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Fungal Foray Adel 2014

First fungal foray of the year. I had to postpone the next two scheduled walks due to unusually dry conditions and a lack of fungal diversity. Fortunately for the group and myself the fungi were playing out on this occasion. Here are some pictures of the day.

I like using Roger Phillips Mushrooms book as a way of showing some of the difficulties to be had when ascertaining the true id of certain fungi species. Here we are looking at the Russula family, many require close examination of spore prints for an accurate id.
Bay Bolete - Boletus badius. This edible and very tasty fungus exhibits a change in the colour of it's pores when handled/bruised. Excuse the almost manic look on my face, pictures are taken in real time and not posed for.

Employing the safe and appropriate use of and connecting with all our various senses when foraging (as well as in everyday life), is important. Not only does our experience become more enjoyable but our awareness of the natural world is enhanced on a myriad of levels too. Here we're familiarising ourselves with the feel of the cap of  a Bay Bolete. Without stating the obvious (sherlock), it's dry state differs remarkably from that of it's wet state. Good to know these differences especially when foraging in various weather conditions.

Sulphur Tuft (Hypholoma fasisculare) a very common and gregarious fungi. A non-edible - reportedly very bitter with a taste similar to Quinine. Despite it's inedibility it, as with so many other fungi play a very important role in nature.

Fungals n fungis - always find time to have a laugh - yea, yea, I know...

Throughout the course of the walk we discovered and identified in excess of 20 species of fungi. We covered a distance of no more than half a mile. Fungi are everywhere and fungi are fab.

If you're interested in learning and discovering more about the amazing, complex and wonderful kingdom of fungi then keep an eye on my Events Calendar for seasonal walk updates, or if you would like to receive a quarterly newsletter with info, hints, tips etc... why not subscribe to Edible Leeds' newsletter in 2015. Email: and request newsletter.



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