The Green Russula. Edible.
Figure 150.—Russula virescens. Two-thirds natural size. Caps pale-green. Gills white.
Virescens, being green. The Pileus is grayish-green; at first globose, then expanded, convex, at last depressed at the center; firm, adorned with flaky greenish or yellow patches, produced by the cracking of the skin; two to four inches broad, margin striate, often white.
The gills are white, moderately close, free or nearly so, narrow as they approach the stem, some being forked, others not; very brittle, breaking to pieces at the slightest touch.
The stem is shorter than the diameter of the cap, smooth, white, and solid or spongy. The spores are white, rough, and nearly globose.
This plant is especially sweet and nutty to the taste when young and unwilted. All Russulas should be eaten when fresh. I have found the plant over the state quite generally. It is a prime favorite with the squirrels. You will often find them half eaten by these little nibblers. Found in open woods from July to September. It is one of the best mushrooms to eat and one that is very easily identified. It is quite common about Chillicothe, Ohio. Its mouldy color is not as prepossessing as the brighter hues of many far less delicious fungi, but it stands the test of use.
Russula variata. Ban.
Variable Russula. Edible.