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Edible Fungi I/3 ‘Arctic Grisette’

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Arctic Grisette (Amanita groenlandica)

Cap 5 to 12 cm wide, egg-shaped at first, then cup-shaped to flat, greasy when moist, with verruciform or skin-like remains of the common velum, which may disappear on older specimens, greyish brown to yellowish brown, edge distinctly pectinated.
Gills free, dense, greyish white with tomentose edges like on other grisettes.
Stem 4 to 15 cm tall and 0.8 to 2 cm thick, downwards slightly enlarged, dry, faint tomentose scales, pale greyish brown; base of stem surrounded by a greyish white sheath, which is a remainder from the common velum.
Flesh rather thick, odourless, mild taste.
Found in snow-patches, scrub and on moors around willow and birch. Common in the coastal areas. Not found in the northernmost parts of Greenland.
Use: Grisettes are excellent edible fungi and cannot be mistaken for poisonous fungi in Greenland; however, they should not be eaten raw. Suitable for cold storage and drying.

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