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.
Laver has no great flavour of its own, but imparts a rich, savoury, umami quality to anything it is added to. I have not found a single savoury dish that can’t be improved by its addition and it is a cornerstone of my wild larder…
This is the most striking and delicious of all our UK berries in my opinion – once you get over their nose-scrunching acidity! They are exceptionally good for you, being rammed with antioxidants and vitamin C. They are mostly found coastally, but are starting to be introduced – or introducing themselves – to more inland locations…