I love the attention on lichen here! Great video. A couple corrections: The shape of the lichen is a result of the fungus and photobiont (algae or cyanobacteria) living together. When cultured separately from the photobiont, the fungal partner (mycobiont) will look entirely different. The unique shapes of the lichenized fungus relate to providing ideal conditions for the photobiont to live and photosynthesize. The photobiont is not growing on top of the lichen surface. It typically grows under the surface, and in some cases a Cyanobacteria will be in specialized structures called cephalodia. By being under the surface of the fungus, it is protected from environmental conditions that would be to harsh for the photobiont to live. The structure of the fungus helps regulate moisture and gas exchange, as well as light intensity. The fungus produces a range of chemicals that shield the algae from excess uv, deter herbivory, etc. Life is always weirder and more wonderful, the closer we look. Thanks for shining a light on lichen!
There is a field of this stuff in a field behind my house. I want to try to taste it. Are there any look alikes that are poisonous? The field is dry and sunny.
If the plant you are looking at is growing in a dry and sunny field then it won’t be Water Pepper. Water Pepper loves to grow in wet woodland clearings and along the edge of shady paths. Good luck!
Not everyone has a bad reaction to the Giant Hogweed. Years ago I found a patch, not knowing what it was I cut several twenty foot trunks with 2 foot plus flower heads down and hauled them back home, I hoisted them to the rafters where they hung for years as a decorative thing. I wore a sleeveless shirt, touched the hairs all over, no reaction.
where do these people come from? i feel like when i watch other streams on youtube, they don't have so many people who have no idea where they are or what's going on.
I'm curious why you don't trust prominent foragers' knowledge on black nightshade? Or do you just mean that the plant you are considering black nightshade is not the one that US foragers eat? It seems like if you're going to say it's not edible it would be useful to give the scientific name and why you think it's not edible.
The black nightshade (solanum nigrum) that I am familiar with growing wild in the UK is considered in most of the literature I have read as toxic, it is also in a family with a lot of toxic species so I think it would have been unwise for me to teach about it on a livestream. Also there is some variability in the common names of the nightshades which could cause confusion. I’m always cautious (maybe overly so) on livestreams as you never know who is watching and how much (or little) of the conversation they are present for. I would hate for someone to take a small bit of information whilst scrolling through and end up doing themselves harm. I hope you understand
@@Fieldstudy_ It's so interesting where the disagreements come in! It's also solanum nigrum that is widely eaten and promoted by the foragers I follow (foragerchef as you mention, but also blackforager, Sam Thayer, Four Season Foraging, Blanche Cybele Derby, and others). My understanding has been just that people think it's toxic because of deadly nightshade (since tomatoes and potatoes don't have "nightshade" in the common name). Totally understand caution, I was just surprised since I personally trust those folks and have tried it. Haven't found large enough quantities to really do anything with it though.
I got a tick in like '98, no lyme but I wasn't in the woods nearly as much as a child as I am now, still got one. Now I get at least 5 a year, but I think that's as much greater exposure as population growth.
Hi, thanks for your channel to which I have subscribed today. Now we have tons of Jack BTH here in & around Epping Forest. This plant is everywhere but what a pity - it tastes horrible to me. Reminds me of wasabi when I was in Japan. I love bittercress which isn’t bitter at all but pleasantly watercress-peppery. This garlic mustard however is truly bitter and it isn’t a pleasant kale sort of bitterness which tastes great when paired with carrots. This is wasabi-bitter. Do you have any idea how to reduce its strong bitterness? Any thoughts? It’s such a beautiful plant, though, with its gorgeous scalloped leaves.
You don’t need to ferment TCLs. They are utterly delicious (especially the flowers and buds) simply sautéed in coconut oil with garlic and fresh red pepper chilli… or simply fried with eggs and shredded carrots, topped with cheese. Yum! You can add the TCLs last of all, as they take just 1 minute or at most, under 2 minutes to cook. They lose their good taste if overcooked.
I thought yarrow was in the apiaceae family to until I heard someone say it was in the asteraceae family, so I double checked it and according to wikipedia it is so maybe they changed it.
Amazing! Do some research into common hazardous lookalikes in your area, the information in this video is true of the UK and most of Europe but I am unsure about the edibility of fungi in your part of the world. I hope you’re having a great day and Thankyou for watching 😁
Have seen garden gates and other objects which look cool made out of old bicycles etc maybe not throw bike away and upcycle (no pun intended) it somehow
Maybe a slightly rogue one, but I loved the video on invasive seaweed. Completely opened my eyes to how we can make the most of invasive species and promote conservation in foraging. Thanks and love the channel!
Limpets are very popular in Canary Islands too, roasted with a typical sauce of coriander, garlic and olive oil called mojo. When I lived in Scotland a few years ago, I was surprised that there were so many of them and no one used them for cooking. In the Canaries, its capture is very restricted and regulated by overfishing.
Just started the vid, I'm growing my own tobacco this year, so long as you dont sell it its perfectly legal same as brewing alcohol, hope your seedlings take off and you have a bountiful harvest x
