Mushrooms of Cyprus

Mushrooms are in fact the 'fruit' of the (in many cases huge) underground fungi organism. They are very important for ecosystems as many species live symbiotically with plant species. Mycorrhizae constitute the symbiosis between fungi and plant roots and improve dramatically the roots' ability to absorb nutrients. Cypriots have traditionally looked at wild mushrooms as a delicacy. Extreme care must be taken in selecting wild mushrooms for food, as it is VERY DIFFICULT to identify edible from poisonous ones. The stamps shown on the card were issued on 4^th March, 1999. Brief details about the four stamps are given below. Merja gave me this card.

Pleurotus eryngii (10) (also known as king trumpet mushroom, French horn mushroom, king oyster mushroom, boletus of the steppes) is an edible mushroom native to Mediterranean regions of Europe, the Middle East, and North Africa, but also grown in parts of Asia. In Italian it is called cardoncello; in Chinrse, it is called xìng bào gū ("almond abalone mushroom"), cì qín gū ("stab celery mushroom"), or cì qín cè ěr ("stab celery side ear"); in Japanese, it is called eringi.

Lactarius deliciosus (15), commonly known as the Saffron milk cap, Red pine mushroom, is one of the best known members of the large milk-cap genus Lactarius in the order Russulales. It is found in Europe and North America and has been accidentally introduced to other countries under conifers and can be found growing in pine plantations. A fresco in the Roman town of Herculaneum appears to depict Lactarius deliciosus and is one of the earliest pieces of art to illustrate a fungus.

Sparassis (25) (also known as cauliflower mushroom) is a genus of parasitic and saprobic mushrooms characterised by their unique look. Its look can be described as similar to a sea sponge, a brain, or a head of cauliflower, from which it has been given its popular name. They are increasingly cultivated and being sold in the Korea, Japan, USA and Australia. The generic name comes from the Greek sparassein meaning to tea.

Morchella elata (30) is a species of fungus in the family Morchellaceae. It is one of three related species commonly known as the black morel, the others being M. eangusticeps and M. conica. The fruiting bodies of M. elata are known to be consumed by grizzly bears (species Ursus arctos horribilis) in Yellowstone National Park.