From foraging wild mushroom spores to using mushroom growing kits, we’ll cover everything you need to know to get started on your mushroom-growing adventure.

Choosing the Right Variety to Start Growing Mushrooms

Before you begin your growing mushrooms journey, it’s essential to choose the right mushroom variety for your needs. With over 14,000 varieties of mushrooms in the world, it can be overwhelming to decide which one to cultivate.

However, for beginners, oyster mushrooms are an excellent choice. Not only do they have a rich flavor, especially when sautéed, but they also grow on a variety of substrates, making them versatile and easy to cultivate. Other beginner-friendly varieties include pioppino and chestnut mushrooms, followed by intermediate-level lion’s mane and shiitake mushrooms. While varieties like maitake may be more challenging, they offer a rewarding experience for those with experience in growing mushrooms.

Getting Started with a Mushroom Growing Kit

If you’re new to growing mushrooms, starting with a fungi growing kit is a fantastic way to get a feel for the process. These kits come with a block of colonized substrate inside a small box, making it incredibly convenient for beginners.

You can easily find mushroom growing kits online or at local farmers’ markets. Simply slice open the box, spray it with water, and wait for the magic to happen. Most edible mushrooms prefer humid environments with plenty of oxygen and minimal direct sunlight, so placing your kit near the kitchen sink can help replicate these conditions. In drier climates, you can create a “humidity tent” by using a semi-transparent plastic bag with holes, or you can place a dish of water near the kit to increase moisture levels. Remember to allow for proper air circulation, as mushrooms require oxygen to thrive.

There’s plenty of suppliers for mushroom growing kits, one such producer can be found here

Growing Mushrooms Outdoors

If you have access to an outdoor growing space, spring is an ideal time to start cultivating mushrooms al fresco. Outdoor mushroom cultivation offers a unique experience and can yield bountiful harvests in just a few months.

Look for areas of partial shade that retain moisture, such as the base of trees or empty spaces around your vegetables. One beginner-friendly option for outdoor cultivation is the wine cap mushroom. You can purchase spawn, which is substrate inoculated with the fungus, and follow a simple process of soaking wood chips or straw, sprinkling the spawn on top, and letting nature do the rest. Logs or stumps can also be transformed into miniature mushroom farms. By using freshly cut hardwood logs, spawn, melted wax, and basic tools, you can create a long-lasting mushroom-growing environment. While this method may take longer to yield results, it can provide years of continuous growth.

Creating Your Own Mushroom Cultures and Spawn when Growing Mushrooms

For those looking to take their mushroom-growing skills to the next level, creating your own mushroom cultures and spawn is the ultimate challenge. However, it requires a sterile workplace and the ability to sterilize agar and grain.

This process involves propagating mycelium, the thread-like cells of mushrooms, on various substrates. While this method offers the most control over the growing process, it requires advanced knowledge and equipment. Beginners can skip this step and purchase ready-made spawn from reputable suppliers. Mushroom cultivation suppliers offer a wide range of spawn for different mushroom varieties, simplifying the process and ensuring a higher chance of success.

Selecting the Right Substrate

The substrate, or growing medium, plays a crucial role in the successful cultivation of mushrooms. Different mushroom varieties have specific substrate requirements, and understanding these requirements is essential for optimal growth. Common substrates used for mushroom cultivation include straw, wood chips, coffee grounds, cardboard, and sawdust. Each substrate has its own pros and cons, so it’s important to research and choose the one that best suits your chosen mushroom variety. Some mushrooms, such as oyster mushrooms, can grow on a wide range of substrates, making them versatile options for beginners.

Treating the Substrate

To ensure the best conditions for mushroom growth, it’s important to treat the substrate properly. Treatment methods include pasteurization, sterilization, lime bath, peroxide bath, and “cold fermentation.” The treatment method you choose depends on the substrate and the mushroom variety you’re cultivating. Pasteurization involves heating the substrate to a specific temperature for a set period of time to kill off competing organisms while preserving beneficial ones. Sterilization, on the other hand, involves completely eliminating all microorganisms from the substrate. Lime baths and peroxide baths are alternative methods that use chemical agents to control unwanted organisms. “Cold fermentation” is a low-temperature treatment method that utilizes the natural fermentation process to create favorable conditions for mushroom growth.

Inoculating the Substrate with Spawn

Once you have treated your substrate, it’s time to inoculate it with spawn. Spawn is the mycelium of the mushroom variety you’re growing and acts as the “seed” for mushroom cultivation. You can either make your own spawn from a culture or purchase it from a mushroom cultivation supplier. Inoculating the substrate involves evenly distributing the spawn throughout the substrate material. This can be done by mixing the spawn with the substrate or layering it between substrate layers, depending on the specific mushroom variety and cultivation method you’re using. Properly distributing the spawn ensures that the mycelium can colonize the entire substrate and produce healthy mushrooms.

Colonizing the Substrate

After inoculating the substrate, it’s time to allow the mycelium to colonize the entire substrate—an essential stage known as the “spawn run.” During this stage, the mycelium will grow and spread throughout the substrate, breaking it down and absorbing nutrients. The time it takes for the mycelium to fully colonize the substrate depends on various factors, including the mushroom variety and environmental conditions. It’s crucial to maintain proper temperature, humidity, and air circulation during this stage to ensure optimal growth. Regularly check the substrate for signs of colonization, such as white mycelium growth, to track the progress of your mushroom cultivation project.

Promoting Fruiting and Harvesting

Once the substrate is fully colonized, it’s time to encourage fruiting—the stage where mushrooms begin to develop. To promote fruiting, you’ll need to create the ideal conditions for your chosen mushroom variety. This includes controlling temperature, light, humidity, and air circulation. Different mushroom varieties have specific requirements, so it’s important to research and understand the needs of your chosen variety.

As the mushrooms begin to form, it’s essential to harvest them at the right time. Harvesting young, firm, and healthy-looking mushrooms ensures the best flavor and texture. Avoid mushrooms that are soft, discolored, or showing signs of rot. After harvesting, continue to monitor the humidity and oxygen levels to encourage multiple flushes of mushroom growth. With proper care, you can enjoy multiple harvests from your mushroom cultivation project.

Top Tips for Successfully Growing Mushrooms

• Maintain proper cleanliness and sterility throughout the cultivation process to prevent contamination.
• Research and understand the specific requirements of your chosen mushroom variety, including temperature, humidity, light, and air circulation.
• Regularly monitor the substrate’s moisture levels and adjust as needed to ensure optimal growing conditions.
• Keep a close eye on the mushrooms’ growth progress and harvest them at the right time to maximize flavor and quality.
• Experiment with different substrates, growing methods, and mushroom varieties to expand your knowledge and experience.
• Join online communities or local mushroom foraging groups to connect with fellow enthusiasts and gain valuable insights and tips.
• Document your cultivation journey with photos and notes to track your progress and learn from each cultivation cycle.
• Have fun and enjoy the process! Mushroom cultivation is a rewarding and educational hobby that offers unique flavors and health benefits.

Top 5 Wild Mushrooms for Cultivation

1. Oyster Mushrooms (Pleurotus ostreatus): Versatile and easy to cultivate, oyster mushrooms are perfect for beginners. They have a rich flavor and can grow on a variety of substrates.
2. Pioppino Mushrooms (Agrocybe aegerita): Known for their nutty flavor, pioppino mushrooms are suitable for intermediate-level growers. They thrive on substrates such as wood chips and sawdust.
3. Chestnut Mushrooms (Pholiota adiposa): With a distinct nutty taste, chestnut mushrooms are a popular choice for home cultivation. They do well on substrates like hardwood sawdust.
4. Lion’s Mane Mushrooms (Hericium erinaceus): Lion’s mane mushrooms have a unique appearance and a flavor reminiscent of seafood. They are considered intermediate-level mushrooms to cultivate and require specific environmental conditions.
5. Shiitake Mushrooms (Lentinula edodes): Known for their savory flavor, shiitake mushrooms are widely cultivated and enjoyed worldwide. While they require more advanced cultivation techniques, they offer a rewarding experience for dedicated growers.

Growing mushrooms at home is a rewarding and fascinating journey that offers a unique connection to the world of fungi. Whether you’re a beginner or an experienced gardener, the joy of cultivating your own mushrooms is unparalleled.

From choosing the right mushroom variety to harvesting your bountiful crop, this guide has provided you with the knowledge and tips to embark on your mushroom-growing adventure. With a little patience, dedication, and a touch of magic, you’ll soon be enjoying the flavors and health benefits of your very own homegrown mushrooms.

So roll up your sleeves, put on your gardening gloves, and let the mushroom-growing fun begin!

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Why Forage for Wild Mushrooms?

Foraging for wild mushrooms in the United Kingdom offers numerous rewards and benefits. Firstly, it provides an opportunity to discover unique and delicious culinary treasures, each mushroom variety bringing its own distinct character to the table. From the earthy richness of porcini mushrooms to the delicate and fruity notes of chanterelles, wild mushrooms offer a wide range of flavors, textures, and aromas to enhance dishes and create memorable culinary experiences.

Beyond the culinary aspect, mushroom foraging allows individuals to connect with nature in a profound way, immersing themselves in forests, meadows, and woodlands in search of mushrooms. It offers a chance to appreciate the beauty and diversity of the natural world and develop a deeper understanding of ecosystems and their intricate relationships. Foragers also contribute to sustainability and local sourcing by reducing reliance on commercially cultivated foods and promoting an environmentally friendly approach to food sourcing. Additionally, wild mushrooms are often rich in nutrients, vitamins, and antioxidants, offering potential health benefits when incorporated into a balanced diet.

Moreover, the act of foraging itself brings a sense of excitement and discovery, unveiling a world of unique mushroom species, shapes, sizes, and colors. It sparks curiosity and a desire to learn more about the fascinating realm of fungi, creating an ongoing journey of exploration and self-education.

Is it Legal to Forage for Wild Mushrooms in the UK?

Before embarking on a mushroom foraging adventure, it is essential to be aware of and adhere to the specific laws and regulations regarding wild mushroom foraging in the UK. While foraging on public land is generally permitted for personal use, it is important to obtain permission from private landowners and respect any protected or conservation areas. It is also illegal to pick or disturb rare or protected mushroom species, and commercial foraging may require licenses or permits. Responsible foraging practices, accurate mushroom identification, and mindfulness towards sustainability and environmental preservation are crucial. Consulting local resources and experienced foragers can provide valuable guidance on the regulations in your area.

Is foraging legal in the UK?

Where to Start: Learning to Forage for Wild Mushrooms

To embark on a successful mushroom foraging journey, it is important to establish a solid foundation and learn the art of mushroom identification. Here are some key steps to help you get started:

1. Study Mushroom Identification: Begin by familiarizing yourself with common wild mushroom species found in the UK. Understand their distinctive characteristics, habitat preferences, and growth patterns. There are several resources available, including field guides, mushroom identification books, and online forums and communities dedicated to mushroom enthusiasts.
2. Join Foraging Courses and Workshops: Consider joining foraging courses and workshops led by experts in the field. These courses provide hands-on experience, practical knowledge, and guidance on safe foraging practices.
   Find our Courses here
3. Go Foraging with Experienced Foragers: Accompanying experienced foragers on their expeditions can be an invaluable learning experience. They can share their expertise, teach you the nuances of mushroom identification, and provide insights into the best foraging spots.
4. Attend Mushroom Identification Events: Many organizations and nature centers host mushroom identification events and forays, where you can learn from experienced mycologists and fellow foragers. These events often include guided walks and workshops to enhance your mushroom identification skills.
5. Research Local Mushroom Varieties: Each region of the UK has its own unique mushroom species and ecosystems. Research the local mushroom varieties that grow in your area to gain a better understanding of what to look for during your foraging expeditions.
6. Develop a Network: Connect with other mushroom enthusiasts and foragers to exchange knowledge, tips, and experiences. Online forums, social media groups, and local mycology societies provide opportunities to connect with like-minded individuals and expand your mushroom foraging community.
   Find our community here

By following these steps, you will develop a solid foundation in mushroom identification and gain the necessary skills to embark on your own mushroom foraging adventures.

Essential Tips for Safe Mushroom Foraging

When venturing into the world of mushroom foraging, it is essential to prioritize safety and responsible foraging practices. Here are some essential tips to ensure a safe and rewarding experience:

1. Seek Expert Advice: If you are unsure about the edibility of a wild mushroom, always seek advice from an expert. Eating a poisonous mushroom can be fatal or cause severe illness, so it is crucial to be cautious.
2. Learn the Distinctive Characteristics: Familiarize yourself with the distinctive characteristics of edible mushrooms that you intend to forage. Look for specific features such as cap shape, color, gill structure, stem characteristics, and any unique identifying marks.
3. Use Reliable Field Guides: Carry reliable field guides or mushroom identification books specific to the UK during your foraging expeditions. These resources provide detailed descriptions, photographs, and identification tips to help you accurately identify mushrooms.
4. Start with the Most Common Edible Species: Begin your foraging journey by focusing on the most common edible mushroom species. This reduces the risk of misidentification and increases your chances of finding edible mushrooms.
5. Avoid Mushrooms with Unclear Identification: If you are unsure about the identification of a mushroom, it is best to err on the side of caution and avoid consuming it. Some mushrooms may have toxic look-alikes, making accurate identification crucial.
6. Leave No Trace: Practice responsible foraging by leaving no trace of your presence in the environment. Avoid damaging the habitat or disturbing other wildlife while foraging.
7. Forage in Diverse Habitats: Explore a variety of habitats such as woodlands, meadows, and grasslands to increase your chances of finding different mushroom species. Each habitat offers unique mushroom diversity and foraging opportunities.
8. Collect Mushrooms Respectfully: When collecting mushrooms, use a knife or scissors to cut them at the base, leaving the mycelium intact. This allows the mushrooms to continue growing and ensures the sustainability of the mushroom population.
9. Keep Records: Keep a record of the mushrooms you encounter during your foraging expeditions. Note the habitat, date, and any distinctive features to enhance your knowledge and aid in future identification.
10. Continuously Educate Yourself: Mushroom identification is a lifelong learning process. Stay curious, continue expanding your knowledge, and learn from experienced foragers and mycologists.

You can find our detailed Mushroom Guides here

By following these essential tips, you can ensure a safe and rewarding mushroom foraging experience in the UK.

Common Edible Mushroom Species in the UK

The British Isles are home to a diverse array of edible mushroom species. Here are some of the most common and spectacular wild mushroom species found in the UK:

1. Oyster Mushroom (Pleurotus ostreatus):
   • Habitat: Generally found in a tiered formation on tree stumps, particularly beech.
   • Characteristics: Shell-shaped cap varying in hue from cream to grey-blue, with a white underpart and short, stubby stem.
   • Edibility: Edible, with a delicate taste.
     

     

2. Chicken of the Woods (Laetiporus sulphurous):
   • Habitat: Often found growing on oak trees.
   • Characteristics: Made of fan-shaped layers with wavy edges, soft and creamy in color when young, with an acid-yellow underside.
   • Edibility: Edible, especially when young, but may cause an allergic reaction.
     
     
3. Giant Puffball (Calvatia gigantea):
   • Habitat: Found in meadows and on sports pitches.
   • Characteristics: Colossal fungi often mistaken for a football, with young puffballs having soft, clean white skin and firm flesh.
   • Edibility: Edible, best eaten when young.
     
     

These are just a few examples of the edible mushroom species you may encounter during your foraging expeditions in the UK. However, it is crucial to accurately identify each mushroom before consuming it.

Further Resources and Precautions

Foraging for wild mushrooms requires continuous learning and ongoing education. Here are some additional resources and precautions to enhance your mushroom foraging journey:

1. Foraging Guides: Explore comprehensive foraging guides to learn about the seasons, locations, and identification of various edible mushrooms.
2. Foraging Courses: Consider joining foraging courses led by experts to gain practical knowledge and hands-on experience.
3. Mushroom Identification Books: Invest in reliable mushroom identification books specific to the UK to expand your knowledge and enhance your identification skills.
4. Local Mycology Societies: Connect with local mycology societies and organizations to participate in events, workshops, and mushroom identification sessions.

In addition to these resources, it is essential to take necessary precautions while foraging for wild mushrooms. If you are unsure about the edibility of a mushroom, seek advice from an expert before consuming it. Eating a poisonous mushroom can have severe consequences, so it is crucial to prioritize safety.

Conclusion when foraging for edible wild mushrooms

Foraging for edible wild mushrooms in the UK offers a multi-faceted experience that combines culinary delights, a deeper connection to nature, sustainability, potential health benefits, and the joy of discovery. By following essential tips, continuously educating yourself, and practicing responsible foraging, you can embark on a safe and rewarding mushroom foraging journey in the beautiful landscapes of the United Kingdom. Remember to prioritize safety, accurately identify mushrooms, and respect the environment while enjoying the unique flavors and experiences that wild mushrooms have to offer. Happy foraging!

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What is Seaweed?

Seaweeds are the largest and most complex form of marine algae, a diverse group of species which photosynthesise using chlorophyll to produce their own food but do not have some of the specialised cells and tissues of terrestrial plants, such as stomata, phloem and xylem.  

There are three main types of seaweed, belonging to the three main groups of algae – green (Chlorophyceae), red (Rhodophyceae) and brown (Phaeophydeae).  The green and red algaes are related to the so-called higher plants (mosses, ferns, gymnosperms and flowering plants) whereas the brown algae are related to diatoms, which are phytoplanktons.  

All three colours of seaweed contain chlorophyll, the main photosynthetic compound which gives plants their green colour. The green seaweeds get their colour from chlorophyll and also contain beta-carotene as a pigment to supplement the activity of chlorophyll.  Red seaweeds also have the red pigments, phycocyanin and phycoerythrin; the brown seaweeds have the brown pigment, fucoxanthin.  These different pigments enable the seaweed to use different wavelengths of light to photosynthesise in different depths of sea water. The colour of a particular seaweed indicates, in reverse, which wavelength of light it is able to use for photosynthesis; every one except the colour it is.

You probably already eat seaweed!

Whole seaweeds are included in a range of foods that we buy today including meat and bakery products, like sausages, frozen meats, beef patties, restructured poultry steaks, wholemeal bread, cheeses, pizza bases, pasta and thickening agents in milkshakes, to name a few. If you’re not interested or (like me) not able to read the very small print on the contents labels of processed food, you’ve probably been eating seaweed for ages without knowing it.  Eating seaweed directly from the sea is a much better way to enjoy its delicious, nutrient packed, umami flavour. 

Why eat seaweed?

With such a rich diversity of seaweed and easy access to the 35,000Km of intertidal seashore from anywhere in the UK, it is surprising that wild seaweed in our diet is restricted mostly to the Celtic ‘fringes’ – mainly Northern Ireland, Wales and North Devon. Seaweeds are extremely good for you.  They are the most highly mineralised vegetables on earth, accumulating and concentrating minerals directly from the sea; they contain high levels of vitamins, particularly A and C and have an excellent protein and amino acid profile.  Their high iodine content makes them beneficial to the thyroid gland. They are high in soluble fibre which is good for the digestion and they also have the ability to satiate – that is they fill you up and so act as an excellent diet food.  

So, where do we find them and which ones can we eat?

Seaweeds grow wherever there is a hard substrate to which they can attach.  Even soft muddy shores have seaweeds as there are always shells or the occasional piece of gravel on which to attach. It is important that you only forage seaweed that is still attached to the substrate by its holdfast.  If it is floating freely it may have come from further out at sea where poisonous species may be found or where waters are more polluted.

The great thing about seaweed is that all the ones we find growing in the intertidal zone, are not poisonous.  The intertidal zone is the area regularly covered and uncovered by the tide. The upper tidal zone is the more landward part of the shore, which is immersed only 20% of the time; the lower tidal zone is the seaward part of the shore, which is immersed 80% of the time.  This means we can reach them on foot, without swimming or going out on a boat, though some are below the water even at low tide so you may get your feet wet.  Not poisonous doesn’t necessarily mean they are edible – some have a disgusting flavour, others are too slimy or too tough to eat.  

Seaweeds can completely cover sheltered shores.  In exposed shores the number of seaweeds to be found  on open rocks decreases; they are more likely to be found on shaded, north facing rocks or in crevices and runnels.

Below are details of some of the best edible species, organised according to which part of the intertidal zone they are usually found.

Foraging for Seaweeds in the Upper Tidal area

Gutweed, Ulva intestinalis– Green seaweed

Found on all coasts of the British Isles, it grows on rocks or shells or is sometimes detached and found floating at all levels of the intertidal zone and also in brackish dykes; sometimes in freshwater, tidal rivers.

It has thin, green, twisting and turning tubes, 10 – 30cm long and 18mm wide, which, when inflated with oxygen give rise to the latin name intestinalis.  It is an annual species found between April and August.

Culinary Uses

Deep-fried crispy seaweed – sweeten it with a little icing sugar and use as a side dish or garnish.  

The tangled nature of this seaweed makes it particularly good at trapping sand and small sea creatures so wash several times as described further below.

Benefits

As an Ulva species it has similar nutritional properties to Sea Lettuce, described further below.

Channelled/Channel Wrack, Pelvetia canaliculta – Brown seaweed

Found around most coastlines except East Norfolk, Suffolk and the Thames Estuary, Chanel Wrack likes to be firmly within the splash zone and can blanket large areas of rock.

It has evenly forked, dichotomous, inrolled fronds 5 -15cm long and less than 5mm wide. The inrolled fronds form a channel on one side and a smooth ridge on the other.  When dry, the fronds darken from olive green to black.  Available all year round but best between May and August.  Around August to September the seaweed’s gametes are released from the frond tips into the water for external fertilsation.  

Culinary Uses

Cut away only the softer tips; nearer to the holdfast they get wiry and tough. The tips make good additions to salads, stir fries, sandwiches, quiches, pies and soups.  It has a strong flavour that can be improved by drying in the sun.  You can toast it under a grill for a delicious snack, or dehydrate the seaweed before grinding it into a powder and use it as a thickening, flavouring agent for broths and stews, imparting a savoury umami flavour. 

Benefits

Has a high fat content.  Very high in Omega 3.  Also a high selenium content which could have anti-cancer properties.

Foraging for Seaweeds in the Middle Tidal area

Sea Lettuce/Green Laver/ Oyster-green, Ulva lactuca  – Green seaweed

Found on all coasts of the British Isles.  Very abundant throughout the inter-tidal areas of rocky shores, on salt marshes and estuaries.

The fronds are thin, light to deep green with wavy margins that vary in size and can reach 1m long and 30cm wide.  They are attached to the rocks by a round holdfast.

Culinary Uses

This is a great addition to salads.  It is very common and grows throughout the year, so is a a great one to include in your diet on a regular basis.

A very tender seaweed which can be chopped and used as the main ingredient or addition to pasta dishes, risottos and salads.  They can be deep fried to make beautiful translucent crisps. You could dry and powder it and experiment with using it as a thickener for soups or even create ice creams.

Benefits

Nutritionally rich in iron, vitamins A, B and C and protein as well as other trace elements.  Low in fat and a great source of dietary fibre.  The young fronds are said to be tastier in spring but higher in vitamin C if picked in summer.  Protein levels peak in August but drop off in April.

It is among the edible marine algae that are rich in phenols and investigated for a potential treatment for diabetes, cancer and diseases caused by free radicals in the body.  It may also stimulate the immune system.

Egg Wrack/Knotted Wrack, Ascophyllum nodosum – Brown seaweed

Found on all sheltered shores of the British Isles, where it is common and abundant on stable rocks and boulders.

Tough, long, leathery, compressed fronds growing 30 to 15cm long and up to 1cm wide and brancing in an irregular dichotomous manner.  No midrib.  Attached by a disc-shaped holdfast. Air bladders are produced at intervals along the main axis and branches.  Branches are often parasitised by Wrack Siphon Weed, Vertebrata lanosa.

Culinary Uses

Can be harvested all year round but its growth is slowest in winter.  It grows rapidly in April and May but can decline during long periods of sunshine.

It is used in Iceland and Greenland to make herbal tea but otherwise, despite its high nutritional value, it is not normally used as an ingredient.  It is sometimes found in health food tablets and provides an alginic acid for gelatine and emulsifying agents.  Alginates are also used in pre-prepared pies, instant mixes and sauces; it is also found in wholemeal bread, sausages, frozen meats, pizza bases and cheese.

Bread enriched with an extract of Egg Wrack has been found to reduce energy intake in healthy, overweight males, with no effect on nutrient intake or hunger levels.  It can therefore be used for reducing energy intake in diets and for controlling blood sugar and cholesterol levels.

Benefits

Egg Wrack is a very nutritious seaweed.  In every 100g it contains

• 150mg of iodine
• 4,200mg of calcium
• 700mg of magnesium
• 100mg of phosphorus
• 50mg of iron an
• 1mg of zinc
• 1g fat
• 10g protein
• 6g fibre
• Vitamins B and C
• It is a valuable source of antioxidants

Medicinal uses

Research has shown that Egg Wrack has considerable antibiotic activity, being effective against bacteria such as Staphylococcus aureus and Escherichia coli.

Bladder Wrack, Fucus vesiculosus – brown seaweed

Found along the entire coastline of the British Isles it grows between the high and low tide mars, usually around the mid point and higher up than toothed wrack.

The fronds are forked with a pronounced midrib, smooth edges and round air bladders, usually in pairs.

The nutritional value of Bladder Wrack varies from season to season.  In summer it is particularly high in vitamin A and in autumn has good levels of vitamin C.  July is the best time to dry this seaweed to take advantage of its high iodine content.

It also has high levels of protein, phosphorus, bromine and magnesium and is a source of sugars, starches, fats and zinc. Like most brown seaweeds it contains fucoidan which has high antioxidant activity.

Very little of the nutrient content is lost when the seaweed is dried.

Culinary Uses:

Best cooked for a long time, for example with beans which also need to be boiled for long periods. This reduces the rubbery texture to a softer, vegetable-like texture and some of the frond will disintegrate and act as a thickening agent as well as adding flavour.

Fronds can also be on a radiator or in the sun then toast for 20 minutes in a hot oven  When dry crush or blend the fronds  and use them as a condiment, add them to bread or store them in an airtight container for later use.

Medicinal Uses:

Laboratory studies show that Bladder Wrack may be antibacterial, antiviral, anticoagulant, antilipidaemic (lowers blood cholesterol) and hypoglycaemic (lowers blood sugar).  Present day herbalism considers Bladder Wrack to have anti-hypothyroid and anti-rheumatic properties and its nutritional value makes it a useful herb in convalescence.

Serrated Wrack/Toothed Wrack, Fucus Serratus– brown seaweed

This is a brown seaweed found along the entire coastline of the British Isles.  It grows on rocks from the lower tidemark to about halfway up to the upper tidemark.

It has many forked fronds from 60 to 180cm long and about 2cm wide.  The edges of the fronds are serrated and they have a distinct midrib and pointed, jelly-filled sacks at the tips of some of the branches.  The similar Fucus species are also edible but this is the most common.

Culinary Uses

As for Bladder Wrack but the high iodine levels can impart a bitter taste.

Benefits

In Ireland it is used for body care products and seaweed baths.  It has a high vitamin E content which is an antioxidant and the free radical scavenging activity has been found to be high compared to other seaweeds.  Other bio-activities have been reported including anti-tumour, antivenom and anticoagulant.

Wireweed, Sargasum muticum – Brown seaweed

This is not a native species but was introduced to Britain in the 1970s.  It has spread along the south and south west coasts of England and has been found as far north as the Outer Hebrides.  Also widely established in Ireland.

Found in shallow sub-tidal and rock pools growing on hard substrata in shallow waters and can also tolerate estuarine conditions.

It is a large, bushy brown seaweed which can grow of 2m long.  It has regularly alternating, long, stringy branches with small, spherical bladders on short stalks.  The bladders are oval with an irregular outline.

Culinary Uses

Hawaiians have five different species of Sargassum spp and the plant is often included in traditional recipes such as raw seaweed and octopus.  A panna cotta has been made pairing coconut milk and Wireweed.  On Jeju Island in South Korea, Wireweed is known as Mojaban, a favourite food used for a traditional seafood broth called Mom-guk soup.

Benefits

It has the same potential use of many seaweeds as a valuable source of nutrients and an anti-cancer potential due to high antioxidant component – it is best used fresh as this can be reduced by drying. It is rich in various minerals, vitamins and dietary fibres.

Foraging for Seaweeds in the Lower Tidal area

Nori/Laver, Porphyra spp– Red seaweeds

There are three main types of laver that are used as food in the British Isles.

Porphyra Linearis  is found along most coasts of the British Isles, mostly on the upper shore, particularly on rocks near sand; the narrow blades of the red or brown fronds fan out over the sand at low tide; mostly October to April.

Purple Laver, Porphyra purpurea

This is found in more sheltered areas, sometimes extending into estuaries.  The fronds are shaped like a large beech leaf, dark purplish yellowish, thin and slippery.  Found all year round but more abundant in summer.

Porphyra umbilicalis

Found on rocky beaches on most coasts of the British Isles.  It grows just below Porphyra linearis on rocky shores and also attached to stones in sandy areas.  It is a green-purplish brown, very thin, sheet-like frond, often attached by a point within the frond.  Found all year but mostly in summer.

Culinary Uses

Traditionally used to make laver bread by boiling for several hours.  Once boiled it is fried in butter with oats or oatmeal (and cream if desired) and served with bacon or simply spread on toast.  Alternatively, fresh fronds can be dry fried and either eaten straight away or stored in an airtight container.  In Wales in particular, P. umbelicalis is eaten in salads, biscuits and as an accompaniment to roasted meat.

The Porphyra seaweeds are probably best known as norito which is a popular wrapper for sushi and a flavouring for soups and salads

Benefits 

Rich in protein, providing a wide range of amino acids. The vitamin A content is on average 67 times higher than eggs and the vitamin C content 1.5 times higher than oranges.

P. umbelicalis is rich in protein, vitamins A, C, E and B1, B2, B6 and B12.  It is a good source of Omega 3, polyunsaturated fatty acids and dietary fibre.

Pepper Dulse, Osmundea pinnatifida – Red Seaweed

Found throughout the British Isles except Lincolnshire and parts of East Anglia and the east coast of Ireland.

It is very abundant on moderately wave-exposed rocky shores, forming a broad zone at most shore heights, covering rock surfaces.

The alternately branched fronds are flat and quite tough.  Higher up the shore they are smaller and yellowish green whereas lower down the shore they an reach 8cm long and are reddish brown.

Culinary Uses

Has a peppery flavour and can be used in salads or miso soup to add spice.  The distinctive aroma and flavour is mostly present in younger specimens collected in winter and spring.

Benefits

A good source of antioxidants, protein, fatty acids, fibre, vitamins and minerals.  It contains 19 times more potassium than cheddar cheese, 38 times more magnesium than whole milk and 46 times more calcium than steak.

Medicinal uses

Some potential for treating bacterial and fungal infections.

Carragheen/Irish Moss, Chondrus crispus – Red seaweed

Found throught the British Isles except  Lincolnshire, parts of the East Riding of Yorkshire, Suffolk and Norfolk coasts, it grows on rocky shores, usually under water either in rock pools or below the tidemark.

It is purple, red or even green after prolonged exposure to sunlight, has branched fronds, widening to rounded tips which are iridescent under water, emitting a bluish-pink glow.  The whole seaweed is slippery to touch.

Culinary Uses

The gelling properties of Irish Moss have made the seaweed so much a part of our daily diets that many of us fail to realise we are eating it in ice creams, salad dressings and many other processed foods. Traditionally used for milk puddings, they have a slightly fishy after-taste, which can be masked by serving with acidic fruit.  They can also be used as thickeners for making set savoury dishes.

Irish Moss drink is made in the West Indies by simmering the fronds in water with cinnamon and linseed until the water thickens, adding condensed milk, nutmeg and vanilla essence.  Leave it to cool and whisk to prevent setting.

False Irish Moss is also edible.  It has fronds that are thickened at the edges producing a groov in the middle and a U-shaped cross-section.  It is covered in small nipple-like reproductive bodies that make it rough to touch.  It can be used the same as Irish Moss.

Benefits

It is rich in many nutrients.  100g contains:

• 20-30mg iodine
• 20mg iron
• 900mg calcium
• 2,200 mg sodium
• 3,400mg potassium
• 700mg magnesium
• 800mg phosphorus
• 1 – 3g fats
• 6g fibre
• 15g protein

Medicinal uses

Modern research confirms some of its uses in folk medicine.  It is anti-viral, expectorant and soothes dry and irritated mucus membranes, making it useful for coughs, colds and chest complaints.  However, cooking may destroy these properties.

It can also be used as a demulcent in gastric ulcers, to relieve constipation and diarrhoea and to sooth inflammation in cystitis and other urinary infections. It is beneficial to gut health, promoting the growth of beneficial, probiotic bacteria.

Dulse/Dillisk, Palmaria palmata – Red seaweed

Found on all coasts of the British Isles, it grows on rocks, other plants, especially Forest Kelp, Laminaria hyperborea stipes.  Found both on the shore and in the subtidal one to a depth of 20m in sheltered and moderately exposed areas.

The reddish brown, thin, flat, leathery fronds grow from a disc holdfast and are much divided into lobes which grow 30 – 80mm wide and up to 1m long but usually no longer than 40cm.

Culinary Uses

Dried fronds can be eaten like crisps.  It can be boiled for a few minutes, chopped finely and added to garlic mashed potatoes. 

Benefits

Nutritionally, Dulse has more protein than foods such as chicken or almonds, comparable to foods such as soybeans.  It is almost as rich in iron as Bladder Wrack. Its vitamin A content is highest in summer and vitamin C is higher in autumn.  A small amount of dulse can provide more than 100% of the daily allowance of vitamin B6 and 66% allowance of B12, iron and fluoride.  It also contains vitamin E, iodine, phosphorus, nitrogen, potassium, magnesium, calcium, sulphur, manganese, titanium, yeast as well as sugar and starch.

Medicinal uses

Historically Dulse was used to treat parasitical infections, to relieve constipation and as a cure for scurvy. Today it is also recognised as a potential medicinal plant, particular for its iodine content.  It has also been shown to have potential in reducing the risk of intestinal and mammary cancer in animals, reversing hardening of arteries and reducing high blood pressure and preventing the build up of toxins, waste and even radioactive or heavy metals from the body.

Thongweed/Sea Spaghetti, Himanthalia elongata – Brown seaweed

Found on coasts through the British Isles, except southeast England.  It grows on rocky shores close to the low tide mark, below Toothed Wrack.

The fronds are shaped like a concave mushroom but the more noticeable and useful part of this seaweed are the straplike reproductive fronds or receptacles.  During the main growth period, February to May, they reach 5 – 25cm long, branching in two several times.

Culinary Uses

Not only does this resemble floating pasta, it can be cooked the same way.  Treat it like a vegetable, ribbon pasta and use it as a noodle base or accompaniment to traditional pasta dishes.  It has a strong seaweed odour and can be harvested from late spring to early autumn.

It can be dried or pickled or fried on a high heat until browned and crispy.

Benefits

Rich in nutritious amino acids.  Contains B vitamins and vitamin A. Per 100g it contains

• 28mg vitamin C
• 59mg iron
• 720mg calcium

Its antimicrobial and antioxidant activity also help to prevent food spoilage.

Medicinal uses

It has antibiotic properties and also an analgesic effect (pain killing) on the central nervous system.

Velvet Horn/Dead Men’s Fingers, Codium fragile – Green Seaweed

This is not a native species  but is found on the coasts of south and southwest England, Wales, west and south-east Scotland and Orkney  It grows below the low tidemark on rocky coasts.

The fronds are dark green, upright and branched dichotomously, the branches are soft and velvety.

Culinary Uses:

It provides a bulky vegetable which is commonly soaked, sugared and eaten as a delicacy.  In China, Japan, Korea and the Philippines it is used in sweets, salads and soups.   In Korea it is also made into a tea.

Deep-fry in tempura batter or shallow fry briefly or dry and grind to make a condiment.

Benefits

Good levels of vitamins A and E4.  Contains a range of proteins and abundant fatty acids as well as carbohydrates, minerals, sugars, starches and trace elements; particularly high in iron.

Medicinal uses

Has been used as an anticoagulant in the pharmaceutical industry.  It shows some antibacterial activity and studies have suggested it may inhibit the development of leukaemia and colon cancer.

Foraging for Seaweeds in the Sub-tidal area

Kelp

Having said earlier that seaweeds can reduce appetite, kelps have the opposite effect as they contain glutamic acids from which monosodium glutamate (MSG) is derived.  MSG has appetite enhancing properties, making you feel hungry after you have eaten.

Sugar Kelp, Saccharina latissima – Brown seaweed

Found on all coastal areas of the British Isles, it is an annual species which often colonises unstable or scoured habitats in summer.

This kelp grows to 1.5m, typically with an elongated strap-shaped frond, narrowing towards a rounded apex and with an uneven surface.  Below the frond is a flexible, often smooth, thin stipe.  Individuals are attached via a claw-like holdfast.

Culinary uses

It an be consumed as a fresh or dry food and its natural sugar content makes it ideal for making alcohol.

The stipes are said to taste like peanuts and it is often eaten as a snack such as fried sweet kelp chips. It is eaten as a vegetable in Japan and Korea and also in France, Denmark, Portugal and Spain.

Benefits

High in protein, iodine, bromine, vitamins B and K, calcium, potassium, manganese, nitrogen, sodium, glutamic acid, nickel and iron.  Also high in sugar and starch and therefore makes a tasty snack.  It is highest in vitamin C in late spring but highest in sugar content in summer.

Medicinal uses

A good source of antioxidants and phenolic compounds which have antimicrobial properties.

Forest Kelp, Laminaria hyperborea – Brown seaweed

Found on most coastlines of the British Isles except for the east and south-east coasts of England where it is uncommon.  It grows on rocky substrates usually below the low water mark but can be found in rock pools.

They grow from 0.5 to 3.5m high with sheet-like lamina, oval shaped, cleft into linear segments, expanding abruptly from a long, rough, cylindrical stipe and attached via a claw like holdfast.

Culinary Uses

In Iceland, Forest Kelp is eaten dried and toasted.  It is also eaten in the UK, Ireland, Norway and Spain.  It is used in the food industry for making emulsifiers and gelling agents.

Benefits

Forty two different fatty acids have been identified in the seaweed and, along with other Laminaria species it is considered to be richer in vitamins and minerals than any other vegetable.

Medicinal Uses

It has bioactive compounds with anticoagulant, antiviral and anticancer properties.

Tangle/Oarweed, Laminaria digitata – brown seaweed

Found on suitably rocky habitats on most coasts of the British Isles on the extreme lower part of the intertidal zone which is only exposed during neap-tides, every two weeks; sometimes in rock pools if there are solid, stable rocks.

It is deep brown with a thick, oval, rubbery stipe, up to 1.5cm wide and 30cm long.  The blade is split by wave action into finger-like segments.  The whole algae may be several metres long. 

Culinary Uses

A popular method of cooking kelps is deep frying in vegetable oil or sauted or marinated to make seaweed chips.  When cooked, kelp turns a deep green.  It can be used to wrap fish before barbecuing, keeping it moist and adding a delicate seaweed flavour.  In Japan Kelp is used to make a gloopy stock called ‘sashi’ which forms the basis for soups such as miso, noodle broths, dipping sauces and simmered dishes.

Benefits

Rich in minerals and vitamins such as potassium, magnesium, iron and iodine.  Vitamin C levels are said to be highest in spring while at that time of year it is lowest in starch.  Protein levels are said to be highest in February.  The fibre content is twice that of brown rice.

Medicinal uses

Antioxidant and antimicrobial properties.  Traditionally used in Chinese herbal medicine for treatment of cancer, they have been demonstrated to have antitumour actions.  Also said to have a beneficial effect on gut health.

Dabberlocks/Atlantic Wakame, Alaria esculenta – brown seaweed

Found in Scotland and Ireland, Cornwall, Somerset, Northumberland and westerly parts of the Welsh coast, Dabberlocks grows on rocks near low tide but always under water

Its stipe is 10 – 30cm long and 0.5 – 1.25cm wide, round or oval in cross-section.  The wavy, ribbon like blades can be yellow, brown or olive green and up to 4m long, but usually smaller, with a solid midrib almost as wide as the stipe for its entire length.  On older plants sporophylls grow out of the sides of the stipe below the blade, around 10cm long.  

Culinary Uses

This is very similar to Japanese Wakame, Undaria pinnatifida, and can be used in its place in recipes.  The sporophylls and midrib were traditionally eaten in Scotland as a sweet, nutty, peanut-like snack called hinnie waar.  The fronds are also eaten in Scotland, Ireland, Iceland, Denmark and the Faroe Islands.  Drying or smoking improves the flavour. Dabberlocks are lighter and dry quicker than kelps.  Once dried they can be used as a seasoning and stored for later use in a stock.

The dried plant can be rehydrated after soaking in cold water for 20 minutes

Benefits

Contains iodine, bromie, sugars and starches and various trace elements. High in vitamins A, K, C and B it is said to contain the highest vitamin C content in spring but it reaches its greatest bulk in summer and greatest length in winter.  It is a viable source of energy providing, per 100g

• 40g carbohydrate
• 3.6g fat
• 18g protein (said to be highest in winter)

Seaweeds have a high value both ecologically and economically.  They are important primary producers and they constitute a habitat for a wide range of intertidal and subtidal animals. When foraging for seaweed the same laws and ethics apply as for wild plants and mushrooms.  However, rather than not uprooting you should not pull a seaweed up by its holdfast; cut above it allowing the individual to regrow.   Closer to the holdfast most seaweeds become tough anyway.

All seaweeds have propensity to trap sand and grit in their fronds so, before eating, cooking or drying, rinse them thoroughly six times – discarding the water between each rinse.  Most do not have a very long shelf life so eat, cook or dry them as fresh as possible.

When foraging for seaweed always be aware of the tides and set an alarm to alert you when the tide is coming in, to allow you plenty of time to get back to safe ground before high tide.

More detailed identification guides for most of the species above can be found here.

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The Magic of Foraging Mushrooms

Foraging Mushrooms is more than just a hobby; it’s an opportunity to immerse yourself in the beauty of nature. As you venture off the beaten path, you’ll develop a deeper appreciation for the environment and the intricate ecosystems that mushrooms inhabit. The thrill of discovering a hidden mushroom, carefully plucking it from the ground, and documenting your findings is an experience like no other. Whether you’re a seasoned forager or a beginner eager to explore, mushroom foraging offers a world of excitement and discovery.

Mushroom Feeding habits

Fungi don’t have chlorophyll so they cannot produce their own food.  They get their energy from organic matter, such as wood, soil, dung, plants, animals, and other fungi – dead or alive, whichever medium the particular fungi prefers. Good places to look include forests, woodland, copses, hedgerows, roadsides, and various grassland habitats.

Ninety to ninety-five percent of plants and trees benefit from enhanced access to water and nutrients through their connection to mycelium; a vast underground network of hyphae, which are one-cell thick, ultra-fine, branching filaments, which form the main body of a fungus.  Being so fine, mycelium is more efficient than roots at absorbing and transporting water and nutrients from the soil, which they deliver to the plants’ roots.  In exchange, plants provide the fungi with carbohydrates.  Mushrooms are the fruiting body of mycelium and they release the spores that produce the next generation of that species.

Not all mushrooms form mutually beneficial relationships with plants.  Some take carbohydrates without repaying the plant in water and nutrients.  These are parasitic fungi that will eventually kill the host plant and often continue to live on the host after it has died, becoming saprophytic. Saprophytes are fungi that get their energy from dead organic matter. They are able to break down the lignin in wood. Together with other soil organisms, they are important in breaking down dead organic matter into its constituent chemicals to replenish the supply of nutrients and minerals in the soil.

Essential Tips for Foraging Mushrooms

Before embarking on your mushroom foraging expedition, it’s crucial to arm yourself with knowledge and equip yourself with the right tools. Here are some essential tips to ensure a successful and safe foraging experience:

1. Educate Yourself

The key to a successful foraging adventure lies in education. Take the time to familiarize yourself with the various types of mushrooms found in your region. Invest in a region-specific mushroom guidebook that provides detailed information about mushroom habitats, appearance, and edibility. A good guidebook tailored to your geographical area will be your trusty companion, helping you identify mushrooms accurately and safely.

2. Safety First: Avoid Poisonous Mushrooms

While mushroom foraging can be a rewarding experience, it’s essential to exercise caution. Some wild mushrooms are highly toxic and can cause severe illness or even death if consumed. Familiarize yourself with the poisonous mushrooms in your area and learn to distinguish them from their edible counterparts. Remember, when in doubt, it’s best to err on the side of caution and leave the mushroom behind.

3. Start with Easily Identifiable Mushrooms

As a beginner, it’s wise to start your foraging journey with easily identifiable mushrooms. Look for distinctive features such as color, shape, and texture that set them apart from other varieties. Morels and chanterelles are excellent choices for beginners, as their unique appearance makes them relatively easy to identify. By focusing on easily recognizable mushrooms, you’ll gain confidence and gradually expand your repertoire.

The best Wild Mushrooms to Forage for beginners

4. Timing is Everything: Know the Growing Season

Mushrooms have specific growing seasons, and timing is crucial for a successful foraging trip. Research and understand the optimal times of the year to find different types of mushrooms in your region. Factors such as temperature, moisture, and environmental conditions play a significant role in mushroom growth. By aligning your foraging trips with the appropriate seasons, you increase your chances of finding a bountiful harvest.

5. Respect Nature: Practice Sustainable Foraging

Responsible foraging is essential to preserve the delicate balance of nature and ensure future mushroom harvests. Take only what you need and leave behind enough mushrooms to allow for natural spore dispersal and regrowth. Avoid over-harvesting in a single area, as it can deplete the mushroom population and disrupt the ecosystem. Remember, sustainable foraging practices not only benefit the environment but also ensure future foraging adventures for generations to come.

Identifying Wild Mushrooms: A Beginner’s Guide

Now that you’re equipped with essential tips for a successful foraging trip, let’s dive deeper into the fascinating world of mushroom identification. Identifying wild mushrooms can seem daunting at first, but with practice and guidance, you’ll develop the skills to distinguish between edible and poisonous varieties. Here are some key features to consider when identifying mushrooms:

1. Shape and Structure

Mushrooms come in a wide array of shapes and structures, ranging from the classic umbrella-shaped cap to more unique formations. Pay attention to details such as cap shape, stem length, and the presence of gills, ridges, or pores on the underside of the cap. These distinguishing characteristics can help you narrow down the possibilities and identify the mushroom with greater accuracy.

2. Color and Texture

Color and texture play a crucial role in mushroom identification. Observe the color variations in the cap, stem, and gills, noting any distinctive patterns or changes. Touch the mushroom’s surface to assess its texture—some mushrooms may have smooth, velvety, or rough textures, providing valuable clues for identification.

3. Spore Print

A spore print is an essential tool for mushroom identification. It involves collecting spores released by the mushroom onto a piece of paper or glass. The color and pattern of the spore print can help determine the species of the mushroom. To make a spore print, place the cap of the mushroom, gills facing down, on a white or black surface overnight. In the morning, carefully lift the cap to reveal the spore print.

4. Scent

The aroma of a mushroom can be a distinct characteristic that aids in identification. Some mushrooms have a pleasant, earthy scent, while others may emit a foul or pungent odor. Developing a keen sense of smell and associating specific scents with different mushroom species can be a valuable skill for accurate identification.

5. Consult Experts and Resources

Even seasoned foragers seek guidance from experts and reliable resources. Join local mycological societies or online communities dedicated to foraging mushrooms. Share your findings, seek advice, and learn from experienced foragers. Utilize reputable field guides, regional mushroom websites, and educational materials to expand your knowledge and refine your identification skills.

By combining these identification techniques and continuously honing your observation skills, you’ll become a proficient mushroom identifier, opening up a world of culinary delights and nature exploration.

Spore Flow Charts

Flow charts can be incredibly useful in identifying mushrooms due to their systematic and visual nature. By breaking down the identification process into a series of steps, flow charts provide a clear and organized pathway to determine the species of a mushroom. Starting with broad characteristics like color, shape, and size, the flow chart then narrowing down the options based on more specific features such as gill structure, stem texture, and spore color. This logical progression helps eliminate confusion and allows for accurate identification, making flow charts an essential tool for mushroom enthusiasts, researchers, and foraging enthusiasts.

They’re specifically useful when starting to identify mushrooms down to families, I first started learning about spore flow charts from Paul Nichols guide which works through a range of questions, enemtually giving you the result of a mushroom family.

We’ve added a spore flow chart to our new foraging mushrooms book which is colour-coded to help identify edible, non-edible and toxic families after working through the flow chart.

Below you’ll find an example of a flow chart for mushrooms found that have a stem but don’t have any gills or gill-like ridges, this is from the Foraging Mushrooms Book.

The Wonderful World of Edible Mushrooms

Now that you’ve mastered the art of mushroom identification, it’s time to explore the delectable world of edible mushrooms. From earthy morels to fruity chanterelles, wild mushrooms offer a diverse range of flavors and textures that can elevate your culinary creations. Here are some popular edible mushrooms to get you started on your foraging journey:

1. Morel Mushrooms

Morels, with their distinct honeycomb-like caps, are prized by mushroom enthusiasts. These iconic mushrooms are highly sought after for their rich, earthy flavor. Morels can be found in various habitats, including forests, grasslands, and burned areas. Their appearance signals the arrival of spring, making them a seasonal delicacy cherished by foragers and gourmet chefs alike.

Common Morel (Morchella vulgaris) Identification 

2. Chanterelle Mushrooms

Chanterelles are renowned for their vibrant golden color and delicate, apricot-like aroma. These trumpet-shaped mushrooms thrive in moist, woodland environments, often found near tree roots or decaying organic matter. Chanterelles have a mild, slightly peppery taste and a meaty texture, making them a versatile ingredient in a wide range of dishes.

Chanterelle Mushrooms (Cantharellus cibarius) Girolle

3. Oyster Mushrooms

Oyster mushrooms are prized for their delicate flavor and velvety texture. They come in various colors, including white, yellow, and pink, and can be found growing on decaying logs, tree branches, and stumps. Oyster mushrooms have a subtle, nutty taste that pairs well with both meat and vegetable dishes, making them a popular choice among foragers and culinary enthusiasts.

Grey Oyster Mushroom (Pleurotus ostreatus) Identification

4. Porcini Mushrooms

Porcini mushrooms, also known as cep or king bolete, are highly regarded for their rich, earthy flavor and meaty texture. These mushrooms grow in association with specific tree species, such as pine, birch, or oak. Porcini mushrooms are often found in forests with well-drained soil, and their distinctive appearance makes them a prized find for mushroom foragers and gourmet chefs alike.

Porcini / penny bun / Cep (Boletus edulis) Foraging

5. Puffball Mushrooms

Puffball mushrooms are a fascinating type of fungus with a distinctive ball-shaped fruit body. Belonging to the division Basidiomycota, they come in various genera and species. Unlike other mushrooms, puffballs lack an open cap with spore-bearing gills. Instead, they produce spores internally. True puffballs do not have a visible stalk, while some varieties may have stalks. While most puffballs are edible, it is essential to differentiate them from false puffballs, which are inedible. Puffballs have been used traditionally for ink-making and as a safe means to obtain honey. However, caution must be exercised as some species resemble toxic mushrooms when small. The giant puffball is the largest variety and can release an impressive amount of spores.

Identifying Puffball Mushrooms

A Table of What, Where & When to Consider, When Foraging Mushrooms

Find our Full Foraging Mushrooms Database here with detailed information on over 100 species

Foraging Mushrooms Guide

Safety and Sustainability when Foraging Mushrooms

As you embark on your mushroom foraging adventures, it’s crucial to prioritize safety and sustainability. Here are some important guidelines to ensure a positive and responsible foraging experience:

1. Respect the Environment

When foraging mushrooms, treat the environment with utmost respect. Avoid trampling on delicate flora and fauna, and be mindful of the impact your presence may have on the ecosystem. Leave no trace—take only the mushrooms you intend to consume and leave the rest undisturbed for others to enjoy.

2. Harvest Responsibly

Practice responsible harvesting by selecting mushrooms in moderation. Avoid over-picking to allow the mushrooms to propagate and maintain a healthy population. Consider leaving behind smaller or immature mushrooms to ensure their growth and future sustainability.

3. Leave No Trace

Clean up after yourself by removing any trash or debris from the foraging area. Be mindful of microtrash, such as tiny bits of litter that may go unnoticed but can have a detrimental impact on the environment. Leave the area as pristine as you found it, preserving its natural beauty for future foragers.

4. Share Knowledge and Experiences

Engage with the mushroom-foraging community by sharing your knowledge and experiences. Join local foraging groups or online forums to connect with fellow enthusiasts, exchange tips and insights, and foster a sense of community. By sharing your passion for foraging mushrooms, you contribute to a collective understanding and appreciation of the natural world.

5. Continuous Learning and Growth

Foraging mushrooms is a lifelong journey of discovery and learning. Continuously educate yourself about mushrooms, their habitats, and identification techniques. Attend workshops, foraging classes, or guided mushroom tours to expand your knowledge and connect with experienced foragers. Embrace the spirit of curiosity and never stop exploring the wonders of the mushroom kingdom.

Enjoy Foraging Mushrooms

Foraging mushrooms is a captivating adventure that allows you to connect with nature, immerse yourself in the environment, and discover the hidden treasures within. Armed with knowledge, proper identification techniques, and a sense of responsibility, you can embark on a safe and sustainable foraging journey. Explore the world of wild mushrooms, savor their unique flavors, and create lasting memories as you unlock the secrets of the wild.

Remember to approach mushroom foraging with respect, curiosity, and a sense of wonder. As you delve into the depths of forests and meander through nature’s tapestry, let the mushrooms guide you on an enchanting journey of exploration and culinary delight.

Happy foraging!

References

Foraging Mushrooms Guide Book

Foraging Mushrooms with the British Mycology Society

Foraging Mushrooms with the European Mycological Society

Foraging Mushrooms with the US Mycological Society

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Why swap meat for mushrooms?

Some vegetarians don’t believe in meat substitutes, saying, “you either don’t like meat – its flavour, texture and the ethical connotations – or you do”.  But, if you’re like me and enjoy the flavour and texture but not the ethics, then meat substitutes, like mycoprotein (produced from the mycellium of the mould-like fungi, Fusarium venenatum), are a great addition to your diet.  But mycoproteins are not the only solution.  Actual mushrooms are a great meat substitute in their own right.  They’re not pretending to be something they’re not, they have that delicious umami flavour and a satisfying bite.  They’re versatile, easy to cook, low in calories and full of nutrition.

Details of the nutritional value of mushrooms compared to meat can be found further below; plus some handy tips on how to cook mushrooms.  But first, let’s look at some of the best mushrooms you can forage for a meaty addition to your everyday basket:

• Chicken of the Woods
• Hen of the Woods
• Giant Polypore
• Chicken Mushroom/Fried Chicken Mushroom
• Beefsteak mushroom.

And a couple that you shouldn’t or can’t forage but can grow or buy:

• Lion’s Mane mushroom
• King Oyster.

Chicken of the woods/Sulphur Polypore, Laetiporus sulphureus

This is a lemon-yellow to yellow-orange, fan shaped or irregularly semicircular bracket fungus, 10-40cm across.  It often grows in tiers, most often on deciduous trees, commonly oak but also found on Yew, Cherry, Sweet Chestnut and Willow.  It usually appears in September but can be found from late Spring in some years, depending on the weather.

When young and in good condition it is succulent, exuding a yellow juice when squeezed.  The best part is the edges of the tiers.  Further in it is tough and relatively tasteless.  Just take a few slices from the edge and leave the rest to produce spores.  It really does taste like chicken and is great fried in butter for 5 – 10 minutes.  It becomes sour when its older.

It is believed that 10% of people experience an allergic reaction to Chicken of the Woods, so just try a little bit initially, to check if you are one of that 10%.  If found growing on Yew, which is poisonous, be very careful to clean it thoroughly before cooking to remove every trace of Yew wood, bark and foliage that was incorporated into the mushroom’s flesh as it grew.  Even dry, dead Yew tree matter is dangerously poisonous.

Full ID guide to Chicken of the woods

Chicken of the woods nuggets recipe

Hen of the woods, Grifola frondosa

Not related to Chicken of the Woods but still a bracket fungus, this has been described as looking like a brooding hen sat under an Oak tree.  Most commonly found at the base of Oak trees, frequently on Beech and occasionally Hazel and Sweet Chestnut, usually late summer to autumn.  Its large, 15 – 40cm tiers grow in leaf-like caps, each 4 – 10cm across and 0.5 – 1cm thick, from a repeatedly branching stem.  The upper surface of the tiers are yellow and grey-brown, radially wrinkled, wavy and split at the white-edged margins; underneath they are white, becoming yellow.  The texture is very meaty and best grilled or sautéed.  It can also be dried and used as a flavouring.  The flavour becomes acrid and the flesh fibrous with age, when it also attracts maggots.

Full ID guide to Hen of the Woods

Giant Polypore, Meripilus giganteus

This is closely related to Hen of the Woods but is much larger with a fruit body 50 – 80cm across.  The numerous, flattened, fan-shaped caps, each 10 – 30cm across and 1 – 2cm thick, arise in rosettes on short stems with a common base.

The upper surface of the caps is concentrically zoned with light browns, darker browns, yellows and reds, radially wrinkled and covered in fine brown scales; underneath they are white, then yellow, easily bruising to black.

It is found either at the base of deciduous trees or tree stumps – usually Beech but sometimes Oak – or arising from the roots some distance from the tree, which, being parasitic, the Giant Polypore will eventually kill.

The flesh very quickly becomes tough and bitter to eat.  Very young ones are surprisingly good fried in either olive oil or butter with a dash of soy sauce.

Full ID Guide to Giant Polypore

Chicken Mushroom/Clustered Domecap, Lyophyllum decastes

These are ‘standard’ mushrooms with a central stem, cap and gills, rather than the bracket fungus with pores, described above. The cap is grey-brown to brown, with silky or silvery streaks, 4 – 10cm across; convex at first then expanding to curve in or out at the wavy margin.  The stem is contrastingly white, often bent and twisted along its 3 – 10cm length and becoming brownish towards the base.  The gills are white to greyish.

Chicken Mushroom forms dense clusters on open woodland floors, grassland, paths, cemeteries, waste ground and gardens in summer and autumn.  They smell and taste mildly of chicken and are best sautéd.  They can be dried or frozen cooked and are excellent preserved in olive oil.

Beefsteak Fungus, Fistulinaceae

This is a small family of mushrooms with only one notable European member: Fistulina hepatica

Another bracket fungus, this is a bit deceptive because, although it looks, feels and bleeds like a slab of liver (hence ‘hepatica’), it actually tastes more like a fruit.  Opinions vary.  Some say it is best used raw, as a centrepiece of an exotic salad, but only when young and fresh because older specimens contain more tannin.  Others are put off by the rubbery texture and recommend using milder flavoured, more mature specimens – removing the outer skin, slicing it into steaks to be soaked in milk for a few hours before frying and using in a stew with other, more flavoursome ingredients; adding the pink, milky juice at an appropriate moment.   Alternatively, you can finely chop it and make it into a consommé, with stock, or rip it into chunks and briefly sauté or cook it slowly with onion and parsley.

Notable features are that the fruit body is almost spherical, 5 – 28cm across and 2 – 6cm thick, becoming kidney-shaped.  The upper surface is pale reddish and appears velvety but is sticky and slightly rough; soon becoming radially grooved.  The lower surface is white or yellow, bruising red to brown.  The succulent, mottled-pink flesh with lighter veining, sometimes exuding blood-like droplets, adds to the meaty appearance of this fungus.

Beafsteak is parasitic on Oak and sometimes Chestnut.  Usually found at the base of tree trunks in late summer to autumn.  As well as edible value it has some economic value to the furniture industry because oak timber infected with the parasitic Beafsteak fungus is a darker, richer colour than normal.

Full ID guide to Beefsteak fungi

Lion’s Mane Fungus/Bearded Tooth, Hericium erinaceus

This is a protected species, listed as vulnerable on the Red List of conserved species on the Biodiversity Action Plan.  It should not be collected or disturbed in the wild, but is cultivated for food and can be found, dried in delicatessens or even grown at home.  The first thing that came up when I Googled this mushroom was a powder which eliminates brain fog and improves memory & concentration!

The fruit body is a whitish, solid cushion giving rise to spines up to 6cm long; discoulouring with age.  It is found in scars on live deciduous trees, especially Beech, in late summer to autumn.

Full ID Guide to Lion’s Mane fungus

King Oyster, Pleurotus eryngii

Sadly, you won’t find these growing wild in the UK.  They are native to the Mediterranean regions of Europe, the Middle East, and Africa and are cultivated widely throughout Asia.  They are renowned for their dense, meaty texture and depth of savoury flavour; often listed on restaurant menus as ‘mushroom steaks’ or ‘vegan scallops’.

We do have some edible oyster mushrooms in the UK which have a soft, fibrous flesh and definitely worth trying.  They almost always grow on dead wood and it is their shell-like appearance that gives them their name.

Branching Oyster, P. cornucopiae

Pale Oyster, P. pulmonarius

Veiled Oyster, P. dryinus

There are a few inedible species with a similar growth habit and general shape but generally smaller. These are the Oysterlings which are easily identified as such by gills that turn brown from their brown spores.

An unrelated but similar species is Angel Wings, Pleurocybella porrigens, found in the north of the UK, mainly Scotland.

Full ID Guide for Angel Wings

Nutritional Value of Mushrooms Compared to Meat

Experiments on rats in the first half of the 20th Century concluded that a diet consisting of mushroom protein alone is nutritionally inadequate.  The conclusion was based on the weight loss experienced by the rats eating mushrooms as compared to those who ate meat. It was recommended that, if you were to replace meat with mushrooms in your diet, you should include other protein sources as well.  However, more recent studies suggest that might be just because mushrooms have a lower calorific value.

The information in Box 1, below, was taken from research, carried out in 2002, into the real nutritional value of fungi and its potential in combating anticipated world food shortages.  This refers to mushrooms as a food group as a whole.  The actual vitamin and mineral content varies between different species of mushrooms.

Tables 1-3 are a comparison of the nutritional value of different types of meat and raw mushrooms.  The mushrooms involved were the cultivated button mushrooms we find in supermarkets and green grocers and the information was compiled in 2023 using data from the USDA food database.

Summary of the data

Protein

At first sight it appears that mushrooms are much lower in protein than meat.  However, the amount of protein per 100 calories in mushrooms is comparable to most meats.  It’s actually higher than in fatty meats such as ham and pork chops.  The only meat sources with more protein per 100 calories are the super lean ones like chicken breast.

Vitamins and Minerals

Looking at Table 3, mushrooms have a comparable amount, or more, of many vitamins and minerals.  If you adjusted these values on a per calorie basis, mushrooms would have more of just about every nutrient by a significant margin.

Without mentioning the cruelty-free and environmentally more sound aspects of swapping meat for mushrooms, I, personally will be brushing up my mushroom ID skills and checking out the map for likely spots to find these meaty morsels.  I hope you will too :P)  If so, you might also like a few tips on the best way to cook mushrooms.

Cooking Mushrooms

Start by rinsing your mushrooms under cold water to remove dirt and patting them dry with a kitchen towel. Don’t do this with lion’s mane, though; it can absorb a lot of liquid. Instead, use your hands or a damp paper towel to brush dirt off before cooking.

Frying or dry frying mushrooms in a hot pan is the best way to bring out the umami flavour in mushrooms.

• Its important not to over-crowd the mushrooms.  Use a pan big enough to allow each mushroom space so that water evaporating from one mushroom doesn’t get absorbed by its neighbours – this stops the mushrooms getting soggy and slimy
• Put a little oil (or no oil, if that’s your thing) in the pan, and heat it up
• Add the mushrooms and cook, stirring occasionally, until the liquid evaporates and they start to brown
• Remove from the pan, and set the mushrooms aside until you’re ready to add them to your recipe

Delicate types of mushrooms can overcook quickly, so you really need to watch them closely.

(https://mokufoods.com/blogs/nutrition/9-types-of-mushrooms-that-make-great-meat-replacements)

Before starting training to be a vegan, I used to make a really nice mushroom quiche which involved making Duxelles; a finely chopped mixture of mushrooms and onions (200g mushrooms and a medium sized onion), sautéd in 25g butter or margarine.  The trick is to cook them gently for 30 minutes, leaving the pan uncovered so that the water content evaporated.  This really concentrates the mushroom flavour and the Duxelles gave a firm meaty consistency to the quiche.  Duxelles are also used in stuffings and sauces or filled into a pocket of raw pastry and baked as a savoury tart.

The Data

Sources:

Mushrooms vs Meat: Which Has More Protein? [DATA]

https://ods.od.nih.gov/factsheets

http://www.davidmoore.org.uk/Sec04_12.htm

Table 1

Table 2.

All data is per 100 grams (raw mushrooms, but cooked meat).

Table 3

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When most people think of foraging, they most likely imagine scenes of rural idyll and striding out into unspoilt wild places far from the madding crowd. However, according to Government statistics 83% of the UK population lives in towns and cities, and it seems a shame to think that we’d all have to wait for a trip outside the suburbs in order to practise finding a wild lunch. The good news is that nature is indomitable, just like us humans, and can thrive in the most hostile and changeable environments. Lots of edible species are common and adaptable, and very happily grow alongside and in amongst our roads and buildings. With all the well known benefits of spending even short times outside in green space, why not sharpen your plant and fungus spotting skills in your local park or on a walk round the block? In this blog I’ll talk about staying safe and legal, then in Part 2 I’ll discuss what species you’ll be likely to find.

Foraging and the Law 

Foraging for your own personal consumption is legal in the UK, but with some important caveats – you need to know that the species you are picking is common and not endangered in any way, and you need to know what kind of land ownership is going on. (Have a read of Fez’s piece on Foraging and the Law for more detail, including the differences in Scotland compared to England and Wales ).  Most land is privately owned, so the laws of trespass apply and you shouldn’t really be on there without the landowners permission, or unless its designated Right to Roam as in Scotland. However, even in heavily privatised and built up areas, not everywhere is completely off limits –  basically if on a public footpath or other right of way, you are OK to be there and to forage responsibly. Look up on Ordnance Survey maps to see where public rights of way go – you can also borrow the physical maps from your local library

The same logic applies to Common Land – there isn’t much of it left, but you may find the odd neglected scrap that hasn’t yet been built on, where anyone has a legal right to be, to forage, and even to graze animals according to ancient laws! Parish records (again, worth asking at the Library or Council Archives for a start point) may help you identify one near you where you can legally bring the guinea pig to grze alongside you.

It’s obviously trespassing if you go into somebody’s garden, but if a plant is dangling over the fence or wall into the street or other Public Right of Way, then it’s OK to pick only the bits on the public side.

By A public footpath off Lowry Road by Ian S, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=114295925

By No Public Right Of Way by David Dixon, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=113825273

 It’s completely fine to hang out in Public Parks just to practice identifying plants, and I’d say it’s a very good use of your time even if you don’t take any home. Many have their own specific bylaws concerning foraging, and it will likely be different from park to park depending when they were laid out. Your Local Council website should hopefully give more information about the parks they legally own and run, and to tell you if some parks are actually owned by private developers instead, as is becoming more common. If you can spot that rare species, the Park Ranger, they might be able to tell you what the rules are and where they are written down. It’s always wise to be polite to such people – after all, they are just trying to do their job. It’s on you to keep foragers’ good reputation and not get us all banned, but it’s also well worth getting to know them because they likely know the local area very well. If they can see that you are a careful and sustainable forager and not causing damage, they may be able to tell you where to find interesting species, or even direct you where to help control invasive species by eating as much as possible!

Safety  

Secondly, having worked out where you are allowed to go, have a think about staying safe.  Cities aren’t necessarily more dangerous than the top of a mountain, its just a slightly different set of hazards to keep in kind – and you know your own neighbourhood best, so apply some common sense. Just the same as if you were exploring the countryside, you should have a phone, some way of navigating, and have someone know where you are. Go in daylight, and ideally take someone with you – basically take the obvious precautions not to end up lost in an unfamiliar place on your own after dark. 

 Climbing over walls and fences to trespass risks injury as well as prosecution, so don’t bother. Likewise some species such as Himalayan Balsam like to grow on steep slopes and river banks – don’t risk falling over or falling in, there will always be somewhere safer to harvest from ( especially with that species) 

By far the biggest Urban hazard is road traffic as you go along the pavement or cross the road. Unfortunately traffic doesn’t always stay on the road- it will be important to keep alert for cars and bikes, and for this reason it’s not wise to have earphones in as that might stop you hearing an approaching engine or a warning bikebell. This is true on small footpaths as well as major roads – I’ve spent a fair bit of time on canal towpaths, and it’s unfortunately all too common for a speeding bike to come under a bridge without looking out for pedestrians, with the outcome that someone ends up in the water or in a crumpled heap! 

Hostile humans could be a concern in certain areas and times of day, though of course most people are lovely and will either leave you well alone or just be curious as to what you’re doing in their neighbourhood. Stay friendly, but alert to any weird vibes and don’t hesitate to leave quickly if anybody makes you feel uncomfortable. Even if you know you have a perfect right to be there, it’s never worth getting into a fight over it. Homelessness also unfortunately still exists, and it’s possible you could stumble across someone sleeping rough or a tent tucked away somewhere. If they have picked a hidden corner out of the way it’s safe to assume they don’t want to be disturbed, and will have had no option but to find a bush for a toilet . Remember that even if you’re annoyed by a mess, that is a human being trying to deal with a bad situation – the kind and prudent thing to do is just move on, respect their privacy and pick somewhere else. 

Fly-tipping and litter aren’t just unsightly, they can leave lots of sharp edges that can be hidden by leaves and long grass. If you suffer a cut (or rare but not impossible, a needle stick injury) you must get it seen by a doctor. Just like in rural areas, it’s a good idea to have your tetanus jabs up to date just in case. Dog, cat or even human poo and pee can also be a concern on heavily used footpaths or in hidden corners where people like to hang out under the influence, so I’d avoid picking there, and move a metre or more back from the edge of the path to stay out of the ‘dog zone’. Basically, please be careful when rummaging about in the undergrowth, and never put your hand anywhere without looking first! You don’t want to get pricked while you pick.

 Contaminated ground is also a concern for some post-industrial sites, though it depends a lot on what kind of industry it was, how well the land has been cleaned up afterwards, and what species you would be interested in foraging.  Heavy metals in the soil can be taken up by some species but not others, for instance Amethyst Deceivers are known to accumulate arsenic. It is sometimes possible to find out about soil quality in areas that have a history of heavy industry, mining or fly tipping of unpleasant chemicals, and we do have scientific information about how much some species take up so it’s always worth searching or asking local experts to find out what you can. You might come to the conclusion that there’s nothing to worry about. However for many species and many sites there is just no information in the public domain, so personally I apply the If In Doubt, Leave It Out principle if the land looks obviously polluted, for instance if the ground or water is a funny colour, or the plants look burnt, yellowed or stunted. Likewise I move on if I know there used to be heavy polluting industry there, or if I see signs of people camping out or gathering to drink or take drugs, or if there’s a lot of fly tipping. Sometimes just moving 100 metres further on is enough to get to a much nicer patch.

So in summary, here are my quick tips for staying safe in the city ( or town, or countryside – its all relevant anywhere really!):

• Take your phone with you, and make sure someone knows where you are going and when to expect you back. Even better, go out with trusted friends. 
• Never forage with headphones in  – they can obscure your awareness of vehicles, bikes or hostile humans
• Don’t trespass, and especially don’t be climbing over walls and fences, steep slopes, or near water.
• Always look where you are putting your hands and feet, be careful of accidentally touching something sharp or gross. 
• Look out for obvious industrial pollution, fly-tipping, signs of human or dog waste, and avoid. Thankfully these areas are usually small and contained and you’ll likely find somewhere cleaner nearby.
• If you stumble upon signs of somebody sleeping rough, just respect their privacy and move on. 
• You have as much right to be out in public places as anyone else – but its not worth getting in a fight over so just leave if anyone is making you feel threatened.

With all that said, most problems are confined to relatively small areas and with a bit of exploring you will find a variety of habitats in any urban area that are safe and well worth exploring. 

What to Find when Urban Foraging

In this part of the blog I’d like to highlight what to forage in an urban environment, looking at a few common species of edible plants and fungi that you might find in any urban or built up areas in the UK. There are actually a huge variety to look for, from the hardy and adaptable ‘weeds’ that just grow where they want, to things deliberately cultivated by people in parks and gardens. Some species are just as common in the countryside and have been used for food for centuries, while others might be more unusual introduced species that you would only find if a person had brought them in on purpose and carefully looked after them. And yet others have started out as garden plants but then enjoyed themselves a little too much and gone invasive – in which case foraging them to eat is actually helping maintain them in balance with other plants for greater biodiversity.

I’ve divided these up into some different types of habitat, but to be honest many of these plants are tough and adaptable and will grow just about anywhere. One of the major joys of urban foraging is seeing how determinedly life finds a way!

Pavement/hard landscaping:

Hairy Bittercress and Herb Robert, grow readily in cracks in the concrete or in even the tiniest pockets of poor dusty soil.  Broad-leaved plantain can handle heavy trampling so comes into its own in places with heavy footfall. 

Public park/ sports fields –  short grass:

Plants that can handle bright sunlight and frequent mowing might be small, but they hold their own in patches amongst the grass. Clover, Daisy, Dandelion, Pineapple weed,  Yarrow, Broadleaved and Ribwort plantains all go well in a salad. If you need bigger leaves, look in longer grass, perhaps round the edges of the space. As for fungi, you could potentially find any grassland species, for instance Giant puffballs, Shaggy Ink caps, Agaricus species such as Horse Mushrooms or Field mushrooms. You might occasionally find quite rare species in old parts of town where the ground isn’t dug over often or has been kept undisturbed by agriculture for a few centuries – for example graveyards and parkland around stately homes sometimes support colourful Waxcaps 

Long grass:

Cow Parsley,  Hogweed, Yarrow, Ribwort plantain, Chamomile (especially in deliberately planted wildflower areas), 

Gardens/ ornamental planting:

You might find these shrubs and trees freely accessible in a park, or hanging over a garden wall, or spreading onto waste ground or open areas from the first two! 

By Richard Avery – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=79112451

It’s important not to damage the plants too much especially if it’s on public property, so please only harvest a small amount from each individual plant. It is legal to pick from branches that overhang a public right of way, but it’s absolutely not legal to cross the boundary into somebody’s garden – and if you are asked to stop or leave, you should do so immediately. Please don’t be the reason that No Foraging signs go up everywhere!

Some park and garden favourites include trees and shrubs such as Ornamental Cherry, Magnolia, Stags Horn Sumac, Rowan, Apple, Hawthorn, Sea Buckthorn, Black Elder, Whitebeam and Mahonia. Pansy, Fuschia. Honey Fungus is notorious for attacking ornamental fruit trees – bad news for gardeners but potential dinner for you. 

By Ввласенко – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=76836864

Hedges and boundaries:

Hawthorn, Blackthorn /Damson, Oak, Ash, Elder. Long Grass species at the base. Himalayan balsam spreads rapidly anywhere that is hard to mow or strim

By M J Richardson, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=14158506

Waste ground, cycleways, canals, old railways –

Birch and Elder are usually the first pioneer trees, their seeds blown in on the wind in the case of Birch and dropped in bird poo in the case of Elder. Hawthorn is another bird favourite, and isn’t far behind, though it’s much slower growing. Stags horn sumac spreads in clumps from gardens and ornamental planting. Nettles and Brambles, Rosebay Willowherb and Wild Raspberry can form big patches within a few years.  Giant Hogweed is both a serious safety concern, but also technically edible if handled with care. Personally, I wouldn’t risk it! It can grow anywhere, but particularly likes damper ground like rivers and canals. Himalayan balsam also likes damp areas and is extremely invasive, so whatever you can harvest will make space for more biodiversity. Fungi such as Oyster mushrooms and Chicken of the woods may appear on mature trees, Jelly Ear colonises Elder, and Birch Polypore will be specifically on Birch. Fly Agarics and Bay boletes have mycorhizal relationships around young trees.

Secondary Woodland:

If land is left alone long enough, those wasteland coloniser plants and trees will start to become new woodland. It takes a while to build up biodiversity, but whether it’s been planted deliberately by people or just developed by itself on a piece of derelict land, more species will arrive. You can expect any or all of the Hedgerow and waste ground species, with long grass species round the edges. In addition, look for mature Sycamore and Ash which often become dominant due to their prolific seeds. The longer the trees have been there, the greater fungal diversity will appear, forming mycorhizal relationships with the tree roots and breaking down the leaf litter and dead wood. You can hope to see Puffballs, Blushers, Shaggy ink caps, Common Ink caps, Agaricus species at ground level;  Oyster mushrooms, Velvet Shanks and Chicken of the Woods on older trees. Clustered Domecap can be found on disturbed ground, If the woodland is very damp and dominated by willow, you may find patches of Scarlet Elf Cups, a colourful winter treat. Invasive 3 Corner Leek and other allium species such as Wild Garlic will start to spread if introduced. 

Ancient Woodland:

it might seem crazy, but you honestly might be lucky enough to stumble on a tiny sliver of ancient woodland species even in a very built up area. What is crucial for these species survival is that the soil has remained largely undisturbed for over 400 years, and that there has been some continuous tree cover even if the individual trees aren’t that old. Typically it will be a small strip along the boundary of a wood that used to be much bigger, but where the boundary has remained in place even after the main wood has been cut down. Or a patch of land too steep or awkward or boggy to have ever been ploughed or built on – so steep sided cloughs or gullies are well worth a look. Wild Garlic is a nice edible clue, as it hates ground disturbance, as do English Bluebells ( though if hybridised with the invasive Spanish bluebells this muddies the evidence a little bit). The definitive list of Ancient Woodland Indicator species would vary according to where you are – some are so rare now that they have a very limited range. This page can give some examples . In terms of foraging, as long as it’s a big healthy patch you don’t need to feel bad about taking a few leaves of Wild Garlic. However if you think you may have stumbled on some of these other rare and precious species, please don’t damage them –  the site should probably be protected and your local Wildlife Trust may be able to advise further. 

Local people advocating for green spaces and proving that they are useful and valued by the community is a powerful force for making sure those spaces stay accessible and those plant and fungi species are protected. Urban areas are often overlooked in terms of their conservation value, but the more you tune in and look around the more likely you are to discover something really interesting and special, as well as find good patches to pick up a free and sustainable lunch. So what are you waiting for? Wherever you live, there is bound to be something good just round the corner from your home.

The post Urban Foraging appeared first on .

I’ve divided these up into some different types of habitat, but to be honest many of these plants are tough and adaptable and will grow just about anywhere. One of the major joys of urban foraging is seeing how determinedly life finds a way!

Pavement/hard landscaping:

Hairy Bittercress and Herb Robert, grow readily in cracks in the concrete or in even the tiniest pockets of poor dusty soil.  Broad-leaved plantain can handle heavy trampling so comes into its own in places with heavy footfall. 

Public park/ sports fields –  short grass:

Plants that can handle bright sunlight and frequent mowing might be small, but they hold their own in patches amongst the grass. Clover, Daisy, Dandelion, Pineapple weed,  Yarrow, Broadleaved and Ribwort plantains all go well in a salad. If you need bigger leaves, look in longer grass, perhaps round the edges of the space. As for fungi, you could potentially find any grassland species, for instance Giant puffballs, Shaggy Ink caps, Agaricus species such as Horse Mushrooms or Field mushrooms. You might occasionally find quite rare species in old parts of town where the ground isn’t dug over often or has been kept undisturbed by agriculture for a few centuries – for example graveyards and parkland around stately homes sometimes support colourful Waxcaps 

Long grass:

Cow Parsley,  Hogweed, Yarrow, Ribwort plantain, Chamomile (especially in deliberately planted wildflower areas), 

Gardens/ ornamental planting:

You might find these shrubs and trees freely accessible in a park, or hanging over a garden wall, or spreading onto waste ground or open areas from the first two! 

By Richard Avery – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=79112451

It’s important not to damage the plants too much especially if it’s on public property, so please only harvest a small amount from each individual plant. It is legal to pick from branches that overhang a public right of way, but it’s absolutely not legal to cross the boundary into somebody’s garden – and if you are asked to stop or leave, you should do so immediately. Please don’t be the reason that No Foraging signs go up everywhere!

Some park and garden favourites include trees and shrubs such as Ornamental Cherry, Magnolia, Stags Horn Sumac, Rowan, Apple, Hawthorn, Sea Buckthorn, Black Elder, Whitebeam and Mahonia. Pansy, Fuschia. Honey Fungus is notorious for attacking ornamental fruit trees – bad news for gardeners but potential dinner for you. 

By Ввласенко – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=76836864

Hedges and boundaries:

Hawthorn, Blackthorn /Damson, Oak, Ash, Elder. Long Grass species at the base. Himalayan balsam spreads rapidly anywhere that is hard to mow or strim

By M J Richardson, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=14158506

Waste ground, cycleways, canals, old railways –

Birch and Elder are usually the first pioneer trees, their seeds blown in on the wind in the case of Birch and dropped in bird poo in the case of Elder. Hawthorn is another bird favourite, and isn’t far behind, though it’s much slower growing. Stags horn sumac spreads in clumps from gardens and ornamental planting. Nettles and Brambles, Rosebay Willowherb and Wild Raspberry can form big patches within a few years.  Giant Hogweed is both a serious safety concern, but also technically edible if handled with care. Personally, I wouldn’t risk it! It can grow anywhere, but particularly likes damper ground like rivers and canals. Himalayan balsam also likes damp areas and is extremely invasive, so whatever you can harvest will make space for more biodiversity. Fungi such as Oyster mushrooms and Chicken of the woods may appear on mature trees, Jelly Ear colonises Elder, and Birch Polypore will be specifically on Birch. Fly Agarics and Bay boletes have mycorhizal relationships around young trees.

Secondary Woodland:

If land is left alone long enough, those wasteland coloniser plants and trees will start to become new woodland. It takes a while to build up biodiversity, but whether it’s been planted deliberately by people or just developed by itself on a piece of derelict land, more species will arrive. You can expect any or all of the Hedgerow and waste ground species, with long grass species round the edges. In addition, look for mature Sycamore and Ash which often become dominant due to their prolific seeds. The longer the trees have been there, the greater fungal diversity will appear, forming mycorhizal relationships with the tree roots and breaking down the leaf litter and dead wood. You can hope to see Puffballs, Blushers, Shaggy ink caps, Common Ink caps, Agaricus species at ground level;  Oyster mushrooms, Velvet Shanks and Chicken of the Woods on older trees. Clustered Domecap can be found on disturbed ground, If the woodland is very damp and dominated by willow, you may find patches of Scarlet Elf Cups, a colourful winter treat. Invasive 3 Corner Leek and other allium species such as Wild Garlic will start to spread if introduced. 

Ancient Woodland:

it might seem crazy, but you honestly might be lucky enough to stumble on a tiny sliver of ancient woodland species even in a very built up area. What is crucial for these species survival is that the soil has remained largely undisturbed for over 400 years, and that there has been some continuous tree cover even if the individual trees aren’t that old. Typically it will be a small strip along the boundary of a wood that used to be much bigger, but where the boundary has remained in place even after the main wood has been cut down. Or a patch of land too steep or awkward or boggy to have ever been ploughed or built on – so steep sided cloughs or gullies are well worth a look. Wild Garlic is a nice edible clue, as it hates ground disturbance, as do English Bluebells ( though if hybridised with the invasive Spanish bluebells this muddies the evidence a little bit). The definitive list of Ancient Woodland Indicator species would vary according to where you are – some are so rare now that they have a very limited range. This page can give some examples . In terms of foraging, as long as it’s a big healthy patch you don’t need to feel bad about taking a few leaves of Wild Garlic. However if you think you may have stumbled on some of these other rare and precious species, please don’t damage them –  the site should probably be protected and your local Wildlife Trust may be able to advise further. 

Local people advocating for green spaces and proving that they are useful and valued by the community is a powerful force for making sure those spaces stay accessible and those plant and fungi species are protected. Urban areas are often overlooked in terms of their conservation value, but the more you tune in and look around the more likely you are to discover something really interesting and special, as well as find good patches to pick up a free and sustainable lunch. So what are you waiting for? Wherever you live, there is bound to be something good just round the corner from your home.

The post what to forage in an urban environment appeared first on .

Christmas is over, you’ve already broken your new year’s resolution and the weather’s foul but believe it or not there’s still plenty to be foraging in January. Make the most of those brief breaks in the rain and burn off some of that Christmas dinner.

So what can you forage in January? Here are our top five picks for the month.

Lets take a look at what we can be Foraging in January

You can click on the species below to be taken to our full identification guides;

Oyster Mushrooms 

A mushroom that’s common and can be found all year around. It is dead easy to ID and usually grows in large, overlapping clusters. You’ll find them growing on dead or decaying broadleaf trees and stumps and they are a great meat substitute.

Three-cornered leek

One of the first plants to emerge and to look out for, it’s a non-native invasive species that can be used as a substitute for spring onions. The leaves have 3 sides hence the common name and it is normally found in damp environments at the sides of ponds and rivers.

Dandelion root

Winter is the best time to harvest the roots of Dandelion, the plant uses the root to store carbohydrates over winter. As long as the ground isn’t frozen solid they are pretty easy to remove but remember to seek the landowners permission beforehand.

Spruce needles

Yes you can eat your Christmas tree but the flavour comes from volatile oils that have most likely evaporated by now so go out into the wild and harvest some fresh ones. Conifers are an underused resource that are available all year round and safe once you can identify a Yew tree.

Bittercress

A tiny plant that packs a punch, you’ll find them everywhere including your back garden. Use it as you would rocket or watercress for a spicy, mustardy kick.

Recipe of the month for our Foraging in January Finds….

Dandelion Root Roasted Coffee

Great for detoxifying your body after Christmas excesses, it’s simple, caffeine free, and tastes great. Once the roots are baked and powdered you could also use them to make our Dandelion root cheesecake or panna cotta.

Ingredients:

• Dandelion Roots

Method:

1. Dig your dandelion roots, trhe easiest way to do so is to loosen the soil around the dandelion with a pitchfork before then digging out the root – if you don’t there’s a good chance the root will snap.
2. Wash the roots, removing any dirt and mud
3. Chop roughly into about 1cm cubes
4. Place on a baking tray and put in a pre-heated oven to 180C for 45 minutes
5. The key to doing this right is to leave the oven door open for the first 15 minutes
6. Grind in a pestle and mortar or coffee grinder and store in an airtight jar

To make the coffee

Ingredients:

• Ground and Roasted dandelion Roots – 1 tsp per person
• Boiling Water – 250ml per person
• Full Fat milk – to serve
• Birch sap syrup – to taste (or honey)

Method:

• In a coffee plunger place your roasted dandelion roots
• Top up with boiling water and leave to infuse for 8 minutes
• Serve with full fat milk and birch sap syrup to taste. 

The post Foraging in January appeared first on .

To make enough to feed 2 people

Ingredients

• 2 stalks japanese knotweed, slice across to make circles of knotweed
• 100g dried rice noodles (I like 3mm but choose the thickness you like)
• 1tbsp soy sauce
• 1tbsp kimchi (use your favourite but we love the wild garlic kimchi from kimchi radish in London)
• 1 small shallow – diced
• 2 mushrooms – diced (Oyster works well but button mushroom are fine too)
• 50g Edemame Beans
• Some spring onions & knotweed for garnish

Click here to see our Japanese Knotweed Foraging Guide

Method

1. Pop the noodles in a jug and top up with boiling water (approximately 500 – 700ml to cover them and leave for 5 minutes to hydrate
2. Fry off the Mushrooms & onion in a pan for 3 minutes with a little oil
3. Add in the hydrated noodles and the liquid from them also
4. Chuck in the rest of the ingreients until warm (a couple of minutes)
5. top with some raw knotweed slices and some spring onions diced and enjoy

Looking for more Knotweed Recipes?

Click here to see our full list

Everything from Japanese Knotweed Salmon with a knotweed salad, Knotweed rice noodles, knotweed curd with afternoon tea and the list goes on and on.

If you’d like to see your recipe for japanese knotweed highlighted then let us know, please send us the recipe – in the same format as above – and a nice image and we’ll look to get it into the database with all link to yourself of course.

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Enter a world of wonder and caution as we delve into the fascinating realm of Angel Wings mushrooms (scientifically known as Pleurocybella porrigens). In this blog post, we embark on a journey to explore the delicate allure and potential dangers of these captivating fungi. While their appearance may seem ethereal and enchanting, it is crucial to tread carefully, as Angel Wings mushrooms possess a toxic nature that demands our utmost respect. Join us as we unravel the tale of these mysterious mushrooms, learn to identify them, and gain a deeper understanding of their captivating yet hazardous qualities. Let’s venture forth into the realm of Angel Wings mushrooms, where caution and curiosity walk hand in hand.

Common Names:

Angel Wings

Botanical Name:

Pleurocybella porrigens

Meaning of Botanical Name:

Pleurocybella meaning side by side, porrigens meaning stretching out sideways

Scientific Classification:

Kingdom: Fungi,
Division: Basidiomycota,
Class: Agaricomycetes,
Order: Agaricales,
Family: Marasmiaceae
Genus: Pleurocybella

Known Hazards:

This mushroom has been fatal to some people especially those with underlying kidney problems it’s believed its due to unstable amino acids but this species hasn’t been fully investigated.

Could be confused with:

Species of oysters such as the grey oyster or the Olive Oyster – neither of these are toxic.

Food of:

Insect larvae

Range and Distribution:

Found mainly in Scotland and northern England, and there have been a few records of it in Wales and Ireland. Also in northern Europe, Asia and north America where it is cooler.

Habitat:

Occurs on dead logs well-rotted conifer logs, often logs that are covered in moss, in damp shady places.

Physical Characteristics on Angel Wings Mushroom:

Cap

Pure white and smooth caps that are similar to a funnel cap mushroom but have a split so they don’t form a complete circle.

Gills

The gills are ivory and decurrent running down a very short stem or nub.

Flesh

The flesh is thin and fragile The spores are globose and white.

Stem

A small snub stem.

Spores

White Spores

Edible Use:

Due to the deaths linked with this mushroom, we do not advise eating Angel Wings.

Herbal:

Extractions from Angel Wings have been shown to have anti-cancer prperties in rats.

The last word goes to……..

This beautiful mushroom was once considered a fantastic edible but when 59 people in Japan became ill from eating this mushroom leading to 17 deaths for those with underlying kidney problems that seemed to not filter out the amino acids that caused severe brain lesions… not a nice way to go!

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