page_title: Russula
section_title: Species
hierarchical_section_title: Russula / Species
caption_attribution_description: English: Body fruits of Russula chloroides - Ponsacco (PI) - 10/2006
context_page_description: Around 750 worldwide species of ectomycorrhizal mushrooms compose the genus Russula. 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 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.
context_section_description: Russula cyanoxantha – high quality edible with blue to greenish cap, mild taste and white, greasy gills.
  Russula emetica can be dried and powdered to make a chilli pepper substitute;
  Russula subnigricans – a poisonous mushroom causing rhabdomyolysis in Japan, China, and Taiwan.
  Russula virescens – an excellent edible, recognizable by the green and distinctly crackled cap cuticle;
  Russula xerampelina – an edible russula that smells and tastes like shrimp or seafood.
caption: R. chloroides
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