Shaggy ink cap, Coprinus comatus, and Coprinopsis
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Shaggy ink cap, Coprinus comatus, and Coprinopsis
Shaggy ink cap, Coprinus comatus, and Coprinopsis picacea, edible.. Chromolithograph by C. Krause from Fritz Leubas Edible and Poisonous Mushrooms, Neuchatel, Switzerland, 1890. Fritz Leuba (1848-1910) was a mycologist and artist from Neuchatel, Switzerland
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Media ID 14215603
© Florilegius / Mary Evans
Agaricus Champignons Coprinus Edible Fritz Leuba Mushroom Mycology Neuchatel Poison Shaggy
EDITORS COMMENTS
This stunning chromolithograph depicts three distinct yet related edible mushroom species: the Shaggy Ink Cap (Coprinus comatus), the Shaggy Ink Cap with Red Stem (Coprinopsis picacea), and the Shaggy Ink Cap (Coprinopsis picaceus). The illustration is taken from the seminal work "Edible and Poisonous Mushrooms" by Fritz Leuba, a renowned mycologist and artist from Neuchatel, Switzerland, published in 1890. Leuba's meticulous attention to detail is evident in the intricate rendering of each mushroom's unique features. The Shaggy Ink Cap, with its distinctive bell-shaped cap and long, slender stem, is shown in its immature stage, with the cap still retaining its brownish-buff color. The Shaggy Ink Cap with Red Stem, also known as the Red-staining Ink Cap, is depicted with a red-tinged stem and a cap that has begun to turn black due to the oxidation of its ink-like spores. The Shaggy Ink Cap with Red Stem is particularly notable for its ability to turn ink-black when bruised or cut, a defense mechanism that helps to deter potential predators. The third mushroom, the Shaggy Ink Cap with Red Stem (Coprinopsis picaceus), is a close relative of the previous two species and is also shown in its immature stage. It is characterized by its shaggy, brownish-buff cap and red-tinged stem. All three mushrooms are edible when cooked, but they must be prepared carefully as they can be toxic when raw or improperly cooked due to the presence of the toxin coprine. This beautiful and informative illustration is a testament to Leuba's expertise in mycology and his artistic skill in capturing the essence of these fascinating and often elusive organisms. It provides a glimpse into the rich history of mushroom study and the importance of accurate identification for both culinary and safety purposes.
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