-
including 18
species of
Russula.
Russula fruit bodies provide a
seasonal food
source for slugs,
squirrels and deer. Some
russulas can bioac****ulate high...
-
strong taste, as also all
other Russula species. Such
preservation method allows to use many
otherwise inedible russulas and milk-caps for well digestible...
-
close phylogenetic relationship between R. emetica and the
latter two
Russulas. The
sticky cap of R. emetica is 2.5–8.5 cm (1.0–3.3 in) wide, with a shape...
- has yellowish,
unforked gills.
Russula cyanoxantha grows in
slightly acidic, but nutrient-rich soil. Like all
Russulas, it is a
mycorrhizal fungus. It...
- The red-capped
color of
Russula vinosa is
almost impossible to
visually separate from
other toxic and
inedible red-capped
Russulas, such as the
bloody brittlegill...
-
Russula amoenolens, also
known by its
common name
camembert brittlegill, is a
member of the
genus Russula. The
species has a greyish-brown cap, with clear...
- Himalaya. p. 203.
Bills GF,
Miller OK Jr (1984). "Southern
Appalachian Russulas. I". Mycologia. 76 (6): 975–1002. doi:10.2307/3793015. JSTOR 3793015. Audubon...
-
Russula paludosa is an
edible species of
mushroom within the
large genus Russula. It is
common to
Europe and
North America. The cap is
convex to depressed...
-
Russulas,
including R. subgraminicolor, R. aeruginea, and R. variata, can be most
readily distinguished by
their non-cracking cap surfaces.
Russula crustosa...
- a 'peppery' taste, and is
sometimes quite bitter. Many similar-tasting
Russulas are
poisonous when
eaten raw. The
symptoms are
mainly gastrointestinal...
