Scarlet Elf Cup – Identification, Edibility, Distribution, Ecology, Recipes
March 2, 2013These spectacular and unmistakeable little winter and early spring fungi are quite common in damp, mossy deciduous woods with plenty of windfall.
These spectacular and unmistakeable little winter and early spring fungi are quite common in damp, mossy deciduous woods with plenty of windfall.
One of the very best ways to taste the vibrant shoots, leaves, and flowers of spring is in wild sushi. Many of the fresh, zinging flavours and health-giving properties of green plants such as wild garlic and sea kale are lost in cooking. Rolling them in nori seaweed sheets with sticky rice and serving with condiments is easy, great fun and makes for the most spectacular finger-food I could imagine.
The flavours and textures of some wild foods can be challenging to our modern palettes. We have got used to the easy sweetness of tame vegetables, while importing piquant spices from abroad to make them more exciting…
This is a delightful, easy-to-come-by plant that can be cooked like spinach, added to stir-fries etc, but is at its best raw. I love to employ its earthy flavour in winter salads with pickled fish, beetroot and elderberry vinegar, though it works well as a mild “bulker” with sharper-tasting leaves in spring…
The want of a decent guidebook can be all that stands between the novice forager and a great meal or a trip to the hospital – or worse. Here I give some general advice on finding the right foraging guidebook…