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Nature Nature

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Fungi in the ParkElisabeth Cheesman, with photos by Nigel Reeve, Royal Parks Ecologist

The nature and ecology of fungiFormerly classified as plants, fungi arenow known to be a separate kingdom.There are two types: macrofungi andmicrofungi. The macrofungi (those such asmushrooms and puffballs that produceeasily visible fruiting bodies) have somecharacteristics analogous to those ofplants, such as the root-like “mycelium”(the hidden part) and seed-like sporesproduced by the fruiting bodies (thevisible part). A fungal mycelium canspread over a large area of its “substrate”(the material it feeds on), and canexchange substances through its “hyphae”(tiny thread-like extensions to themycelium); the fruiting bodies shed theirspores to start a new growth. There arealso thousands of microfungi in the formof yeasts, moulds and so on.

Fungi are very important for thebreakdown of decaying matter, returning itto the environment. They can also form a“mycorrhizal” relationship with plant roots,giving, as well as receiving, nutrients; it issaid that many plants could not existwithout this relationship. Fungi are foodfor animals, particularly invertebrates, andare used by humans too.

Types of macrofungiMacrofungi come in many shapes,including balls, clubs, warts, crusts, andwrinkled or coral-like masses, and in agreat range of colours, often spectacularlybright. Smell and texture can be asimportant as appearance for identification.Stem (typical mushroom- or toadstool-shaped) and bracket fungi can drop theirspores from gills, pores or spines; othersmay release spores directly from a spore-bearing surface, in tiny vessels called “asci”.

Some Richmond Park fungi

On grassland we commonly see thetraditional mushroom or toadstool withstem, cap and gills, such as Parasol(Macrolepiota procera) or Fairy Ring(Marasmius oreades). Under trees, especiallyoak trees, we might find the fungi of treeroots or leaf litter, such as Butter Cap(Collybia butyracea) and Lilac Bonnet(Mycena pura), and sometimes Puffballs(e.g. Lycoperdon species) and Earth-balls

(Scleroderma species), which release theirspores by bursting open at the top. Don’tforget to look up into the trees too, as youmay see large bracket fungi such asBeefsteak Fungus (Fistulina hepatica) orChicken-of-the-Woods (Laetiporus

Parasol

sulphureus); these names refer to textureand appearance rather than taste. Most ofthese do not destroy living wood but co-exist with the ageing process. Even fallenand felled wood is far from dead, andprovides food for many fungi, such asTurkeytail (Trametes versicolor), SulphurTuft (Hypholoma fasciculare) andGlistening Inkcap (Coprinus micaceus).

Useful booksThe most comprehensive field guide isRoger Phillips’ Mushrooms and other Fungiof Great Britain and Europe, but it is largeand the huge number of species can beoverwhelming for the beginner. But noneof the smaller guides is completelysatisfactory, and there is a danger offorcing a specimen to fit their limitedrange of examples. The MycologicalSociety recommends the Collins NatureGuide Mushrooms and Toadstools ofBritain and Europe by EdmundGarnweidner, and the Collins Little Gem is

surprisingly good for its size. I also use therecent Dorling Kindersley publicationFungi, as it gives good habitatinformation as well as the newly-devisedEnglish names.

Foraging and the lawFungi should never be taken from anature reserve or Site of Special ScientificInterest (SSSI) such as Richmond Park,except, with permission, for scientificstudy. The police in Richmond Park arevery vigilant and will prosecute. In otherplaces, fungi should only be picked withpermission from the landowner, who mayimpose conditions. The ForestryCommission, for instance, allows onebasketful for personal use but nocommercial harvesting.

Elisabeth is leading a Friends walkfocusing on fungi on November 1st.

Chicken-of-the-Woods

Beefsteak Fungus

Puffball (smaller)

About the writerI had some grounding in botany as achild, helped by my father who was anart teacher and amateur naturalist.When I retired early from Classicsteaching, my botanical skills improvedquickly as my love of nomenclature andbeing out-of-doors seemed to cometogether. I started on fungi because theymainly occur in the autumn when theplant season is declining. I find themextremely interesting and beautiful, andenjoy the fact that many of their genericnames come from Greek, but it is provinghard to learn on my own and I am tryingto get as much expert help as possible. Ihave found local natural history groupsvery encouraging to beginners, and theycan certainly do with our support.Elisabeth Cheesman