| Russula intermedia P. Karst. |
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common name(s) : Intermediate Brittlegill
synonyms: Russula lundellii, Russula lundelii, Russula mesospora, Russula pulcherrima edibility : inedible
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The cap is scarlet red to Bordeaux or orange, convex then expanded and finally depressed; its margin is striate. The cap surface is smooth, silky when dry, viscid in wet weather. The stem is white, turning slightly brown when touched, without ring. The flesh is white, firm, unchanging; its taste is astringent to bitter, not very hot; the odour is faint; its texture is grainy (breaking like a chalk stick). The gills are yellowish, narrowly adnate to adnexed, crowded . The spore print is ochre. This species is mycorrhizal. It grows on the ground, in damp areas, marshlands or around ponds, on a rather poor in limestone soil, under birch only. The fruiting period takes place from July to November.
Chemical tests : flesh becoming pale orange when in contact with iron sulphate; positive reaction to Gaïac (pale blue);. Distinctive features : viscid in damp weather; saffron-yellow gills; with birch Russula intermedia is still unreported so far in the forest of Rambouillet, and is quite rare, more generally speaking .
page updated on 14/01/18 |