I know the feeling...the exciting one you get when walking through the woods and someone says, "Hey, you can eat this!" I also know the feeling of looking at Ductifera pululahuana on a log and thinking...say whaaaa? I'm supposed to eat this? Then if we're adventurous enough to take some home to try, it sits... and it sits, because we don't know how to use and enjoy it. I know the feeling.
I also know the feeling of finding different sources that say plant "x" is edible while others say it's not. Ductifera pululahuana is not considered a "choice" mushroom like morels. Some sources even claim it is inedible. I was lucky to have found these with my Chinese and Lithuanian friends and after some extensive research into the fungus, proper ID and cross reference between the three of us...I boiled it, made a sweet soup and ate it. It was delicious, and different to my palate. While it was new for me, this mushroom is commonly used in Chinese soups and is also noted to be supportive to female health. Knowing this history gave me more confidence to eat it traditionally sweet rather than savory. It has the taste of rain + minerals mixed with a delicious sweetness from the broth.
After this mushroom experience I realized that there is a process of trusting, intuitively saying yes, and building a relationship with a plant or fungus. With time and practice you will become more and more familiar with perennial wild plants so that you too can confidently prepare and enjoy these plants, fungi, and mosses.
Today, I'm sharing my triple check when foraging for wild edibles. Much like the three object/composition rule in visual art, we're going to use three checks when building a relationship with perennial wild edibles.