Fiddlehead
Fiddlehead
Fiddlehead (/ˈfɪdəlˌhɛd/), also known as fiddlehead greens, are the furled fronds of a young fern, harvested for use as a vegetable. The term is derived from the fiddle (a colloquial term for the violin) due to the curled form of the plant resembling the scroll of a violin head.
Etymology
The term "fiddlehead" is derived from the Middle English word "fidel," meaning violin, and the Old English word "heafod," meaning head. This is due to the resemblance of the young fern's curled fronds to the scroll of a violin's head.
Usage
Fiddleheads are used in a variety of culinary applications. They are often harvested in the spring and can be eaten raw or cooked. They are a source of antioxidants, omega-3 and omega-6 fatty acids, and are high in iron and fiber.
Related Terms
- Fern: A type of plant from which fiddleheads are harvested.
- Frond: The leaf or leaflike part of a palm, fern, or similar plant.
- Antioxidant: A substance that inhibits oxidation, especially one used to counteract the deterioration of stored food products.
- Omega-3 fatty acids: A type of fat that is beneficial for heart health.
- Omega-6 fatty acids: A type of fat that is essential for brain function and growth and development.
- Iron: A mineral that is crucial for many bodily functions, including transporting oxygen in the blood.
- Fiber: A type of carbohydrate that the body can't digest, which helps regulate the body's use of sugars.
External links
- Medical encyclopedia article on Fiddlehead
- Wikipedia's article - Fiddlehead
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