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![]() Truffles are cultivated and harvested from natural environments. Edible truffles are used in Italian, French and numerous other national haute cuisines. French gastronome Jean Anthelme Brillat-Savarin called truffles "the diamond of the kitchen". Some truffle species are highly prized as food. ![]() These fungi have significant ecological roles in nutrient cycling and drought tolerance. Spore dispersal is accomplished through fungivores, animals that eat fungi. Truffles are ectomycorrhizal fungi, so they are usually found in close association with tree roots. Several truffle-like basidiomycetes are excluded from Pezizales, including Rhizopogon and Glomus. These genera belong to the class Pezizomycetes and the Pezizales order. ![]() In addition to Tuber, over one hundred other genera of fungi are classified as truffles including Geopora, Peziza, Choiromyces, and Leucangium. A truffle is the fruiting body of a subterranean ascomycete fungus, predominantly one of the many species of the genus Tuber. ![]()
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