Par beach faces south into St Austell Bay and is roughly half a mile across. The dunes behind the sandy beach are slowly growing in height and consequently the high tide line has been measured as moving seaward by an average of roughly one metre per year between the 1880s and 1980s. The sparkles in the sand are due to tiny particles of mica and the gravel with the sand is quartz - both are unwanted bits of rock separated from china clay when is it purified.
Scurvy grass has thick, flesh leaves that look a little similar to ivy leaves in shape and its flowers have 4 white petals forming a cross. It flowers around the same time as primroses - in March and April - and the flowers have a pleasant scent reminiscent of jasmine. It is a member of the cabbage family, related to rocket and horseradish and the flavour is hot like horseradish.
Scurvy grass gets its name as it was salted and carried aboard ships to help prevent scurvy during long sea voyages as it is rich in vitamin C. The saltiness combined with the powerful hot flavour might well have needed a daily ration of rum to wash it down!
Mica is a term for a group of minerals that split easily into thin plates. These often reflect light and have a sparkly appearance. The name is from the Latin word for "crumb" as it easily breaks into tiny pieces. Mica occurs within granite and the sparkles can add to the attractiveness when polished but due to the fragility of mica, at higher concentrations it can make the granite weak. China clay - which is formed from granite - is initially contaminated with the tiny flecks of mica and one of the challenges in china clay purification is separating these from the clay. The cosmetics industry has found a use for mica in sparkly make-up.
Only this car park lies within Fowey parish and belongs to the Rashleigh Estate. All the other car parks, the beach and even the holiday park are on land owned by Cornwall Council as the beach was sold to Tywardreath Parish Council in 1914 by the Basset family of Tehidy.
In order to attract pollinating insects, the plant heats the flower spike up to 15°C above that of the surroundings. The plant exudes a smell of decaying flesh which attracts flies and the flower is designed to trap these. Within the flower, the female organs mature first and insects carrying pollen from other plants (together with any unlucky enough not to be) are imprisoned behind a row a spines within the flower. Once the plant is pollinated, the male organs quickly mature and the plant's own pollen is dusted over the trapped flies. The spines then wither away enough for the flies to escape.
All members of the lily family, including wild arum, are poisonous to dogs.
A stony path leads down from the coast path to Booley beach. There is little or no beach at high tide but as the tide goes out, a sandy beach is revealed. On a really low spring tide, Booley beach can join with Par beach.
There is a reef along the left side of Booley beach that is exposed as the tide goes out, creating some rockpools. Quite a lot of kelp grows on the reef which can end up washed up on the beach after a storm.
Polkerris is thought to mean "fortified cove". This is likely to date from the early mediaeval period and may have referred to an Iron Age or Roman-era fortified settlement overlooking the cove. A bronze brooch was found on the beach which is thought to date from the 1st or 2nd Century.
In Tudor times, and possibly earlier, Polkerris was the main fishing port in St Austell Bay. There are records of a sizeable pilchard fishery from 1583 and mentions of a mackerel fishery in the 17th Century. In the early 18th Century, the village was developed by the Rashleigh family for more intensive pilchard seining which involved construction of the quay and one of the largest cellars in Cornwall. After the pilchard fishery declined from the 1830s, a smaller mackerel fishery continued a little longer until the collapse of mackerel stocks in the late 19th century due to overfishing.
Polkerris is a fairly small crescent-shaped beach which is sandy at all states of the tide. It faces southwest into St Austell Bay - the quay was built to shelter the boats from the prevailing wind. This, together with location on the corner of St Austell bay sheltering it from other wind directions makes it quite a good place to launch water craft. The gently sloping beach also adds to its popularity for swimming and water sports. On an exceptionally high tide, the sea can reach the wall of the old cellars, cutting off the area by the quay but nearly all the time the entire length of the beach is accessible. Beyond the quay is an area of rocks and to the other (right) end of the beach is another rock platform with rockpools at low tide.
During Victorian times, the Polkerris lifeboat station was built and what is now the Rashleigh Inn was the Coastguard station. The Coastguard cottages were originally built for what was known as the "Preventative Service", responsible for catching smugglers. There was another pub called the General Eliot which was situated in the car park of the Rashleigh Inn but it was swept away by the sea in a storm! The lifeboat station closed in 1922 and was transferred to Fowey instead. The cannons embedded muzzle-first in the harbour wall are from the Napoleonic wars.
From mid-September until roughly the last week of March is rainbow season in Cornwall when the sun is below the critical angle for rainbows all day long.
An equation developed by the military for carrying load in the battlefield can be applied to estimate calories burned when walking.
On the flat, someone who weighs 10.5 stone burns around 100 calories per mile (this increases with weight - e.g. about 123 for 13 stone).
Going uphill this increases (to around 184 for our 10.5 stone walker climbing a 10% gradient) and going downhill this decreases (e.g. to around 75 for a 10% gradient downhill).
The decrease going downhill is less than the increase going uphill, so undulating terrain burns more calories than on the flat (about 118 for an average 5% gradient and about 159 for an average 10% gradient).
Also, once the gradient downhill increases beyond about 10%, you start to use more calories to hold your weight. By the time the gradient has reached 32 degrees downhill, you're burning as many calories as on the flat.
The Saints' Way runs for 30 miles from Padstow to Fowey, and follows one of the likely routes of early Christian travellers making their way from Wales and Ireland to the Continent during the Dark Ages. Rather than risk a premature martyring on the rocks around Land's End, they would disembark their ships on the North Devon and Cornish coast and cross the peninsula, on foot, to ports on the south coast such as Fowey. The Bush Inn at Morwenstow is thought to be one of the stopovers from the North Devon ports. The route from Padstow to Fowey was in use before the Dark Ages which is evident from Roman coins found along the route. However it is thought that it was likely to have been in use even earlier still, in the Iron Age.
The peaks on the horizon, known affectionately as "The Cornish Alps", are from the China Clay industry.
By the second half of the 19th Century, China Clay production had intensified and finding enough space for long "finger dumps" of waste material without covering up good clay ground was becoming troublesome. To take up less space, "sky tips" were created where steep railed inclines were used to pile the waste into high peaks (forming the "Cornish Alps").
Not many remain as when a coal tip in Aberfan collapsed in 1969 killing 144 people, many of the Cornish sky tips were levelled as a precaution. China clay extraction in the 20th Century was on an even larger scale and the waste dumps from these were flat-topped structures seeded with grass to help stabilise them.
On the first of our field tests for this walk, we met someone coming in the opposite direction with a box full of large white mushrooms which he said he'd just harvested from this field. As we crossed the field afterwards we found some and examined them. They were yellow stainers which can easily be confused with field mushrooms but are poisonous and cause serious tummy upsets in the majority of people. Hopefully he realised this too when he got them home!
There's an excellent view across the bay as you descend the field. From left to right, the most distant headland is Dodman Point (formerly "Dead Man's Point" - given how far it sticks out into the channel you can see why that might be). The nearer headland about half-way along is Black Head which forms the opposite side of St Austell Bay. There's a good view of Victorian Quays forming Par Harbour and steam can often be seen rising from clay drying buildings within this as the water is driven off the clay slurry. The lake and holiday park surrounding it would have been under the sea at high tide in Victorian times. With rising sea levels from climate change, it's possible it will be again.
Extracts from ivy were used in herbal remedies and still form the basis of some modern-day cough medicines. It is said to have both antibacterial and antiviral properties. A study for English Heritage also found that roadside ivy absorbed particulates from the atmosphere which may lead to its use in improving air quality.
Despite being called red campion, its flowers are most definitely pink - varying quite widely in shade from vibrant deep pinks to very pale. The colour is produced by red anthrocyanin compounds which are also responsible for red autumn leaves and red tinges on new growth in some plants as well as flower colours. In red campion, the intensity of the colour is controlled by a pair of genes and several other genes control the exact balance of anthrocyanin compounds within the petals. These are passed down the generations and so pale pink parents are likely to produce pale pink offspring.
The extra distance covered by going up and down also adds to the distance shown on a map. However, despite your legs telling you otherwise, this is actually not that huge either. There are two parts to it:
On an exceptionally arduous walk solely on the coast with lots of deep valleys, the distance travelled "up and down" is likely to be at most about 10% compared to the distance on the flat. For a more normal coastal circular walk the "up and down" distance is typically not much more than 5% of the distance on a flat map.
The second consideration was worked out by Pythagoras. The shallower the incline, the less significant the elevation adds to the overall route distance. Even with an average gradient of 1 in 3 (which is insanely steep), you're looking at only around 10% of the total elevation distance being adding onto the route length.
So since the elevation distance itself is already a small percentage of the route length (5-10%), the small "pythagoras" percentage (less than 10%) of the already small elevation percentage is not much more than a gnat's whisker.
The stream is the western boundary of the South Coast Eastern section of the Cornwall AONB which stretches nearly all the way to Looe.
There are 33 regions in England designated Areas Of Outstanding Natural Beauty (AONB) many of which were created at the same time as the National Parks. In fact the AONB status is very similar to that of National Parks.
There is a single Cornwall AONB which was established in 1959 and is itself subdivided into 12 sections. 11 of these are stretches of the coastline and the 12th is Bodmin Moor.
The small path on the right is part of the South West Coast Path. The distance up the beach is partly a reflection of the growing dune system causing the high tide line to recede down the beach.
Since water drains away quickly through the sand, marram grass has evolved a number of strategies to capture and retain water including its waxy, curled leaves which contain hairs inside to minimise evaporation caused by moving air. Its roots form a fibrous mat which traps water but also plays a vital role in stabilising the dunes by stopping the sand blowing away. During the 17th Century, large amounts of marram grass were harvested for thatch and this destabilised the dunes so much that farms, estates and even entire villages were buried.
Sea buckthorn is not closely related to other plants named "buckthorn". Its native habitat is on England's east coast but because it an extensive root system which is good for holding sandy soil together and preventing erosion, it often introduced elsewhere. It has long spines like blackthorn but the bark is paler.
From August into the early autumn, the plants produce bright orange-yellow berries. These are edible but sour and astringent like sloes so are often harvested after frost or given a visit to the freezer to break down the bitter chemicals. The berries are also often mixed with something sweet to balance the sourness.
Dunes (called towans in Cornish) form when dry sand from the beach is blown by the wind, and initially lodges against an obstruction, eventually forming a ridge. More sand can then accumulate against the ridge and vegetation such as marram grass can then take hold, preventing the resulting sand hill from washing or blowing away.
Symbols on the front of ships arose both out of superstition for good luck and symbols of power. The general practice of putting a carved figure on the bowsprit became common practice from the 16th Century. Figureheads often depicted either the role of the ship (e.g. warship) or the name of the ship allowing it to be recognised by sailors who couldn't read. During the 18th Century, a figurehead of a woman (preferably showing some breast) was thought to bring calm to a stormy sea.
Mussels are filter feeders and their "foot" is used to generate threads which they use to anchor themselves to rocks. Mussels clump together both to create a more secure attachment to the rock and also to trap water at low tide.
Mussels are preyed on by dog whelks which dissolve a hole in their shell, through which they inject digestive enzymes which result in mussel soup. Mussels have evolved a defensive strategy whereby they lasso invading whelks with their threads and tether them to the rocks, where the whelks starve to death.
Fortunately, consumption of mussels by humans is a little less fraught with danger provided you don't harvest them between May and August: a species of plankton that is poisonous to humans can be hoovered up by the mussels in this period. Make sure you collect more mature mussels of at least 50mm in length as smaller ones are less good to eat. It's worth studying the tides to get the beach for a low spring tide as this is when you'll find the biggest, juiciest mussels. Ideally, take a bucket and bring your mussels home in clean seawater. Once harvested, soak them for a few hours somewhere cool in clean saltwater to allow them to purge any sand (don't submerge them in freshwater as this will kill them). Sort through them, tapping any that are open on a surface to see if they close shut. Discard any that remain open or any that are damaged (they have perished and are not safe to eat). Before cooking, mussels must be thoroughly cleaned and rinsed and the "beard" (threads that secure the mussel to the rock) should be removed.
Cockles and clams look fairly similar, but cockles have much thicker shells. There are a few different varieties of various shapes and sizes.
In the cockle department, you're most likely to encounter dog cockles which get their name because they are tough if overcooked; however if cooked correctly they are very good to eat and taste of almond (and are known as Amande de Mer). They have an almost round, slightly ringed shell which is smooth on the outside but has some grooves on the inside edge. The common cockle has a heavily ridged shell, but do not seem to live up to their name in Cornwall.
Clams generally have smoother, more delicate shells. Venus clams have a porcelain-like shell with rings and are about the size of a golf ball. The surf clam is larger, often around the size of your hand and has patterning resembling a mussel.
Cockles and clams can be collected by raking them from the sand at low tide. The Magna Carta grants every English citizen the right to collect up to eight pounds of cockles/clams from the seashore per day.
Seaweeds are algae and rely on sunlight to produce energy via photosynthesis in the way terrestrial plants do; they therefore thrive in shallow water where the sunlight penetrates. On the shoreline, you're likely to see brown bladderwrack and red dulse on exposed rocks; within rockpools, green sea lettuces and red coral-like seaweeds. At very low tides, or if you wade into the water beside rocks, brown ribbon-like kelp is common, which is a favourite hiding place for many fish such as bass, pollack and wrasse.
No seaweeds are known to be poisonous and several are eaten raw, cooked or dried. Seaweed is quite rich in iodine which is an essential mineral, but in very large doses is toxic, so excessive consumption are not recommended. A number of food additives such as alginates, agar and carrageenan are produced from seaweed and used as gelling agents and emulsifiers in many processed foods.
Gorse is a legume, related to peas and like other members of the pea family it's able to get its nitrogen from the air. It's also tolerant to heavy metals in the soil and to salt. This makes it able to grow in Cornwall's harshest environments: moorland, coast and mine waste tips.
Like other members of the pea family, gorse produces its seeds in pods. The seeds are ejected with a popping sound when pods split open in hot weather. This can catapult the seeds up to five metres. The plants are able to live 30 years and survive sub-zero temperatures, the seeds can withstand fire and remain viable in the soil for 30 years.
Gorse seeds each contain a small body of ant food. The seeds also release a chemical which attracts ants from some distance away. The ants carry the seeds to their nests, eat the ant food and then discard the seeds, helping them to disperse.
The seeds of common gorse are the source of the chemical used to identify people with the rare "hh" blood group. The red blood cells in the vast majority of people (in blood groups A, B, AB and O) have a material called "H substance" on their surface. It turns out that the chemical extracted from gorse binds remarkably specifically to this and cells from the "hh" blood group (that have no H substance) are left alone.
Gorse is also known (particularly in the Westcountry) as furze from the Middle English word furs. This itself is from the Old English word fyres, closely related to the Old English word for fire.
Before the Industrial Revolution, gorse was valued as a fuel for bread ovens and kilns as it burns rapidly, very hot and with little ash. It was in such demand that there were quite strict rules about how much gorse could be cut on common land.
In more recent times, due to reliance on fossil fuels, this is now out of balance and gorse has increased in rural areas which have been abandoned agriculturally.
As gorse ages, it accumulates more dead material. The spiky, springy nature of the plant even when dead means air can circulate well through the dead material and when this dries out in the summer, it substantially increases the risk of fires. As gorse seeds have evolved to withstand fire, controlled burning can be used to used to keep the gorse at a young age where uncontrolled fires are less likely.
Gorse is present as two species along the Atlantic coast and size is the easiest way to tell them apart: Common Gorse bushes are up to 10ft tall whereas Western Gorse is more of a mat - less than 1ft tall. Common Gorse flowers in spring whereas Western Gorse flowers in late summer - early autumn.
In 2005 a man had to be rescued from a 10ft deep patch of coastal gorse by helicopter. Whilst mountain biking home along the coast from a bar, with the assistance of a not insignificant amount of alcohol, he managed to catapult himself into the bushes where he remained stuck for 2 days before being found by a passer-by. She asked if he needed help, to which he replied "can you ring the RAF?".
Between the two species, some gorse is almost always in flower, hence the old country phrases: "when gorse is out of blossom, kissing's out of fashion" (which is recorded from the mid-19th century) and "when the furze is in bloom, my love's in tune" (which dates from the mid-18th century). Common gorse flowers are bright yellow. Western gorse flowers are very slightly more orange - more like the colour of the "yolk" in a Cadbury's creme egg. Also like creme eggs, gorse flowers are edible but are significantly better for use in salads and to make a tea, beer or wine.
Common gorse flowers have a coconut-like scent but rather than fresh coconut, it is reminiscent of desiccated coconut or the popular brand of surf wax, Mr Zoggs. However, not everyone experiences the smell in the same way: for some people it's very strong and for others it quite weak. One complicating factor is that Western Gorse flowers don't have any scent, so you need to be sniffing a tall gorse plant to test yourself.
Flower scents are volatile organic compounds which drift though the air and has evolved as an advertisement to pollinating insects that nectar is available. Squeezing the flowers releases these compounds onto the surface where they can evaporate and therefore intensifies the smell. Similarly the warming effect of sunlight helps the compounds to evaporate faster and so the smell is more intense on sunny days.
Gorse flower wine can be made using 5 litres of gorse flowers stripped from the stems and simmering these in 5 litres of boiling water. Once the flowers are removed, 1.3kg of sugar should be dissolved in the hot water and allowed to cool to room temperature. Then add 500g of chopped raisins and juice and zest of 2 lemons and ferment with white wine yeast and yeast nutrient. Although flowers are present year-round, they are best picked in spring (April and May) when they are most profuse and fragrant.
The large black birds nesting on offshore rocks, known colloquially as the cormorant and shag, are two birds of the same family and to the untrained eye look pretty similar. The origin of the name "shag" is a crest that this species has on top of its head and the cormorant doesn't. The cormorant is the larger of the two birds with a whiter throat. The shag's throat is yellow, and mature shags have a metallic green sheen on their feathers which cormorants lack.
Razor clams are molluscs that get their name from the shape of their shell which resembles a cut-throat razor. They live in burrows in the sand using a powerful foot to dig to a safe depth. Their presence in the inter-tidal zone is indicated by keyhole-shaped holes made by their siphons as they filter-feed for plankton. They are very sensitive to changes of temperature and salinity and this has been exploited to catch them (pouring salt or brine down their holes) as well as simply digging them out. They have been quite overfished on many beaches and are in decline in many areas. In deeper water, they face a different problem: suction dredging hoovers them up with the sand. Although they usually survive the actual dredging process, they are deposited on the seabed and often get eaten by fish before they can dig to safety.
Biologically, there is no clear distinction between ducks, geese and swans (geese and swans are one lanky subfamily of ducks). Dark-coloured ducks get the equivalent of "grey hairs" with age - their feathers gradually turn white.
The species of duck that you're most likely to encounter is the mallard. Mature males have striking iridescent green heads and dark bodies whilst females look totally different - a brown and white pattern which offers much better camouflage. However, both have a common feature that is unique to mallards - an iridescent blue patch on their wings.
In situations where ducks need to watch out for predators, they can sleep one half of their brain at a time, keeping one eye open for danger. In safer circumstances, ducks will sleep fully.
Male ducks (drakes) have a penis which falls off every autumn and regrows the following spring. The length each year depends on the amount of competition for females and varies up to a maximum of the duck's whole body length.
Ducks can change gender. This happens for about 1 duck in 10,000 and more commonly from female to male than the other way around. It seems to occur in a flock of ducks where there is a significant gender imbalance where it gives the duck that changes a competitive advantage. It's likely that the female to male direction is a bigger evolutionary win because one male can fertilise multiple females.
Feeding bread to ducks is quite bad for them although not feeding ducks anything at all is potentially worse as many have now become reliant on being fed. White bread lacks many of the nutrients that ducks need but ducks will gorge on it to the point of ignoring other foods, effectively becoming junk food addicts. The problem is that by filling up on just this, they can become malnourished, deformed and even die. Some healthier things to feed ducks are leftover peas, sweetcorn, seeds, rice and salad.
Geese migrate to warmer climates for the winter and fly in a V-shaped formation known as a skein or wedge (on the ground, a collection of geese is known as a gaggle). The V-formation allows birds behind the leader to fly more efficiently as the rising air from flapping wings of the bird ahead helps to support the weight of the one behind. This can increase the range that the bird can fly by over 70%. The birds each take it in turns to do the harder job of flying at the front.
Swans usually mate for life, although "divorce" can sometimes occur if there is a nesting failure. The birds can live for over 20 years but in the 20th Century many swans were found to be suffering from lead poisoning. This was tracked down to the tiny "lead shot" weights used for fishing that swans would hoover up with weed and roots from the bottom of rivers and lakes. Since the introduction of non-toxic metals for making fishing weights, incidents of poisoning have disappeared and the swan population is now even growing very slightly.
The blackbird is a species of thrush. The name "blackbird" is mediaeval, first recorded in 1486. Since most of the crow family is also black, plus many seabirds, the choice of this particular species for the name is thought to be due to its size. Up to the 18th Century, larger birds such as crows were referred to as "fowl" and the term "bird" was only used for smaller species.
The Old English name for the blackbird was osle and up to the 17th Century this survived as in alternative names for the blackbird ranging from ouzel to woosel. One of these is used in A Midsummer Night's Dream by Shakespeare: "The Woosell cocke, so blacke of hew, With Orenge-tawny bill".
Only male blackbirds are actually black. The females are brown. The difference in appearance between males and females is known as sexual dimorphism and is an evolutionary strategy by the males to get noticed more by females at the cost of decreased chances of survival.
Blackbirds can be found in deciduous woodland, particularly where there is dense undergrowth. In the man-made landscape, hedges provide plenty of dense undergrowth and have consequently become a really important habitat for blackbirds. Moreover, many gardens have such a high density of hedges and bushes that they are able to support ten times the blackbird population versus an equivalent area of their natural woodland habitat.
Blackbirds are one of the most common birds in the UK with a population of somewhere between 10 and 15 million. However, blackbirds were in steady decline from the 1970s through to the mid-1990s. The population has only relatively recently recovered.
Blackbirds begin singing from around the end of January but it is normally the overkeen young males initially - the older, wiser males wait until March, pacing themselves for the singing period which continues into the early summer. Blackbirds have been shown to sing more during and after rain but exactly why is not yet known.
Baby blackbirds usually leave the nest before they can actually fly then hop and scramble through the bushes. Their parents watch over them so don't attempt to rescue them.
Blackbirds in the UK are resident all year round but the blackbirds that live further north (e.g. in Norway) migrate south for the winter. To help with migration and also to avoid being eaten by predators, blackbirds can sleep half their brain at a time. This allows them to get some rest whilst still maintaining enough alertness to fly or spot predators.
The reference in the nursery rhyme "sing a song a sixpence" to "four and twenty blackbirds baked in a pie" is thought to be to the 16th Century amusement (though not for the blackbirds) of producing a large pie which included an empty chamber. After the pie had been baked and was ready to be served, a trapdoor would be cut in the empty chamber and live birds were placed inside which would fly out when the pie was cut open. Live frogs were sometimes used as an alternative.
In the Christmas carol "The Twelve Days of Christmas", the line "four colly birds" is thought to be from 18th Century slang meaning "black as coal" and was a popular nickname for the blackbird. Whilst many people today sing and write "four calling birds", this is thought to be a modern misunderstanding of what was originally written.
The ferns with solid leaves are appropriately called hart's tongue as the leaf resembles the tongue of a deer. It is the only native species of fern that doesn't have divided leaves. The Latin name for the species means "centipede" as the underside of the leaves have rows of brown spore cases that form a pattern resembling centipede legs.
Hart's tongue ferns thrive in shady places and are tolerant of the lime used in mortar so are sometimes found growing in old walls. It's an evergreen so leaves can be seen all year round but there's usually a flurry of new growth in mid March when new leaves can be seen gradually unfurling over a number of days.
During winter, from November to March, winter heliotrope is visible along the edges of roads and paths as carpets of rounded heart-shaped leaves.
Winter heliotrope is native to Sardinia and North Africa. It was introduced to Britain in 1806 but only the male plant. The female plant has subtly different flowers with more rays.
Despite only having the male form in the UK (is and therefore unable to produce seeds), it can spread vegetatively through its network of underground roots. A small fragment of root can give rise to a new plant which allows it to colonise new locations. Within less than 30 years of its introduction it had been recorded in the wild in Middlesex. Roughly a century later it has become one of the most common plants along roads and bridleways in Cornwall.
From mid November to January, the plants produce spikes with pale pink flowers. The scent of the flowers resembles marzipan i.e. almond and vanilla. The chemical responsible for the scent (4-methoxybenzaldehyde) has been found to attract pollinators whilst also repelling ants. It is a very similar chemical compound to vanillin (hence the vanilla-like scent).
The name of the plant is Greek for "sun direction" because the flowers turn to follow the winter sun.
The leaf shape of winter heliotrope is similar to its close relative butterbur, but the leaf edges are more rounded than butterbur and the leaves are evergreen whereas butterbur puts up flowers before it has any leaves. Both plants spread via rhizomes (underground stems) and their broad leaves can crowd out other plants making them potentially invasive.
Like its domesticated relatives, wild garlic grows from a bulb. To distinguish it from other wild plants from the onion/garlic family (such as the three-cornered leek), the species sometimes just called "wild garlic" (Allium ursinum) is often known by the name ramsons or broad-leaf garlic. The scientific name (meaning bear leek) is because the bulbs are thought to be a favourite food of brown bears on the European mainland.
Unlike their more versatile narrow-leaved cousins the three-cornered leeks, ramsons grow mainly in shady places such as woodland. Their broad leaves are solar panels that have evolved to capture the weak winter light early in the year before the trees are in leaf. They are an indicator that woodland is ancient and has provided a shady environment over a long period to colonise.
Despite the pungent smell, the leaves of wild garlic are quite delicate in flavour so can be used quite large quantities in cooking or more sparingly within salads. They are at their most fiery early in the season. As well as a garlic flavour, the leaves have a slight (though not excessive) bitter note which can be balanced against sweet flavours (e.g. tomato or roasted pepper) or salty flavours like bacon to cut through a rich sauce.
Wild garlic is best harvested in early spring before it flowers and the leaves start to die off. Unlike domestic garlic, the leaves are generally used rather than the bulb, which is very small. Note that there are some lilies that look very similar and are poisonous! If it doesn't smell strongly of garlic/onions, then it's not wild garlic and should be avoided. A schoolboy error is to rub the leaves between fingers where the smell lingers so a subsequent poisonous lily leaf could be misidentified.
Wild garlic can be preserved as a frozen paste for use as a cooking ingredient throughout the year. Simply whizz up roughly chopped leaves in a food processor with enough olive oil to make a fairly thick paste and then freeze this in an ice cube tray (or slightly larger silicone moulds if you have them). Standard cooking olive oil will do for this (it's a waste to use extra-virgin as the powerful garlic will mask its flavour). Turn out the frozen blocks into a bag and keep in the freezer. They can then be used as garlic "stock cubes", added just before the end of cooking.
Wild garlic has been found in settlements dating as far back as the neolithic period which given its springtime abundance and aroma is not that surprising. Its culinary use was eventually overtaken by domesticated garlic which first arrived with Mediterranean traders and had the advantage that the bulbs could be stored for relatively long periods.
If cows eat wild garlic, this flavours their milk. Whilst this is definitely not what's wanted for tea or cornflakes, the butter made from it is more useful. This means of producing garlic butter became popular in Switzerland in the 19th Century.
All plants in the onion family are poisonous to dogs including wild garlic. This is one of the reasons that feeding dogs human foods (many of which contain onion such as gravy powder) is not good for them. Garlic is extremely toxic to dogs and cats and the consumption of even a small amount can lead to severe poisoning. Keep dogs away from wild garlic and wash their paws if they come into contact with it.
You can make impressively green pasta with wild garlic and the garlic flavour goes well with most pasta sauces. Whizz up some wild garlic leaves with olive oil to make a thick paste (or retrieve some of this from the freezer and zap in the microwave to defrost). Whisk an egg and add roughly the same amount of your wild garlic paste as the egg. Now keep adding plain flour until you reach a stiff dough (stiffer than bread dough). Roll out fairly (but not excessively) thin keeping it coated with plenty of flour to stop it sticking. Roll it up into a Swiss roll and then cut at 1cm intervals with a sharp knife. Unroll all the strips into a floured surface first and then quickly drop them into boiling water. It will be done in just a minute or 2 (as soon as it floats) so get the strips in at the same time and have your pasta sauce made and ready to go before you cook the pasta.
In a small food processor, whizz approx 20g of Italian-style hard cheese (Parmesan or Pecorino). Optionally whizz in about the same amount of any toasted nuts (nice but not vital). Next whizz in 50g of wild garlic leaves. You can also add 10g lemon balm leaves if you have it growing in your garden. Add zest of a lemon, juice of half the lemon and whizz in a couple of glugs of olive oil to the desired consistency. Finally whizz in salt and pepper to taste.
Make your own super-quick fresh pasta with 200g plain flour, 4g salt, 1 egg and enough water to form a smooth dough. Use a good dusting of flour and roll out thin. Dust again, roll up into a Swiss roll and cut across at 1cm intervals to form spirals. Unravel each and drop the squiggles into boiling water. Done when it floats (about 2 min).
In the mid-1980s, engineers identified ancient underwater channels criss-crossing the seabed in St Austell bay which had become filled with tin-rich sediment. However, no further exploration was done after the price of tin dropped. In recent years, the price of tin has been steadily increasing as the relatively rare metal is used in the production of electronic devices. These reserves are now being re-examined, with possible exploratory work to follow.
Field mushrooms are very closely related to the familiar supermarket button mushrooms and are the most commonly-eaten wild mushroom in Britain. They usually appear in grazed fields between July and November but can be out as early as May. They can sometimes be seen growing in a ring. The gills start out pink and become brown with age and the cap is slightly downy, especially around the edges, often with a skirt left on the stem. As there are a few species of white mushroom that all look quite similar, care needs to be taken to avoid eating poisonous species.
In particular, the common but poisonous "yellow stainer" looks very similar to a field mushroom and consequently causes the most mushroom poisonings in Britain. If the flesh is of a yellow stainer is cut or bruised, particularly at the base of the stem, a yellow liquid starts to seep out (unless the mushroom is very dried-out). This can take a few minutes to be apparent so it might not be until you get them home that you notice yellow patches where the caps have rubbed against something. The yellow stainer also has an unpleasant "chemical" smell (sometimes described as an "elastoplast smell") which helps distinguish it from the more appealing "mushroomy" smell of a field mushroom. A small minority of people have been reported as suffering no obvious ill effects from (presumably accidentally) eating yellow stainers but for the vast majority of people they cause stomach upsets which can be fairly severe including cramps, projectile voting and diarrhoea.
Sheep were one of the first animals to be domesticated by humans. Domestication is thought to have started roughly around 12,000 years ago in Mesopotamia. The first sheep weren't woolly and were used for meat, milk and their (woolless) hides which were sometimes tanned to make leather. Woolly sheep were bred about 4,000 years later in Iran.
Once domesticated sheep had become woolly, individuals with white fleeces were selected for breeding as this was the easiest colour to dye. This was made easier by the genes giving rise to a white fleece being dominant. The recessive genes still do sometimes come together to produce a black lamb in an otherwise white flock. The expression "black sheep of the family" arises from this and its negative connotation was based on the economic undesirability of their fleeces.
Sheep are now farmed pretty much solely for their meat rather than their wool. The reason that you may see scruffy sheep with wool falling off is that due to cheap synthetic (plastic) fibres, demand for wool declined through the late 20th and early 21st centuries resulting in many sheep not being shorn due to the wool price being lower than the cost of the labour to remove it.
Meat sold as lamb comes from sheep of around 1 year of age. Mutton is from a sheep typically of around 2-3 years of age and is much darker red in colour. Due to more muscle and fat, the flavour of mutton is stronger and the meat is tougher so it typically slow-cooked.
As well as being environmentally-friendly, wool fibre has a number of technical properties that synthetic fibres lack including fire-resistance and the ability to absorb and release moisture. Some novel high-tech uses are now being found for it including biodegradable ground cover matting to control soil erosion. As concerns grow over the effects of plastics in the environment and micro plastics turning up in all kinds of unwanted places (such as 80% of the human blood samples tested in a study), this may also lead to a renaissance in natural fibres including wool. It may therefore not be too long before demand increases and fields are once again full of neatly-shorn sheep.
At short range, ewes and lambs are able to recognise each other by smell. At longer distances, they can recognise each other visually. Where this is not possible, they are able to recognise each other solely though their calls. Sheep can identify a unique signature for each individual based on the pitch and timbre of the bleat.
Due to their flocking behaviour, sheep have gained a reputation for not being intelligent but actually this is more about being nervous of being eaten. In a study, their intelligence was found to be on a par with cows: they can recognise human faces, learn a name given to them etc. This may even extend to problem-solving: in Cornwall we've seen them escape into a neighbouring field by operating a kissing gate and in West Yorkshire there are reports of sheep that have worked out that they can cross a cattle grid by rolling on their backs with their feet in the air.
The words "lamb" and "sheep" are from Germanic languages via Old English. The word "mutton" came via Norman French from a Latin word multonem which itself is thought to have come from a Celtic word for ram. The Cornish word for a neutered male sheep - mols - is thought to be from the same origin.
If there are sheep in the field and you have a dog, make sure it's securely on its lead (sheep are prone to panic and injuring themselves even if a dog is just being inquisitive). If the sheep start bleating, this means they are scared and they are liable to panic.
If there are pregnant sheep in the field, be particularly sensitive as a scare can cause a miscarriage. If there are sheep in the field with lambs, avoid approaching them closely, making loud noises or walking between a lamb and its mother, as you may provoke the mother to defend her young.
Sheep may look cute but if provoked they can cause serious injury (hence the verb "to ram"). Generally, the best plan is to walk quietly along the hedges and they will move away or ignore you.
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