Eating galls... For science - December 2022
Well, after a lengthy period of not finding any galls, days with an insane amount of rain, and being too busy studying to go out, looks like thanks to my university's arboretum I can return to business as usual! I'll keep it simple and come back to this later since I'm supposed to be studying for the last exam before holidays break, but my curiosity was itching. I'll try to take a walk tomorrow and see what I can find.
Gall 1: (Presumably) Dryomyia cocciferae on Quercus coccifera
Date: December 21
Taste: Virtually none. As this is an sclerophyllous oak, its leaves are coriaceous and rigid, and despite the lots of rain we had recently, the leaf has barely any fluids that would give it, at the very least, the usual "plant" flavour. I guess "Let no water leave" also means "No water can go in".
Texture: Slightly more fleshy than the leaf, but still as firm.
Smell: None noticed.
Notes: Those who are familiar with Q. coccifera know just how sharp and rigid the spines can be (I've even bled from handling it to photograph a mine). And of course it's a bad idea to put in your mouth, but that's not enough to stop me... In reality what I did was rip it through the midrib so I could avoid the spikes. I feel bad that ruminants can't do the same.
Gall 2: Aploneura lentisci on Pistacia lentiscus
Date: December 21
Taste: Two kinds of taste on this one: One is hard to describe, bitter but not too strongly, if anything it makes your taste buds numb in a way. The other one; clearly more bitter, and unfortunately disgusting... to the point that I had this weird reflex that caused me to produce saliva and spit it out involuntarily. Appears to be caused by frass again.
Texture: Like a thick peel, but becoming mildly spongy and fleshier towards the thicker part of the gall.
Smell: Fragrant, can't think of anything to compare it with but probably has a similar smell to leaves used for aroma/taste in cooking. Pleasant but probably wouldn't make a good freshener. Persistent (The smell stays on my fingers after handling).
Notes: Inquilines include a springtail and a very small psyllid nymph. Not relevant to this, but thought I'd mention it; Since different frasses (frassi?) probably have different flavors. Not something I want to find out though...
Gall 3: (Presumably) Adelges abietis on Picea abies
Date: December 26
Taste: Uncharacteristic at first, just like other woody galls, with the exception that if often has leaves growing from it, which are mildly minty and don't taste as bland as the woody part. The spongy tissue inside is also minty but in a different way, slightly cinnamon-like.
Texture: Woody, the inside somewhat more spongy but also hardened to the point of resembling wood.
Smell: Same as the spruce itself. Probably more noticeable when the gall is still soft and fresh.
Notes: Interestingly, despite the pine cone appearance, this gall is created by a distortion of the leaves, which may explain the minty flavor.
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