|I’d Call It That||3.0||0.00||0|
sum(score * weight) /
(total weight + 1)
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 10:53:06 CDT (-0500)
Last modified: 2010-12-09 13:53:55 CST (-0600)
Viewed: 51 times, last viewed: 2017-06-05 23:22:57 CDT (-0500)