THE FORESTRY COMMISSION’S
FUNGI PICKING CODE CONTINUED

http://www.forestry.gov.uk/

• When picking fungi do not cut them or pull them out of the ground.  (So how do you pick them?)  To make a proper identification you need all parts of the fungus to be intact, including the stem (stipe) and any sheath (volva) that surrounds it.
• Avoid gathering on very wet days as many fungi absorb water.  Moisture will spoil the taste, impair the texture and will accelerate decay.
• Only collect from plentiful populations and take no more than you want for your personal consumption.  You should not pick more than 1.5kg per visit.

• Place fungi in a basket which is well ventilated to minimise decay while in transit.  Remember never mix poisonous or unidentified fungi with edible species.  You could accidentally poison yourself by contaminating your edible fungi with a piece broken off from a poisonous specimen.
• Go through all your specimens again before cooking to make sure you have identified them correctly.  Discard any you are unsure of.  Also check for maggots by cutting the caps in half.  It is good to discard any with white gills, as this is a feature of most poisonous Amanita species.
• Clean the fungi by brushing or cutting away dirt or decaying parts.  Do not wash or peel them.
• Try only a small portion when sampling anything for the first time
• Fungi can be kept in the refrigerator for a few days provided they are young, dry and free from insects.  The best way to keep fungi is by drying them; species with a firm texture are best.  Thread the caps onto string and keep in a warm place, such as an airing cupboard.  When dry store in an airtight container.  When you want to use them, just soak in water, the fungi will hydrate.