juan_sphex's Journal

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 1: Andricus quercustozae on Quercus faginea
Date: October 7
Taste: Unremarkable, dry. Basically tastes like wood.
Texture: The outside is too hard to bite. The inside is woody, spongy to the touch but more like sawdust when bitten into because it is very brittle.
Smell: Woody, mildly pleasant.
Notes: Not the one featured on the observation, though it was too beautiful and remarkably large. This time of the year this gall hardens and becomes more wood-like. Most already had exit holes and showed no evidence of inquilines/parasites. I am not familiar with the young gall but I assume it is softer and more spongy.

Gall 2: Dryomyia lichtensteinii on Quercus rotundifolia (Quercus ilex ballota)
Date: October 7
Taste: Unremarkable, dry. Despite being part of the leaf it doesn't have any noticeable taste. These trees receive plenty of sunlight and heat so there's not much water/sap in the leaves.
Texture: Rather hard, but can be easily broken. Reminded me of peanuts.
Smell: None noticed.
Notes: Exit holes present.

Gall 3: Unknown gall (Presumably sawfly?) on Salix sp.
Date: October 7
Taste: Unremarkable at first. Vaguely bitter after chewing. There is a possibility that frass (black "dust") is the cause of the bitter taste.
Texture: Not as hard as the Dryomyia lichtensteinii gall, but not too soft either.
Smell: None noticed
Notes: No larva/pupa present.

Gall 4: Oligotrophus sp. on Juniperus communis
Date: October 7
Taste: Like any leaf would taste, but slightly minty.
Texture: Depending on how developed the gall is, it can be woody, or have the same texture as Juniperus leaves; Flexible and fleshy.
Smell: Same as the plant itself. Aromatic and pleasant.
Notes: Juniperus spp. can cause diarrhea and nausea if consumed, but eating just one leaf is unlikely to have any effect. This gall is usually made up of 4 hardened leaves that gradually close and form a protective shell for one or two sets of leaves that curl up in spoon fashion and form a chamber for the larva. The gall probably falls off when ready, as I observed that Oligotrophus spp. galls on Juniperus spp. easily fall off when disturbed. Presumably for it be buried under litter (Pine needles and the such).

Since late 2020 I had a thought on my mind that some galls look strangely appetizing. I also was surprised that in thousands of years of human history, there are very few instances of galls being used as food other than in very specific places or cultures (and there must be a good reason for it). Wikipedia does mention that stem swelling induced by Ustilago esculenta, a type of smut fungus on Zizania latifolia is edible, and highly valued in China. However I will be focusing on arthropod galls because they are more common and arthropods are my field of interest. I also found some useful info about galls on Salvia spp. that are traditionally eaten in Greece and the Middle East. Might have to travel to one of those places!

So, I figured I should eat as many galls as I can, annotate their taste, texture, and observations, and hopefully not get sick on the process. I won't eat the arthropod if I can help it.

I also had the idea of recording myself collecting the gall, eating it and then describing it. But I keep forgetting. So far most galls are unremarkable but I have tried very few because I rarely I remember to taste them. So irresponsible!