I’m still out there in the freezing cold, treading on the ice crusted mud and woodland grass in search of any of those winter treats still hanging around on the old dead wood. And I also need a change from mince pies, turkey, wine etc… and pretend I’m losing a few pounds in the process.
Initially I was looking for any signs of Oyster mushrooms. I know they’re around pretty much all year, but I need to find out more of where that is!
Instead I stumbled across (nearly literally) a modest collection of Jelly Ear (Auricularia auricula-judae) or Jew’s Ear. They are genuinely funky in appearance, and absolutely great to touch, almost like a mixture between silk and rubber! However, it was so cold that some had completely frozen solid with some only half frozen. I quickly took some snaps to show the ice and ear together.
They’re around most of the year and grow on living and dead wood, mainly elder but also with beech and sycamore.
They are edible but not full of flavour. I didn’t pick any of them at this time, but I’m interested to know if anyone has any interesting recipes to use with them. I believe they are used extensively in Chinese cooking – broths and soups etc. generally to add substance rather than for added taste.
Update Feb 2014: Since I received a recent comment from a blog follower mentioning the health benefits of this particular fungus, I had to check it out. It’s fascinating to see how many vitamins and minerals it possesses. It really is a super food! To see the health benefits of the Jelly Ear, click here.