This article presents a structure around which novice and intermediate fungi foragers may advance their understanding of fungi lifecycle, learn to recognise important mushroom families, develop mindful foraging techniques, and feel safe in the process.
All you need to know to get you started foraging for edible seaweeds. Includes distribution charts, nutritional information, harvesting strategies, recipe ideas and an in depth guide to the most rewarding species.
There are over 1500 members of the carrot/parsley – or more correctly – apiaceae – family worldwide, and around 100 varieties in the UK. Including well known delights such as fennel, coriander, dill, parsley, and celery, and also some notoriously toxic species like hemlock and hemlock water-dropwort, this family presents some major gastronomic – and catastrophic – opportunities for foragers
A wee slip up with a deadly plant got me thinking… How scared should we be of poisoning ourselves with wild plants and fungi? And are we more likely to kill ourselves with things we buy in the shops…?
I get a lot of requests online for help identifying wild foods – especially fungi. I welcome these – it is a pleasure to help people improve their knowledge and gives me an opportunity to sharpen my identification skills. Win-win. But I feel a little guidance to people looking for help with ID would make the exchange more useful to both them and me…