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|I’d Call It That||3.0||5.23||1||(cepecity)|
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I pulled two interesting remarks from your linked to translation: one that the striate margin is referred to in Italy as “combed” (like trails in hair left by a combing) and the other is that they are claiming “hemolytic toxins” for members of the vaginatae group!!! That is the very first that I have heard of this. I know that hemolytic toxins are present in some of the amanitas in section Validae, like rubescens, but in vaginate amanitas?
I wonder if this is a real phenomenon and not just a bit of generalized amanita paranoia? Cooking your amanitas is always a good idea. Of course, caesarea is often eaten raw, but that species is now in section caesarea.
More questions to ponder.
Well, unfortunately Debbie I don’t speak Italian either. In fact when the Italian mycologists on our forays tell us their ID’s, I usually hand them my notebook and have them write it down. I see you’ve had some discussion on other observations of this species with R E Tulloss and others. I think Tulloss says the whole A vaginata group is under study and revision, but I’m sure you know more about that than I do.
I did find one interesting website that gives their take on this and related species – http://www.photomazza.com/?Amanita-lividopallescens
& this from the Italian mycologists that identified the mushroom—
although obviously this specimen is a bit tired.
what are the distinctive features of this vaginate amanita? pinkish staining on a white fruit body? anything else? alas, my Italian amanita book is in…Italian.
Created: 2013-01-31 18:49:38 PST (-0800)
Last modified: 2013-02-06 04:07:44 PST (-0800)
Viewed: 56 times, last viewed: 2017-02-04 03:17:37 PST (-0800)