Fascinating and Phenomenal Fungi
Bruce Langridge enthralled us with his enthusiastic and informative talk on ‘Fascinating and Phenomenal Fungi’ at our October meeting. Knowing very little about fungi when he arrived at the National Botanic Garden of Wales 15 years ago where his role as Head of Interpretation was “to create interpretation that informs, entertains and fascinates all Garden visitors, whatever their age, gender or background”. Finding that the NBGW included a meadow of international importance for fungi fired his enthusiasm to find out more and raise awareness of this amazing and important form of life. His annual Wales Fungus Day, started in 2013, has been taken up by the Mycological Society in 2015 and expanded into a National Fungus Day.
Bruce gave us a potted history from fungi’s evolution over a billion years ago to the present day when it is thought that there could be over 100 million different types. The importance of fungi to the planet’s ecosystem is huge. 85 – 90% of plants have a symbiotic relationship with one sort of fungus or another (fungi don’t photosynthesise and plants are not always very efficient in taking up necessary nutrients from the soil). Certain fungi are indicators of old meadows which have not had modern farming practices applied to them. The pink Waxcap is on such example (coincidentally Julian had counted nearly 70 of these in one of his meadows that afternoon). Some fungi are edible but Bruce advised caution as there are often ‘lookalikes’ which are poisonous; or in one case an edible one can be infected by a poisonous one! In addition, picking wild fungi causes damage to the fungus through trampling and soil impaction. Other fungi such as Dutch Elm Disease, Ash Dieback and Honey Fungus kill plants, while others have hallucinogenic properties eg. Magic Mushrooms and Fly Agaric and many have been used in Chinese and Japanese medicine for 1000’s of years. One of the top 5 most poisonous fungi in the world, the Destroying Angel, was found by Bruce locally.
Examples of fungi brought in to the meeting
Bruce’s slides and examples demonstrated the diversity of shape and colour from the bright red Elf Cups to yellow Witches’ Butter and the Bird’s Nest Fungus, often accompanied by interesting and amusing anecdotes.
Finally, Bruce told us a little about lichens (a combination of fungi and algae and sometimes bacteria as well) and rusts and smuts. Lichens are a sign of pure air, however they do not like acid rain so many are dying out. The NBGW is the first Botanic Garden in Europe to try a conservation technique, transplanting rare lichens onto a willow tree in the gardens to try and save them. So far the results have been very encouraging. (https://botanicgarden.wales/about-the-garden/wildlife/lichens-in-the-garden/)
For anyone who is interested, Bruce runs fungi walks at the Botanic Gardens and also suggests joining the Carmarthenshire Fungi Group (http://www.carmarthenshirefungi.co.uk/)
Committee Members Needed
As those who have attended the last few meetings will already know, we have three committee members retiring from their current committee roles in January. A huge thank you to Brenda and Yvonne, our programme secretaries and Julian our Chairman. All members should consider serving on the committee at some point to help the club to continue forward into the future. It isn’t onerous and is often great fun. Obviously it’s very important to find someone prepared to take on the role of chairman. It would be for 1 year with the option of continuing for a maximum of 3. Please give it some serious thought and if you are prepared to join us then please give your name to Julian by 9th January 2019
Due to the healthy state of the club’s finances this year, the committee has decided that there will be a one off discount for membership renewals as follows:
For existing members who renew their membership before or at the AGM in January the fee will be £10 (normally £14).
In addition, the committee decided that we should introduce a new fee for couples. This would normally be £25 but will be £18 if renewed before or at the AGM in January 2019.
It’s hard enough getting those fiddly seeds into compost or trimming just the right side-shoots without holding your mobile phone to your ear and providing a running commentary to thousands of Radio 2 listeners at the same time.
© Terry Walton
If you haven’t already guessed, our speaker in November will be Terry Walton. “The Life of a Media Allotmenteer” promises to give us a look behind the scenes as Terry tells us about life on his allotment in the Rhondda and how he has given growing advice on the radio each month for over twelve years.
© Terry Walton
A gardener of over 40 years’ experience, Terry has worked plots on the same site since he was a boy, learning from his father and other allotment gardeners. Many of you will be familiar with his enthusiastic style, so do come along on November 21st to meet Terry. Mobile phones not necessary!
Guests and visitors welcome, £3, to include refreshments. The talk begins at 7.30pm.
November’s meeting is your last chance to book in for our Christmas lunch. It is to be held at the Forest Arms, Brechfa on Wednesday December 12th from 12.30pm. The form together with the menu (which is also listed in a previous post) will be out on the ‘Meet & Greet’ table. You will need to give your food choices, noting any allergies/dietary requirements, plus a £10 deposit per person. The full cost of the lunch is £20 per person.
Lilium regale – A fabulous scented species lily with large funnel shaped white flowers in the summer. The seed pods have just ripened and lilies are fairly easy to grow with fresh seed. Keep it in the fridge until maybe mid March and then sow it in a pot outside. You do need to keep slugs and mice away from them, but you can get good germination rates and it’ll take about 4 years for the lilies to flower.
It’s a great time of the year for new planting now, before the frosts arrive, while the soil is still warm and with all that recent ‘wonderful’ rain having soaked the ground….
For everyone with winter squash, it’s probably a good time to ripen them off for about 10 days in a warm, dry place to toughen and dry up the skins, before moving to a cool, frost free place to allow them to store well for longer.