As it turns out, the more you know about fungus, the less, you realize, you know about fungus.
"Don't assume that we've identified all fungi. In fact, it's probably the least known, but most seen organism in the wood-lot... even the well-known shelf-fungus, chicken of the woods, could be many different, but similar species. All given the same common name," Dr. Curtis Young, of Van Wert OSU Extension explained.
Dr. Young joined the Headwaters Outdoor Education Center this past Sunday, April 14, to share his passion for the subject of fungi through an information presentation and identification hike. An entomologist by trade, Curtis developed an interest for mycology, the study of fungi, through amateur photography.
The crowd at Headwaters was silent as Dr. Curtis guided them through the majestic world of mushrooms.
"As the summer approaches we will see a greater variety in fungus'. Their cue to become active has a lot to do with the temperature of the soil..." explained Dr. Young, "you'll see the most biodiversity September through October."
The focus of the presentation was "Macro-fungus," meaning fungus you can see with the naked eye. Dr. Young, full of anecdotes, shared that macro-fungus can be found almost anywhere, even, in some cases, college apartments. Different varieties of fungi prefer different substrates to grow on.
"Spores do prefer certain woods," Dr. Young expressed, "I can often tell the species of tree, as an old log, just by the fungus growing on it."
Mushrooms start out as spores, the spores are carried by the wind to, hopefully, viable environments. Once a spore has landed the Hypha, a thin, branching string of cells, begins to explore the environment looking for food. After enough hypha has developed is is clumped into a
white web-like structure that is referred to as mycelium. This is the fungus. Once the fungus senses that conditions are right it will begin to form the reproductive body of the fungus, what we recognize as the mushroom. The mushroom's purpose is to produce spores, thus the cycle continues.
An important note from Dr. Curtis Young, the mushroom will change in characteristics as it develops. Having a trusted field guide will reassure your identification in the field. OSU Extension has published a "Mushrooms and Macrofungal of Ohio ant the Midwestern States," for purchase.
Dr. Young went on to explain that, although in a kingdom all their own, fungus share many similarities with the animals.
"Most associate mushrooms with plants, but they are from from. Most fungus are heterotrophs... they consume food to survive, they do not have chlorophyll and cannot produce their own food," Dr. Young continued, "chitin, the same material that hardens insect exoskeletons, also gives the fungus structure, not cellulose, like in plants."
Tom Burton from Marion Mushrooms, a fungus farm in Marion County, Ohio, was kind enough to join our Fungus Funday. Burton, a wealth of knowledge, spoke about foraging for mushrooms.
"Make sure you know what you are looking for and have a handy reference." Burton echoed Dr. Young, "mushrooms can change their color, shape and aroma over time. A mistake could be deadly."
Burton suggests that if individuals are interested in foraging, but not willing to take the chance of harvesting toxic mushrooms, to only seek mushrooms with no sickening look-alikes. He also made the audience aware that, without a permit, the public may not harvest mushrooms from public parks and if you plan to forage on private property to always ask for permission.
"On the farm we grow our varieties of of saw dust blocks," Burton explained "Marion Mushroom's does most of our business at the Worthington Farmer's Market, but anyone can contact us to buy a mushroom grow kit. You could grow tasty oyster mushrooms right in your kitchen!"
Burton went on to say that to get the nutrition out of a mushroom "it should be cooked."