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The tightly wound immature fronds, called fiddleheads, are also used as a cooked vegetable, [13] and are considered a delicacy mainly in rural areas of northeastern North America. [14] It is considered inadvisable to eat uncooked fiddleheads. [13] [15] Brown "scales" are inedible and should be scraped or rinsed off. [5]
Fiddleheads or fiddlehead greens are the furled fronds from a fledgling fern, [1] harvested for use as a vegetable. Left on the plant, each fiddlehead would unroll into a new frond (circinate vernation). As fiddleheads are harvested early in the season, before the frond has opened and reached its full height, they are cut fairly close to the ...
Osmunda japonica (syn. Osmunda nipponica Makino), also called Asian royal fern [1] or fiddlehead, is a fern in the genus Osmunda native to east Asia, including Japan, China, Korea, Taiwan, and the far east of Russia on the island of Sakhalin.
Osmundastrum is genus of leptosporangiate ferns in the family Osmundaceae with one living species, Osmundastrum cinnamomeum, the cinnamon fern.It is native to the Americas and eastern Asia, growing in swamps, bogs and moist woodlands.
Cibotium glaucum, the hāpu‘u pulu, is a species of fern in the family Cyatheaceae, native to Hawaii. [2] [1] A slow-growing tree fern typically 6 to 10 ft (2 to 3 m) tall but reaching 25 ft (8 m), it is hardy in USDA zones 10 through 12.
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Also unlike bryophytes, fern sporophytes are free-living and only briefly dependent on the maternal gametophyte. The green, photosynthetic part of the plant is technically a megaphyll and in ferns, it is often called a frond. New leaves typically expand by the unrolling of a tight spiral called a crozier or fiddlehead into fronds. [9]
The fiddleheads/crosiers of Pteridium aquilinum have been known to be eaten, but they contain carcinogens, so this practice is not prevalent. [ 15 ] The rhizomes of Pteridium esculentum were consumed by the Maori during their settlement of New Zealand in the 13th century, but no longer are a part of the Maori diet. [ 5 ]