Jelly Ear fungi, Auricularia auricula judae, soft, dark, and quietly strange, clinging to old wood through the colder months. Most often found on elder. Long valued in East Asian cooking, they’re often sliced fine and added to soups or stir fries, where they bring texture more than flavour. With such a high water content they have a habit of spitting in a hot pan, so a bit of patience is wise. They’ve also found their way into more unusual preparations, soaked in citrus juic

If you'd like to discover the first part of this little series of posts, you can read Preserving the Old Ways Part 1: Foraging and...