Mushrooms

Fly agaric – Fliegenpilz (Amanita muscaria) is generally considered poisonous, deaths from its consumption are extremely rare, and it is eaten as a food in parts of Europe, Asia, and North America after parboiling. The name of the mushroom in many European languages is thought to be derived from its use as an insecticide, when sprinkled in milk. The red-and-white spotted toadstool is a common image in many aspects of popular culture, especially in children’s books, film, garden ornaments and greeting cards.

Pear-shaped puffball – Birnenstäubling (Lycoperdon pyriforme) is a saprobic fungus and is present throughout much of the world. Emerging in autumn, this puffball is common and abundant on decaying logs of both deciduous and coniferous wood. It is considered a choice edible when still immature and the inner flesh is white.

Verdigris agaric – Grünspan Träuschling (Stropharia aeruginosa) is a medium-sized green, slimy woodland mushroom, found on lawns, mulch and woodland from spring to autumn.

Spiny puffball – Igelstäubling (Lycoperdon echinatum) has been found in Africa, Europe, Central America, and North America, where it grows on soil in deciduous woods, glades, and pastures.

Magpie Fungus – Spechttintling (Coprinopsis picacea) was first described in 1785 by French mycologist Jean Baptiste François Pierre Bulliard.