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Fill a big pan with rowans and some cut up apples. Pour in some water (enough to nearly cover) and boil to a pulp. Take your time. Strain through a jelly bag. Do not squeeze! Or through muslin; hang it a day or wo to let it all slowly strain out. Add sugar in the proportion of 1 pound per pint of ju...

Could be a shaggy parasol, but the stipe is unusual and the gills are oddly dark. Many Agaricus species are very variable, but the red staining is a clue. Hasn't stained VERY red in those pictures, so unless it went redder then I'd say it could be A. porphyrocephalus , which goes a sort of flesh col...

Excuse me for jumping in, but Mrs Flibble, are the gills of that mushroom not kind of brownish or pinkish?

If so, then it isn't a shaggy parasol, more liley an Agaricus of some sort in that case I think.

Tell us about your gills!

Giant polypore in my opinion. Tasty when really young and tender, but the specimens you've got there are a bit old for my tastes, verging on too bitter and a little indigestible.

OK folks, please tell me where I am going wrong. I know you are not supposed to wash mushrooms, but they are filthy when picked out in the wilds, so I don't see any other option. I wash supermarket mushrooms and that doesn't change their texture or taste. However the three different kinds of wild m...

1. St. Pierre. Tasty, easy to grow, moderate harvest of beautiful flavour and meaty textre. The perfec tomato as far as I'm concerned 2. Gardeners delight... but only if its a strain that produces tiny little toms, not all gardeners delight are equal! 3. Toss up between gigant limon, an excellent ye...

Just in the last few days I've had 33 different species of wild edible mushrooms. And its only August for pities sake. Shaping up into an amazing season. Most exciting finds were unexpected ceps and bay boletus up near where her parents live in Wakefield, and some sweet little oyster mushrooms neare...

I guess I've been taking images of wild edible plants and fungi for about five years, haven't got 'em all of course, just the ones I like to eat. Many of those pics I've already got online over at Downsizer, and although the aim isn't to produce a field guide I do like to see a picture with a descri...

Mead is dead easy, but made the old fashioned way (just with honey, water and yeast) it takes a long time to mature to being smooth and tasty... So I cheat :) If you can get one of the little cans of concentrated grape juice, add one of those to best part of a gallon of water and 3lb honey. Get this...

[quote="ina"]Maybe it's too dry a corner where I put it, or not quite sunny enough? quote]

Seems to like a bit of sun. Mine self seeds in amongst the strawberry patch, so we've got flowers and strawberries at the same time for pimms :)

Shirlz2005 wrote:Oooh pretty pic

Thank you. I made the mistake of sowing borage seeds once. About 4 years ago. Self seeds rampantly in the garden. Still, pretty, isn't it?

Millymollymandy wrote:Are you the same Cab who is on Downsizer?

The very same. Don't let it put you off

Long time lurker here, oddly don't seem to have registered. Dunno why.

Hello aoo.