Wild-food diary: Spring Fungi

Spring fungi are often easier to spot than those fruiting later on in the year. The grass is shorter, fewer leaves are on the trees and the monochrome woodland mean brightly coloured fungi stand out. The Morel fungus is less obvious, though, tending to hide among fallen twigs and branches. There are several species which are good to eat, but shouldn’t be confused with the poisonous False Morel (Gyromitra esculenta), which has folds rather than a honeycombed cap. It’s also solid through the stem, whereas true Morels are hollow. St George’s Mushroom (Calocybe gambosa, pictured) is usually found around St George’s Day (23 April) and is another good edible mushroom, although some people find it difficult to digest. They have a strong, mealy aroma. Later in the season, look out for the first of the Fairy Ring Champignon (Marasmius oreades), which turns up in rings on grassland. Don’t confuse it with the deadly Clitocybe species, often found in similar areas. Always use a proper field guide and don’t just rely on the pictures. Nettles are starting to show new growth now and are a great addition to your foraging basket. Pick only clean, fresh green tops, using rubber gloves. Ramsons, or Wild Garlic, leaves are also emerging in woodland glades. The leaves give a light garlic flavour to quiches or salads, and are nice roughly chopped in scrambled eggs. Remember to pick away from dusty roads, and don’t forget: if in doubt, leave it out! Sheila Spence