Blue-head mushroom

Blue-head mushroom

　　The blue-head mushroom is a popular edible fungus. It is primarily produced in the pristine forest areas of the Three Parallel Rivers region in western Yunnan, where the growing environment is exceptionally clean. It mainly grows in grassy patches within forests and fruits annually from June to September. Locals enjoy eating it very much. The mushroom is rich in protein, amino acids, plant fiber, and other components. It has a very tender texture and a long-lasting fragrance, with a strong natural aroma. When first emerging from the ground, it resembles a spherical shape but gradually unfolds into a flattened round form. The cap is very firm and is bluish-green in color, with a surface covered in bluish-brown scales.

　　The fruiting body is medium to slightly large. The cap diameter ranges from 3–12 cm. Initially spherical, it quickly becomes flattened hemispherical and gradually expands, often with a slight central depression. It is not sticky and is light green to gray-green in color, with a surface that often features patchy cracking. In older specimens, the edges may have striations. The flesh is white. It has a mild flavor and no distinctive odor. The gills are white, nearly vertically attached or free, fairly dense, with transverse veins, and of equal length. The stipe is 2–9.5 cm long and 0.8–3.5 cm thick, solid or internally soft. The spore print is white. The spores are colorless, with tiny warts, and can form fine, incomplete net-like patterns. They are nearly spherical to oval or nearly oval in shape, measuring (6.1–8.2) µm x (5.1–6.7) µm. There are relatively few pleurocystidia, which are spindle-shaped, with some forked at the tips, resembling basidioles. This mushroom fruits singly or in clusters on the forest floor during summer and autumn. It is widely distributed and is edible. It also has medicinal uses, recorded as effective for treating unclear vision, clearing excessive liver fire, dispersing heat, and soothing qi—considered highly beneficial when consumed, though not in excess, and preferably taken with ginger. It shows 60%–70% inhibition rates against sarcoma 180 in mice and Ehrlich carcinoma. It can form ectomycorrhizae with oak, birch, evergreen oak, and chestnut.

　　The blue-head mushroom grows in pine or coniferous forests, broadleaf forests, or mixed woodlands, with its growing season being summer and autumn. Production increases after rainfall. They often appear in pairs—in deep forests, if you find one, you can almost certainly find another within one meter. The fruiting body is medium to slightly large. The cap is initially spherical, featuring a protective color similar to green grass, making it hard to spot. It quickly becomes flattened hemispherical and gradually expands, often with a slight central depression. It is not sticky and is light green to gray-green in color, with a surface that often features patchy cracking. In older specimens, the edges may have striations. The flesh is white. The gills are white, fairly dense, of equal length, nearly vertically attached or free, and have transverse veins. During the rainy season, they are most easily found in ditches and depressions. The stipe is of medium length, either solid or internally soft, is edible, and tastes delicious.

　　Source: Office of the People's Government of Nanhua County