Biology:Hericium rajendrae: Difference between revisions
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Short description: Species of fungus
| Hericium rajendrae | |
|---|---|
| Scientific classification Error creating thumbnail: Unable to save thumbnail to destination
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| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Russulales |
| Family: | Hericiaceae |
| Genus: | Hericium |
| Species: | H. rajendrae
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| Binomial name | |
| Hericium rajendrae K. Das, Singh, 2019
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Hericium rajendrae is a species of edible fungus in the family Hericiaceae native to the Himalayas, first described by Upendra Singh and Kanad Das in 2019. It can be distinguished from other Hericium growing in India by reddish white to pale red coloured fruiting bodies.[1] It is collected and eaten by the local population, and called by them Lal guchha chyun in Garhwali language.
References
- ↑ Singh, Upendra; Das, Kanad (2019-05-15). "Hericium rajendrae sp. nov. (Hericiaceae, Russulales): an edible mushroom from Indian Himalaya" (in en). Nova Hedwigia 108 (3–4): 505–515. doi:10.1127/nova_hedwigia/2019/0527. ISSN 0029-5035. http://www.schweizerbart.de/papers/nova_hedwigia/detail/108/90811/Hericium_rajendrae_sp_nov_Hericiaceae_Russulales__?af=crossref.
External links
Wikidata ☰ Q107739302 entry
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