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  • noun

Synonyms for fiddlehead

tall fern of northern temperate regions having graceful arched fronds and sporophylls resembling ostrich plumes

New World fern having woolly cinnamon-colored spore-bearing fronds in early spring later surrounded by green fronds

References in periodicals archive ?
Fiddlehead ferns collected in the forest were boiled, then spiced and sauteed.
They wore tea-length empire-waist gowns of emerald green silk shantung and carried bouquets of white lilac, stock, and tweedia with lavender, sweet peas and Freesias accented with maidenhair and fiddlehead ferns tied with banyan root.
Visitors can also see Chihuly installations at other locations across the Botanical Garden, including a massive Sun sculpture set in the reflecting pool of the Leon Levy Visitor Center, Fiddlehead Ferns and Polyvitro Crystals in the Everett Children's Adventure Garden, a Macchia Forest in the Bourke-Sullivan Display House of the Nolen Greenhouses for Living Collections, and Cobalt Fiori, Reeds, and Floats at the entrance to the Peggy Rockefeller Rose Garden.
Fiddlehead ferns are a spring delicacy for many foragers.
Many of the ideas presented are on the cutting edge and deal with anything from abstract concepts to fiddlehead ferns, from a number to numeral, from software to the nuts and bolts of a computer.
I marked several, especially Jakehouse, which sells Christmas greenery and Wild About Oregon, which had a special on fiddlehead ferns (a Northwestern delicacy).
Many people believe that one or both of these ferns are the "true" edible fiddlehead ferns.
If you have ever wondered how to prepare fiddlehead ferns, snapping turtles, acorns, squirrels, muskrat, beaver, porcupine, raccoon or opossum for the table, Wild Food Cookbook, by Frances Hamerstrom, is the book for you.
His daily- evolving menus features dishes such as "Chilled Maine Lobster with Celery Root, Creamy Celery Root Salad, Haricot Vert, Candied Beets, Coriander Leaves, Lentils, and Honey-Champagne Vinaigrette" and "Oxtail Ravioli with Fricassee of Spring Vegetables, Michigan Morels, Fiddlehead Ferns and Fava Beans over Pea Foam" (the latter featured in the current issue of Restaurant Business).