Fiddlehead Ferns

Locals call it “PAKKO”. During childhood days, my friends and I occasionally stroll along the valley of “IGI” collecting “pakko.” We ate some of them raw while most were sautéed by mother for dinner.

During picnics, the guys would normally collect them in bundles along the river banks and blanch them with the Pinikpikan stock. The fiddlehead ferns are widely available for picking for anyone who wishes to do so, along the path from Echo Valley to the Underground river entrance.

This food is very low in Cholesterol and Sodium. It is also a good source of Protein, Iron, Magnesium, Phosphorus, Potassium and Zinc, and a very good source of Vitamin A, Vitamin C, Riboflavin, Niacin, Copper and Manganese.

• No saturated fat
• No cholesterol
• Very low in sodium
• No sugar
• Very high in iron
• Very high in manganese
• Very high in magnesium
• Very high in niacin
• Very high in phosphorus
• Very high in potassium
• Very high in riboflavin
• Very high in vitamin A
• Very high in vitamin C
• High in zinc




here is a link on how to cook em.. CLICKKYY CLICKY