Exidia glandulosa (Exidia glandulosa)
- Division: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Auriculariomycetidae
- Order: Auriculariales (Auriculariales)
- Family: Exidiaceae (Exidiaceae)
- Genus: Exidia (Exidia)
- Type: Exidia glandulosa (Exidia glandulosa)
- Exsidia truncated
:
- Exsidia truncated
- Exidia truncated
Exidia glandulosa (Bull.) Fr.
Fruit body: 2-12 cm in diameter, black or dark brown, first rounded, then shell-shaped, ear-shaped, tuberculate, often with a tapering base. The surface is shiny, smooth or finely wrinkled, covered with small dots. Fruiting bodies are always isolated from each other, never coalesce into a continuous mass. When dried, they become hard or turn into a black crust covering the substrate.
Pulp: black, gelatinous, elastic.
spore powder: white.
Споры: 14-19 x 4,5-5,5 µm, sausage-shaped, slightly curved.
Taste: insignificant.
Smell: neutral.
The mushroom is inedible, but not poisonous.
It grows on the bark of broad-leaved trees (oak, beech, hazel). Widespread in places where these species grow. Requires high humidity.
Appears already in spring in April-May and under favorable conditions can grow until late autumn.
Distribution – Europe, the European part of Our Country, the Caucasus, Primorsky Krai.
Blackening Exsidia (Exidia nigricans)
grows not only on broad-leaved species, but also on birch, aspen, willow, alder. Fruiting bodies often merge into a common mass. The spores of the blackening exsidia are slightly smaller. A much more common and more common species.
Exidia spruce (Exidia pithya) – grows on conifers, fruiting bodies are smooth.
Video:
Photo: Tatyana.