In Season Now

An abundant, easy-to-recognise, delicious, nutritious coastal green that is available for much of the year.

A guest recipe from chutney connoisseur James Mackenzie

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.

Both species are large brown to golden brown seaweeds up to 3m long, with flat, finger-like fronds extending from a narrow stem (technically known as a meristem). The best way to distinguish between the two, is by the flattened stem of oarweed that flops limp when exposed, compared to the round, solid stems of forest kelp…

Sugar kelp is closely related to Saccharina japonica, the (farmed) seaweed basis of nearly all Japanese dashi, and can be used in similar ways – adding umami to soups, stews and stocks.