Saint George’s Mushroom
How To ID Me And What I’m Good For?
My ID Features:
Gills
Gills
Cross section
In situ
St. George’s Mushroom
Latin Name - Calocybe gambosa.
Common Names - Saint George’s Mushroom, St. George’s Mushroom.
Family - Lyophyllaceae.
Season - Spring (Generally April - June).
Habitat - Predominately grassland, but sometimes found in woodland.
Spore print - White.
Gills - The gills of this mushroom are white, narrow and very crowded.
Key indentifiers - Inrolled cap, thick stem, no stem ring, crowed pale gills, notch as the gills meet the stem (sinuate/emarginate), smells like raw dough (although the smell seems different to some people).
Possible Confusion - Sometimes confused with Deadly Fibrecap [Inocybe Erubescens], although this appears later in the season & its red/pink staining is a key identifier to differentiate the two species. It has also sometimes been confused with the Miller [Clitopilus Prunulus] and other mushrooms with a dough smelling odour. Although, these appear later in the season.
Description - A relatively easy mushroom to identify seasonally. It has been said to be edible whilst raw, we would advise cooking it. It can be used in any recipe calling for shop bought mushrooms. They are prone to maggots, so it’s best to cut them before cooking, just to be sure. If you’re bothered by the extra protein that is ;)
Medicinal Qualities - Extracts from St. G have shown to be antibacterial towards Bacillus Subtillis & E. Coli. It is also said to aid in blood sugar reduction.
Harvesting Sustainability - Cut with a knife at the base of the stem as this will ensure further fruiting’s in future seasons.
Important note - It is worth noting that St. G is growing close to the ground. So make sure you pick away from dog walkers or pollutants or other contaminants like roadsides. They likely accumulate toxins from the soil.
Never munch on a hunch! Volf takes no responsibility for anything consumed.
