Observation 33369: Sarcodon Quél. ex P. Karst.

When: 2010-02-09

Collection location: Canyon, Contra Costa Co., California, USA [Click for map]

Who: BakerSt10

No specimen available


Proposed Names

56% (1)
Recognized by sight: Growing with Knobcone Pine, Mild Taste, Mild Smell
82% (3)
Recognized by sight

Please login to propose your own names and vote on existing names.

= Observer’s choice
= Current consensus


Add Comment
Nameless one
By: BakerSt10
2010-02-10 23:51:17 CST (+0800)

Thanks for going more in depth. I’m still not sure why S.fuscoindicus might work.
I appreciate the information about the purple colors. They seemed very faint to me. I did find a online key http://www.svims.ca/council/Sarcod.htm

You can’t use taste
By: Irene Andersson (irenea)
2010-02-10 16:01:48 CST (+0800)

as the only character when you try to identify a Sarcodon – and imbricatus isn’t always mild either.
Both S. imbricatus (with spruce) and squamosus (with pine) are out of the question, because they do not get the purple colours in cap or flesh that can be seen in this one.
In Scandinavia, we have a couple of Sarcodon sp. that resemble scabrosus. They are green at the base of the stem and with no purple colours (names pending), and one that reminds of this obs, with slightly purplish discoloration of the flesh, also nameless. I think those who are working on them have started to look at american species to find out if they already are described or can be regarded as new species. Someone has found that what we call scabrosus may be the true glaucopus. That would leave the one we have called glaucopus without a name, and what is scabrosus then? This is a bit messy right now, so you are not alone..

Welcome to Sarcodon
By: Douglas Smith (douglas)
2010-02-10 14:42:23 CST (+0800)

Well, everyone I know calls the mild Sarcodon S. imbricatus. But you are right, the strict form of the description of that name states that this can’t really be true in California. But not sure there is a better name, so you have what you have.

If interested you should get more info on the Sarcodon out there, and see which name would be more valid for California. There is also a mythical thesis from someone in Humboldt on Sarcodon which I haven’t seen, and that might be some help.

Speaking of mythical theses, there is also Colman’s thesis Pholiota which I haven’t seen, and one on Hydnellum from Tom Volk’s student, I’d like to see.

By: BakerSt10
2010-02-10 10:01:12 CST (+0800)

I looked at Sarcodon imbricatus but in the MO description it says taste is slightly bitter. The habitat is with SPRUCE. These are with Knobcone Pine
Also all of the MO observations are not of the dark brown to almost blackish color that I am finding. I realize that my specimen’s are older an less pristine.
Thanks for the Info and I’ll keep looking.

Well, I think you need a specific observable here
By: Douglas Smith (douglas)
2010-02-10 09:11:27 CST (+0800)

I think the only fact you have on this, more than that it is a Sarcodon, is that it tastes mild. And you then say that you have a list of sources that state S. subincarnatus is some form of bitter. It seems that you have made sure this isn’t S. subincarnatus, or maybe I am reading this wrong.

But usually in our area, people are calling mild tasting Sarcodon, Sarcodon imbricatus. This one is rather old and beat up, and the imbricate cap is all beat down, not sure you can get better than this?

But there is also the fact that Sarcodon isn’t that well studied in our area, so the names you use will be tentative in any case. If you are going to look at Sarcodon you should get down the important features, what is the color, color of the context, staining reaction of the context, taste, and reaction to KOH. It would be good to get more obs. that are more detailed.

By: BakerSt10
2010-02-10 08:20:20 CST (+0800)

Douglas I have been looking at a lot of other possibilities and looking for suggestions. I have listed this as Promising. I have been finding a lot of Sarcodon species this year and would like to have species names. The fact that it is mild tasting moves it away from some choices. However depending on which author you refer to it may be mild to farinaceous-bitter (Hall & Stuntz 1972), strongly bitter and/or peppery to farinaceous (Arora 1986 referring to S. scabrosus group), very bitter (McKnight 1987), bitter (Harrison 1987).
So I could use suggestions.

By: Irene Andersson (irenea)
2010-02-10 03:54:14 CST (+0800)

Maybe my question on obs 33163 lead to this suggestion..

Any notes on this one?
By: Douglas Smith (douglas)
2010-02-10 03:02:43 CST (+0800)

Any notes on how you got to this name? This isn’t a name that is used that often, and there are more commonly found species that would be more probable. This one is also rather old and beat up, what about it led you to such a specific name?

Created: 2010-02-10 02:26:44 CST (+0800)
Last modified: 2010-02-10 02:26:44 CST (+0800)
Viewed: 266 times, last viewed: 2019-02-02 11:41:12 CST (+0800)
Show Log