Russula gracillima Jul. Schäff. |
The cap is olive green centre to pink towards margin, convex then expanded and slightly to clearly depressed; its margin is striate when mature. The cap surface is smooth, matt, sticky to shiny when damp. The stem is white to pink, fragile, without ring. The flesh is white, unchanging; its taste is acrid; its texture is grainy (breaking like a chalk stick). The gills are cream, slightly adnate to decurrent, crowded . The spore print is pale cream to cream (C-D). This species is mycorrhizal. It grows on the ground, in moist places or with a poor soil, on a rather acid soil, with birch. The fruiting period takes place from July to December.
Chemical tests : flesh becoming salmon pink when in contact with iron sulphate; moderate purple reaction to sulpho-vanillin. Distinctive features : white flesh, pale-cream gills, with birch Russula gracillima is rare and confined in the forest of Rambouillet, and is infrequent, more generally speaking . | ||
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page updated on 14/01/18