Mushroom Poisoning: History and Common Edibles - Part 1

The hazard of mushroom poisoning varies depending on the species of fungus ingested and the age and tolerance level of the person who ingested it, from accidental eating by young children to confident adults, whose experience and interest is to seek new possible edibles for another unearthing. "...Unfamiliar mushrooms must never be eaten without first having the edibility of the mushroom confirmed by someone with an authoritative knowledge."

However, that does not suggest that the mushrooms within that specie are fit for human consumption, but how each diverse toxin affects health differs due to its chemical makeup.

Mushroom is the fruiting body and is the generic name for a fungus that is neither plant nor animal, in its own Fungi Kingdom, that feeds off of dead or decayed matter of other living things. Although there are about a million species worldwide, North America's northeastern states accommodate around 600 species, from Ontario Canada to West Virginia of the United States. The majority of the species are microscopic, which leaves the other Macrofungi, fungi visible to the naked eye, likely to be detected by humans.

Unlike a plant that requires photosynthesis using sunlight to make food, mushrooms use activities like that of a parasite; living on a host tree for energy while destroying its host simultaneously. Other fungi, the mycorrhizal fungi attached to trees and tree roots share their nutrients which their hosts lack in exchange for vital materials that they themselves need.

The first record noting the edibility of mushroom dates back to the fifth century B.C. at the time Hippocrates, a Greek Physician, populated his people with new ideas of medicines including the use of a mysterious mushroom as a drug. The Romans of the first century A.D. documented the differences between the edible and the poisonous. Their

inspirations lead other mycologists to add their contributions to the world of the Fungi Kingdom.

All over the world, from the Far East of China to the Northeast of Maine, Mushroomers or mushroom seekers, foray the forests and fields for wild edible delicacies primarily for a food that is low in calories and carbohydrates, yet contain needed vitamins, proteins, enzymes, and minerals. Some mushroom species because of their composition, the flesh and texture are more "mush-roomy" in flavor than others species. Until beginners have learned to distinguish the very wild mushroom, their tastes should be satisfied with the store bought produce.

Few species are found during the winter months, which means spring through autumn are the best time for mushroom hunting. The morel, (an edible) a common name for the specie morchella is usually the first to be found in the springtime, on the ground, near a specific tree. When conditions permit, oyster mushroom can be seen on a hardwood, on an old tree stump or dead maple tree. Another common species are the puffballs, well known for their dispersal of mature spores when stepped on. They fruit in enriched fields on farms, parks, and lawns from summer through early fall. Beginners can easily identify these common edible, after careful studying of the subject in question. Other popular and edible species are the Chanterelle, Shaggy Mane, King Bolete, Chicken of the Woods, and Honey Mushroom, to name a few. These require more in depth studies before the actual harvest for food use.

Sources (Books and Authors)

Mushroom of Northeast
Smith page 4
Barron page 19
Rinaldi pages 272, 257