What is Puffball?

Puffball is a sponge that belongs to Basidiomycota Phylum, which includes several different families and families of mushrooms. This is called "puffball" because when he matures, his fertile body opens to release the inflation of brown, dust disputes. Puffballs are natural decompositions and most often occur on meadows, grass areas and heaths and lawns. They differ dramatically in size and appearance, from small species that grow together in clusters to larger species, such as the famous giant puffball, which can reach a diameter of 12 inches (30 cm) or more.

and Puffball is basidiomycete , which means that its disputes are produced on a small, club structure called basidia . It is characterized by its Gasteroid Basidiocarp , which is also known as its fruitful body. Spores are produced inside this basidiocarp, which remains closed until the spores are released from Basidia. This happens when the fertile body ripens arind tears open from slight pressure - as an impactrain drop, wind strength or someone else's stimulus. The spores then escape with a tear and form a cloud or a cloud of dust.

Young puffball often looks like a white ball, is fleshy in the text and may or may not have a short stem, depending on the diversity. The interior consists of undifferentiated meat, where spores are produced in compact bark diameters. As the fungus ripens, the meat is transformed into yellowish brown or brown spore dust.

Many cloud is edible before maturity, although as soon as they begin to turn yellow and form powder spores, they should not be consumed. They are easy to differ from other mushrooms because of the fleshy their internal consistency. Puffball, which is greater than the fist, is unmistakable, but should be checked by smaller varieties puffballsingly to avoid confusion with poisonous species. They can be distinguished from deadly varieties amanitas - like a sponge death cap - because they do not have uvniThree stems or gills and unlike the stinks, the interior will have no slime.

edible clouds are known for having a rich, earth's taste and most often found in the autumn. They stand well on all types of cooking and add a strong taste of the fungus that permeates in food. They usually cook in 7 - 15 minutes and can be dehydrated or cooked and frozen for future use.