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Field Guide to Common Macrofungi in Eastern Forests and Their Ecosystem Function

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With illustrations in full color. This guide is intended to serve as a quick reference to selected, common macrofungi (fungi with large fruit bodies such as mushrooms, brackets, or conks) frequently encountered in four broad forest ecosystems in the Midwest and Northeast: aspen-birch, northern hardwoods, lowland conifers, and upland conifers. Although these fungi are most common in the ecosystems we list them in, many can be found associated with tree species in multiple ecosystems. We provide brief identifying characteristics of the selected mushrooms to allow you to identify some down to the species level and others to the genus or group to which they belong. Former scientifi c names are provided in parentheses. Also included in each mushroom description are details about its ecosystem function, season of fruiting, edibility, and other characteristics.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9781839310300
  • Indbinding:
  • Hardback
  • Sideantal:
  • 92
  • Udgivet:
  • 28. februar 2012
  • Størrelse:
  • 238x159x17 mm.
  • Vægt:
  • 290 g.
  • 2-3 uger.
  • 17. december 2024
Forlænget returret til d. 31. januar 2025

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With illustrations in full color. This guide is intended to serve as a quick reference to selected, common macrofungi (fungi with large fruit bodies such as mushrooms, brackets, or conks) frequently encountered in four broad forest ecosystems in the Midwest and Northeast: aspen-birch, northern hardwoods, lowland conifers, and upland conifers. Although these fungi are most common in the ecosystems we list them in, many can be found associated with tree species in multiple ecosystems. We provide brief identifying characteristics of the selected mushrooms to allow you to identify some down to the species level and others to the genus or group to which they belong. Former scientifi c names are provided in parentheses. Also included in each mushroom description are details about its ecosystem function, season of fruiting, edibility, and other characteristics.

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