Welcome to the Celtnet guide to wild foods. As this recipe site has grown it has become obvious that to allow people to replicate some of the more ancient recipes on this site (especially from the Ancient, Roman and Medieval periods it is necessary to list modern alternatives but also to produce a guide so that the curious can find the original (often wild) ingredients for themselves. These pages are an attempt at bringing all these potentially useful and often forgotten wild foods together into one place. To use this guide simply click on the first letter of your term above or below. Alternativey why not just browse through the terms. You may well find something that surprises you!

This page covers wild foods beginning with the letter 'B' and includes both common and scientific names.

This is the description page for Jew's Ear Fungus (Auricularia auricula-judae) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the wild foodstuff: Jew's Ear Fungus.

Jew's Ear Fungus, Auricularia auricula-judae (syn Auricularia auricula, Hirneola auricula-judae), [also known as: Judas's ear fungus, jelly ear fungus, tree ear fungus, wood ear fungus] is a member of the family Auricularaceae (literally the 'ear-shaped' fungus). Indeed, all these fungi are conspicuously ear-shaped. These fungi are native to Europe and Asia and are often used in Asian, particularly Chinese cooking, where they are known as 'wood ear' or 'tree ear'. It is one of the few fungi available all year round.

These fungi typically grow on decaying elder tree branches (though in China they are commercially grown on rotting oak) and they are immediately recognizable. However, their shapes, colours and clammy nature do not immediately point to them as being an edible species. However, gathered young (whilst still soft and moist) they make excellent eating. The easiest way of harvesting is to cut them from the host tree with a sharp knife, discarding any stems. As the fungi age they become tough and all-but inedible though even the old Jew's Ear fungus can be dried and ground for use as a flavouring and thickener for soups and stews. Even young versions of this fungus need long-term cooking and have to be boiled for 45 minutes or more in stock or milk before being eaten. But the flavour is almost beyond compare, hence their value in Chinese soups.

The name itself derives from the Middle ages when all mushrooms and fungi were known as 'Jews' Meat'. However the name may also be a reference to Judas, who reputedly hanged himself from an elder tree. Medieval herbalists also valued this fungus and knew of it as the 'fungus sambuci'. Like all fleshy fungus species Jew's Ears lend themselves well to preserving by drying.

For other edible mushrooms, see the guide to edible mushrooms

Jew's Ear Soup
Chinese Seaweed Soup
Sliced Pork with Jew's Ear Fungus
Ginger and Chicken Stir Fry
Moo Shu Pork
Vermicelli with Chicken and Wood Ear Mushrooms
Pigeon Breast with Red Wine Gravy, Roast Leeks and Wild Mushrooms
Pigeon Pork with Tofu and Wood Ear Mushrooms
Chicken and Jew's Ear Fungus Soup
Sheep's Sorrel and Purslane Soup
Mung Bean Thread Spicy Salad
Old English Mushroom Pudding
Mushroom and Oyster Pudding
Wild Mushroom Savoury Cake