This fungus has a much stronger background of folk medicine than as food. It is often cooked in soups and used dried to thicken stews. Jew’s Ear has been recorded as having been used for food from ancient times in China, as well as other parts of Asia, Africa, and Poland. They usually develop new growth in January, so late winter/early spring can be a good time to look for them Especially after rain, as they tend to fill out a bit when wet. ![]() Often covered in downy hairs, sometimes the wrinkles resemble veins, making them even more ear-like. They’re between 3 and 8 cm, and ear shaped, sometimes cup shaped in young fruit. They can be pink, pale brown, often with a purplish hint when young, turning dark brown or even black when old. It can grow both singly or in a group and it reacts to the weather After rain, the fruit swell up and look their most ear-like After a dry period, the fruit shrivel and are much harder to find. In the UK, it is mostly found on Elder trees, but has also been found on Beech, Ash and Spindle Wood. The fruit is used quite widely in Asian cooking, because although it doesn’t have a strong taste, it absorbs other strong flavours quite readily. It has a soft, jelly-like texture, although older specimens can become quite chewy. Jew’s Ear is safe to eat, and has a mild, even bland flavour. ![]() Other names it has had include: Ear Fungus, Common Ear Fungus, Chinese Fungus, Pig’s Ear, Black Wood Ear, and Tree Ear. Nowadays, it is considered not politically correct, so it is often referred to as Jelly Ear or Wood Ear. The name “Jew’s Ear” probably came about as a corruption of the original “Judas’ Ear” Which in turn, was probably from the belief that Judas hung himself from an Elder tree.
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