Russula virescens (Schaeff.) Fr. |
The cap is green, cracked, sometimes ochre or white; its margin is striate when mature. The cap surface is smooth, not viscid nor sticky. The stem is white washed with rust at the base, without ring. The flesh is unchanging; its taste is mild; the odour is faint, pleasant, sometimes of cheese; its texture is grainy (breaking like a chalk stick). The gills are cream, free, distant . The spore print is whitish. This species is mycorrhizal. It grows on the ground, in broad-leaved and coniferous woods, on a rather acid soil, with oak, beech, chestnut, ash, birch. The fruiting period takes place from May to November.
Chemical tests : flesh becoming salmon pink when in contact with iron sulphate; faint or medium reaction to Gaïac; strong purple reaction of cap cystidia to sulpho-vanillin. Distinctive features : greenish cap, with a cracked surface forming polygonal patches; white to cream gills, stained with rust; white flesh becoming brown with age Russula virescens is occasional and widely present in the forest of Rambouillet, and is occasional, more generally speaking . | ||
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page updated on 14/01/18