Spiders

September 2009 – Is there some strange link between spiders and fungi? Both emerge in force in early Autumn...

SpidersMany innate fears are instinctive. Take for example, a child’s need of a nightlight. This is probably genetically programmed, plugged into a distant African past when leopards and lions lurked in the shadows to seize the unwary. Or there are entirely rational worries about heights – after all, one slip could mean death.

The widespread terror of spiders is entirely acquired, however. Slightly more than half the British population claims to be at least mildly arachnophobic, but this fear is largely absent in many other cultures. Indeed, in some places, such as the Amazon, where venomous spiders can be potentially lethal they are even considered a delicacy. (As a particularly unpleasant thought, the average person is thought to consume eight spiders a year on average – each swallowed in our sleep as they run across our beds.) 
There is, of course, no good reason to be scared of British spiders. Although all are venomous, the amount of poison is minimal to be a risk and anyway, their fangs are too weak to piece human skin. Actually, to be precise there are a few British species which are theoretically capable of biting, but this is extremely rare and the effects are no worse than a wasp or bee sting.
All this is of little consolation to the majority of us who have a fear of the eight-legged monsters that seem to come out of the woodwork at this time of year. The annual autumn invasion is, of course, entirely natural: the result of this year’s young dispersing to find warm crannies where they can safely over-winter. In the process many fall into baths and shower trays and are unable to escape from the perfect pitfall trap.

Dealing with them is, of course, the difficulty. Any that are washed down the plughole will almost meet a watery death, so the humane solution is to gently remove them and release outside – something which for many people is easier said than done.

Tackling our fears is awkward. A good first step is to remember that spiders act as unpaid, organic, pest operatives. Forgetting about house spiders for a moment, an average late-summer hay meadow can contain five million spiders per hectare. Whether the world would really be two foot deep in flies within a year if all spiders were to be wiped out may be an old wives’ tale, but the British Arachnological Society estimates our spiders eat more than the weight of the human population in insects every year. Many of these creepy crawlies are serious pest, capable of carrying bacteria which can genuinely be fatal.

Although most people who are scared of spiders are only mildly frightened, serious arachnophobia may need to be tackled professionally. London and Bristol Zoos run courses which promise to overcome fears within a day and many hypnotherapists can offer help.

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Wild Food

Our ancestors relied on wild food from the fields and woods, great great grandfathers were transported for helping themselves, while Mabey, Mears and Fearnley-Whittingstall have introduced a new generation to its charms. So what free delicacies are available now?

Alexanders
Birch Sap Wine
Chanterelles
Chestnut
Cockles
Crab Apple
Elderberries
Hairy Bittercress
Hogweed
Hops (March 2010)
Morel
Parasol
Pennywort
Ramsoms (May 2010)
Red-legged partridge
Seaweed (August 2010)
Signal Crayfish
Silver Birch
Sloe
St Georges (April 2010)
Stinging Nettles
Wild strawberries

Wildlife Profile

Britain is blessed with a rich and varied fauna - what seasonal highlights are visible now?

Badger
Barn Owl
Bats
Brown Hare
Butterflies
Collared dove
Fieldfares
Frog
Garden Warbler
Great spotted woodpecker
Hare
Hedgehogs
Jay
Kingfisher
Midges (August 2010)
Mistle Thrush
Mistle Thrush
Moths (July 2010)
Nightjar
Nuthatch (June 2010)
Partridge
Red Kite
Redstart
Roe Deer
Spiders
Tawny Owl
The Goshawk
Woodpigeon

Recipes

Just as we Britons have lost any mushroom lore we might once have possessed, so most of us are at a loss when we finally venture into the kitchen with our haul. In reality, however, mushrooms are one of the easiest things to work with. They have such fantastic flavours, the general rule is to not to mask these with complicated recipes. Most should be cooked, particularly the first time, because they can be indigestible, but otherwise, simple is usually best . . .

Baked eggs and rocket with chilli and yoghurt (June 2010)
Blewit Pate
Chanterelle and Feta Quiche
Chanterelles a la forestiere
Chicken and Mushroom Pie
Chicken-of-the-Woods Satay
Elderflower Cordial
Grilled Cepes
Jew's Ear on Pasta
Morel Fondue
Morel Stroganoff (March 2010)
Mushroom Parcels
Parasol Tempura
Pearl Barley and Wild Mushroom Risotto
Porcini, kale and pasta
Saffron Milk Caps with Beans
Shaggy Ink Cap Soup
Smoked Chilli Oil
Spiced Stuffed Mushrooms
St Georges Vol-au-Vents
Thai Mushroom Soup
Venison and Blewit Casserole
Wild Mushroom and Nut Pate
Wild mushroom soup