Identifying Edible fungi: Russula vesca - the flirt.

[@Will0wFire]

Thank you for this. I haven't ventured into Russula territory yet, so a series on them would be very informative.

[@SubarnaPrasadAcharya]

I do have a video of Russula spp. I am currently working on with editing. It is not a specific video, and is not intended for identification purposes, but it may be useful in some other way. The video will probably be public soon as "Himalayan Flavours". Please do keep an eye on a KZbin channel named "feelingo". Wishes.

[@thelaurens1996]

Super educational! thank you so much!

[@mariabatlles7032]

Thank you so much. Great video. And you have such a nice calming voice. :)

[@WildwoodTV]

Thank you for this comprehensive ID - I find russulas hard to ID (except the flirt & charcoal burner)

[@SubarnaPrasadAcharya]

Here in Kathmandu, I have seen people collect and eat mushrooms that are just the colour of troussers you are wearing in this video, but with a bluish hue in the middle when mature, probably very similar to the appearance of blue when you lift your hand up! Otherwise it is R. emetica, no doubt. (But the people have never gone sick because of it, probably because of the way they cook it. And I searched a lot on the internet but could not find one single image of R. kathmanduensis, the local species, for identification.) And yes, the flirt of lifting the base of its skirt just a little .... well, that was hilarious enough of an idea. Thanks a lot for this informative video.

[@txapapotee]

Pero que dices

[@sweetchariotengland]

You should read books on tape. What a voice. May have been worth mentioning how to make sure you've not got Aminitas. What's the texture on the texture on the cap like on the Russula?

[@daveallison5628]

Thank you, another great video. I was able to see one for myself yesterday thanks to you :-)

[@myname9008]

Thank you

[@ottokuosmanen3758]

Great video!

[@kellymorris6497]

My backyard is full of them.

[@SelfSufficientHub]

Missed you Iona. I could feel your pain when the gills didn’t perform for you 😂

[@Petrichor_ecology]

They do break, and I found older ones after that 'performed a little better, but weren't as pretty... I have tested a few since though, and when young and fresh it does seem to be a feature that they aren't very brittle!

[@SelfSufficientHub]

@@Petrichor_ecology good to know 👍

[@jackhenderson9872]

I've just watched both your videos (Ashdown and Self Sufficient) on charcoal burner and the flirt and am adding Russula to my list of identifiables now, thanks to you! Thanks much.

[@UAConstantine]

In the Ukrainian tradition the reddish Russulas are considered acrid. Just boil them before the consumption. Discard the water. All the rest you can even eat raw, hence the name in Ukrainian - сироїжки.