Wild Food & Natural Resources Course - November

Autumn is almost over with many trees now bare, though some still retain their glorious colourful leaves. The season for ground fruiting fungi is pretty much over and you might think because all of the nuts and berries have passed that there is very little to eat, but there are plenty plants that work well in the winter, not only because there is little other competition. So without further ado, let's see what's about this month.

Wild Food & Natural Resources Course - Summer Round up

Six months and two seasons through this course and I'm glad you're still with me. I imagine you've had an opportunity to locate and in many cases sample most of what has been covered. I hope too that even though many of the Spring plants have passed, your diligent practice has allowed you to retain the knowledge you gained along the way. I trust you've been reading the supporting articles and are not looking at the world in a different way, constantly seeing clues as to the habitat of a potential feast.

For those who are joining late, and those wanting to verify their continued observations, I'd like to take this opportunity to plot the history of all that has gone so far this Summer and then to discuss the progress of our Spring subject as the next season came.

Summer Trees

By Summer, most trees and shrubs are in full leaf and flowers are abundant. Many leave are not tough an unpalatable, but some offshoots are still producing young, lush leaves. Fruit begins to form and in the case of stone fruits and some berries, ripen early. Some nuts are edible and very tasty in their green state. Towards the end of the season, as seeds, fruit and nuts form, so the leaves have done their job and begin to change colour and die ready to fall with the advent of Autumn.

Elder - An abundance of flowers will have seen Bushcrafters and Hedgerow Cooks out collecting to make cordials, wine and 'champagne'. Now past, they have given way to as yet unripe berries which will ultimately generate a new season of wine making.

Common Lime - A new discovery for most with leaves and flowers both available, again giving rise to fruits which although bitter, can be used in a survival diet or to make a cocoa substitute.

Hazel - Seeming to appear from nowhere with a number of straight offshoots and edible green nuts which are now in the annoying middle state on the road to maturity when a collection race with the squirrels with ensue.

Summer Plants

Edible summer plants are either late developers, have flavoursome hardy leaves or are those which bare soft fruits and berries. With their season governed by the sunshine, everything has come a bit late this summer due to excessive rain and cloud cover. Wind too had blown away some blossom before it's had a chance to do its work.

Wild Mint - Still available now, and for some time providing a trail snack, dish flavouring and excellent tea.

Wild Strawberry - Almost entirely passed now, these beauties hardly ever make it home having been munched on sight.

Blackberry (Bramble) - One would have expected their to be a mass of blackberries by now, but the lack of sun has stretched their season and they are still looking predominantly green. We can only hope that early Autumn will bring enough sun to ripen the full crop rather than see it wither.

Summer Fungi

There are relatively few fungi available in Summer, and the excessive rain has kept many at bay with few showing where other years they might be found in abundance. Thankfully, the true season starts in Autumn.

Chicken of the Woods - So simple to find, there's some in most woodland somewhere. It's one you bump into still, even when walking the dog and not on a definite fungi foray.

Giant Puffball - If you're lucky enough to find one, you're likely to find more. Unless coveted by others, they can be left in situ as they are likely to be around until October. Keep an eye on the colour to ensure you don't leave them too late.

Chanterelle - Now you've got the knack of the habitat, you'll be parking the car mid journey to check that bank just in case. Thankfully, these excellent mushrooms will be be around until around the end of the year.

Summer Extra - Meadowsweet

As a special treat for keeping with the course, I'm adding in an extra little something as a bonus.

Meadowsweet is another plant which has multiple edibles in different seasons, in this case, late Summer and Spring. The reason I'm presenting it this way around it because the flowers are frankly much easier to recognise than the leaves and by seeing them together, you should be in good shape to find the plant once more next Spring.

Oddly, meadowsweet does not grow in meadows, preferring damp areas near streams and rivers, but also in hedgerows associated with ditches. Take note of the distinctive leaf pattern and you'll never mix it up with any of the nasty umbellifers which inhabit similar areas.

The flowers themselves have similar uses to those of Elder, and come conveniently as the Elder flowers pass. Leaves are excellent in Spring and some eat them later. Keep an eye out and take not of the shape.

Spring Round Up II

Much has changed as Spring has long since past. Many of the plants and fungi have been and gone, but the trees have simply gone through their cycle. Some plants, however, have a second season and are coming good again. 

Spring Trees

Beech - The lush young leaves have long since past, having matured into tough, dark green counterparts. Beech has a tendency to hang onto its dead branches, but at this time of year, it's very easy to spot them, as they are without leaves and rather sad looking. Beech masts (nuts) are not yet mature, but the closed green prickly cases can be clearly seen.

Ash - From black buds to crazy looking flowers and now in seed, Ash has no edible parts, but I'm sure  you're now confident to distinguish it from Elder or Rowan, say.

Goat Willow (Sallow) - Damp loving Willow has thrived. Having gone from catkins to seed in Spring, its leaves and bark have harboured the larvae of many butterflies. The leaves themselves will hang around for while yet.

Silver Birch - The bark has remained largely the same and isn't really going to change much throughout the year. You will hopefully have had the chance to take in the small, double toothed leaves, these can be made into a tea, though I've never tried it myself. Dainty winged seeds came after the catkins, there will be hundreds of thousands of them.

Oak - Many insects and subsequently birds are attracted to Oak. More excitingly, however, is that Oak, as well as Beech, have a relationship with many many fungi, so these will be a good are to scan around come Autumn.

Spring Plants

Nettle - I do hope you remembered to only eat the top few sets of leaves. These have long since gone to seed and the leaves are almost withered. The seeds are still a source of nutrition, however, and they don't sting, which is nice.

Pennywort - Never really went away and is still about now, though they did get a bitter as time went on. Did you see those bizarre seed structures, how mad were they?!

Gorse - The flowers are still hanging around, but not for long.

Ramsoms (Wild Garlic) and Three Cornered Leek (Wild Onion) are both bulb plants and hence came and went quite early on. Hopefully, you've kept a note of their location, because the bulbs are very good. Of course, it's against the law to dig them up willy nilly, so hopefully a badger will have done the work for you.

Jack by The Hedge (Garlic Mustard) - Came and went and will be back. Now you know the leaf structure, you can spot them early next season. The pre-flowering roots (if dug up by something else) can be used like radishes and the seeds like any mustard seeds.

Wood Sorrel - Never seems to disappear, but has good and bad times.

Common Sorrel - Lasted a while before turning to seed in impressive rusty red stems which are unmistakable and can be seen easily when driving. They can be eaten too or ground up and used as a flour. At the moment, we're getting a second crop, which is nice.

Primrose - Didn't last long and the leaves becoming bitter. Thankfully, the foxgloves got very large and mixing them up became almost impossible.

Dandelion - Flowers came and mostly went, but there are still some about. Leaves got bitter and you'd have to cook them now to get anything vaguely tasty.

Sweet Violet - Another for the Spring only, we can look forward to it next year.

Spring Fungi

Cramp Balls - Now you've seen then once, you won't be able to miss them.

St George's Mushrooms - Pretty much gone by June, but remember the location, like most fungi, they'll be back next year.

Fairy Ring Champignon - The will be around until November, so take a mental note of the habitat and if you find yourself in a similar place, take a moment to cast your eyes around to find some more. As the season changes, it's important to ensure you've got the right ones as new season fungi can cause confusion.

Autumn

So what's to come in Autumn? Mostly nuts and berries. At this stage of life, the leaves have lost their usefulness and turn wonderful reds and browns before falling. This will be the time to start taking extra note of the structure and bark of the trees so you can continue to identify them through the winter. 

We've also got a lot fungi to come as the damper weather can support less tolerant species. With this, however, will have to come a little more diligence in identification, so make sure you read carefully and only consume when absolutely confident.

Happy foraging and look out for further articles.

REMEMBER: Do not pick or eat anything you can't positively identify as safe and legal.

BE AWARE: There is an inherent risk in the consumption of all new foods, both wild and cultivated. Ensure they are cooked as prescribed and begin by eating a little of only one new food at a time in case you have an intolerance or adverse reaction. If you are taking any medication or have a current or family history of any allergy or medical issue, seek advice from a medical practitioner before eating any new wild foods.

NOTE: All articles are written from a UK perspective and identification will almost certainly differ in other places around the world. Seek local advise to confirm positive identification.

DON'T FORGET: You can get updates and share comments on the Survival's Cool Facebook Page.

Wild Food & Natural Resource Course - Spring Round Up

This Wild Food and Natural Resources course has been running for the three months of Spring and has had great feedback and support. Initially, it was to cover one tree, one plant and one fungus per month, but by popular demand, generally doubled that and added in a few supporting articles. I thought it worth rounding up what we've learnt and how things have changed.

We have learnt a great deal about habitat and how it affects the things that grow. The major habitats are important, but also the fringes and transitional borders between them. We've learnt about water, altitude, light & shade, leaf morphology, companion & indicator species as well as how things change throughout the season.

I'm hoping you have maintained the regime of not taking notes or books with you on you wanders or tried to take on too many species if you don't get out much. This forces us into a progressive learning pattern with repetition reinforcing what we know. By now you will have proved to yourself that you don't need such trappings and in fact, they can be a hindrance as they compel us to take on more than we should.

Here's a quick test. Find a long pictorial list of wild plants online, such as this one. Read through it, taking in all of the pictures and descriptions. Now stop looking at it and try to recall the contents. Which of the plants you saw were inedible and could you positively identify them? Which of the plants are growing now? Can you recall them all? If not, what is the use? Maybe you would see something outdoors and decide you might have read about before grabbing a guide and checking.

This is the problem with trying to learn too much at once. The human mind can't hold too much new information. Here's another experiment. Spend as long as you like trying to memorise this list letters and numbers.

G 6 J 3 9 K 8 R 3 U 0 E L 2 B 2

Got it? Now go and find a piece of paper and try to write them down from memory. See you in a minute. I mean it, go and write them down on a piece of paper.

How many did you get? Six, seven? Eight, nine or ten with a few mistakes? It's hard work taking in new info. Yes, there are lots of techniques for memorising series, but you get the point.

Now here's the proof that what we've gone through has taught you a great deal and that you've not only retained it, but added to it yourself in such a way that you probably won't remember to specifics of what was written and what you picked up by learning to look at the natural world in a different way.

Each of the links below will take you back to the original article, but you'll probably not need them. Take a look down this of all the covered species. Maybe you didn't read each of the articles, and if that's so, don't beat yourself up about it; be happy with what you've learnt and know there is more for next Spring. For each one, try to recall what they look like, how they've changed throughout the year, where they grow and which grow together. Try to remember all you can, you'll amaze yourself.

Trees - buds, catkins, flowers, branch structure, bark, leaves and leaf development as well as uses for each one.

Ash
Beech
Oak
Silver Birch
Sallow (Pussy Willow or Goat Willow)

Fungi - size, grouping, shape, colour, smell and uses.

Cramp Balls (King Alfred's Cakes)
Fairy Ring Champignon
Jew's Ear or Jelly Ear
Morel
St. George's Mushroom

Plants - flowers, leaves, shoots and taste

Dandelion
Field Sorrel
Gorse
Jack by the Hedge (Garlic Mustard)
Navelwort or Pennywort
Nettle
Primrose
Ramsoms (Wild Garlic)
Three Cornered Leek (Wild Garlic)
Wood Sorrel

Learnt loads, haven't you. Nice work! Take a few minutes to look back over a few to remind yourself of a few details, but also to show how much you've taught yourself on top of the basics.

If you fancy a reread, of all of the Course and Supporting Articles, be careful that you don't overload yourself with information to try to catch up. Remember, it's better to remember few than forget a lot.

For doing so well, here's a special bonus for sticking with it. These sweet violets should still be around and although the leaves are edible, the flowers are where it's at. I'm sure you'll have seen them in the hedgerows and many of you, like me, will have learnt them as a child. They are a tasty trail treat* and when combined with other flowers make a mighty mouthful*. 

With Spring over, we have Summer on the way there is still much to learn and enjoy, such as elder, hawthorn, rose, blewits, wild mint and many more. Try to keep a good learning pace and don't forget the trees, plants and fungi you've learnt already. Watch how they change throughout the Summer and which of our new sets overlap and interact with them. 

Happy foraging and keep an eye out for complementarity articles.

REMEMBER: Do no pick or eat anything you can't positively identify as safe and legal. 

NOTE: These articles were written from a UK perspective and identification will almost certainly differ in other places around the world. Seek local advice to confirm positive identification.

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* I love alliteration :)

Make No Mistake

Whilst walking through the woods with my daughter today, she began then inevitable "what's that?", "can you eat that?" stream of questions. Although she knows many wild edibles, we tend to avoid talking about fungi as it's a topic within wild food which should be metered when working with children since it's one where getting it wrong through misidentification can have have deadly consequences. However, this time, she pointed to these, which were worth pursuing.

The Jew's Ear (or Jelly Ear) fungus (Auricularia auricula-judae) is rather unique in the world of fungi as it's edible, easily identifiable and have no confusion species. This is why when running general survival courses, it is the only fungus I allow students to use.

High in iron, manganese, magnesium, zinc and very high in numerous B vitamins as well as Selenium, this foodstuff is an very useful component of a survival diet for those who have no meat or handy guide to wild fungi (see below).

This fungus must be cooked thoroughly, so no munching on the trail. Although used extensively in Chinese cuisine, I think it tastes rubbish, as do most Westerners, so it's one of "throw it in the stew" foods. I suggest shredding as the texture us not my favourite either. My daughter quickly went off the idea of eating them after touching one and the topic soon changed back to wild greens and flowers, such as gorse and primrose, which are presently out here in Devon.

Jew's Ear has to be dried if you wish to store it, and at about 90% water, it shrinks down quite a lot. They can often be found on trees in this dried state (photo to follow) in the summer or early autumn. However, in this context, there is a distinction between dried and dead; and you don't want to be eating dead ones. Thankfully, there is an easy test; just pop them in some cold water and if they swell, they were dried and if not, they were dead, and should be discarded.

In summary, this fungus is a no brainer. You can't really get it wrong in terms of identification, it's easy to cook and can be stored. As it's generally found on dead elder, more specifically dead and not rotten elder, it's an indicator for easy firewood also.

Please note that this article has been written from British perspective and although I am aware that there are confusion species internationally, I am unaware of any in Britain or if any of the international confusion species are poisonous. Please complete local research before foraging.

Remember, there is no "safe food test" for fungi, so positive identification is essential. Never ever take risks with fungi, even a tiny bit of some of them can send you loopy or even kill you. For those interested in learning more about fungi identification and uses, there are a few good books about. Mushrooms by Roger Phillips is considered one of the best for us Brits.

Another post on the topic of confusion species: Caveat Comestor.

Caveat Comestor

Martin Dorey, a chap who lives a few villages down, is currently on the telly in his series One Man and His Campervan. It's a fab early evening series with Martin touring around the country having excellent countryside and culinary adventures. It's presently in iPlayer is you can access it:

One Man and His Campervan - BBC iPlayer

In the first episode he came to my fishing village for the mackerel and then to one of my favourite farm shops for some other supplies. It's always odd recognising places and people I know on TV.

The second was of great interest to me as he headed off to the New Forest some foraging. There were some absolute classics, such as Chick Weed and Wild Thyme and I imagine a few Dandelions and Jack by the Hedge.

Martin and his wild food guide raised the point of ensuring that what you're picking is what you think you're picking. There are so many plant and fungi species that look like each other and some of the confusion species are super deadly. We might like to think that the fungi are the major problem, but there are a good number of plants which are in real "game over" territory; Water Dropwort and Deadly Nightshade (clue's in the name) are particularly nasty. Water Dropwort, and others like it, are the reason I don't teach most white flowered wild plants on courses, because they look too much like many of the edibles and there is far too much paperwork associated with people dying.

The Orachs, which were mentioned on the programme, are a prime example. With around 200 species in the Atriplex genus, there is a massive variety across most habitats. Many of them can be found on the coast and are very succulent compared to their field relatives. The edible orachs are very tasty and I imagine the others are too, but they can be very bad for you with effects ranging from an upset stomach to a trip to hospital, or worse. 

I must admit that I was super jealous of the Chanterelle on toast. I'm compelled to find somewhere local where they grow, but I will be making sure I don't get myself any of the bad ones that look alike. To ensure this is the case, I will be taking a book with me, as I advise you do for any foraging trip.