Exidia glandulosa

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by Michael Kuo

Individual fruiting bodies of Exidia glandulosa fuse together and, like something out of a bad science fiction movie, spread across sticks and small branches of hardwoods. The result is a large, quivering, black patch of gelatinous globs that eventually dry out, leaving a blackish crust on the wood.

Exidia glandulosa prefers cooler temperatures, usually fruiting in spring (when it is often encountered by morel hunters) and fall. Its edibility has not been determined; frustrated and desperate morel hunters would be better off eating Auricularia auricula, which is only slightly more appetizing but at least is a reliable edible.

Description:

Ecology: Saprobic; growing on recently fallen hardwood sticks and branches (especially on the wood of oaks); commonly encountered in most areas in spring and again in fall, but not infrequently appearing during summer cold spells or winter warm spells; widely distributed in North America.

Fruiting Body: Individual fruiting bodies are 1-2 cm across, but are typically fused into large patches (often over 50 cm long); gelatinous; lobed and brainlike; reddish black to black; surface smooth or slightly rough.

Odor and Taste: Not distinctive.

Spore Print: White.

Microscopic Features: Spores 10-16 x 3-5 µ; sausage-shaped; smooth.

REFERENCES: (Bulliard, 1789) Fries, 1822. (Saccardo, 1888; Arora, 1986; Lincoff, 1992; Barron, 1999; Roody, 2003; McNeil, 2006; Miller & Miller, 2006.) Herb. Kuo 04230401, 04230402, 05030409, 04270707.

Further Online Information:

Exidia glandulosa at MykoWeb
Exidia glandulosa at Roger's Mushrooms

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Cite this page as:

Kuo, M. (2007, April). Exidia glandulosa. Retrieved from the MushroomExpert.Com Web site: http://www.mushroomexpert.com/exidia_glandulosa.html