Mushrooms: Ramaria flava Clavaria flava

Mushrooms: Ramaria flava Clavaria flava

Class: Basidiomyomycetes
Scientific name: Ramaria flava (Schaeff .: Fr.) Quél.
Synonym: Clavaria flava

Morphological characteristics

Carpoforo: bushy, up to 20 cm high and 15 cm wide, straight branches, rather sparse, cylindrical or often compressed, at the bottom divided several times, dichotomous at the top, yellow-sulfur or lemon yellow, ocher when ripe, with toothed tips.
Trunk: often, short, attenuated at the base, full, white.
Meat: white, marbled, tender, with a sweet taste and a light and pleasant smell.
spore: ocher.

Ramaria flava (photo Anna Hreczka

Edibility, habitat and observations

Relationship with the surrounding plant environment: symbiote mushroom.
In the coniferous and broad-leaved woods, from summer to autumn.
Good edible(only young specimens): Clavarias, when grown up, take on shades that make individual species the same: they are therefore to be consumed young.

Video: On Crown-Tipped Coral Mushrooms (January 2022).