What a fabulous day spent with Chloe, a professional forager, educator, wild food consultant and chef, along with her truffle hunting spaniel, Samphire.  We enjoyed a fully immersive foraging experience near the banks of the River Severn in Chepstow, Monmouthshire. Wales, she explained is bountiful at any given time of the year,  you just have to know when, where and how to find it!   We weren’t disappointed, encountering an incredible array of edible flora and fauna amongst meadows, hedgerows, salt marsh coastal flats and ancient woodland, locating over 30 herbs, roots, flowers, vegetables, field mushrooms, nuts, seeds and estuary herbs. Chloe’s enthusiasm and passion shone through as she  described how to identify, sustainably harvest and utilise all of the incredibly nutritionally superior and flavour-packed wild ingredients. Who knew such a treasure trove of nature’s bounty lay tantalisingly within our reach.   A foraged feast in the wild was a perfect end to the session, enjoying a myriad of pre-prepared dishes and accompanied by the freshly picked produce of the day. Her incredible menu included Creamy oyster & field mushroom soup with miso and brandy, Orange birch bolete mushroom puff pastries, Mugwort focaccia, Venison, cider and wholegrain mustard broth, Elfcup mushrooms stuffed with 3-cornered garlic and wild walnut pesto with fresh garlic leaves, Jack by the hedge and cleaver hummus with Primrose blooms, Fennel and chickpea salad, Roast brace of pheasant stuffed with Scott’s Pine with allspice, cranberry and honey, Roast Muntjac venison shoulder with garlic, thyme and juniper, served with rose and red clover jelly, and bacon cured chicken of the woods mushroom nuggets with wild plum barbecue sauce. Chloe had a treasure trove of knowledge too as she detailed the folklore, medicinal and nutritional benefits. Of particular interest were the use of  medicinal mushrooms which are thought to strengthen the immune system   : Reishi, Lion’s Mane, Chaga, Cordyceps, and particularly Turkey Tail, where a preparation known as Krestin has been used as a supportive therapy against Cancer in Japan for decades. She explained the origins of the word ‘wort’.  most likely derived from the Anglo Saxon word for wound or hurt, implying curative properties such as Navelwort, St John’s Wort and Mugwort, but occasionally implying a strong physiological effect of a negative nature such as poisonous Ragwort too.  Folklore is related to the Yarrow plant, Achillea millefolium, the latter meaning thousands of leaves due to its fluffy, feather like appearance.  Achillea is related to the legend of Achilles who always carried Yarrow on the battlefield to stem bleeding - it’s a wonderful styptic.  To protect him before the Trojan war his family collected Yarrow, considered to be a cure all miracle herb and immersed it in water. They dipped his entire body but held him by one foot which didn’t get drenched in the magic water, hence the expression “Achilles' heel” The muddy banks of the Seven Estuary harboured some hidden gems.  Scurvy grass or spoonworm, a species of flowering plant in the family Brassicaceae were taken aboard ships in dried bundles to combat scurvy. Wild spinach, Plantains, Radishes and Cabbages line the estuary coast.  Wales has a seaweed tasting like truffles with a hint of garlic called Pepper Dulse.  Woodruff is a beautiful woodland plant growing in whorls, which when dried tastes like Amaretto. The enchanting Elfcup - a dainty red mushroom adoring the forest floor appears to emit a puff of ‘fairy dust’ when picked.  Nature, as always, a treasure trove of beauty and magic.  The cautionary mantras “Never munch on a hunch” and ‘If in doubt, leave it out” are wise words indeed. The poisonous Ragwort with its yellow flattened flower heads appears similar to Wild Cabbage, and the Hemlock Water Dropwort can be deadly, all parts of the plant are highly toxic and ingestion can be fatal. A member of the carrot family it has many edible lookalikes such as celery and parsley which can be confusing and dangerous for a novice.  It grows in damp areas - wet grassland and woodland, river and stream banks, canals and in the vicinity of ponds and lakes Foraging is fun! But there are a few rules to observe. Please contact the landowner for permission to forage on private land, and do not forage on public land for commercial gain.  Avoid areas which could have been sprayed with chemicals such as land bordering farmland. It is illegal to dig up a wild plant by the root or bulb unless you are the landowner or have the landowner’s permission. Always forage sustainably and with care, observe how prolific the plant is and never take too much.  For more information,  please contact Chloe Newcomb Hodgetts : Foraging Course and Guided Walks Purveyor at Gourmet Gatherings: www.gourmetgatherings.co.uk .

There are quite a few conspicuous Summer fungi that you might have seen popping up recently. One of the most commonly found and easy to identify is the subject of this month’s focus, the Collared Parachute (Marasmius rotula) referred to alternatively by the names of the Pinwheel Mushroom or the Horse Hair fungus.   These alternate names present fairly accurate descriptions of the characteristic appearance of this dainty looking but tough mushroom, which you’ll find growing in groups in the leaf litter from the first June rains through to November. The thin and fibrous stem that is the same ivory white colour at the top as the tough, dry pleated cap that it supports but darkens from russet brown to near black towards its base is one feature that it shares with a number of other species in the Marasmius genus. More distinctive is the collar, or collarium to give it its technical name, that separates the gills from the stem, with the gills themselves fairly widely spaced and running outwards to the cap edges. Read more...

It is worth mentioning that while the majority of the hard pyrenomycetous fungi that are the subject of this two-part post are decomposers of dead wood, and therefore invaluable to any woodland ecosystem, there are types that are less benign. For example, one might question why anyone would need to be able to identify the 90 species of Rosellinia, none of which have a common English name and are nearly identical in all aspects aside from their dimensions, until one realises that a number are serious pathogens. Rosellinia desmazieri, for example, can attack living willow trees. There’s a tropical species called Rosellinia bunodes that causes black root rot on a wide range of cash crops like coffee and bananas, while closer to home we have Rosellinia necatrix, another root rotter. Read more...

Spring might be a wonderful season for nature lovers in general, but for those with a specialist interest in fungi, it can be something of a dry period. This past April has been drier than usual and, dare we mention it, the past couple of months of lockdown have kept many of us housebound anyway, with far fewer opportunities to get out and amongst it looking for things of interest. So is there really not that much to see or discover around this time of year? Well, one might think so, but my own eyes were opened recently when Helen Baker on the British Mycological Society Facebook group organised a wonderfully touching initiative to mark the sad and untimely recent passing of the group’s moderator and founder, Richard Shotbolt, whose encouragement and advice has acted as a spur to many a fledgling mycologist over the years. Read more...

There are many reasons why resupinate or crust fungi fail to attract much in the way of love or attention even among fungi fanatics. For starters, there are hundreds of different types, and the vast bulk of them are incredibly difficult to identify, lacking that one significant feature amongst other identifying criteria such as colour and habitat: a three-dimensional form. They instead appear as flat blotches, skins or coatings of various hues and textures, and mainly on dead standing or fallen trunks and branches, sometimes parasitizing living wood. Read more...

Brackets, crusts and jellies are the most commonly found fungi in the winter months, as I mentioned in my last post on the various species referred to as Witches’ Butter. These categories are essentially descriptive ones, however, aimed at helping one negotiate ones way to the correct pages in general field guides, rather than relating to particular family groupings and relationships based on more scientific principles. One might find countless instances where the dividing line between a particular specimen is not particularly clear. Crusts, or resupinate fungi, often grow as brackets, for example, if the fallen trunk or log they are growing from them is oriented in a particular direction, and a good number possess fruitbodies with a gelatinous texture. Read more...

There are some who argue that the prime fungi hunting season basically comes to an end with the first frosts around November time. There is still plenty to see on those wintry woodland walks around the turn of the year however. In these mid to late winter months, the more conventional cap-and-stem types might be thinner on the ground, but if you care to cast your eyes around to more woody substrates, you should be sure to find a variety of crusts, brackets, tiny ascomycetes and, the subject of this month’s fungi focus, jellies.  Examples of fungi that form soft and gelatinous fruitbodies include the blobby types like Orange Jelly Spot (Dacrymyces stillatus) and Crystal Brain (Exidia nucleata) to more complex and distinctive fruiting forms like the branching Yellow Stagshorn (Calocera viscosa) and the subject of a former post, the Jelly Ear (Auricularia auricula-judae).  Read more...

When a fire rages through a woodland or forest, lots of ash and other ‘material’ is left on the ground.   From this debris, fungi are amongst the first forms of life to appear.  Often these are the fruiting bodies of what are termed pyrophilous fungi.  That is to say, they are fungi that cannot complete their life cycle without a fire and shortly after a fire,  their fruiting bodies - the mushrooms appear.   Quite how and where these fungi survive in between fires has long been debated.   Read more...