Russula caerulea
| Russula caerulea | |
|---|---|
| |
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Russulales |
| Family: | Russulaceae |
| Genus: | Russula |
| Species: | R. caerulea
|
| Binomial name | |
| Russula caerulea Fr. (1838)
| |
| Synonyms[1] | |
| |
Russula caerulea | |
|---|---|
 | Gills on hymenium |
 | Cap is convex or umbonate |
 | Hymenium is adnexed or free |
 | Stipe is bare |
 | Spore print is ochre |
 | Edibility is edible |
Russula caerulea, commonly known as the humpback brittlegill, is a member of the genus
Taxonomy
First
Description
The cap is 3–10 cm (1–4 in) in diameter. It is dark purplish-brown, with a dark, sometimes almost black centre. At first it is convex, or even nearly bell-shaped, but later flattens. It nearly always retains a broad pointed boss (umbo) in the cap centre which is a profile that is almost unique within the genus. The cap skin peels to two-thirds, and it later has a furrowed margin. The firm, white stipe is 4–9 cm (1.5–3.5 in) high, 1–2 cm (0.5–1 in) wide and narrowly club-shaped. The gills are adnexed to almost free, and are pale ochre, giving a spore print of the same colour. They are quite closely spaced initially. The flesh is white and tastes mild, but the cap skin is bitter on the tongue.[3]
Similar species
Russula atropurpurea (
Russula viscida Kudrna has no umbo either, and is very rare. The cuticle of the cap hardly peels at all.[3]
Distribution and habitat
Russula caerulea appears in late summer and autumn. It is widespread in the northern
Edibility
This mushroom is edible, but has a bitter cap skin after chewing.[3]
See also
References
- ^ Species Fungorum. Retrieved 2 May 2021.
- ISBN 0-304-52257-0.
- ^ ISBN 0-330-44237-6.