Edible young elm / alm seed pods
Wild strawberry / markjordbær plants starting to flower
Wild bilberry / skogsblåbær already starting to form berries. Just a few weeks now until picking!
Still lots of St. George's / Vårfagerhatt. Picked some and used the caps only in a Thai fish curry for lunch today. They were quite pleasant as despite the amount of chili, garlic and ginger I used, their creamy sweet flavor shone through. I also felt like they added body to the curry itself.
The idea to eat the caps only was borrowed from an anonymous mushroomer whose traces we stumbled upon in the form of dozens of decapitated white stems scattered across the forest floor. Luckily this person was competent because the stems were first plucked out of the ground and then separated from the caps with a knife. Never cut a mushroom directly from the ground with a knife! The bit you leave in the ground could rot and harm the mycelium = no future mushrooms.
Common Ink Caps / Grå Blekksopp (Coprinopsis atramentaria). Funny little common mushrooms that grow in grass that is regularly disturbed. Think: around schools, graveyards, houses, etc. Before they turn to ink they are edible—if you don't drink alcohol!
The mushrooms contain a compound called coprine that almost immediately simulates the symptoms of a hangover if alcohol is consumed. The symptoms can even occur up to three days after and in direct correlation to how much alcohol is consumed. Wild! They supposedly taste good, similar to Shaggy Manes / Matblekksopp (Coprinus comatus). However, we haven't tried them yet because we often enjoy a glass of wine with dinner.
Why, it's the Livid Pinkgill / Rødskivesopp (Entoloma sinuatum) of course. Quite poisonous and a rather dubious doppelganger for the St. George's if you ask me. They really look nothing alike if you're in the know. Kinda pretty though.
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