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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 ?
Fiddleheads have dry, papery scales that protect the tender coils.
Stone said he is thrilled to have Zoe Darrow and the Fiddleheads back after several years to kick off the 10th year.
For more information on food safety tips and fiddleheads, please visit:
My favorite recipe is brown rice, lentils and carrots steamed with fresh or dried fiddleheads.
Many upscale supermarkets and restaurants now offer wild greens like fiddleheads, watercress and lambs quarters.
In other words, souses who like to suck back a pint of Alexander Keith's with their fiddleheads are paying a bit more than they would if they were sucking back a locally brewed Moosehead.
Some ferns are evergreen and some are deciduous, but every spring each sends out a fresh batch of fiddleheads (named for their likeness to the curved scrolls at the tops of violin necks), which unfurl from a tight coil of delicate foliage.
Fiddleheads, the tightly curled shoots of young ferns, are a popular food in Atlantic Canada and were also a part of the traditional Native American diet.
Nevertheless, in New York, one restaurant received complaints from about 40 people who ate fiddleheads sauteed for 2 minutes, while no one who ate similarly harvested ferns cooked 10 minutes at another eatery experienced symptoms.
But other kinds of "hunters" may not be so enamored--nothing dismays wildflower enthusiasts more than the view of a barren understory, where the only evidence of an oncoming spring is the emerging fiddleheads of the current fern crop (deer find ferns unpalatable).
Although roughly the same size, the communities are as far apart as fiddleheads and ice worms.
Shady Grove Elementary will launch a program called Fiddleheads that brings leading scientists and organizations such as The Franklin Institute to the school and into the classroom.
Some of the items he forages for that land on the menu include: ramps, fiddleheads, berries, black walnuts and several varieties of mushrooms including morels, chanterelles, porcinis and hen of the woods, to name a few.
Fiddleheads to Fir Trees: Leaves in All Seasons is illustrated by Laurie Caple and provides a fine beginner's guide to identifying plants and trees.