Thunderdell Wood

Northwards across the extensive Northchurch Common.

Rather wet.

Pond and village centre, Aldbury.

Footpath heading north near Aldbury.

Road junction north of Aldbury.

Public House in Aldbury.

Houses in Aldbury.

Church in Aldbury.

There was a pigeon in the tree.

I thought that this would be 'Church Lane' but apparently it is 'Station Road'. The arch on the left might have been built over a well. spring or trough.

This is one of the ancient, possibly prehistoric, tracks used for driving livestock up onto the common from Pitstone village.

This tree has a massive branch coming out sideways and then turning upwards. The weight of the branch produces a huge shear force on the bend.

This is thought to be a 4000 year-old Bronze-Age round barrow. It has been fenced off to allow plants to grow and reduce erosion due to the pounding of many feet.

This fine large fungus is a well-developed fruiting body of Macrolepiota procera, known as the Parasol Mushroom. This species is decidedly edible, though a few people have reported having "funny dreams" after eating them in the evening. The example here is a little past its best as the cap has begun to turn up at its rim which tends to allow rainwater to settle in the dip which can affect the flavour and besides, younger specimens are generally firmer. The Parasol changes its shape as it grows, at first it is the so-called "drum-stick" - an oval, or even near-spherical cap on a tall stipe (stalk) (see TQ2072 : Parasol mushrooms (Macrolepiota procera), Lawn Plantation (3) for an example of this). Once the drum-stick opens, the cap becomes more conical or bell-shaped (campanulate) (e.g. see TQ7818 : Parasol Mushroom (Macrolepiota procera)) and a bump known as an 'umbo' forms in the centre of the cap. The cap then opens up more, becoming slightly convex and gently-domed or almost flat (e.g. see SO8297 : Parasol mushroom near Shipley in Shropshire). Eventually the rim may (but not always) curl upwards slightly as seen in this image. A fully mature Parasol is a large fungus, the one in this image having a diameter of 20-25cm (8-10") but not all of them grow to be this big. It is a good edible fungus, especially fried in a little bacon fat* with salt and black pepper, or made into a supreme†. The stipes (stalks) are edible but can be rather fibrous, so are best added to stews for example. This is an easy mushroom to identify - Cap colour: creamy with brown scales and umbo (central bump) Gills: Cream (though nearly white at drumstick stage, and may darken to fawn with age). Crowded (plenty of them) and Free (i.e. not attached to the stipe) Stipe (stem): Long (up to 30cm, 12", but often shorter than this) and sturdy; fibrous and with a hollow centre on cutting. Bulbous base. 'Snakeskin' pattern of chocolate-brown over cream. This is one of its definitive identifiers. It can vary in its obviousness however. Ring: Once the cap has opened up a double-ring is left behind on the stipe (stem) - this ring can be gently moved up & down the stipe - this is the second really good identifier. When the mushroom is still in its 'drum-stick' stage, this ring is still attached to the cap - but pulling the oval/spherical cap vertically off the stipe should leave this ring behind. Size: Once opened it should be at least 10cm (4") in diameter across its cap. *(Vegetarians: use butter instead, Vegans: your favourite oil, though Olive Oil tends to mask the flavour) † Sauté in butter with salt & black pepper, add a little plain flour, mix well, then pour in milk, stir until thickened. Serve on hot toast.