Jew's Ear (Auricularia auricula-judae), Heddon Common

Image: © Andrew Curtis Taken: 8 Oct 2015

John Pechey (1694) wrote of this fungus: "It grows to the Trunk of the Elder-Tree. Being dried it will keep a good Year. Boyl'd in Milk, or infused in Vinegar, 'tis good to gargle the Mouth or Throat in Quinsies, and other Inflammations of the Mouth and Throat. And being infus'd in some proper Water, it is good in Diseases of the Eyes." Because of the host tree, commonly Elder, the name is said to be derived from "Judas's Ear", from the tradition that Judas hung himself on an Elder. It is much prized as a food in China where they are called Wood Ears. A recipe for Jew's Ear Rolls has them washed, thinly sliced and simmered until tender in butter, garlic, thyme and parsley then wrapped in slices of white bread and toasted. The texture of this fungus has been described as "eating an Indian rubber with bones in." Some find it more palatable in soup. https://en.wikipedia.org/wiki/Auricularia_auricula-judae

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