Observation 164698: Laetiporus persicinus (Berk. & M.A. Curtis) Gilb.
When: 2014-05-04
Who: Fatherroot
No herbarium specimen

Proposed Names

75% (3)
Recognized by sight: Laetiporus persicinus (Berk. and Curt.) Gilbertson Illus. p. 62
FRUIT BODY: annual; solitary or several caps attached to a solid, central, branching stalk.
CAP: 4-10" (10-25.5cm) wide, circular to fan-shaped, soft and fleshy when young, becoming fibrous-tough in age; surface dry, tomentose, azonate to faintly zonate, pinkish brown with a darker brown marginal band; margin blunt, wavy, sometimes lobed.
FLESH: up to 3/8" thick, soft; odor of fresh specimens like ham or bacon; taste unpleasant or not distinctive.
PORE SURFACE: pinkish cream when fresh, becoming dull brown in age, staining brown when bruised; pores circular 3-4 per mm.
STALK: up to 2 3/4" (7 cm) long, up to 2" (5cm) thick, simple or branched at the base, dry, solid, pinkish brown.
MICROSCOPIC FEATURES: spores 6.5-8 × 4-5 µm, ovoid to ellipsoid, smooth, hyaline.
FRUITING: solitary or scattered, attached to roots at the base of living oak trees and some times pine trees; July-December, sometimes overwintering; widely distributed in the Southeast; occasional.
EDIBILITY: unknown.
COMMENTS: Compare with Laetiporus sulphureus (p. 262), edible, which has an orange cap and a bright sulfur yellow pore surface, and Laetiporus cincinnatus (p. 261), edible, which has a pinkish orange cap and a white pore surface.
Used references: Mushrooms of the Southeastern United States (2007). pg. 62, 262.

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Created: 2014-05-05 13:29:07 CDT (-0400)
Last modified: 2017-06-11 15:35:00 CDT (-0400)
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