M Ljin

I don’t think that is the issue as it is only grains.

More on a similar Russian fermented porridge, kissel:

https://www.beetsandbones.com/russian-fermented-kissel-porridge/

I’ve been getting into sowans lately. I’m thinking since my source is not sids but rolled oats, maybe I can use the rest for oat cakes. I’ve been making fermented oats for the first time after over a year of avoiding grains and they haven’t had any negative effects so far. I have a feeling that fermentation (and spouting?) may be essential for my ability to eat them without issues.

Harold Skania wrote: The one time I tried to process acorns I let them soak to long and they grew mold. Have you been able to use the ones you processed?

I process acorns by bringing them to a boil once or twice a day after changing the water. This way they don’t grow mould.

They look exactly like my almond agaricus I planted in a pot last year and tried yesterday.

I’d get a spore print, should be chocolate brown. My almond agaricus pot fruited for the first time the other day and I tried them yesterday. They were delicious! Better than any portobello I have ever had.

Almond agaricus should be non-staining flesh when cut, a pleasant odor when crushed and while cooked. My friend uses the smell of the cooking agaricus mushroom to tell if it’s edible, with a chemical odor being a sign of toxicity, but I prefer to identify to species first.

This key helped me: https://mushroomexpert.com/agaricus.html

I’m in New England so not in Europe. My mountain mint is the broad-leafed sort—less tough but still better as tea. Pycnanthemum muticum I think? I got them as a cutting from a native edible planting.

Corn mint, wild mint, Mentha arvensis, Mentha canadensis—I’m treating them casually as one though they are different (but closely related). They are sometimes considered the same species. I have had some amazing and unusual flavored mint of that kind show up!

Oh, I forgot! Mountain mint! They are delicious in teas, very strong taste. A little tough for fresh eating but they aren’t excessively enthusiastic either, and appreciate drier soils.

This barbed wire is really old and needs to be de-rusted, likely no zinc left. But I suppose I should take slow reliable steps and not dive into anything crazy at first!

I haven’t found mint to be bothersome in a permaculture jungle garden setting. They grow as a ground cover, and I love eating them as greens raw or cooked.

I grow a wild species, water mint, which I love. On land, they are milder tasting than by the water. There are three species of mint nearby—corn mint, water mint, and apple mint. Apple mint is the highly invasive kind that grows four or five feet tall and makes a monoculture. The leaves are very hairy, but good in tea. The other two are well behaved. Corn mint has some incredible, rich, diverse flavors too. They are all quite variable based on conditions. The strongest tasting one I know was some water mint growing in an old beaver marsh.

That makes sense. I know I read about that yesterday but forgot this morning.