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|I’d Call It That||3.0||0.00||0|
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If it was in Australia I’d suggest Russula aff. rosacea, but it’s not.
It’s not about the “taste” so much as acrid vs. non-acrid. Another possibly useful distinction is immediately vs. latently acrid.
I tasted every Russula I found a few years ago, but no longer engage in the practice. I don’t think I would describe any of them as tasting pleasant. Some taste quite bad, and others are just blah.
I’ve heard that all non-bitter red Russulas are edible, but I don’t think anybody even knows how to distinguish species with in this group.
Created: 2009-06-07 17:53:06 CEST (+0200)
Last modified: 2010-12-09 20:53:55 CET (+0100)
Viewed: 51 times, last viewed: 2017-06-06 06:22:57 CEST (+0200)