Russula claroflava
| Russula claroflava | |
|---|---|
| |
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Russulales |
| Family: | Russulaceae |
| Genus: | Russula |
| Species: | R. claroflava
|
| Binomial name | |
| Russula claroflava Grove (1888)
| |
| Russula claroflava mycorrhizal | |
|---|---|
 | Edibility is choice |
Russula claroflava, commonly known as the yellow russula, and bruises grey. It is mild-tasting and regarded as good to eat.
Taxonomy
It was
Description
This medium-sized member of the genus gills are pale ochre, and are adnexed to almost free. All parts turn dark grey on aging or bruising.[4] The smell is fruity and the spore print is pale ochre, and the oval warty spores average 9.5 x 8 μm.[5] The edible but acrid Russula ochroleuca resembles this species, but has a duller yellow cap.[1]
Distribution and habitat
Russula claroflava appears in summer and autumn, usually with birch ( across northern Europe, and throughout North America.
Edibility
This mushroom is edible and good, with a mild taste, both in Europe and North America.[5][1]
See also
References
- ^ ISBN 0-89815-169-4.
- The Midland Naturalist. 11: 265–266.
- ISBN 0-14-063006-6.
- ^ OCLC 816030405.
- ^ ISBN 0-330-44237-6.
Cited literature
- Marcel Bon, The Mushrooms and Toadstools of Britain and North Western Europe.
- Courtecuisse and Duhem, Mushrooms and Toadstools of Britain and Europe.