The entire genus is fleshy, either branched or simple; gradually thickening toward the top, resembling a club.
In collecting clavaria special attention should be given to the character of the apices of the branches, color of the branches, color of spores, the taste of the plant, and the character of the place of its growth. This genus is readily recognized, and no one need to hesitate to eat any of the branching forms.
Clavaria flava. Schaeff.
Pale-yellow Clavaria. Edible.
Figure 385.—Clavaria flava. Natural size.
Flava is from flavus, yellow. The plant is rather fragile, white and yellow, two to five inches high, the mass of branches from two to five inches wide, the trunk thick, much branched. The branches are round, even, smooth, crowded, nearly parallel, pointing upward, whitish or yellowish, with pale yellow tips of tooth-like points. When the plant is old, the yellow tips are likely to be faded, and the whole plant whitish in color. The flesh and the spores are white, and the taste is agreeable.
I have eaten this species since 1890, and I regard it as very good. It is found in woods and grassy open places. I have found it as early as June and as late as October.