Russula aeruginea
| Russula aeruginea | |
|---|---|
| |
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Russulales |
| Family: | Russulaceae |
| Genus: | Russula |
| Species: | R. aeruginea
|
| Binomial name | |
| Russula aeruginea Fr. (1863)
| |
Russula aeruginea, also known as the grass-green russula, the tacky green russula, or the green russula, is an edible
Taxonomy
The species was first described in Elias Magnus Fries's 1863 work Monographia Hymenomycetum Sueciae.[1] The specific epithet aeruginea is derived from the Latin aeruginus, referring to the tarnished color of copper.[2] It is commonly known variously as the "tacky green Russula",[3] the "grass-green Russula",[4] or the "green Russula".[5]
Description
The cap is flat when young, soon funnel shaped and weakly striped; somewhat sticky and shiny, pale green to light grey-green, more rarely olive green. It is often 4 to 10 cm (1.6 to 3.9 in) in diameter. The closely spaced gills are pale cream when young, later becoming light yellow when the spores mature. The stipe is white, occasionally with rust-coloured spots at the base, often rather short with longitudinal furrows. It measures 5–8 cm (2.0–3.1 in) long by 1–2 cm (0.4–0.8 in) thick.[6] The flesh is white, brittle and without scent, with a mild taste.[4] R. aeruginea mushrooms are edible.[5]
The spore print is cream-yellow. Spores are spherical to oval with ridges and warts on the surface, and measure 6–8 by 6–7 μm.[2]
Green specimens of the crab brittlegill, Russula xerampelina, can be mistaken for R. aeruginea.[7] They can be readily distinguished in that specimens of R. xerampelina always smell of cooked shellfish, while specimens of R. aeruginea do not have any distinctive odor.[4]
Habitat and distribution
The fruit bodies of Russula aeruginea grow on the ground in woods, in troops in leaf litter or in grass. It is ectomycorrhizal with birch, but also with found under conifers, particularly
Russula aeruginea | |
|---|---|
 | Gills on hymenium |
 | Cap is convex or depressed |
 | Hymenium is adnexed or adnate |
 | mycorrhizal |
 | Edibility is edible |
See also
References
- ^ "Russula aeruginea Lindblad, Monographia Hymenomycetum Sueciae 2: 198 (1863)". MycoBank. International Mycological Association. Retrieved 2013-12-07.
- ^ ISBN 978-1-56579-192-3.
- ^ ISBN 978-0-7894-8986-9.
- ^ a b c Garnweidner E. (1994). Mushrooms and Toadstools of Britain and Europe. Collins.
- ^ ISBN 0-89815-169-4.
- ^ ISBN 978-0-00-220012-7.
- ISBN 0-14-063006-6.
- ISBN 978-0-89054-395-5.
External links
Media related to Russula aeruginea at Wikimedia Commons
