The last few years have seen a huge increase in the interest in magic mushrooms, on nearly every course I run I get asked about them or someone slips into the conversation that they are micro dosing. Research by the ONS shows that one in 100 people in England and Wales took hallucinogenic drugs in the last year. The data suggests about 260,000 people aged between 16 and 59 have taken magic mushrooms in the last year, 100,000 more than in 2020. Increasing use by older adults was thought to be behind the rise.

Magic mushrooms variously known as shrooms, mushies, libs or liberty caps, are classed as a class A drug in the UK, which means possession and distribution are criminal offenses regardless of whether the fungus is freshly picked from a field or dried, however as their spores don’t contain psilocybin they can be sold and are available online by mail order, including in grow-your-own packs, and many users harvest them in the wild for their own use. 

The main component of interest is the serotonergic hallucinogen psilocybin. Psilocybin is a naturally occurring molecule found in over 200 species of fungi. It is structurally similar to serotonin – a human neurotransmitter that has a role in the regulation of mood and perception. Psilocybin-containing mushrooms can be found in the genera Conocybe, Gymnopilus, Panaeolus, Pluteus, Psilocybe, and Stropharia. 

Other ‘trippy’ compounds for example muscarine and ibotenic acid are found in many other species too. And the ergot fungus contains a number of highly poisonous and psychoactive alkaloids, including lysergic acid (LSD).

This article mainly focuses on the Psilocybin-containing species.

The most common species in the UK to contain psilocybin is the Liberty Caps (Psilocybe semilanceata) to read more about this mushroom click here

We do occasional find an non-native species too, The Wavy Cap or BlueLeg Brownie (Psilocybe cyanescens) to read more about this mushroom click here

The Rigveda or Rig Veda is one of the oldest of the books in the world, its composed in an ancient form of Sanskrit and is believed to have been written about 1500 BCE. It has several mentions of a mysterious drink called soma, Scholars have spent much time debating the ingredients to this ritual brew and many believe it was made with mushrooms containing psilocybn. It’s hard to know for certain but one thing is for sure, mushrooms can and have done some strange things to humans dating back thousands of years.

The use of psychoactive mushrooms dates back thousands of years, rock art from c. 9000–7000 BCE from Algeria, is believed to depict psychedelic mushrooms and the transformation of the user under their influence.  Prehistoric rock art near Villar del Humo in Spain suggests that Psilocybe hispanica was used in religious rituals 6,000 years ago. Species of the Psilocybe genus have a history of use among the native peoples of Mesoamerica for religious communion, divination, and healing, from pre-Columbian times to the present day.

The common name Liberty cap has quite an interesting story, the original liberty cap was an actual hat, worn by freed slaves in the ancient Roman world to mark their status. After the collapse of the Roman empire the liberty cap was forgotten until around the 16th century, when it began to be used as a political symbol. When William of Orange seized the English throne in 1688 he minted liberty cap coins to commemorate this event.

It again feature in the 1790 French revolution when an armed mob stormed the royal palace and forced Louis XVI to don the liberty cap. Most likely inspired by this, revolutionary groups in America declared their rebellion against British rule by raising a liberty cap upon a pole in the public squares of their towns and in 1781 a medal, designed by Benjamin Franklin to mark the fifth anniversary of the Declaration of Independence, depicted Liberty (as in the statue of Liberty the great American symbol of freedom) with wild, free flowing hair, the pole and cap of liberty slung across her shoulder.

The first mention of hallucinogenic mushrooms in European medicinal literature was in the London Medical and Physical Journal in 1799. A man served Psilocybe semilanceata mushrooms to his family. The apothecary who treated them later described how the youngest child “was attacked with fits of immoderate laughter, nor could the threats of his father or mother refrain him.”

In 1957 an American banker and amateur ethnomycologist R. Gordon Wasson and his wife Valentina P. Wasson, a physician, studied the ritual use of psychoactive mushrooms by the native population in the Mexico. Wasson described the psychedelic visions that he experienced during these rituals in “Seeking the Magic Mushroom”, an article published in the popular American weekly Life magazine and become a household name almost overnight.

Later in the same year they were accompanied on a follow-up expedition by French mycologist Roger Heim, who identified several of the mushrooms as Psilocybe species. Heim cultivated the mushrooms in France.

Also Inspired by the Wassons’ Life article, Timothy Leary travelled to Mexico to experience psilocybin mushrooms himself. When he returned to Harvard in 1960, he and Richard Alpert started the Harvard Psilocybin Project, promoting psychological and religious studies of psilocybin and other psychedelic drugs. The project was highly controversial, probably unethical and almost certainly illegal, as they were pressurising students to take part, but it became the bedrock of the ‘hippie’ movement.

In the 1960’s psychedelics became an important symbol in the counterculture movement in the US and UK leading perhaps to the flower power movement and the release of some of the greatest songs ever.. The growing disillusionment with “the capitalist system” that psychedelics caused led to them being outlawed and mushrooms containing psilocin or psilocybin were brought under the Misuse of Drugs Act 1971 and are designated as Class A drugs.

Maximum penalties are 7 years imprisonment and a fine for possession and life imprisonment and a fine for supply.

In practice, maximum sentences are rarely used.

Not only did the change in legal status bring down their recreational use but it also stopped any related research for many years. But in 2019 the world’s first centre for psychedelic research opened at Imperial College London. The Imperial Centre for Psychedelic Research aims to develop psilocybin therapy into a licensed treatment for depression. It will also investigate their potential for treating other conditions, including anorexia.

Originally led by Dr Robin Carhart-Harris, the Centre will focus on two main research themes: the use of psychedelics in mental health care; and as tools to probe the brain’s basis of consciousness. 

“Psychedelic therapy holds a great deal of promise for treating some very serious mental health conditions and may one day offer new hope to vulnerable people with limited treatment options”

Dr Robin Carhart-Harris-Head of the Centre for Psychedelic Research, Imperial College London

And there is growing evidence that it works, many more trials are needed but the initial results are promising 

• In 2014, a small randomised controlled trial in Switzerland suggested LSD-assisted psychotherapy had the potential to reduce the anxiety associated with terminal illness. Twelve participants with life-threatening illness were enrolled in the study to receive treatment that involved drug-free psychotherapy sessions supplemented with two LSD-assisted sessions two to three weeks apart. At two months’ follow-up, the State–Trait Anxiety Inventory (a commonly used inventory to measure trait and state anxiety) showed non-significant reductions in trait anxiety, but significant reductions in state anxiety. Follow-up with nine participants one year after treatment showed a sustained therapeutic benefit with no acute or chronic drug-related severe adverse events, and there were no adverse effects lasting more than one day after an LSD-assisted session.
• A 2008 study on end-of-life anxiety focused on 12 participants with end-stage cancer. After several non–drug-assisted therapy sessions, participants underwent a crossover study in which they received a dose of psilocybin across two sessions a few weeks apart. Findings showed that psilocybin-assisted psychotherapy lowered anxiety and improved mood, without clinically significant adverse effects.
• A 2015 study of treatment for tobacco dependence, involved 15 participants who smoked at least 10 cigarettes per day and had multiple previous unsuccessful cessation attempts. Participants received cognitive behavioural therapy before and after treatment with psilocybin. Treatment included two or three psilocybin-assisted psychotherapy sessions. At six months’ follow-up, 12 of the 15 participants were abstinent.

  

A cross-party group of MPs and eminent scholars has recommended that the government downgrades the class A psychedelic drugs from Schedule 1 to Schedule 2. This is currently being debated. Some of the main points raised are:

• Poor mental health is the single largest cause of disability in the UK, currently costing the UK economy an estimated £105 billion per year, predominantly due to losses in productivity.
• Psilocybin-assisted therapy for severe depression has shown long-term efficacy of more than 70%.
• Early clinical trials have shown psilocybin to be a safe and effective treatment for several mental health issues, including substance misuse, trauma, and depression.
• Currently UK drug control laws are unnecessarily restricting research in this area. This applies to patient treatment and drug development as well as basic and applied research into the mechanisms of these compounds.

I really don’t want this article to come across that I’m encouraging people to break the law at all but I think we just need to have a bit more of a grown up conversation about their use. We need to treat recreational use differently than medical usage. We don’t for example treat a junkie the same as someone facing end of life care when in fact they both use the same substances. 

If for example magic mushroom were made legal yes recreational use would more than likely increase and some harm would perhaps result from this but its not as though legal drugs and medications are completely safe either, think of the damage caused by smoking tobacco or the fact that in the USA more than 100,000 people are killed from properly prescribed medications each year and deaths from medications are now the 4th leading cause of death.

In 2023 Australia became the first country in the world to legalise the use of psychedelics to treat some mental health conditions. Approved psychiatrists can now prescribe magic mushrooms for some types of depression. The move has been hailed as a game-changer by many scientists and mental health experts and I’d imagine in the coming years more and more countries will join them.

References and further reading:

https://www.theguardian.com/society/2023/dec/14/magic-mushroom-use-grows-in-england-and-wales-ons-figures-show

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4592297/]

https://www.nbihealth.com/death-by-prescription-and-what-you-can-do-about-it/

https://www.bbc.co.uk/news/world-australia-66072427

https://theconversation.com/liberty-cap-the-surprising-tale-of-how-europes-magic-mushroom-got-its-name-130668

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Cardboard is a vital packaging material and it has long been an integral part of our lives, in all honesty up until writing this article it wasn’t something I really thought too much about. I do try to live as ‘green’ a lifestyle as I can with two young children and I sort of assumed that as it’s not made of plastic, it’s a natural product, and as long as the trees are being replanted it’s OK. However, the environmental implications of its production, use, and disposal are making me rethink this seemingly harmless material.

Cardboard production relies on the extraction of raw materials, primarily wood pulp from trees. This can lead to deforestation and habitat destruction, impacting ecosystems and biodiversity. Also the excessive or unsustainable harvesting of trees can result in soil erosion, loss of wildlife habitat, and disruptions to water cycles, contributing to environmental degradation.

The process of turning wood into pulp for cardboard production often involves the use of chemicals such as bleaching agents and additives. These chemicals can have negative environmental consequences.

Chemical runoff from manufacturing facilities may contaminate water sources, harming aquatic ecosystems and potentially posing risks to human health.

Despite being recyclable, not all cardboard is recycled. Improper disposal and lack of recycling facilities can result in significant amounts of cardboard ending up in landfills.

Cardboard in landfills contributes to waste accumulation and the release of methane gas, a potent greenhouse gas. This can contribute to climate change and environmental pollution.

While cardboard is biodegradable, the process can take a considerable amount of time, especially in landfills where conditions may not be optimal for rapid decomposition.

This slow decomposition of cardboard waste in landfills is taking up valuable space and delaying the return of nutrients to the environment

The transportation of raw materials to manufacturing facilities and the distribution of finished cardboard products involve energy consumption and emissions.

The carbon footprint associated with transportation contributes to air pollution and climate change. Long-distance transportation can exacerbate these environmental effects.

The carbon footprint of 1 kilogram of cardboard is 0.94kg of carbon emissions.

But thankfully there are now alternatives, one of them being packaging made from fungi, often referred to as mycelium packaging or fungal packaging. It is an eco-friendly and sustainable alternative to traditional packaging materials. 

Mycelium’s unique ability to grow on agricultural waste, such as straw or corn stalks, forms the foundation of this eco-friendly solution. This natural bonding process eliminates the need for synthetic adhesives, aligning with a more sustainable and resource-efficient production cycle.

As mycelium grows, it forms a flexible material within moulds, resembling traditional cardboard in structure. The versatility of this moulding process allows for customised packaging designs and due to the myceliums rapid growth production cycles can also be sped up. 

As well as these benefits, mycelium packaging is biodegradable. At the end of its life cycle, it can be quickly and safely composted, offering a closed-loop solution that contrasts with traditional cardboard’s slow decomposition.

Steps to make mycelium packaging 

•   Mycelium Growth: Mycelium, the root-like network of fungi, can be cultivated on agricultural waste or other organic substrates.
•   Mold Formation: When mycelium grows and forms a dense mass, it can be moulded into specific shapes and structures.
•  Substrate Selection: Agricultural by-products such as corn stalks, husks, or sawdust are often used as substrates.
•  Inoculation: Mycelium spores or culture are introduced to the substrate to initiate growth.
•  Mold Growth: The mycelium colonises the substrate, forming a solid and cohesive structure.
•  Harvesting: Once the mycelium has fully grown and formed a solid mass, it is harvested.
•  Dehydration and Sterilisation: The harvested mycelium is subjected to processes like dehydration and sterilisation to enhance durability, prevent further fungal growth, and create a stable material for packaging.
• 

   

So What are the Advantages of Fungal Packaging

Fungal packaging is cultivated using waste products and is 100% biodegradable, offering a sustainable solution to the environmental issues associated with traditional packaging materials. The mycelium growth process allows for customisation of shapes and sizes, making it versatile for various applications and it has good insulating properties, providing protection for fragile items.

It is produced using renewable resources much of which is waste product and has a lower environmental impact compared to conventional packaging materials. The cultivation of mycelium has a relatively low carbon footprint compared to the production of plastics. Research suggests that it uses up to 90% less. Mycelium can be grown on waste materials, creating a closed-loop system that re-purposes agricultural by-products.

At the moment fungal packaging is more expensive than traditionally cardboard so its use is limited to more expensive, less mass produced products including electronics, cosmetics, and consumer goods. But as research and development continues its expected that these costs will come down greatly allowing it to be more widely adopted.

Looking ahead, mycelium-based packaging holds some really exciting possibilities for a more sustainable and eco-friendly future. 

Imagine a world where everyday items are crafted from mycelium, harnessing its unique properties. Picture collaborations between mycologists, biotech firms and other industries, working together to refine production processes and exploring novel applications. As technology advances, mycelium materials could become even stronger, more flexible, and better suited for other applications.This collaboration could extend mycelium’s reach beyond traditional packaging, finding its way into unexpected sectors like healthcare, electronics, and automotive.

The beauty of mycelium lies in its ability to take on different shapes, providing a blank canvas. In the future, we might see packaging designed not just for functionality but as a uniquely crafted product, reflecting the values of brands and consumers alike.

As consumer awareness grows, partly fuelled by a desire for more eco-friendly choices, businesses could move towards mycelium-based solutions. This shift might not only be driven by corporate social responsibility but also by the genuine commitment of companies to meet the evolving demands of an environmentally conscious market.

Government support and policies favouring sustainable practices could also play a huge role in encouraging businesses to adopt mycelium-based alternatives, creating an environment where sustainability is not just a choice but  standard practice.

On a global scale, imagine mycelium production factories popping up in local communities, not only reducing the associated transportation costs but also creating new jobs and contributing to the accessibility and affordability of these sustainable materials. 

It’s a future where mycelium isn’t confined to niche markets or old men in  laboratories but becomes an integral part of mainstream culture, making a meaningful impact on reducing waste and promoting a circular economy.

In my vision, mycelium-based materials become a symbol of our collective commitment to a more harmonious relationship with the environment, leading to a better, more self-sustaining future for us all.

“We’re still very much in kindergarten when it comes to understanding how to cocreate a sustainable future for all beings—and all beings are necessary to make that future possible.” ― Paul Stamets, Fantastic Fungi: How Mushrooms Can Heal, Shift Consciousness, and Save the Planet

References:

https://www.teorra.info/blog/what-is-the-carbon-footprint-of-packaging#:~:text=Cardboard%20%26%20Paper%3A%200.94kg%20carbon,emissions%20per%201kg%20of%20packaging

https://wildsmithskin.com/blogs/wildsmith-journal/what-is-mycelium-packaging

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Scientific name

Coprinus comatus

Family

Agaricaceae

Habitat

Grassland, lawns, verges often in large numbers

Description

Magpie inkcaps are bell shaped white floccose mushrooms with a long white stem.

Identifying features:

Cap: 

White cap with white fibrils, starting off egg shaped,  becoming long bell shaped. The cap can reach upto 7cm, at maturity the cap will start to deliquescing (liquifying into its spore mass) Some times gets called a lawyers wig because of the curled fibrils. 

Stem:

Tall white stem which has a tight ring, it is bulbous at the base.

Gills

Adnate or free gills which are white, turning reddish pink to grey then black as they deliques

Smell:

Very faint mushroomy

Spores:

Black

Uses

Edible but can also be used as an ink for writing or vegan squid ink alternative 

In Food

This mushroom has a short shelf life once picked it can start to become black liquid within 24hrs. Young specimens are excellent fried.

Known Hazards

none

Potential lookalikes 

Magpie inkcap, common inkcap

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Scientific Name

Russula Atropurpurea

Family

Russulaceae

Habitat

Mixed woodland, particularly Oak and Beech.

Description

Russula atropurpurea is quite a large mushroom and very common. The centre is almost black, with a purple region near the rim, which gave it its former common name of Blackish-purple Russula. This mushroom is one of the most common brittlegills in Britain and Ireland.

Identifying Features for (add name of species):

Cap:

It is a dark red wine colour with purple to almost black in the middle. Starting convex,

Stem:

White becoming off white/ grey with age. Should snap a bit like chalk.

Gills:

Smell:

Smell is sweet and fruity. Taste can be fairly mild but more often moderately hot and chilli like, in particular in the gills. This mushroom MUST be cooked.

Spores:

Off white to cream 

Uses

This edible mushroom can be used in cooking but must be cooked properly.

In food

This edible mushroom can be used in cooking but must be cooked properly.

Harvesting

Found in mixed broad leaf woodland between August and November.

Known hazards

Must be cooked to be eaten. Other red/ purple Russulas could be confused with this  mushroom.

Potential lookalikes

other red/ purple Russula such as The Sickener ( R.emetica) and the Beechwood Sickener ( R.Nobilis)

Follow the four step Russula identification process:

-Snap – Does the stem snap like a piece of chalk?
-Flick – Do the gills break when you flick them gently?
-Peel – Does the skin on the cap peel away?
-Taste–  this should only be done when you have gone through the other steps and are confident that you have a Russula. If a tiny amount placed on the tongue a chilli like burn or tingle means the mushroom is poisonous but a pleasant mushroomy taste means it is edible.

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Step into the enchanting world of the Charcoal Burner, scientifically known as Russula Cyanoxantha, as we delve into the captivating qualities of this intriguing mushroom.

In this blog post, we embark on a journey to discover the unique characteristics and ecological importance of this species. With its striking cap colors ranging from shades of charcoal to vibrant purples, the Charcoal Burner offers a visual spectacle that can be appreciated by mushroom enthusiasts and nature lovers alike. Join us as we explore the habitat, identification, and fascinating ecological role that the Charcoal Burner plays in the forest ecosystem. 

Scientific Name

Russula Cyanoxantha

Family

Russulaceae

Habitat

Mixed and broad leaved woodland particularly beech. growing in small groups. 

Description

There are several purple/greenish/grey capped Brittlegills, the charcoal burner is the only one with greasy, non-brittle gills. This is by far the best eating Brittlegill and is worth adding to stews and soups or just enjoyed on toast!

Identifying Features for the Charcoal Burner:

Cap:

Convex sometimes with a central depression . The colour can vary between specimens being olive, brown, wine, grey, purple or even yellowish. becomes greasy/slimy when wet.

Stem:

White to off White stem between 5 and 10cm long. If you rub the stem with iron salts. the stem turns bright green.

Gills:

Gills white and flexible unlike other Russulas whose gills are brittle.

Smell:

Indistictive mushroom smell with a mild nuty taste.

Spores:

white to cream 

Uses

this is an excellent eating mushroom and by far the best tasting Russula( Brittlegill) 

In food

must be cooked, this is an excellent mushroom as it has a mild nutty taste and firm and thick flesh  

Harvesting

Found from late July to November growing in mixed deciduous woodland.

Known hazards

must be cooked as well as other russulas. 

Potential lookalikes

Other Russulas but these have brittle gills rather than the charcoal burners flexible ones.
The stems of other Russulas stain salmon pink when rubbed with iron salts whereas the burner stains slightly green.

-Snap – Does the stem snap like a piece of chalk?
-Flick – Do the gills break when you flick them gently?
-Peel – Does the skin on the cap peel away?
-Taste–  this should only be done when you have gone through the other steps and are confident that you have a Russula. If a tiny amount placed on the tongue a chilli like burn or tingle means the mushroom is poisonous but a pleasant mushroomy taste means it is edible.

When applying this four step process you should not get brittle gills as the Charcoal Burner does not exhibit them.

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Scientific Name

Russula emetica

Family

Russulaceae

Habitat

Pine woodland 

Description

This red capped Russula is a mushroom straight out of a fairytale . Its name should be enough to discourage you from eating it.

Identifying Features for The Sickener:

Cap:

Convex to flattening, sometimes slightly depressed in the middle. Strong red colour. Can be sticky when wet.

Stem:

White can sometimes be bulbous towards the base

Gills:

Adnexed, cream to pale yellow, mainly free from stem. Very brittle to the touch.

Smell:

Mushroomy but very hot and spicy to taste. this should be a sign to not eat this mushroom.

Spores:

White to cream.

Uses

none as this is poisonous.

In food

Do not eat this mushroom. The name should be enough to dissuade you

Harvesting

you wouldn’t want to harvest it however it is found between July and November

Known hazards

this is a poisonous mushroom

Potential lookalikes

Other red capped Russula. Like the Beechwood Sickener (Russula Nobilis). This is another poisonous mushroom that has a red cap however it as its name suggests grows in beech woodland whilst the Sickener prefers Pine woodland.

With all russula before eating one you should do the four step test.

-Snap – Does the stem snap like a piece of chalk?
-Flick – Do the gills break when you flick them gently?
-Peel – Does the skin on the cap peel away?
-Taste–  this should only be done when you have gone through the other steps and are confident that you have a Russula. If a tiny amount placed on the tongue a chilli like burn or tingle means the mushroom is poisonous but a pleasant mushroomy taste means it is edible.

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Helping us to spread the word on responsible foraging and how we can all enjoy our wild open spaces in our food.

We’re looking for 1 person/Forager in each area below or close ‘ish’ by:

• Swindon (or the surrounding area – Reading, Oxford, Bath etc)

• Glasgow (or the surrounding area – Perth, Edinburgh, Dumfries etc)

• St Albans / Northern London (or the surrounding area – Romford, Stevenage, Luton etc)

We’re looking to enlist someone with a developed knowledge of foraging & wild food who’s able and happy to work outdoors.

We’re a dynamic company and the successful applicant will take on a number of roles from harvesting wild ingredients for events to leading deeply engaging wild food and foraging events, helping write articles & our online wild food database.

To apply please email a CV and cover letter over to:

accounts@totallywilduk.co.uk

Who we’d like to work with:

• A driven individual capable of managing their own time well
• Able to work between 2-3 weekends per month
• Applicant to have previous knowledge of plant identification
• Applicant to have worked either in a team setting or teaching a group
• Must have a vehicle and a full UK driving License
• Happy to drive 2 hours at a time
• Be flexible and able to deal with changing workload and seasonal working demands
• Happy to work outdoors in all weather conditions
• Wish to be a core part of an exciting team of foragers
• Fit and Healthy
• Friendly and attentive, able to answer to customer requirements during events

What you can expect from us:

• Training (although we expect initial plant knowledge you will go through our inhouse foraging accreditation)
• All kit required is provided by us.
• Mileage Allowances covered.
• The ability to go through the L3 Ofqual accreditation in wild food and foraging.

Please get in touch with your interest, we like receiving CV’s but like receiving your words of interest more.

There are Part-time or Full time hours depending on the applicant : 24 – 40 hours per week

Expected start date: 01/02/2022

Job Types: Full-time, Part-time, Permanent

Salary: £18,000.00-£22,000.00 per year

Additional pay types:

• Commission pay

Benefits:

• Company events
• Discounted or free food
• Flexible working schedule
• Remote Working and Working from home

To apply please email a CV and cover letter over to:

accounts@totallywilduk.co.uk

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Your donation will directly support our non-profit work in delivering free cooked meals to
people struggling with poverty, redundancy and/or self-isolation. Further information here

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Wild Garlic is one of the most versatile and incredibly tasty wild ingredients you can forage for quite easily in the wild.

However, the Wild Garlic Foraging season is only short and typically runs from late March through to mid-May (depending on where you are in the country, it arrives earlier down south and can stay around later at higher altitude or further north).

So one of the things we need to look at is:

How do we preserve wild garlic so we have it once the season is over?

This Wild Garlic Salt recipe from Chris provides us with a recipe that does just that. With the addition of salt, this garlic salt should last for a single year easily, at least until the next garlic season so you can make some more

For more information on Wild Garlic Click here.

Ingredients and Method

• 150g of washed wild garlic (minus stalks) blitzed to mush with 150g salt. (Helps to keep the washed leaves wet)

• Mix the green paste into 850g of salt. It’s a bit like mixing wet sand to get a uniform green colour. I’m using table salt rather than rock salt or sea salt as I use my different flavoured salt in cooking, marinades and want a finer powdered salt. (but obviously use whatever salt you’d prefer)

• Place the salt mixture on baking parchment in a roasting tray. Dry in a warm oven. About 100°c in a fan oven. Stir through the salt every 10 mins or so. This Takes about an hour to dry out.

• I turned the oven off and left overnight.
• Bottle the salt.

It’ll keep indefinitely but over time lose its pungency.

Use to pre-seaon food for roasting or barbecue, as a salt bake for fish or veg, curing meats and salmon or serve to the table in a pinch bowl.

For more information on Wild Garlic Click here.

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