Yellow russula (Russula claroflava)Systematics:
- Department: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Incertae sedis (undefined)
- Order: Russulales
- Family: Russulaceae (Russula)
- Genus: Russula (Russula)
- Species: Russula claroflava (Yellow russula)
Russula light yellow
Yellow russula is immediately noticeable by an intense yellow cap, which is hemispherical, then almost flat, and finally funnel-shaped, 5-10 cm in diameter, smooth, dry, with a smooth edge and peeling off along the edge of the skin. The edge is initially more or less wrapped, then smooth, dull. The skin is shiny, sticky, removable over half of the cap. The plates are white, then pale yellow, with damage and aging they turn gray.
The leg is always white (never reddish), even, cylindrical, grayish at the base, dense.
The pulp is strong, white, usually gray in the air, with a weak sweetish or floral odor and with a sweetish or slightly pungent taste, white, at the break turns gray and finally blackens, not spicy or weak in youth.
Spore powder of ocher color. Spores 8.5-10 × 7.5-8 µm, ovoid, spinous, with a well-developed mesh. Pileocystids are absent.
The fungus is characterized by a pure yellow color, non-spicy, graying pulp and yellowish spores.
Habitat: from mid-July to late September in damp deciduous (with birch), in pine-birch forests, on the outskirts of swamps, in moss and blueberries, singly and in small groups, not uncommon, more often found in the northern regions of the forest zone.
It grows often, but not abundantly in damp birch, pine-birch forests, on the outskirts of sphagnum bogs from July to October.
The mushroom is edible, assigned to the 3rd category. You can use it fresh salted.
Yellow russula - edible, has a pleasant taste, but less valued than other russula, in particular, ocher russula. Good edible mushroom (3 categories), used fresh (boiled for about 10-15 minutes) and salted. When boiled, the pulp darkens. It is better to pick young mushrooms with firm pulp.
Buffy russula (Russula ochroleuca) prefers drier places, grows both under deciduous and coniferous trees. It has a pungent taste and lighter plates. Does not turn gray when damaged.