Russula abietina Peck
Rep. (Annual) New York State Mus. Nat. Hist. 54: 180-181. 1901.
≡ Russula puellaris var. abietina (Peck) Bon
Doc. Mycol. 18 (69). 1987.
[Description on the page 145]
Under or near balsam fir and spruce trees. North Elba. June and July. Edible. For description of the species see Edible fungi, p. 173.
[Description on the page 180-181]
Pileus thin, fragile, convex, becoming nearly plane or slightly depressed in the center, viscid when moist, the viscid pellicle separable, tuberculate striate on the margin, flesh white, taste mild; lamellae subdistant, ventricose, narrowed toward the stem, rounded behind and nearly free, whitish, becoming pale yellow, the interspaces venose; stem equal or tapering toward the top, stuffed or hollow, white; spores bright yellowish ochraceous, subglobose, rough, .0003–.0004 of an inch broad.
The fir tree russula is closely related to the youthful russula, R. puellaris Fr., from which it is separated by the viscid cap, the gills rather widely separated from each other and nearly free, the stem never yellowish or becoming yellow where wounded, and the spores having an ochraceous hue. They are much brighter and more highly colored in the mass than the mature gills. The cap varies much in color, but the center is generally darker than the rest. It may be dull purple or greenish purple with a brownish or blackish center or sometimes with an olive green center, or it may be olive green or smoky green with a brownish center. Olive green and purplish hues of various shades are variously combined, but sometimes the margin is grayish and the center olive green. The flesh is white and its taste mild. The gills are white when young, or barely tinged with yellow, but they become pale yellow with age. They are neither crowded nor widely attached to the stem and are connected with each other by cross veins, which can be seen at the bottom of the interspaces. The stems are rather slender, soft or spongy within, sometimes becoming hollow and occasionally tapering upward. They are very constantly and persistently white. The cap is 1–2.5 inches broad; the stem 1–2.5 inches long, 3–5 lines thick. This russula grows under or near pine, spruce or balsam fir trees. It occurs from July to October. It is tender and palatable. The stems also are tender and may be cooked with the caps.
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