In Season Now

These spectacular and unmistakeable little winter and early spring fungi are quite common in damp, mossy deciduous woods with plenty of windfall.

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…

After first encountering this unusual and delicious brassica in the Scottish highlands, I was delighted to stumble on it again in my favourite bit of Galloway swamp – 10 minutes from my house…

While the feint flavour and slippery yet crunchy texture of jelly ear isn’t particularly esteemed in western cultures, they work well eastern cuisine – especially miso soups, stir-fry etc.

The pungency of garlic mustard isn’t to all tastes. It took me a couple of seasons of uncertain nibbling to come round to its charms. Now i’m hooked and no spring walk seems complete without its rich and vibrants flavour.