Fiddleheads and Rhubarb: Maine Food for May
Contact: Kathy Savoie, (207) 780-4205
ORONO, ME—University of Maine Cooperative Extension information is available to those who wish to find, grow, use and store in-season fruitsand vegetables in Maine. Visit https://extension.umaine.edu/ to order or download bulletins to fit the season, including May favorites such as Factson Fiddleheads, Facts on Edible Wild Greens in Maine,and Fruitsfor Health: Rhubarb.
Kathy Savoie, an Extension educator based in Cumberland County, recommends that consumers get up-to-date information in preparation for canning food. Over the years there have been changes in scientific expertise as well as canning equipment, so there is new information on the best methods, canners, jars, and seals to use to ensure a safe result. Updated recommendations are available statewide at local UMaine Extension offices, with a directory at https://extension.umaine.edu/ or by phone at 800-287-0274.
The Center for Disease Control (CDC) has investigated a number of outbreaks of food-borne illness associated with fiddleheads. The implicated ferns were eaten either raw or lightly cooked (sautéed, parboiled or microwaved). The findings of this investigation suggest that consumers should cook fiddleheads thoroughly before eating (boil them for at least 10 minutes).
UMaine Extension programs are open and accessible to all inaccordance with program goals.