Ramaria yellow (Ramaria flava)
- Vaega: Basidiomycota (Basidiomycetes)
- Vaevaega: Agaricomycotina (Agaricomycetes)
- Vasega: Agaricomycetes (Agaricomycetes)
- Vasega laiti: Phallomycetidae (Velkovye)
- Poloaiga: Gomphales
- Aiga: Gomphaceae (Gomphaceae)
- Genus: Ramaria
- ituaiga: Ramaria flava (Yellow ramaria)
- yellow horn
- coral yellow
- deer horns
The fruit body of Ramaria yellow reaches a height of 15-20 cm, a diameter of 10-15 cm. Numerous branched dense bushy branches that have a cylindrical shape grow from a thick white “stump”. Often they have two blunt tops and incorrectly truncated ends. The fruit body has all shades of yellow. Under the branches and near the “stump” the color is sulfur-yellow. When pressed, the color changes to wine-brown. The flesh is moist, off-white, in the “stump” – marble, color does not change. Outside, the base is white, with a yellowish tinge and reddish spots of various sizes, most of which are found in fruiting bodies growing under coniferous trees. The smell is pleasant, slightly grassy, the taste is weak. Tops of old mushrooms are bitter.
Ramaria yellow grows on the ground in deciduous, coniferous and mixed forests in August – September, in groups and singly. Especially abundant in the forests of Karelia. It is found in the mountains of the Caucasus, as well as in the countries of Central Europe.
The mushroom Ramaria yellow is very similar to golden yellow coral, the differences are visible only under a microscope, as well as to Ramaria aurea, which is also edible and has the same properties. At an early age, it is similar in appearance and color to Ramaria obtusissima, Ramaria flavobrunnescens is smaller in size.