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Qu'est-ce (qui) est russula - définition

GENUS OF FUNGI

Macowanites; Elasmomyces; Gymnomyces; Martellia

russula

['r?s?l?]

¦ noun a woodland toadstool that typically has a brightly coloured flattened cap and a white stem and gills. [Genus Russula: numerous species.]

Origin

mod. L., from L. russus 'red' (because many have a red cap).

Russula

Russula is a very large genus composed of around 750 worldwide species of ectomycorrhizal mushrooms. They are typically common, fairly large, and brightly colored – making them one of the most recognizable genera among mycologists and mushroom collectors.

https://en.wikipedia.org/wiki/Russula

Russula densifolia

SPECIES OF FUNGUS

R. densifolia; Crowded russula; Crowded russulae; Reddening russula

Russula densifolia, commonly known as the crowded russula or the reddening russula, is a species of agaric fungus in the family Russulaceae. It was first described in 1833 and given its current name in 1876.

https://en.wikipedia.org/wiki/Russula_densifolia

Wikipédia

Russula

Russula is a very large genus composed of around 750 worldwide species of ectomycorrhizal mushrooms. They are typically common, fairly large, and brightly colored – making them one of the most recognizable genera among mycologists and mushroom collectors. Their distinguishing characteristics include usually brightly coloured caps, a white to dark yellow spore print, brittle, attached gills, an absence of latex, and absence of partial veil or volva tissue on the stem. Microscopically, the genus is characterised by the amyloid ornamented spores and flesh (trama) composed of spherocysts. Members of the related genus Lactarius have similar characteristics but emit a milky latex when their gills are broken. The genus was described by Christian Hendrik Persoon in 1796.

https://en.wikipedia.org/wiki/Russula

Exemples du corpus de texte pour russula

1. Traditionally, opyonok (honey mushroom) is considered good for sauteing, marinating and soup; gruzd (milk mushroom) and chyorny gruzd (ugly milk cap) are generally salted; and syroyezhka (Russula) is typically sauteed or salted.