Russula aeruginea

Russula aeruginea, also known as the grass-green russula, the tacky green russula, or the green russula, is an edible Russula mushroom. Widely distributed in northern temperate regions, it is usually found under birch, mostly in pine forests. The very poisonous death cap can have a similar appearance, especially from above.

Russula aeruginea
Scientific classification Edit this classification
Domain: Eukaryota
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Russulales
Family: Russulaceae
Genus: Russula
Species:
R. aeruginea
Binomial name
Russula aeruginea
Fr. (1863)

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
View the Mycomorphbox template that generates the following list
Gills on hymenium
Cap is convex or depressed
Hymenium is adnexed or adnate
Stipe is bare
Spore print is white
Ecology is mycorrhizal
Edibility is edible

pine and spruce.[3] It is widely distributed in northern temperate zones. Fruiting occurs from July to November in Europe,[6] and in later summer to autumn in North America.[2] The fungus is also found in East Africa.[8]

See also

References
  1. "Russula aeruginea Lindblad, Monographia Hymenomycetum Sueciae 2: 198 (1863)". MycoBank. International Mycological Association. Retrieved 2013-12-07.
  2. Evenson VS. (1997). Mushrooms of Colorado and the Southern Rocky Mountains. Big Earth Publishing. p. 71. ISBN 978-1-56579-192-3.
  3. Laessoe T. (2002). Mushrooms. Smithsonian Handbooks (2nd ed.). London: Dorling Kindersley Adult. p. 186. ISBN 978-0-7894-8986-9.
  4. Garnweidner E. (1994). Mushrooms and Toadstools of Britain and Europe. Collins.
  5. Arora D. (1986). Mushrooms Demystified: A Comprehensive Guide to the Fleshy Fungi. Berkeley, USA: Ten Speed Press. p. 95. ISBN 0-89815-169-4.
  6. Courtecuisse R. (1999). Mushrooms of Britain and Europe. Collins Wildlife Trust Guides. London, UK: Harpercollins. pp. 715–6. ISBN 978-0-00-220012-7.
  7. Nilson S, Persson O (1977). Fungi of Northern Europe 2: Gill-Fungi. Penguin. p. 122. ISBN 0-14-063006-6.
  8. Dugan FM. (2011). Conspectus of World Ethnomycology. St. Paul, Minnesota: American Phytopathological Society. p. 68. ISBN 978-0-89054-395-5.
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