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Our St. Germain
Wild Foods
Alcohol Inky
Angel's Wings
Asparagus, Wild
Bear's Head
Blackberries
Black Caps
Blueberries
Boletes, Aspen
Boletes, Birch
Boletes Edulis
Brown Button
Chantrelle, Black
Chantrelle, Scaly
Chantrelle, Yellow
Chix O' Woods
Choke Cherries
Crown-tipped Coral
Deer Mushroom
Destructive Pholiota
Elderberries
Fairy Ring
Fiddleheads
Gypsy Mushroom
Hazelnuts
Hedgehog
Horse Mushroom
Lactarius Delicious
Lactarius Indigo
Leeks
Lepiota Americana
Lobster
Man On Horseback
Meadow Mushroom
Morel, Black
Morel, False
Morel, White
Oyster
Pheasant Back
Puffball, Gem
Puffball, Giant
Raspberries
Shaggy Mane
Shaggy Parasol
Slippery Jack
Witches Butter
Wood Blewitt
Wood Ear
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Fiddlehead Fern
Matteuccia struthiopteris
and Osmunda
cinnamomea |
The fiddlehead is actually a young fern
found in the early spring. Its name comes from the fact
that it looks like the end of a violin or other string
instrument. Others think it resembles the end of a
shepherd's staff. They should be cooked before eaten to
remove a particular acid it contains. Although most ferns
in our area form fiddleheads when they emerge from the ground in
the early spring, there are only a couple species eaten.
These are the ostrich fern (Matteuccia
struthiopteris)
and the cinnamon
fern (Osmunda
cinnamomea).
Although the bracken fern (Pteridium
aquilinum) is also cooked and eaten
by people, we do not recommend it. This is because it has
been found to contain a carcinogen which causes stomach cancer.
Warning: There have been cases
of food poisoning with eating raw or lightly cooked
fiddleheads. Be sure you cook or steam fiddleheads
completely to avoid this.
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