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The Great Estate 2023: Foraging Walks and Wild Gin Workshops!

7/6/2023

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cornishwildfood the great estate wild gin workshops
Myself and my assistant Steph, all ready to welcome our thirsty guests!
This last weekend I had the pleasure of running several short foraging walks and two Wild Gin workshops at the Great Estate festival at Scorrier House. What a heavenly location this was! I always enjoy the Wild Gin workshops as I like to describe them as George’s Marvellous Medicine for grown-ups!  ​
fennel lemon dacus carota wild carrot gin workshop great estate
Our guests hard at work creating their own marvellous medicine!




​The workshops begin with an introduction to how gin is made. Gin is
essentially a clear base spirit which is infused with juniper berries. I have learnt a hack, which is to buy very cheap vodka, and then pass it through a water filter 3 times to purify the vodka. The vodka we then infuse with Juniper berries and whatever wild ingredients we fancy to create our gin! The wild gin workshops are all about crafting a gin which will suit your own taste buds, so I pre-forage ingredients for the guests to play with. This Saturday we had the following selection:
 ​

​
​Achillia millefolium
Common Yarrow 
Crithmum maritimum Rock Samphire 
Daucus carota Wild Carrot seeds  
Filipendula ulmaria Meadowsweet 
Foeniculum vulgare Wild Fennel 
Geum urbanum Wood Avens/ Herb Bennet 
Heracleum sphondylium Common Hogweed seeds  
Matricaria discoidea Pineapple Weed 
wild gin workshop great estate scorrier rose petal rumex acetosa sorrel elderflower

​​Prunus spinosa Unripe Sloe berries 
Rosa rubiginosa Rose petals 
​Rumex acetosa Common Sorrel  
Salicornia europa Marsh Samphire 
Sambucus nigra Elderflower 
Smurnium olastrum Alexanders seeds  
Sueada maritima Annual Sea Blight 
Triglochin maritima Sea Arrowgrass  
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Unfortunately foraging Juniper berries to infuse into our vodka is almost impossible as it is almost completely absent in Cornwall. So this ingredient along with our lemons is foraged from our local shop. ​
cornish wild food wild gin workshops
Everyone looking gloriously festival ready!
wild gin workshops rose petal great estate
Rose petal infused wild gin! What an amazing colour!

​gentleman who used 
Crithmum maritmum (rock samphire), unripe Prunus spinosa (sloe) berries, Triglochin maritima (sea arrowgrass) and Heracleum sphondylium (common hogweed) seeds to create a gin that was aromatic, tart and astringent. As wildly different as these combinations are, both guests were very pleased with their creations and were inspired to experiment at home to make their own personalised gin. If any of my guests would like to keep me up to date with their own marvellous medicine experiments I would love to see and hear all about it!  ​
I love using wild ingredients to flavour the gin, and enjoy helping my guests craft their individual gin (especially as pretty much everyone asks me to take a sip to help with the flavouring!). A surprise on the day was some dark red roses that we foraged from on site, after being bashed into the gin these produced a lovely pink colour that deepened when tonic water was added. And it tasted pretty good too! The sun was shining maybe a little too brightly but I enjoyed chatting with my guests and discussing each of the wild ingredients. Some wonderful concoctions were made! A few notable ones were the combination of the lovely deep rose petals with Dacus carota (wild carrot seeds), Salicornia europa (marsh samphire) and Matricaria discoidea (pineapple weed) which created a lovely sweet pink gin, and another 
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Happy people enjoying their wild crafted G&T!
wild gin great estate foraging
More of our fabulous guests enjoying their creations!


​
​If anyone was disappointed to miss these
workshops I am running another Wild Gin Workshop at the Food Jam at Enys Gardens Saturday 8th July at 4pm. Link to book:
 
 
https://www.cornishwildfood.co.uk/foodjam.html 
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Heracleum sphondylium (common hogweed or cow parsnip)

17/5/2023

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​“Harry waved his wand and shouted “Heracleum Sphondylium!” And from out of the ground a plant began to emerge.” 
Heracleum sphondylium common hogweed cow parsnip
I annoyed the kids by stopping at a junction to jump out of the car to take a photo of this hogweed dwarving its neighbouring cow parsley and other wild flowers. An absolutely beautiful specimen, and shows how large common hogweed can get!
​The name Heracleum sphondylium (common hogweed or cow parsnip) sounds like a Harry Potter spell or a line from Monty Python, and this is my ‘hook’ to help me remember the binomial name. Heracleum sphondylium is a bit of a foragers secret, and lives up to its magical name: not only it is feared by many and yet a firm foragers favourite, it is also in the top 10 species for pollinators, being an important foodsource not only for flies, wasps and bees but also for beetles and caterpillars. The name common hogweed is thought to have arisen because hogweed was traditionally used as pig fodder, and because the flowerheads have a distinct farm-like smell which helps to attract pollinators.​ ​
Heracleum sphondylium common hogweed cow parsnip apiaceae umbellifer
Young hogweed leaves
Common hogweed begins to sprout fairly early in Cornwall thanks to our temperate climate. I like to describe hogweed as tasting like asparagus on steroids, but this description does not do it justice. I have friends who dislike asparagus but adore hogweed. The young leaves are the best part, but do need to be cooked to remove any bitter notes. I particularly like to pair hogweed with eggs, but it also can make a great addition to any dish using greens or stir fries. I was asked to cater for a gin cruise a few years ago, and one of the canapés I created was hogweed frittatas. The aromatic flavour of the hogweed works so well with gin that I received praise on how well my canapés complimented the gins on offer, so I explained that I had created my canapés with this in mind! The young hogweed shoots are delicious made into tempura (we foragers love to tempura everything!), as well as the unopened flower heads that can also be used as a broccoli substitute. The larger leaves we often make into crisps: coat with oil and sprinkle with salt and cook on high for a few minutes (although this can be a bit hit and miss!). ​
Heracleum sphondylium common hogweed cow parsnip apiaceae umbellifer
Young hogweed leaf at it's best for picking for tempura!
Heracleum sphondylium common hogweed cow parsnip apiaceae umbellifer
A mature hogweed leaf making this hand look very dinky!
Heracleum sphondylium common hogweed cow parsnip apiaceae umbellifer
A flourishing example of how hogweed looks right now (late spring).
When hogweed begins to die back the seeds can be collected and used as an aromatic spice. A while ago I gave some hogweed seeds to a chef friend to experiment with and he was blown away by the flavour, he said they tasted just like the Golpar seeds that he uses to spice his curries. I later researched Golpar and discovered that these are the seeds from Heracleum persicum, a hogweed native to Iran and a sister plant to our native Heracleum sphondylium! The roots are edible but as an ethical forager who likes to promote sustainability I only forage the four F’s: fungi, foliage, flora and fruit, as a result I haven’t had the opportunity to dig up common hogweed to sample its roots yet. I understand from others that they are lovely, and I hope to try them soon as I have a few plants which have spontaneously sprung up in my garden (probably from my habit of emptying my basket in the garden after my walks- unfortunately this has also lead to Smyrnium olusatrum (alexanders) springing up everywhere, much to the dismay of my wife who is not a fan!)
Heracleum sphondylium common hogweed cow parsnip apiaceae umbellifer
Here you can just about make out the young flowering head that looks so similar to broccoli, nestled inside its sheath.
 The fear and controversy over hogweed derives from its triffid-like sibling, Heracleum mantegazzianum (Giant hogweed). The sap of both plants contains furanocoumarins, a chemical that reacts with the ultraviolet in sunlight (hence phototoxic) and this reaction causes phytophotodermatitis, severe burn-like blisters and rashes. Whilst both plants contain furanocoumarins, common hogweed has far lower levels and in all my years foraging I personally have not encountered problems from handling this plant. Giant hogweed, on the other hand, contains very high levels of furanocoumarins and it takes very little exposure of the sap to cause such a bad skin reaction that medical attention is needed. Because of this there is a lot of scaremongering around hogweed and confusion over the differences between the two. Common hogweed is very common! and easily found in hedgerows, roadside verges, the edges of meadows and fields and even in woodland. The chances are that you have walked by this plant many many times. Giant hogweed however is a non-native species that is subject to schedule 9 of the Wildlife and Countryside Act (1981) and is unlikely to be found in the wild here in Cornwall. ​
Heracleum sphondylium common hogweed cow parsnip apiaceae umbellifer
A mature hogweed with the unopened flowers pink compared to the opened flowers being white. Often the flowers will stay pink, but are more commonly white from bud to opening.
I understand it has escaped from gardens in other parts of the country and has become problematic as specialist teams are needed to remove them. Giant hogweed can often be found near canals and waterbeds, it was popular for a time as an exotic garden plant due to its enormous size, but due to its scarcity here I haven't had the opportunity myself to see this monster in the flesh
hogweed heracleum sphondylium apiaceae leaves comparison
A selection of apiaceae leaves. Left to right these are: Heracleum sphondylium (large and small leaves), then Dacus carota, next to Oenanthe crocata with the last 2 leaves being Smyrnium olusatrum (peeking in the edge of the image to the very far right are the flowers of what I think are Conopodium majus).
Heracleum sphondylium common hogweed cow parsnip apiaceae umbellifer
Flowering hogweed again towering over the other wild plants. Note how the flower head has an umbel shape with the actual flowers almost completely flat across the top of the umbel.
The excessive fear surrounding the handling of common hogweed is unjustified: Urtica dioica (stinging nettles) cause a skin reaction unless handled with care, but still is tolerated everywhere. I have heard of fear reactions upon learning about the phytophototoxicity of the sap leading people to immediately rip all the common hogweed up. Fig trees and parsnips also contain furanocoumarins but we happily grow them. I advocate cautious handling of common hogweed, for example, either harvesting it on a cloudy day or to avoid getting the sap onto your skin by wearing gloves, using scissors or washing your hands shortly after handling. If sap does get on your skin it should be washed off immediately: as long as the sap on your skin doesn’t get exposed to sunlight you should not suffer a reaction. I teach foraging to school groups at Kamp Kernow, and one of the games I use to educate the children is edible or deadible. The idea is to instil the understanding that appearance is not enough to decide whether or not a plant is safe to eat: just because something looks edible, it does not necessarily follow that it is. ​
I explain to children about the sap in hogweed and how they must be careful to not get it on their hands (because it has a lovely hollow stem children are often tempted to use it as a pea shooter!). When I then ask whether they think it is edible or deadible, the answer is always deadible. But, as the reaction is triggered by sunlight, and as most of us know (unlike Donald Trump!) U.V. is unable to pass through our skin and enter our digestive system, hogweed is perfectly safe to eat! 

​A word of caution, hogweed is a member of the apiaceae family and to the amateur eye, the members of this family can resemble one another. The apiaceae family includes the most poisonous plants in the U.K., which are
Conium maculatum and Oenanthe crocata (common hemlock and hemlock water-dropwort), so it is really important to ensure you get the right identification. Despite this, I think hogweed is one of the easiest apiaceae to identify, and if you want to focus on only one plant to forage I recommend hogweed because it is very delicious. I know children as young as 6 being able to accurately distinguish between hogweed and hemlock water-dropwort. The key is caution: fear gets in the way of learning, whilst caution keeps you safe.  ​
Heracleum sphondylium common hogweed cow parsnip apiaceae umbellifer
Close up of hogweed leaves to show the U-shaped groove that is a key ident feature.
oenanthe crocata hemlock water-dropwort
Close up of the leaf of Oenanthe crocata (hemlock water-dropwort) to illustrate how hairless this plant is and the circular shape of the leaf stem lacking the groove.
Hogweed can become quite tall, up to 2 metres high. The stem is hollow and ridged, covered in fine hairs. The emerging leaves are curled up (the best time to pick for eating) and appear almost white from the hairs that cover them. The leaves slowly unfurl and can become pretty massive, in a deep green colour with the leaflets in a pinnate formation (either side of the central stem) divided into 3 or 5 lobes. The mature leaves have a serrated edge. The flower buds begin tucked up in a thin sheath that splits open to reveal the flowering heads. The flowering heads form white umbels (umbel is the Latin word for shade and the origin of the word umbrella) that always have a flattish top, like a hand holding a dinner plate aloft. ​
Heracleum sphondylium common hogweed cow parsnip apiaceae umbellifer
More hogweed flowering heads: they are so beautiful and almost always covered in insects of one kind or another!
Heracleum sphondylium common hogweed cow parsnip apiaceae umbellifer
Bit out of focus, but these are really pink flower buds!

​The flowers are in clusters of tiny white (or often pale pink) flowers consisting of 5 delicate petals. Once the flowers die back the seeds develop, green at first slowly becoming a pale brown colour, with a flattened oval shape and a distinct aromatic smell (I think they smell strongly of orange zest) when crushed. Luckily hogweed seeds are so distinctive you would be hard pressed to confuse them for common hemlock seeds. 
 ​
A beginner's hack which will help you distinguish between certain apiaceae but isn’t a blanket tool for identification is to look for a U-shaped leaf stem covered in fine hair. Hogweed, as well as wild carrot and cow parsley (Dacus carota and Anthriscus sylvestris) all have this distinctive feature. The highly poisonous apiaceae Conium maculatum and Oenanthe crocata (common hemlock and hemlock water-dropwort) both lack these features: they have smooth, hairless stems which are circular in shape. For those who are worried, giant hogweed also lacks the groove down the leaf stem, but does have very sharp, prickly spines (unlike the hairs on hogweed, which are soft and almost fluffy). This tool can help you to narrow down which apiaceae you have and aid to make an accurate id!
Heracleum sphondylium common hogweed cow parsnip apiaceae umbellifer
I couldn't resist including this photo, the flower heads are a joy to behold!
Heracleum sphondylium common hogweed cow parsnip apiaceae umbellifer
A good example of the sheath around an emerging flower head.
Heracleum sphondylium common hogweed cow parsnip apiaceae umbellifer
Hogweed dominating the edge of this pathway through the woods.
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Easter Foraging in Cornwall

5/4/2023

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wild garlic woodland cornwall allium ursinum
​Spring is finally springing into action! Wild garlic in Cornwall has just started flowering, Magnolia trees are covered in their aromatic flowers and hogweed shoots are out in force. So whether you are a local well versed in our vagarities or a visitor to this little slice of heaven, please read on to discover what you can forage for free RIGHT NOW! (Or scroll to the bottom for a comprehensive list.)
​
​Whilst spring is not your typical mushroom season, for the dedicated fungi forager there are still some to be found. Jelly ear (Auricularia auricula-judae) and oysters (Pleurotus ostreatus) can be found pretty much all year round. Popping up right now are St. George's mushroom (Calocybe gambosa), scarlet elf cups (Sarcosypha austriaca) and the much desired, but almost impossible to discover, Morels (Morchella vulgaris). If anyone does find some Morels, I’ve heard they are awful so let me know where they are and I can come dispose of them for you!
jelly ear wood ear auricularia auricula judae cornwall
three cornered leek allium triquetrum

​​Within almost every hedgerow or border lurks an alien to our county, three-cornered leek Allium triquetrum. This garden escapee is taking over our hedgerows and verges so please, I implore you, eat this weed! It makes a delicious alternative to leeks or onions in any dish, and as much as Matt loves to promote sustainable foraging, this little rascal is exempt. Take as much as you wish, eat those bulbs, demolish this delicious delicacy.
​Smurnium olastrum commonly known as Alexanders loves the edges and the sea breeze. Hedgerows and roadside verges in Cornwall are covered with this aromatic plant. Currently this plant is in flower, but if you can find unopened flower heads they can make an excellent substitute for broccoli. But our favorite use of Alexanders is in the autumn, once the flowers have turned into seeds. These can be dried out and used in cooking as an aromatic peppercorn.
smurnium olastrum alexanders
Allium ursinum, wild garlic, needs very little introduction. Grab the leaves now, as the flower heads are beginning to bud. These dainty white stars are beginning to shine amongst their green foliage. As the plant goes into flower the leaves gradually loose some of their potency, so now is the time to make use of this excellent wild alternative to garlic. If, like Jade, you have to follow a strict FODMAP diet, wild garlic is one of your saviours. Made into butters, pesto’s, salt or dried and stored as a powder, those who can no longer eat garlic can get their garlic fix here. Remember that in Cornwall wild garlic is sadly not as common as “up country” as Cornwall is ​lacking in ancient woodlands where wild garlic 
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​​thrives. This is partly because of our coastal geography and partly because of our mining heritage. So please, whilst I encourage you to make the most of this plant, be mindful of foraging sustainably.
heracleum spondylium common hogweed
​The foragers’ favourite, Heracleum spondylium, common hogweed, is currently at it’s most delicious phase in Cornwall. The young shoots make a wonderful addition to any dish containing greens. Matt likes to describe this as “asparagus on steroids”. I however disagree, I don’t like asparagus but like most foragers I love hogweed shoots. Tempura is absolutely the best way to enjoy this hedgerow delicacy.
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​​The brambles (Rubus fruticosus) that invade every garden and hedge are starting to produce leaf buds. We like to have little nibble on these whilst out foraging, the buds have a nutty almost buttery flavour but this can vary from bush to bush as there are over 400 subspecies of bramble in the U.K.! Keep a drink on hand though as they can make your mouth feel pretty dry.
​​Crithmum maritimum, rock samphire, is a marmite plant, people either rave over it’s unusual taste whereas for others the heavily perfumed taste is too much. It clings to rock walls on beaches, favouring an above tide rocky niche. Strongly aromatic, Matt likes to pickle this which makes it much more palatable and served with cheese and biscuits.
rock samphire beach
​As much as I would love to go into detail about the various offerings available right now, I think a casual reader would get bored. I’ve included below a few seaweeds you might want to forage because whilst most seaweed is edible, not all seaweed is palatable! We are currently in peak seaweed season, towards the end of spring/early summer the seaweed starts to spawn becoming slimy and tough. Also during the summer months some seaweed completely dies back, which is why Matt doesn’t like to go foraging for seaweed after late spring.
 
Please find below a comprehensive list of what can be foraged and eaten in Cornwall’s fields, hedges, beaches and estuaries during these Easter holidays.

Hedgerow and Grassland Foraging:

Allium Ampeloprasum var. Babingtonii Babington’s leek
Allium triquetrum Three-cornered leek
Allium usinum Wild garlic
Allium vineale Crow garlic
Brassica nigra Black mustard
Capsella bursa-pastoris Shepherd's purse
Cardamine hirsuta Hairy bittercress
Galium aparine Cleevers
Glechoma hederacea Ground ivy
Heracleum sphondylium Common Hogweed
Magnolia grandiflora Magnolia flowers
Mentha aquatica Water mint
Oxalis acetosella Wood sorrel
Plantago coronopus Stagshorn plantain
Plantago lanceolata Ribwort plantain
Plantago major Broadleaf plantain
Rubus fruticosus Bramble buds
Rumex acetosa Common sorrel
Smurnium olastrum Alexanders
Taraxacum officinale Dandelion
Urtica dioica Nettles
Viola odorata Sweet violets
Stellaria media Chickweed

Fungi Foraging:

Auricularia auricula-judae Jelly ear fungi
Calocybe gambosa St. George's mushroom
Morchella vulgaris Morels
Pleurotus ostreatus Oyster mushroom
Sarcosypha austriaca Scarlet elf cups

Estuary Foraging:

Apium graveolens Wild celery (this is incredibly rare, if you think you’ve found wild celery the chances are that it is actually it’s cousin, hemlock water dropwort Oenanthe crocata which is HIGHLY POISONOUS. This is not a plant for a novice forager.)
Halimione portulacoides Sea purslane
Triglochin maritima Sea arrowgrass

Coastal Foraging:

Beta vulgaris subsp. Maritima Sea beet
Cochlearia officinalis Scurvy grass
Crithmum maritimum Rock samphire
Daucus carota Wild carrot
Raphanus maritimus Sea radish

Seaweed Foraging:

Chondrus crispus Carrageen (used not so much for eating but as a thickening agent)
Duymontia contorta Dumont’s tubular weed 
Fucus serratus Serrated wrack tips
Himanthalia elongata Sea spaghetti
Osmundea pinnatifida Pepper dulce
Palmaria palmata Red dulce
Polysiphonia lanosa Sea truffle
Porphyra umbilicalis Laver / nori
Sargassum muticum Japanese wireweed
Ulva lactuca Sea lettuce
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Fungi Foray - Okehampton

23/10/2022

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On Sunday the 23rd we had a glorious ramble around a beautiful woodland near Okehampton. We were anxious about the weather as our previous excursion here was very sodden, but fortunately the sun shone for most of the day, except for a brief shower towards the end. Our guests today consisted mostly of a large group of exuberant friends, whose joviality and friendliness encompassed not only Matt and I but the other guests. I forgot to bear in mind that the van drives slower than the car, so we arrived a little late, but our guests were gracious about the late start. The problem we have with these woods that we are literally tripping over fungi, the sheer quality and diversity is mind blowing, so Matt and I struggle to reign it in and keep things simple. Writing this up is going to be difficult as there were so many interesting or unusual or noteworthy species, so please bear with me! 

We were able to begin the walk with a stunning false white death cap (​Amanita citrana var. Alba). Soon after this this Matt encouraged anyone who was brave enough (and pretty much everyone was!) to spit test the common yellow russula (Russula ochroleuca) which can be spicy or peppery when nibbled raw. Today we found a very peppery one! Much spitting followed this test, and we were happy with our identification. We then found a fascinating jelly fungus which... (ha ha) we were able to identify later as... Witches' butter (Exidia glandulosa) which (ha ha) according to First Nature (first-nature.com) an alternative explanation for its unusual name was that it was believed that throwing this fungus onto a fire would remove a witches curse! Another notable find was a pale bolete which stained blue and begun a discussion about pores and how boletes use these as a spre dispersal method. A few more fungi, and then we found some examples of two highly prized edible mushrooms, winter chanterelles (Craterelleus tubaeformis) with their beautiful yellow stipe (hence the American common name yellow legs) and terracotta hedgehogs (Hydnum rufescens) ​​​​​​​​the key ident of which is the unusual spines so it easily identifiable for even the most novice of forager. As we walked on we discovered a lovely little fluffy white fungi growing on some dead coniferous wood. Matt later identified this as the powderpuff bracket (Postia pytchogaster).​​​​

We had barely walked 40 meters away from the car park and had already discussed about 20 species! I was keen to press on but Matt found a beautiful large patch of false death caps (Amanita citrana)​​​​ which led to one of our guests finding the rare sinuous chanterelle (Psuedocraterellus undulatus). Our excitement was nearly uncontainable, my apologies for all the squealing! A lovely long patch of these mushrooms were stress fruiting along the verges of the pathway. We then managed to finally cross the road to explore a different part of the woods, finding a small patch of orange pore fungus (Favolaschia calocera) on the way. 

Another noteworthy find (at least for me), was the bitter bolete (Tylopilus felleus) as this gave us the opportunity to discuss the most coveted edible mushroom, Cep / Penny bun / Porcini (Boletus edulis), as sadly we found none of these delicious fungi today but Matt was able to stress the importance of double, no triple, no quadruple checking your key identification features before consuming wild mushrooms. We went on to admire a particularly large patch of white club fungus (????) as we entered the coniferous patch of woodland, promoting a discussion about cauliflower fungus (Sparassis crispa), and lo and behold, we realised there was an absolute beast of a cauliflower growing under a pine tree next to us! Cue much excitement, and next to this beauty was a lovely example of a bay bolete (Boletus badius / Imleria badia). Bay boletes featured heavily on the rest of the walk, and Matt shared his tips for novice foraging of boletes, one of which is to stay away from blue staining boletes in general, except with this beauty as the staining is slow and in some instances non-existent (we are aiming to follow this up with a blog post on more tips for foraging boletes for beginners). Fortunately we were able to find enough samples of bay boletes that I think everyone who was interested were able to nibble on some raw and experience the taste to know one of the key features to look for. I know what several people are having for dinner tonight as we found enough for people to keep some for themselves.

We then had quite a quiet patch, the fungi had retreated, but we then went exploring into the deepest darkest coniferous woodland, where the floor had a deep covering of moss with wood sorrel absolutely blooming everywhere. I managed to loose both myself and then the baskets briefly as I got caught up in the magic of the woods. One of the group found an absolutely gorgeous greeny yellow mycena which quickly became dubbed "the stunted brummie" in honour of this gentleman forager. Much teasing ensued, to the pleasure of the entire group. Hooray for keen sighted self-depreciating brummies! We also found a surprising amount of blushers (Amanita rubescens), the appearance of this mushroom emerging from it's volva was particularly phallic leading to some anecdotes about stinkhorns (Phallus impudicus), and although none were spotted today we enjoyed a good chuckle about this rude mushroom. One of the group then emerged from the woods clutching a false panthercap (Amanita excelsor var. spissa)​​asking if we'd covered this mushroom today. Both Matt and I were excited to see this mushroom as it was our first time! And what a beauty it was.

Another super exciting discovery was made by one of the guests (honestly I'm not jealous of our guests finding all the interesting fungi!) a small mushroom parasitising on a blackening russula (Russula nigricans). This little beauty was so weird and alien and a true pleasure to see. Apparently common, the silky piggyback (Asterophora parasitica), which is very aptly named, this tiny 'shroom likes to feed on larger decaying fungi, in particular russula, and is a lovely example of why fungi are so important in protecting natures' balance, as this is fungi eating fungi to ensure we don't end up covered in fungi! (I'm not sure how true this is, but please forgive me some artistic licence). This may have been my favourite discovery of the day, huge kudos to the lovely guest who pointed it out to me!

It was about then that we realised it was time to head back, so Matt took the group to search for a deathcap (Amanita phalloides​​​​)​​​​ on the way back to the car park whilst I headed straight back to lay out some yummy treats for our guests. Their search was successful, so Matt was able to demonstrate a nibble and spit test on this most deadly, but apparently delicious mushroom. Definitely not one I'm willing to try, no matter how nice it tastes! We finished the walk with tea, bread, cheeses, parasol butter (recipe devised by Matt and will be subject to an upcoming blog post I promise!), home-made cashew nut cheese and a wild mushroom pate featuring both terracotta and common hedgehogs, chanterelles (Cantherellus cibarius), winter chanterelles and bay boletes. Whilst our guests nibbled Matt and I lay out, identified and labelled as many of our samples as we were able to.

I would like to make a point of thanking all our guests today, as always our guests were polite, interested and engaged. But, in addition to this today's group, composed as it was of a large number of friends, was particularly fun and likeable. It was easy to share our excitement about fungi with you all, and certainly for me, today was the most fun you can have in the woods with your clothes on!
Amanita citrina var alba / White False Death Cap
Amanita citrina / False Death Cap
Amanita excelsor var. spissa / False Panther Cap
Amanita phalloides / Death Cap
Amanita rubescens / The Blusher
Armillaria gallica / Bulbous Honey Fungus
Ascocoryne sarcoides / Purple Jellydisc
Asterophora parasitica / Silky Piggyback
Boletus subtomentosus / Suede Bolete
Calocera viscosa / Yellow Stagshorn
Cantherellus tubaeformis / Winter Chanterelle
Clavulina coralloides / Crested Coral Fungus
Clavulina rugosa / Wrinkled Club
Clitocybe nebularis / Clouded Agaric
Clitocybe rivulosa / Fool's Funnel
Cortinarius / Webcap with Rosecomb mutation
Cortinarius bolaris / Dappeled Webcap
Crepidotus / Oysterling
Exidia glandulosa / Witches' Butter
Exidia nucleata / Crystal Brain Fungus
Favolaschia calocera / Orange Pore Fungus
Helvella crispa / White Saddle
Hydnum rufescens / Terracotta Hedgehog
Hypholoma fasciculare / Sulphur Tuft
Hypomyces chrysospermus / 'The Bolete Eater' (Bolete mold)
Imleria badia / Bay Bolete
Laccaria amethystina / Amethyst Deceiver
Laccaria laccata / The Deceiver
Lactarius blennius / Beech Milkcap
Lactarius rufus / Rufous Milkcap
Leccinum scabrum / Brown Birch Bolete
Leotia lubrica / Jellybaby Fungus
Lepiota / Dapperling
Mycena
Mycena epipterygia / Yellowleg Bonnet
Mycena haematopus / (Bleeding) Burgundydrop Bonnet
Oudemansiella mucida / Porcelain Fungus
Paxillus involutus / Brown Rollrim
Peziza / Cup Fungus
Postia pytchogaster / Powderpuff Bracket
Pseudocraterellus undulatus / Sinuous Chanterelle
Russula nigricans / Blackening Brittlegill
Russula nobilis / Beechwood Sickener
Russula ochroleuca / Common Yellow Russula
Scleroderma citrinum / Common Earthball
Sparassis crispa / Cauliflower
Syzygites megalocarpus / a mycoparasite
Trametes versicolor / Turkey Tail
Tricholoma terreum / Grey Knight
Tricholoma ustale / Burnt Knight
Tylopilus felleus / Bitter Bolete
Xerocomellus cisalpinus / Bluefoot Bolete
Xylaria hypoxylon / Candlesnuff Fungus
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Fungi Foray

20/10/2022

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51 species: 
Armillaria mellea / Honey Fungus
​Leotia lubrica / Jellybaby Fungus
Amanita citrina var alba / White False Death Cap
Amanita citrina / False Death Cap
Amanita rubescens / The Blusher
Boletus edulis / Cep (Porcini, Penny Bun)
Bulgaria inquinans / Black Bulgar
Cantharellus amethysteus / Amethyst Chanterelle
Cantharellus cibarius / Chanterelle
Cantherellus tubaeformis / Winter Chanterelle
Chlorociboria aeruginascens / Green Elfcup
Clavulina coralloides / Crested Coral Fungus
Clavulinopsis Helvola / Yellow Club Fungus
Clitocybe nebularis / Clouded Agaric
Cortinarius / Webcap
Cortinarius torvus / Stocking Webcap
Crepidotus / Oysterling
Exidia nucleata / Crystal Brain Fungus
Favolaschia calocera / Orange Pore Fungus
Ganoderma applanatum / Artist’s Conk
Helvella elastica / Elastic Saddle
Hydnum repandum / Hedgehog 
Hydnum rufescens / Terracotta Hedgehog (some with Rosecomb mutation)
Hypholoma fasciculare / Sulphur Tuft
Hypoxylon fragiforme / Beech Bark Spot
Imleria badia / Bay Bolete
Kuehneromyces mutabilis / Sheathed Woodtuft
Laccaria amethystina / Amethyst Deceiver
Laccaria laccata / The Deceiver
Lactarius blennius / Beech Milkcap
Lactarius pubescens / Bearded Milkcap
Lactarius quietus / Oakbug Milkcap
Leccinum scabrum / Brown Birch Bolete
Lycoperdon pyriforme / Stump Puffball
Marasmius hudsonii / Holly Parachute
Mycena
Mycena haematopus / Burgundydrop Bonnet
Neobulgaria pura / Beech Jellydisc
Oudemansiella mucida / Porcelain Fungus
Peziza / Cup Fungus
Pseudocraterellus undulatus / Sinuous Chanterelle
Russula cyanoxantha / Charcoal Burner
Russula nigricans / Blackening Brittlegill
Russula nobilis / Beechwood Sickener
Russula ochroleuca / Common Yellow Russula
Scleroderma citrinum / Common Earthball
Skeletocutis (nivea) / White Crust Fungus
Sparassis crispa / Cauliflower
Trametes versicolor / Turkey Tail
Tricholoma ustale / Burnt Knight
Xylaria hypoxylon / Candlesnuff Fungu
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