Hydnellum scrobiculatum
Hydnellum scrobiculatum | |
---|---|
Scientific classification | |
Domain: | Eukaryota |
Kingdom: | Fungi |
Division: | Basidiomycota |
Class: | Agaricomycetes |
Order: | Thelephorales |
Family: | Bankeraceae |
Genus: | Hydnellum |
Species: | H. scrobiculatum
|
Binomial name | |
Hydnellum scrobiculatum (
P.Karst. (1879) | |
Synonyms[6] | |
|
Hydnellum scrobiculatum,
Taxonomy
The fungus was first
Description
Fruitbodies of Hydnellum scrobiculatum have centrally depressed caps measuring 2–6 cm (0.8–2.4 in) in diameter. These caps can fuse together to form concrescent fruitbodies. The caps have wavy edges, and an initially felty surface that becomes scaly with age. Young fruit bodies are white, then pinkish-brown, then purplish brown, sometimes with white margins.[14] Fruitbodies can become shiny in age.[15]
The spines on the cap underside are up to 4 mm long. They are initially white, but become purplish brown in maturity.[14] The spines are decurrent—they run down the length of the stipe.[16] The stipe, which is roughly the same color as the cap, measures 2–3 cm (0.8–1.2 in) long by 1–1.5 cm (0.4–0.6 in) thick.[14] Mycelium at the base of the stipe envelops and grows around forest litter.[16] The flesh smells mealy (similar to freshly ground flour).[12] The edibility of the fruitbody was previously unknown, but Roger Phillips calls it "poor".[17] In general, Hydnellum species are too acrid and woody to be palatable.[18]
Like all Hydnellum species, H. scrobiculatum produces a brown
Similar species
There are several species that Hydnellum scrobiculatum is often confused with—especially older specimens. These include H. spongiosipes, H. ferrugineum, and H. concrescens.[19] The latter species is particularly similar to H. scrobiculatum, a fact that has been highlighted by conservation efforts in the UK.[20][21]
Habitat and distribution
Hydnellum scrobiculatum fruits singly, in clusters, or in fused groups in both
References
Hydnellum scrobiculatum | |
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Teeth on hymenium | |
Cap is flat or depressed | |
mycorrhizal | |
Edibility is inedible |
- ^ Karsten PA. (1882). "Rysslands, Finlans och den Skandinaviska halföns Hattsvampar. Sednare Delen: Pip-, Tagg-, Hud-, Klubb- och Gelésvampar". Bidrag till Kännedom av Finlands Natur och Folk (in Finnish). 37: 108.
- ^ Britzelmayr M. (1892). Hymenomyceten aus Südbayern 11 (Theil VIII): Polyporei, Hydnei, Thelephorei, Clavariei und Tremellinei (in German). Berlin: R. Friedländer & Sohn. p. 14.
- ^ a b Britzelmayr M. (1894). "Hymenomyceten aus Südbayern 13 (Theil X): tekst + index". Berichte des Naturwissenschaftlichen Vereins Schwaben Neuburg (in German). 31: 177.
- ^ Engler A, Prantl K (1900). Die natürlichen Pflanzenfamilien nebst ihren Gattungen und wichtigeren Arten insbesondere den Nutzpflanzen : I. Tl., 1. Abt.: Fungi (Eumycetes) (in German). Leipzig: Englemann. p. 148.
- ^ Maas Geesteranus RA. (1957). "The stipitate hydnums of the Netherlands. II. Hydnellum P. Karst". Fungus. 27 (1–4): 50–71.
- ^ "GSD Species Synonymy: Hydnellum scrobiculatum (Fr.) P. Karst". Species Fungorum. CAB International. Retrieved 2015-01-13.
- ISBN 978-0-89815-169-5.
- ^ Fries EM. Observationes mycologicae (in Latin). Vol. 1. Copenhagen: Gerh. Bonnier. p. 143.
- ^ Karsten PA. (1879). "Symbolae ad mycologiam Fennicam. VI". Meddelanden Af Societas Pro Fauna et Flora Fennica. 5: 5–46 (see p. 41).
- ^ Harrison KA. (1961). The Stipitate Hydnums of Nova Scotia. Publications of the Department of Agriculture Canada (Report). Vol. 1099. Ottawa, Canada: Research Branch, Canada Department of Agriculture. pp. 1–60.
- ^ "Hydnellum scrobiculatum var. zonatum (Batsch) K.A. Harrison". Index Fungorum. CAB International. Retrieved 2015-01-13.
- ^ ISBN 978-1-900347-15-0.
- ^ "Recommended English Names for Fungi in the UK" (PDF). British Mycological Society. Archived from the original (PDF) on 2011-07-16.
- ^ ISBN 978-0-412-36970-4.
- ^ ISBN 978-1-4472-6402-6.
- ^ ISBN 978-1-58729-725-0.
- ISBN 978-1-55407-651-2.
- ISBN 978-0-89815-169-5.
- ISBN 978-2-84416-145-1.
- PMID 17681224.
- .
- ISSN 0967-876X.
Further reading
- info from here