”The russula genus is very large and they also come in many wonderful colours with (mainly) brittle hills thanks to their round cell structure. Learning about them is fun given their variance and using all your senses to guide your identification. Understanding the environment and relationships with the trees is a starting point to find them. Here in a mixed woodland of beech, oak and birch. Then the snap to the stipe (stem) which reminds me of a stick of chalk, the cap membrane peels away easily and then the brittle gills. After this there are aromas like you get with the Geranium brittle gill (a poisonous one).
GeorgeFlavour Fred
In this video I’m showing the Charcoal burner (Russula cyanoxantha) mainly along with the Ochre brittlegill (Russula ochroleuca) and a brief moment showing the hot spiciness of the Beechwood sickener (Russula nobilis) which is unsurprising one that isn’t edible.
I’ll be doing a few more videos on these as the process of preserving the russula in salt also allows you to enjoy a number of the ones that do have a spicy taste to them but it is a process that takes a few weeks to do properly.
