Page 276 - The Forager’s Guide to Wild Foods

Witches’ Butter, Tremella

mesenterica (TREMELLACEAE)

WITCHES’ BUTTER, also known as Yellow Jelly that are smooth; approximately 15 µ long and 8 µ wide
Fungus or Yellow Brain can be found all over the EDIBLE PARTS: jelly-like fronds
world. It is usually found in wet months/winter on
KEY MEDICINAL USES: Traditionally brewed into a
recently fallen hardwood trees, especially deciduous
tea or broth to ease chest congestion and a sore throat
species like oak, beech and alder wood that still has
thanks to its cooling sensation. It also has anti-coagu-
some bark attached. It is parasitic to another type of
lant properties and can improve circulation.
fungi, which also decays hardwood trees, so it’s actu-
HOW TO EAT: Witches’ butter can be harvested at any
ally a parasite of a parasite.
time of the year after rain. It can be eaten fresh; how-
CAP: It has no cap. Witches’ butter has wavy, jelly-like
ever, it is very bland with a slight cooling sensation in
fronds that cluster into a brain-looking structure
the mouth. It’s incredibly easy to dry and rehydrate in
when mature. They are golden yellow to light orange
soups and stews.
in color. The jelly body can grow up to 3 inches (8cm)
WITCHES’ BUTTER SUGAR JELLY: Ingredients: 1 cup
in diameter and 1–1.5 inches (2.5-4cm) tall. They feel
of witches’ butter, ¼ cup of sugar, 1 cup of water. Boil
like jelly; are slimy and greasy, and they look shiny
the witches’ butter for 10 minutes, air dry overnight
and almost translucent when wet.
then soak the dried witches’ butter in sugar water for
STEM: none
24 hrs. Remove from the sugar solution and either
SPORE: broad, oblong or oval-shaped yellow spores serve on ice-cream or air dry them to store for longer.
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