Someone was trying to be helpful. True those bloody Zucchini were overgrown. But under their leaves hid my winter crops – horseradish and jerusalem artichokes. J just ripped them out and I’m left with a barren patch of earth. No herbs. Just a few weeds and grass sprouts now.
So I have had to go further afield to find something for Weekend Herb Blogging, which Kalyn has handed over to DMBLGIT winner Ilva at Lucullian Delights to host this southern winter weekend.
Yes, it’s mushroom season. They are sprouting up in woods and parks all over town. The trouble is that Im not confident enough to pick them.
When I saw this I knew exactly what it was but hadn’t thought that I’d find one in a eucalypt forest an hour out of Melbourne. Of course, it’s the Fly Agaric. Some people think it is deadly but they are incorrect. It is really known for it’s mind bending qualities.
When I found this little beauty I had no idea what to do with the thing.
According to Wikipedia it contains a number of entheogenic constituents: ibotenic acid, muscimol, muscazone and muscarine, of which muscimol (3hydroxy-5-aminomethy-1 isoxazole, an unsaturated cyclic hydroxamic acid) is the most significant.
If you cook the mushroom a chemical reaction gets rid of some of the more unpleasant chemicals and side effects. Eating over a gram of the shroom is what brings the effects on. You may feel sick, a small price to pay for a decent hallucination. The active ingredients take an hour or two to kick in and can last for up to ten hours. Oh, and you pee these ingredients out so you can share with friends.
I’m afraid conservative in my old age and left it exactly where it stood.
There again, what’s so different between drinking too much wine and eating these suckers?
Besides, I have to work tomorrow. It’s the early onset of middle age.
WHB,weekend herb blogging, Mushrooms, Melbourne, Australia, Food, Food+Drink
4 Comments