Emma Wilson
Mushrooms are a type of fungus that are considered either edible or inedible. They are not plants, despite being typically found near them, and are classified under the kingdom Fungi. The word mushroom is believed to have originated from the Anglo-French musherun and Old French meisseron or Old French mousseron, which referred to larger fungi. In modern times, the word mushroom encompasses a wide variety of fungi, including those that are edible, such as oyster and Portobello mushrooms, and those that are not, such as the psychedelic varieties.
| Characteristics | Values |
|---|---|
| Etymology | The word "mushroom" may have originated from the French word "mousseron", which refers to moss. The term might also be derived from the Latin root "campionolus", indicating "countryside" or "rural". |
| Definition | Mushrooms are fleshy fruiting bodies of fungi, specifically those with a stem (stipe), a cap (pileus), and gills (lamellae) underneath the cap. |
| Species | Mushrooms encompass a wide range of species, including Agaricus, Amanita, and Gymnopus acervatus. |
| Identification | Identifying mushrooms involves examining their macroscopic and microscopic structures, colours, presence of juices, bruising reactions, odours, tastes, habitats, and seasons. |
| Development | Mushrooms develop from a primordium, a small nodule or pinhead, which enlarges into a button with a universal veil. As the mushroom grows, the veil may rupture and leave remnants such as a volva or volval patches. |
| Morphology | Mushrooms exhibit variations in their morphology, including the presence or absence of a stalk (stipe) and the way the gills attach to the top of the stalk. |
| Toxicity | Mushrooms can be edible, poisonous, or unpalatable, requiring a basic understanding of their structure for proper identification. |
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What You'll Learn
Mushrooms were originally named after larger fungi
The word "mushroom" has an interesting etymology. It is believed to have originated from the Anglo-French "musherun" and Old French "meisseron" or "moisseron", which referred to larger fungi. Over time, the term was used more specifically for edible agaricoid types of fungi, which are characterised by their ability to expand rapidly. This is likely where the modern usage comes from, as the word "mushroom" is now primarily associated with the cultivated white button mushroom, Agaricus bisporus, which has a stem (stipe), a cap (pileus), and gills (lamellae).
The term "mushroom" is also used to describe a variety of other gilled fungi, both with and without stems. These include the well-known Agaricus bisporus, as well as other species within the Agaricus genus, such as Agaricus muscarius, commonly known as fly agaric. Mushrooms that deviate from this standard morphology often have more specific names, such as "bolete", "truffle", "puffball", "stinkhorn", and "morel".
The word "mushroom" itself may have evolved from the French word "mousseron", which means moss. This could be due to the resemblance between the fuzzy nature of filamentous fungi and the foam seen on beaches, as suggested by some native French speakers. However, it is worth noting that the French word for mushroom is now "champignon", which originates from the Latin root indicating "countryside" or "rural".
The system of using two names to identify a species, a genus name, and a species name, was introduced by Linnaeus. This system is still in use today, although the early writers' genus names, such as Agaricus and Amanita, were used more broadly and could refer to any gilled mushroom.
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The word 'mushroom' may be derived from the French word 'mousseron', meaning moss
The word "mushroom" may have its roots in the French word "mousseron", which refers to moss or foam. The term "mushroom" and its variations likely evolved from this French word, which is also related to the word mousse, meaning moss. This etymology suggests that the word "mushroom" originally described a type of fungus that grows in mossy environments. The French word "mousseron" itself has obscure origins, possibly derived from the Old French "moisse" or "moise", which meant "moss". This etymology is further supported by similar words in other languages, such as Old Dutch "mosa" and Old High German "mios", both meaning "moss".
The word "mushroom" has undergone a fascinating journey across different languages and cultures. While the English word "mushroom" may have evolved from the French "mousseron", the modern French word for mushroom is "champignon", derived from the Latin root indicating "countryside" or "rural". This divergence in language evolution is not uncommon, as seen with loanwords in other languages like Urdu adopting Arabic words that are no longer commonly used in Arabic itself.
The term "mushroom" has a broad application, encompassing edible, poisonous, and unpalatable fungi. The word is most often used to describe the standard morphology of fungi with a stem (stipe), a cap (pileus), and gills (lamellae) on the underside of the cap. However, it also applies to a variety of other gilled fungi, with or without stems.
The etymology of "mushroom" is intriguing, reflecting the complex history of language evolution and cultural influences. The word's connection to the French "mousseron" and its association with moss adds a layer of interest to the naming of this fungus.
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Mushrooms are fungi with stems, caps, and gills
Mushrooms are a type of fungi, belonging to the kingdom Fungi, which also includes mould, yeasts, and rusts. They are characterised by their stems, caps, and gills and can be further distinguished by their unique shapes, appearances, and colours. While some mushrooms are edible and safe to consume, others can be extremely harmful or even toxic. Mushrooms are not plants, despite sometimes being associated with them due to their growth near plants and edible nature. Instead, they are heterotrophs, relying on external food sources like animal waste, plant matter, and organic carbon for their nutrients.
The word "mushroom" itself has an intriguing etymology. It is believed to have originated from the Anglo-French "musherun" and Old French "meisseron" or "mousseron", originally referring to larger fungi. Over time, the term was used to name the edible agaricoid types of fungi. The modern spelling of "mushroom" emerged in the 1560s, and by the 1590s, it was used figuratively to describe something or someone who rises rapidly to prominence.
The name "mushroom" also extends to other languages. For example, in Scandinavian languages, mushrooms in the Agaricus genus are called "champinjon", "champignon", or "sjampinjong". In Italian, "fungo" is used for both mushrooms and fungi. Interestingly, the French word "champignon" has evolved to refer to mushrooms in general, while "mousseron" now denotes a specific type of mushroom.
The process of naming new mushroom species is governed by the International Code of Botanical Nomenclature, which applies to both plants and fungi. These naming rules are subject to change and are voted on by attendees at botanical congresses. One rule stipulates that names for plants and fungi must be unique, ensuring that each species is distinctly identified.
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Mushrooms produce microscopic spores to spread across surfaces
The word "mushroom" may have originated from the French word "mousseron", which refers to moss ("mousse"). The term "mushroom" is typically used to describe the standard morphology of a fungus with a stem (stipe), a cap (pileus), and gills (lamellae) on the underside of the cap. These gills are responsible for producing microscopic spores, known as basidiospores, which facilitate the spread of the fungus across surfaces.
Mushrooms develop from primordia, which are tiny nodules or pinheads within the mycelium, the mass of thread-like hyphae that constitute the fungus. As the primordium enlarges, it forms a button, a roundish structure resembling an egg. The button is enveloped by a universal veil, a cottony roll of mycelium. With further growth, the universal veil ruptures, leaving remnants such as a cup-like volva at the base of the stalk or warts on the cap.
The gills, hidden beneath a partial veil, play a crucial role in spore production and dispersal. When the cap expands, the partial veil breaks, and fragments may remain as a ring around the stalk or hang from it. The gills produce microscopic spores that aid in the fungus's spread across surfaces. These spores, called basidiospores, fall in a fine rain of powder from under the caps. At the microscopic level, the basidiospores are forcefully ejected from the basidia and then fall between the gills in the dead air space.
The colour of the spore print, or the powdery residue left by the spores, is an important feature in classifying and identifying mushrooms. While modern identification methods rely on molecular techniques, traditional approaches, including microscopic examination, are still widely used. Amateur and professional mycologists consider various factors, such as juices upon breaking, bruising reactions, odours, tastes, shades of colour, habitat, and season, to identify mushrooms accurately.
In summary, mushrooms produce microscopic spores, known as basidiospores, on their gills, which help them spread across surfaces. This process is essential for the survival and propagation of the fungus. The colour of the spore print and other macroscopic characteristics are valuable tools for classifying and identifying different species of mushrooms.
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The terms 'mushroom' and 'toadstool' are centuries old
The terms "mushroom" and "toadstool" are centuries old. The word "mushroom" may have been derived from the French word "mousseron", which refers to moss ("mousse"). The word "toadstool" first appeared in 14th-century England, possibly implying an inedible, poisonous fungus.
The word "mushroom" is most often applied to those fungi that have a stem (stipe), a cap (pileus), and gills (lamellae) on the underside of the cap. The gills produce microscopic spores, which help the fungus spread. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus. The term "mushroom" also describes a variety of other gilled fungi, with or without stems.
The first person to refer to a mushroom as "Amanita muscaria" was Lamarck in 1783. He gave a lyrical description, emphasizing the beauty of the mushroom, its scarlet cap, and white plush dots. However, he referred to older literature, including Linnaeus' book "Species Plantarum" (1753), where the mushroom was called ""Agaricus muscarius". Linnaeus gave a brief description, with references to older books, using phrase names to describe the mushroom.
Today, the system of using two names to identify a species, a genus name, and a species name, is still in use. However, Linnaeus and Lamarck used their genera in a much broader sense than we do today. After their early writings, the name remained in use for the next 250 years.
Mushrooms have many unique characteristics that contribute to their identification. The color of the powdery print, or spore print, is useful in classifying and identifying mushrooms. Additionally, the presence of juices, bruising reactions, odors, tastes, shades of color, habitat, and season are all considered in the identification process.
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Frequently asked questions
The word mushroom comes from the Anglo-French "musherun" and Old French "meisseron" or mousseron, which originally named larger fungi.
The French word for mushroom, mousseron, comes from the Latin funguses, which means mushroom or fungus.
Yes, in Italian, the word for mushroom is fungo, while in Scandinavian languages, mushrooms in the Agaricus genus are called champinjon/champignon/sjampinjong.
Yes, in addition to mushroom, the word toadstool is also used to refer to poisonous or inedible fungi.
