Spring Nutrition: Fiddleheads

Spring is a time of transition. As the seasons change in our environment, so do the demands of our bodies. During the winter it is cold and we are more sedentary, so the body adapts by slowing down its metabolism. Diets high in proteins and carbohydrates are suited to this.

As we transition to summer's heat, diets must shift to nutrient dense foods that optimize immune function and are rich in antioxidants to protect the body from the burden of long-term consumption of significant amounts of proteins and carbohydrates.

The appearance of fiddleheads in the spring is notable due to their unique fatty acid and antioxidant composition.

Studies have found that fiddleheads have the most complete fatty acid spectrum of any edible green plant. They have an unusually high amount of omega-3 for a plant, which is important for health due to its ability to support mood, anti-inflammatory and cardiovascular protective actions.

It has also been found that fiddleheads are a rich source of antioxidants, including Vitamin C, beta-carotene, zeaxanthin, and lutein, linked to promotion of cardiovascular, ocular, and immune health.

So during the spring season, fiddleheads offer necessary nutrients for the demands of spring: optimize immunity and mood, and support detoxification and regeneration.

Blanch fiddleheads before sauteing or boil for 15 minutes to remove toxic components. Then prepare as you would asparagus and enjoy!

Dr. Cristina Allen, ND