Notes: Personal herbarium. 2 large pines within 25 feet of the specimen.
|I’d Call It That||3.0||13.98||3||(darv,nathan)|
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What I have read recently, is that a mild form of scabrosus has been found in decidious woods (oak, beech), and it might be a non-described taxon. There are several other “pairs” of Sarcodon species that look alike, but grow in different habitats.
I found some like this in Saratoga Co. there last week. Looks about the same,
with the deep brown caps, scales, light grey-brown teeth, and stipe with a green-blue-grey base. But the ones I found were mild tasting, so I wonder if these are the same. Mostly what I see says S. scabrosus should be bitter, but it looks like a source from 1972 said it can be mild to bitter, although every source since then has stated these as bitter.
I didn’t have KOH at the time, so I didn’t get the color reactions to that, but that is used in Sarcodon id’s also.
…and apparently scabrosus has anti-inflammatory properties, too. The joys of internet research!
…not gills or pores. Just one of the ways that mushrooms maximize surface area for spore production. Taking a tiny taste of your fungal finds, chewing it then spitting it out can be very useful in the ID process. You cannot poison yourself this way, but can definitely taste whether a mushroom is mild or bitter or peppery or…?, important ID characters that you can get no other way.
Created: 2008-08-19 21:09:03 UTC (+0000)
Last modified: 2008-08-20 00:48:38 UTC (+0000)
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