about 10 minutes, depending on taste). We can accommodate them with salt, pepper, butter and lemon juice or sour cream to taste. Once cooked, it should be bright green, if fade or turn yellow if they are overcooked.
can use sticks violin in various stews and other dishes. They can replace the asparagus or green beans to any meal. It is easy to freeze them, just blanch slightly in advance. It is possible to obtain sticks violin of ostrich fern in many markets and is frozen in grocery stores and supermarkets across the country.
Fiddleheads are rich in iron, potassium and vitamin C.
fiddlehead recipe steamed: Makes 2 to 3 servings
30 ml / 2 tsp tablespoons butter or margarine
500 ml / 2 cups of the fiddlehead fern Ostrich
30 ml / 2 tsp tablespoons water Salt and pepper
In a saucepan, melt butter or margarine and heat until it boils.
Add the fiddlehead and water, cover and cook over medium heat until stems are tender but still crisp and green (about 10 minutes).
Season and serve hot.
Variations:
-Add minced onion, Worcestershire sauce and Tabasco sauce to taste.
-Serve with a mixture, briefly fried, buttered bread crumbs, egg and parsley chopped hard. Accommodating
-sticks violin quickly cooked steamed with a mixture of 50 ml (¼ cup) lemon juice 50 ml (¼ cup) olive oil 30 ml (2 tbsp) chopped green onion, a clove garlic minced, a boiled egg, chopped parsley, salt, paprika and sugar to taste.
fiddlehead recipe with white wine: Give 2 or 3 servings
30 ml / 2 tsp tablespoon butter or margarine
500 ml / 2 cups fiddlehead fern ostrich
to 30 ml / 2 tsp tablespoon white wine
30 ml / 2 tsp
tablespoons water Juice of half lemon
50 ml / ¼ cup salted cashews, Some
coarsely chopped tarragon leaves into powder Salt and pepper
In a saucepan, melt butter or margarine and heat until bubbling. Add
sticks violin, wine and water, cover and cook over medium heat until tender but still sticks are crisp (about 10 minutes).
Add lemon juice, cashew nuts, tarragon, salt and pepper.
Serve hot.
fiddlehead recipe Baked: Makes 2 to 3 servings
24 young butts soft violin, washed, which has removed the ends hard
500 ml / 2 cups zucchini, unpeeled and sliced
1 medium onion, sliced 1 red pepper
mild diced
30 ml / 2 tsp tablespoon butter or margarine
2 slices bacon, cooked and crumbled
About 6 medium slices of mozzarella
In a saucepan, place the butts of violin and zucchini and cover with boiling water, simmer for 5 minutes then remove from heat and drain.
Sauté onion, red pepper in butter or margarine until softened.
Place butts violins and zucchini slices in a baking dish, sprinkle with onion, red pepper and bacon, and cover with slices of mozzarella.
Bake at 150C (300F) for 20 minutes.
Serve with toast as a snack.
The vast fern (Pteridium aquilinum), although now considered a plant carcinogen, was long used by Native American tribes of the Pacific Coast. It was roasting on the rhizomes of charcoal and then we beat them to remove their dark outer skin. The white inner part was used with oil or sometimes crushed to make a kind of flour with which they made cakes. It did not consume the central fibers hard, but in some regions such as southern Vancouver Island, they are retained, they had dried and used to light fires or they are kept lit between two halves of the clam shell. This fire without flame could be carried during travel, or even buried on the site of camp until nightfall when it was used to ignite the fire of the evening.
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