Russula olivacea (Schaeff.) Pers. |
The cap is with variable shades : olive green, Bordeaux, brownish, convex then flat, then depressed ; its margin is smooth. The cap surface is smooth, not viscid nor sticky. The stem is white washed with reddish everywhere or towards top only, without ring. The flesh is unchanging; its taste is mild; the odour is pleasant, of fruit; its texture is grainy (breaking like a chalk stick). The gills are white to yellow, free to emarginate, crowded . The spore print is ochre to egg yellow (G-H). This species is mycorrhizal. It grows on the ground, in broad-leaved or coniferous woods, on a rather acid soil, with beech, spruce, oak. The fruiting period takes place from July to November.
Chemical tests : flesh becoming ochraceous or grey-pink in stem, stronger in cap flesh when in contact with iron sulphate; positive (blue-green) reaction to Gaïac; flesh becoming slowly purple when in contact with 2% diluted phenol. Distinctive features : cap considerably varying in colour, with tones of green and red, matt, wrinkled concentrically at margin; stem flushed with pink, more so near top; yellow gills, cross-connecting near stem; white to honey-yellow, firm flesh Russula olivacea is quite rare and localised in the forest of Rambouillet, and is occasional, more generally speaking . | ||
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page updated on 14/01/18