Jelly ear

How to recognise it: jelly ear

1. 1

   Brown, jelly-like “ears” on elder

2. 2

   Elastic, cartilaginous flesh

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   Found all year round

4. 4

   Hardens when dried, regains its shape after soaking

Description

Cap

Fruit body 2–10 cm, cup-shaped, folded with age, shaped like an outer ear; reddish-brown to olive-brown; outer surface finely suede-like.

Underside

The spore-bearing layer is on the inner (lower) side of the “ear” – smooth, shiny, folded, sometimes dusted white with spores.

Stem

No stem – the fruit body is attached to the wood at its centre or side.

Flesh

Thin (1–3 mm), jelly-like, elastic and translucent when moist; hard and horny when dried, regains its form after soaking.

Smell and taste

No smell, taste mild. Spore print white.

Where and when it grows

On dying and dead trunks and branches of elder, less often other broadleaf trees (maple, alder, black locust); all year round in wet periods, also in mild winters. Common.

Most often with: elder, maple, alder, black locust

Where are conditions good today?

In the kitchen

Most often dried; soak before use. An ingredient in Asian dishes, rice, stir-fried vegetables, soups. Young fruit bodies are best.

Protection and sale

• Species protection: the species is not protected.
• Sale: the species is on the list of mushrooms approved for sale (it may be sold only with a mushroom inspector’s certificate).

Where you may pick mushrooms →