|Major Groups > Cup Fungi > Peziza michelii|
by Michael Kuo
I don't know what "Michael" old Boudier had in mind when he named Peziza michelii from the Parisian woods in the late nineteenth century--but I'm going to go ahead and assume that this is my cup fungus. Thanks, Jean!
My cup fungus might easily be described as a purple version of the better known Peziza succosa--a brownish species that has yellowing flesh and produces a yellow juice--except that Peziza michelii is usually smaller, and a bit less juicy.
Frankly, Mr. Shankly, I doubt that either of these European names should actually be applied to North American material--but let's not go there.
Ecology: Saprobic, or perhaps mycorrhizal; growing alone or gregariously, often near roadbanks, paths, and so on; May through September; apparently fairly widely distributed east of the Great Plains (my collections come from northern Michigan, Illinois, and Tennessee).
Fruiting Body: Goblet-shaped to cup-shaped when young, becoming saucer-shaped; 5-30 mm across; upper surface bald, lilac to purple; undersurface bald or very finely granular, nearly whitish at first, becoming yellowish, staining slowly yellow; stem absent; attached to the substrate at a central location; odor and taste not distinctive; flesh whitish to yellowish, when squeezed exuding a juice that stains surfaces slowly bright yellow to brownish yellow.
Spore Print: Not recorded.
Microscopic Features: Spores 13-17 x 7-9 µ; at maturity warty; ellipsoid; biguttulate. Asci eight-spored; with blue tips in Melzer's reagent; up to 300 x 18 µ. Paraphyses with subclavate or merely rounded apices 3-6 µ wide.
Cite this page as:
Kuo, M. (2013, December). Peziza michelii. Retrieved from the MushroomExpert.Com Web site: December://www.mushroomexpert.com/peziza_michelii.html.