From Henry in Wales:

7th April 2010

 In my area at the moment I have collected milk thistle, also known as sow thistle. Lots of mallow, charlick, and alexanders. The latter I have never managed to get to grips with, and only ever found it useful as a flavouring. If anyone on your site can tell me how on earth you overcome the very tough fibres in it, I will be very pleased. I keep meaning to track down a Roman cook book as its their fault it grows here. The sea beet/spinach was all burnt by the frost but is now making a good comeback, and alongside it is loads of orache. They are not one of my favourite, but I also have seen penny worts. 

I have seen 2 St Georges. I am just waiting now for Bleach cups which I note Roger Phillips now says are poisonous, whereas in previous editions he has said edible. Well we have been eating it for over 5 years to no side effects and I find it a very tasty mushroom. All you have to do is wash of the bleach in some boiling water prior to cooking and its fine. Both wood and lambs sorrel are coming up and so is hog weed. The photo attached is one of my only sightings of what I think is a grifola. If there is anyone out there who also has a photo of something looking like this I will be happy to view it.