Waltraud enkert hochstadt- the mushroom that hochstadt biologist hans krautblatter describes is roundish. Its dark brown cap resembles brain coils. Some of the specimens have a lighter brown color and can even glow yellow. The smell is pleasantly mild. The name of the fungus: spring lorikeet or poison lorikeet.
In fact, the mushroom, which is similar to the edible morel, is very poisonous raw. If it is boiled or cooked for 20 minutes, the poison curses itself – at least to a large extent, as it is said in literature. Today – in contrast to the past – there is a warning against consumption.
After the second world war, people often ate mushroom salad, that is, raw preparations, female krautblatter. "At that time, serious and even fatal cases of poisoning with the spring lorikeet occurred in rows", he says.
Danger of confusion
And how to tell the difference between the good edible morel and the poisonous springtime morel? The edible morel has a honeycomb-shaped, perforated cap and it is a very preferable edible mushroom.
Hans krautblatter remembers that many years ago he knew of five or six places in grethelmark and markwald where the spring lorikeet grew. Today it has become rare. The three specimens he has at hand were found by a woman in the marrow forest near rottenbach and brought to him for identification.
The spring lorikeet likes sandy pine forest and especially sites like wood storage areas and bark piles. It has also been found on purchased bark mulch or on sagespanen.