Talk:Boletaceae

I find the advice given in the article to be useless:

Boletes are a relatively safe group of mushrooms for human consumption (none are known to be deadly to adults), provided that one:

1. Eats only young specimens

   Nonsense. If a young specimen is edible, so is an adult one unless it is infested by larvae or mold, or otherwise obviously unfit for consumption. To the contrary, a too young specimen may be more difficult to identify.
   

At least one person has died from a bolete, though this was a byproduct not a direct effect of the bolete. MEN

Not necessarily true. Older specimen sometimes make people more sick. I suspect this may be from older specimens usually have more mass and therefore more toxin in absolute terms. Also, some chemicals are safe until broken down (aflatoxin is one) and older specimens may have more chemical degradation. MEN

1. Avoids mushrooms with red or orange pore surfaces

   Granted, the poisonous Boletus satanas (cs:Hřib satan) has red pores; so do the edible Boletus luridus (cs:Hřib koloděj) or Boletus luridiformis (cs:Hřib kovář). (Note: the latter two need longer cooking; they may cause intestinal problems when eaten raw.)

Your own statements are contraditory. Why do you think they need longer cooking? Because the have toxin which can make people ill. Also, the reason for avoiding red pores is that they can be extremely hard to identify correctly, especially for neophytes. MEN

1. Avoids those that stain or bruise blue to green (a common trait)

   False. The species which turn blue or green on cut tend to be edible (they include Boletus badius (cs:Hřib hnědý), one of the most common edible mushrooms). To the contrary, the above-mentioned Boletus satanas, or the inedible Tylopilus felleus (cs:Hřib žlučník) barely change color at all.

Again, the boletes that turn blue are hard to identify correctly; neophytes should stay away. MEN

1. Avoids all Leccinium species with an orange cap

   Is there any difference between Leccinium and Leccinum? Isn't the former just a misspelling of the latter? It seems so; a google search has found Leccinum scabrum (cs:Kozák březový), the article's counter-example, named as "Leccinium scabrum" several times. Anyway, I don't know of a single one inedible Leccinum species.

Leccinium is a typo. It has never been published as an genus, either legitimately or illegitimately. Rarely, some people have become ill. MEN

Mike Rosoft 10:59, 7 June 2006 (UTC)

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I checked the advice, and it has originally been published at www.mushroomexpert.com, and the advice was sound when the explanations were included. Remember, the majority of the Wikipedia readers are Americans, and unlike Slavic or Finno-Ugric cultures, they are quite amateurs on what comes to mushrooms in cuisine, and many Americans and Central Europeans do not eat mushrooms at all. I moved the advice on the bottom of the page and included the explanations.

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I removed the mushroom-hunting guidelines. Regardless of their utility or universality, they belong with the mushroom hunting page, not the page for a family. I've also tried to clean up the genera issue (broken out of the taxobox per guidelines). Leccinum is the standard spelling; although some books list Leccinium (possibly in error), they are not seperate entities. Serpent's Choice 02:04, 6 August 2006 (UTC)

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