Name: Lactarius rufulus Peck
Most Confident Observations:
Copyright © 2012 Byrain
Copyright © 2015 Kevin Lentz (Subverted)
Copyright © 2017 Cindy Trubovitz (Trubo)
Copyright © 2017 Chris Mckenna (Angry oyster)
Version: 4
Previous Version 

First person to use this name on MO: Nathan Wilson
Editors: Darvin DeShazer


Rank: Species

Status: Accepted

Name: Lactarius rufulus

ICN Identifier: missing

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Author: Peck

Citation: Bull. Torrey Bot. Club 34: 346 (1907)


Domain: Eukarya

Kingdom: Fungi

Phylum: Basidiomycota

Class: Agaricomycetes

Order: Russulales

Family: Russulaceae

Genus: Lactarius

Notes on Taxonomy: [Edit]

Hesler & Smith. 1979. “North American Species of Lactarius�? (page 512).
Cap size is 50% larger and the colors are a deeper, darker red than L. rubidus which usually starts as reddish brown and fades to beige; The stem is often twice the diameter of L. rubidus and often twice as long; The growth habit is in clusters of 2-6(9) and rarely fruits as singles like in L. rubidus; The taste is mild, but after about a minute (long time) the tongue starts to tingle but resist the urge to call it “acrid” because it NEVER gets hot. Latex is scanty to nonexistent and the color is variable from a beige white to completely watery, sometimes with whitish splotches. When dry, crushing the cap produces a tan liquid with a +/- whitish sheen. Odor when dried is nonexistent, lacking the smell of maple syrup.

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