Lycoperdon perlatum
Bottle Puffball ( Lycoperdon perlatum )
The bottle Puffball ( Lycoperdon perlatum, syn. L. gemmatum ), popularly often known as Flaschenbovist, is one of the most common puffballs. For a long time this species was assigned to the belly fungi ( Gastromycetidae ), but recent phylogenetic insights can this taxon no longer apply. The bottle Puffball and his relatives are now one of the mushroom relatives ( Agaricaceae ) which, besides Agarics also species that form fruit bodies with fins.
- 5.1 Literature
- 5.2 Notes and references
Features
Macroscopic characteristics
The 3-10 cm high fruiting bodies have the shape of an inverted bottle or pear and have a significantly trained stalk. The stem part is sterile, which means it does not develop spores. The surface is covered with numerous coarse warts and spines that have a conical shape. The warts are getting smaller to handle the base. In case of contact, they dissolve off very easily and leave on the surface of a net-like pattern. Young specimens are white, with increasing maturity they turn yellow to gray- brown. The fruit mass inside the head is young first of all and also white, dries out later, however, and decomposes to olivbräunlichem spore powder. Finally, the fruiting bodies rips open at the apex, so that the mature spores escape into the atmosphere and can be spread by the wind. The smell and taste are described as pleasantly spicy.
Microscopic characteristics
The roundish spores possess fine warts and reach a size of 3-4.5 microns.
Artabgrenzung
There are some species, such as the Stinking Puffball ( Lycoperdon foetidum ) who see the Puffball similar. These can all be distinguished by their spines, which consist of several parts, leaving no net pattern at the fall.
Ecology and phenology
The Puffball is a common fungus in deciduous and coniferous forests, which is often found in groups. As Saprobiont it decomposes dead organic material.
The fruiting bodies appear from June to November.
Importance
Young Flaschenstäublinge are, as long as the inside is still white, edible and can be eaten raw. For cooking it is unsuitable because it is tough here. The mushroom can be sautéed golden brown in butter.