Lycoperdon perlatum
Vorterøyksopp, Lycoperdon perlatum, har et tykt, hvitt ytre skall med kjegleformede vorter, og et tynnere indre skall som omgir sporemassen. Ferdig utvokste eksemplarer har pæreform. Lycoperdon perlatum, popularly known as the common puffball, warted puffball, gem-studded puffball, or the devil's snuff-box, is a species of puffball fungus in the family Agaricaceae. A widespread species with a cosmopolitan distribution, it is a medium-sized puffball with a round fruit body tapering to a wide stalk, and dimensions of 1.5 to 6 cm (0.6 to 2.4 in) wide by 3 to 7 cm (1.2 to 2.8 in) tall. It is off-white with a top covered in short spiny bumps or "jewels", which are easily rubbed off to leave a netlike pattern on the surface. When mature it becomes brown, and a hole in the top opens to release spores in a burst when the body is compressed by touch or falling raindrops. The puffball grows in fields, gardens, and along roadsides, as well as in grassy clearings in woods. It is edible when young and the internal flesh is completely white, although care must be taken to avoid confusion with immature fruit bodies of poisonous Amanita species. L. perlatum can usually be distinguished from other similar puffballs by differences in surface texture. Several chemical compounds have been isolated and identified from the fruit bodies of L. perlatum, including sterol derivatives, volatile compounds that give the puffball its flavor and odor, and the unusual amino acid lycoperdic acid. Laboratory tests indicate that extracts of the puffball have antimicrobial and antifungal activities. Lycoperdon perlatum is considered to be a good edible mushroom when young, when the gleba is still homogeneous and white. They have been referred to as "poor man's sweetbread" due to their texture and flavor. The fruit bodies can be eaten after slicing and frying in batter or egg and breadcrumbs,[12] or used in soups as a substitute for dumplings.
rolv.no: Tørket sopp, eller bare sporene av soppen anven
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- vorteroyksopp_Lycoperdon_perlatum-6.jpg
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- Bente Haarstad
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Agaricales Europe European Garbergelva Innbygda Innbygdsmarka Lycoperdon perlatum Norden Nordic Norge Norway Norwegian mushrooms Norwegian nature Prestfossen Scandinavia Scandinavian mushrooms Selbu Skandinavia Sør-Trøndelag Vorterøyksopp XOlympus botanical edible forest forest floor fruktlegemer funghi fungi fungus gammel granskog gem-studded puffball green grønt høststemning matsopper mosekledd skogbunn mushrooms natur nature nordiske sopper norsk norsk natur norske sopper norwegian or the devil's snuff-box røyksopper seinhøsten september skandinavisk skivesopper skog skogbunn skogbunnarter sopp sopp i Midt-Norge sopplukking soppsanking spiselig spore-bearing fruiting body of a fungus the common puffball våt høst warted puffball wild mushrooms
- Contained in galleries
- Røyksopper - Puffballs
![Vorterøyksopp, Lycoperdon perlatum, har et tykt, hvitt ytre skall med kjegleformede vorter, og et tynnere indre skall som omgir sporemassen. Ferdig utvokste eksemplarer har pæreform. Lycoperdon perlatum, popularly known as the common puffball, warted puffball, gem-studded puffball, or the devil's snuff-box, is a species of puffball fungus in the family Agaricaceae. A widespread species with a cosmopolitan distribution, it is a medium-sized puffball with a round fruit body tapering to a wide stalk, and dimensions of 1.5 to 6 cm (0.6 to 2.4 in) wide by 3 to 7 cm (1.2 to 2.8 in) tall. It is off-white with a top covered in short spiny bumps or "jewels", which are easily rubbed off to leave a netlike pattern on the surface. When mature it becomes brown, and a hole in the top opens to release spores in a burst when the body is compressed by touch or falling raindrops. The puffball grows in fields, gardens, and along roadsides, as well as in grassy clearings in woods. It is edible when young and the internal flesh is completely white, although care must be taken to avoid confusion with immature fruit bodies of poisonous Amanita species. L. perlatum can usually be distinguished from other similar puffballs by differences in surface texture. Several chemical compounds have been isolated and identified from the fruit bodies of L. perlatum, including sterol derivatives, volatile compounds that give the puffball its flavor and odor, and the unusual amino acid lycoperdic acid. Laboratory tests indicate that extracts of the puffball have antimicrobial and antifungal activities. Lycoperdon perlatum is considered to be a good edible mushroom when young, when the gleba is still homogeneous and white. They have been referred to as "poor man's sweetbread" due to their texture and flavor. The fruit bodies can be eaten after slicing and frying in batter or egg and breadcrumbs,[12] or used in soups as a substitute for dumplings.<br />
rolv.no: Tørket sopp, eller bare sporene av soppen anven](https://m.psecn.photoshelter.com/img-get2/I0000pOP5MvBIAdI/fit=1000x750/vorteroyksopp-Lycoperdon-perlatum-6.jpg)
