Calvatia gigantea

What You Should Know

The Calvatia gigantea, also known as the Giant Puffball, is a large mushroom that can grow up to 23.62 inches (60 cm) in diameter. It is round and white with thick, peeling skin and has a root-like cord connecting it to the ground.

Giant puffballs are saprotrophs and feed on dead organic matter. They are commonly found in meadows and grasslands, but rarely in forests. They appear each year in the same place, leading some to believe they may be mycorrhizal, but this has not been confirmed. The season for giant puffballs starts in late summer to early fall. They grow quickly, appearing in just one week. Due to its strict growth requirements, the fruiting body of Calvatia gigantea cannot be grown by artificial cultivation.

Clinical studies show it has hemostatic properties but should not be used in cases that require it to be absorbed by the tissue.

2008 research discovered 3 new substances in giant puffballs with potential properties: Methyl anthranilate, Methyl N N-dimethylanthranilate, Methyl N-methylanthranilate. Experiments on lab rats had negative side effects: anorexia, acute liver failure, muscle inflammation, bleeding from the lungs, and death.

The Giant Puffball mushroom was named by August Batsch in 1786 as Lycoperdon giganteum, and was later renamed by Curtis Gates Lloyd in 1904 to Calvatia gigantea. The name Calvatia means "bald head or skull" in Latin.

Other names: Giant Puffball, German (Riesenbovist, Riesenstäubling), France (Vesse de loup géante), Netherlands (Reuzenbovist).

Calvatia gigantea Mushroom Identification

1. Fruiting Body

   3.94 to 23.62 inches (10 to 60 cm), weighs 2.2 to 55.12 lbs (1 to 25 kg). It is terrestrial, rounded or flattened-rounded, sometimes ovoid with poorly developed sterile tissue at the base. It turns yellowish then brown to dark brown when fully ripe.

2. Outer Shell

   The outer shell (exoperidium) is thin, initially white, smooth, and later turns yellowish to brown with different shades. It breaks into irregular parts and disintegrates when ripening, leaving fragments at the base.

3. Inner Shell

   The inner shell (endoperidium) is thick, initially white, smooth, later turning yellow-brown to brown-brown. It is fragile and disintegrates completely when ripe.

4. Flesh

   The flesh is initially chambered, white, syrupy, later turning yellowish to greenish to olive-brown, and finally becoming pasty. When ripe, it is sponge-like and powdery.

5. Spores

   Spore powder is dark brown. Spores are 3.3-6 μm, rounded, with a smooth or rough surface, and are dark brown.

6. Habitat

   This saprobic mushroom grows from June to September in deciduous, coniferous, and mixed forests, meadows, pastures, gardens, parks, fields, and among bushes on the ground. They grow singly or in small groups. It is widespread in Europe and North America, extending from northern Spain, Ireland, and Britain to western Siberia in the eastern hemisphere and mainly found in the eastern part of the American continent. It can also be found in western areas.

Giant Puffball Life Cycle

The giant puffball begins its life cycle as a small spore that is produced in a fruiting body and released into the environment. These spores are carried by wind and rain to new locations where they can grow and develop into new fruiting bodies.

Once a spore has landed in a suitable location, it begins to grow into a small ball-shaped structure known as the "spawn." The spawn develops into the fruiting body for several weeks, with the cap and stem growing from the center of the ball.

As the fruiting body continues to grow, it produces millions of small spores that are stored within the cap. These spores will eventually be released into the environment, starting the cycle anew.

Calvatia gigantea Look-Alikes

1. Scleroderma citrinum

   Has a much firmer, elastic fruiting body and an interior that becomes dark purplish-black with white reticulation early in development. It is poisonous and may cause mild intoxication.

2. Lycoperdon utriforme

   Smaller and has more creamy coloration with a resembling stem.

3. Lycoperdon pratense

   Smaller with cracks on the top, with a stem present.

Calvatia gigantea Health Benefits

1. Sore throat

   Pill made with Calvatia gigantea and snake slough is kept in mouth to treat sore throat.

2. Reducing inflammation, swelling and relieving pain

   Pills made with Calvatia gigantea, mirabilite and granulated sugar is kept in mouth to treat aphonia.

3. Chronic coughing

   Pills made with Calvatia gigantea powder and honey is taken with soup to treat chronic coughing.

4. Hematemesis

   Pills made with Calvatia gigantea and granulated sugar is taken with normal water to treat hematemesis related to accumulated lung heat. Powdered Calvatia gigantea is taken with rice soup to treat hematemesis during pregnancy.

5. Anti-tumor

   Calvacin, a substance isolated from giant puffballs, showed anti-tumor properties in vitro.

8 Giant Puffball Facts

1. Giant puffballs are low in fat, high in fiber and protein, and rich in vitamins and minerals.

2. They are a popular edible mushroom, and are often sliced and fried or grilled.

3. They belong to the Kingdom Fungi and the family Lycoperdaceae.

4. They have a white, spongy flesh that resembles marshmallows.

5. The spores of their fruiting body are carried by wind and spread the spores, allowing for the spores to grow into new mycelia.

6. Giant puffballs have a short life span and their fruiting bodies only last for a few weeks.

7. They are considered to be a good indicator species, as they are often found growing in areas with healthy soil and habitats.

8. Young puffballs are edible for dogs, but mature ones can cause lung inflammation if inhaled in large amounts.

Calvatia gigantea Nutrition

The concentrations of total free amino acids, essential and non-essential amino acids were 199.65 mg/100 g, 113.69 mg/100 g, and 85.96 mg/100 g in C. gigantea, respectively. This study showed that C. gigantea, so-called a giant puffball mushroom, has free amino acids content.

The essential amino acids: tryptophan, isoleucine, valine, phenylalanine, leucine, threonine, lysine, histidine, methionine, and the non-essential amino acids: tyrosine, 4-hyrdroxy proline, arginine, proline, glycine, serine, alanine, glutamine, glutamic acid, aspargine, aspartic acid were detected.

Calvatia gigantea Cooking Notes

The young and immature Giant Puffball mushroom is edible and has a rich, earthy, nutty taste. It can be fried in butter, used in an omelet, or substituted for tofu or eggplant. The outside skin is easily peeled and should not be eaten if it is tough, leathery, or dirty. To ensure edibility, only consume giant puffballs that have solid white flesh and no signs of yellow-brown discoloration. Cut them in half to check and trim away any insect-infested sections. Avoid washing the puffball, as it will become soggy, and peel off the tough outer skin. Store in the refrigerator for 2-5 days.

If you plan to freeze giant puffball mushrooms, cook them first. You can freeze raw whole puffballs without affecting color or texture, but they will release stinky nectar.

Recipe: Calvatia gigantea Parmigiana

Ingredients:

1. 2 tablespoons oil

2. 4 slices of giant puffball, each about ¾ inch thick and 4 x 4 inches square (2 x 10 x 10 cms)

3. ¼ cup (35gms) sweet rice flour or regular all-purpose flour

4. ½ teaspoon salt

5. 1 teaspoon pepper, divided

6. 2 eggs

7. ¼ cup (25gms) finely grated Parmesan cheese (the kind that is like a fluffy powder)

8. ¼ cup (40gms) instant polenta or fine cornmeal

9. ½ teaspoon garlic powder

10. 1 cup (240ml) or more of your favorite tomato pasta sauce, bottled or homemade

11. About 1½ cups (150gms) shredded mozzarella cheese

Instructions:

1. Peel the puffball, then slice it into ¾-inch thick slices and trim them to the size of a chicken cutlet (about 4 inches square).

2. In one shallow bowl, mix the flour with the salt and ½ teaspoon of the pepper.

3. In another bowl, beat the eggs well with a whisk.

4. In a third shallow bowl or rimmed plate, stir together the Parmesan cheese, cornmeal, garlic powder, and remaining ½ teaspoon of pepper.

5. Preheat the oven to 350°F (180°C).

6. Heat the oil in a skillet over medium heat.

7. Dip the puffball slices into the flour to coat all sides. Then dip them into the beaten egg. Finally dip them into the Parmesan cheese mixture, making sure all surfaces are completely covered.

8. Fry the breaded slices in the oil for 2 to 3 minutes a side, until they are a deep golden color.

9. Lay the fried puffball slices into a baking pan, leaving at least ½ space between them.

10. Spoon a generous ¼ cup of the tomato sauce in a row down the center of each puffball slice. Pile a heaping ¼ cup of the shredded mozzarella cheese into a mound on top of the tomato sauce on each cutlet.

11. Bake for 30 minutes, until the cheese is bubbling and golden in spots.

*To freeze, lay the uncooked cheese-coated puffball slices onto a parchment-lined cookie sheet, not touching each other. Freeze them until solid, then store them in a sealed heavy-duty, zip-top bag in the freezer for up to 3 months. Fry the slices directly from frozen, then add the tomato sauce and mozzarella and bake as directed.

Recipe: Sweet and Sour Asian Style Puffball

Ingredients:

1. 2 tablespoons oil

2. 1 tablespoon minced ginger

3. 3 cloves garlic

4. 1 jalapeno pepper (or 1 or 2 Thai chili peppers, or ¼ to ½ teaspoon dried chili flakes)

5. 1 onion

6. 1 red bell pepper

7. 1 pound (450gms) diced giant puffball (8 – 10 cups)

8. 1½ cups (360ml) chicken broth, divided

9. 4 tablespoons (60ml) soy sauce (gluten-free if necessary)

10. 3 tablespoons dark brown sugar

11. 2 tablespoons white vinegar

12. 2 tablespoons cornstarch

13. 4-5 green onions (scallions)

14. ½ cup roasted, salted peanuts or cashews (don’t omit these as they provide a nice crunch in contrast to the soft puffball cubes)

15. Plain cooked rice for serving

Instructions:

1. Mince the garlic, ginger, and jalapeno pepper (including the seeds) or chili pepper, if using.

2. Dice the onion.

3. Cut the bell pepper into 1 inch (2cm) cubes.

4. Dice the puffball into 1 inch (2cm) cubes.

5. Slice the green onions on a steep diagonal slant.

6. Coarsely chop the nuts.

7. Heat the oil over medium heat in a large heavy-bottomed saucepan or dutch oven. Add the minced garlic, ginger, and jalapeno or chili flakes. Cook and stir for 1 minute.

8. Add the diced onion and red pepper. Cook for 5 minutes, until the onion, is translucent, stirring occasionally. Add the cubed puffball.

9. Stir together 1 cup (240ml) of the chicken broth, the soy sauce, brown sugar, and vinegar. Pour over the vegetables. Bring to a boil and cook for five minutes, stirring occasionally.

10. Stir together the remaining ½ cup (120ml) chicken stock with the corn starch, and stir the slurry into the bubbling puffball stew. Add the sliced green onions and cook until thickened, about 30 seconds.

11. Transfer the mixture to a serving bowl and sprinkle with the chopped peanuts or cashews.

12. Serve over hot cooked rice.

Recipe: Calvatia gigantea Pizza

Ingredients:

1. Several slices, ½ – ¾ inch (1-2 cm) thick of giant puffball, peeled – these can be whole cross-section slices for large pizzas, smaller slabs for individual pizzas, or even smaller pieces for appetizer-sized pizza bites

2. Olive oil

3. Your favorite pasta sauce or tomato sauce

4. Dried oregano

5. Your favorite pizza toppings – ham, pepperoni, salami, onions, peppers, tomatoes, etc. (You don’t need to add mushrooms since the puffball is a giant mushroom and will provide that umami mushroom flavor.)

6. Shredded mozzarella cheese

7. Grated Parmesan cheese (optional)

Instructions:

1. Cut the required amount of slices from the puffball, and peel or cut off the outer skin. Brush each side of the slice with olive oil.

2. The puffball slices need to be cooked and dried out slightly before using them as the crust base, to make them firm enough and ensure they don’t give off too much moisture to the pizza. There are several ways you can prepare them:

3. Grill the slices on the barbecue or cook them in a grill pan until they are nicely browned and you have good char marks on each side. (On our barbecue it takes about 10 minutes per side on medium heat, lid open, rotating the slices on a diagonal halfway through on each side to get a grill mark grid.)

4. Roast the slices in a 425°F (220°C) oven on a metal cooling rack set on top of a cookie sheet. Roast for 30 minutes, turning the slices over halfway through.

5. Pan-fry the slices in a skillet. Add a little extra oil and fry them until each side is golden brown. Lay on the paper towel to absorb any extra oil.

6. You can cook the slices several days ahead and keep them refrigerated until needed, or freeze the cooked slices in a sealed heavy-duty zip-top bag to make quick pizzas anytime. No need to defrost – top and bake them right from frozen.

7. Place the grilled puffball slices onto a baking sheet. Spread a thin layer of pasta sauce or tomato sauce evenly onto each slice. Dust with a sprinkling of oregano.

8. Top with your favorite pizza toppings, thinly sliced.

9. Cover with a generous layer of shredded mozzarella cheese. Sprinkle lightly with Parmesan cheese, if using.

10. Bake in a preheated 400°F (200°C) oven for 15 to 20 minutes, until the cheese, is bubbling and golden in spots.

Recipe: Sauteed Puffball with Lemon and Garlic

Ingredients:

1. 3 tablespoons butter

2. 1 onion

3. 4 cloves garlic, minced

4. ½ teaspoon salt, plus more to taste

5. 1 pound (450gms) giant puffball, diced in 1-inch cubes (8-10 cups)

6. ¼ teaspoon pepper

7. Grated zest and juice of half a lemon

8. ¼ cup chopped fresh parsley

Instructions:

1. Heat the butter in a large heavy-bottomed skillet or dutch oven. Add the diced onion, garlic, and ½ teaspoon salt. Saute for 5 minutes, until the onion is translucent, stirring occasionally.

2. Add the diced puffballs and cook, stirring occasionally, until the puffballs have shrunk in size and are golden brown in spots (5 to 10 minutes).

3. Add the pepper and lemon zest. Cook for 1 more minute.

4. Squeeze the juice of half a lemon over the puffballs and sprinkle with the parsley. Toss and add more salt to taste, if desired.

Recipe: Calvatia gigantea Fries

Ingredients:

1. 1 pound (454gms) puffball, cut into thick french fry shaped sticks

2. ¼ cup (35gms) sweet rice flour or regular all-purpose flour

3. ½ teaspoon salt

4. 2 eggs

5. ½ cup (45gms)finely grated Parmesan cheese (the kind that is like a fluffy powder)

6. ½ cup (80gms) instant polenta or fine cornmeal

7. 1 teaspoon garlic powder

8. 1 teaspoon pepper

9. Your favorite dipping sauce – or try one of these easy sauces: marinara sauce, currywurst sauce, honey mustard sauce, smoky chipotle sauce, easy curry ketchup, spicy orange mayonnaise.

Instructions:

1. Preheat the oven to 425°F (220°C).

2. Cut the puffball into thick french fry shapes, about ½-inch x ½-inch (1 cm) by 3 inches (7.5cm) long.

3. In one shallow bowl, mix the flour with the salt.

4. In another bowl, beat the eggs well with a whisk.

5. In a third shallow bowl or pie plate, stir together the Parmesan cheese, cornmeal, garlic powder, and pepper.

6. Dip the puffball sticks into the flour to coat all sides. Then dip them into the beaten egg, tapping off the excess. Finally dip them into the Parmesan cheese mixture one at a time, making sure all surfaces are completely covered.

7. Lay the coated puffball fries onto an ungreased cookie sheet, not touching each other. Bake for 15 to 18 minutes, until the crust, is golden, or fry them in a skillet in several tablespoons of oil, turning to fry each side until golden brown.

Recipe: Cheesy Puffball Pasta Bake

Ingredients:

1. 2 to 3 tablespoons butter or oil

2. 1 lb (450gms), 8-10 cups, diced giant puffball (1-inch/2.5cm cubes)

3. ½ teaspoon salt

4. 1 lb. short pasta – macaroni, fusilli, shells, etc.

5. 3 cups (720ml) pasta sauce (tomato-based or cream-based) – a 650ml (22oz jar) + ¼ cup (60ml) of the pasta cooking water works fine, too

6. 1 cup (100gm) shredded aged cheddar cheese

7. 3 to 4 cups (300-400gms) shredded mozzarella cheese

Instructions:

1. Set a pot of salted water to boil. Cook the pasta until almost cooked. Remove it about 2 minutes before it would be done. It should still be somewhat firm in the center. Scoop out ½ cup of the pasta water and set aside. Drain the pasta.

2. While the pasta water is heating and the pasta is cooking, heat the oil in a large skillet. Add the puffball cubes and ½ teaspoon salt.

3. The pan will be very full, but the puffballs will shrink in size considerably.

4. Cook, stirring occasionally until the puffballs have released and evaporated their moisture and the cubes have turned golden in spots, about 10 minutes.

5. Toss together the cooked puffballs, cooked pasta, pasta sauce, reserved ½ cup of pasta water, and the shredded cheddar cheese.

6. Tip it all into a greased 9×13 inch pan or casserole dish. Cover with a liberal layer of shredded mozzarella cheese.

7. Bake at 350° (180°C) until the cheese is bubbling and golden in spots, about 30 minutes.

Recipe: Puffball Schnitzel with Sage and Onion Gravy

For the gravy:

1. 3 tablespoons oil

2. 2 large onions (500 gms total)

3. 2 cloves garlic, finely minced

4. 1 teaspoon ground dried sage

5. ½ teaspoon pepper

6. 2 tablespoons tamari soy sauce (gluten-free)

7. 2 cups (480ml) beef stock or mushroom stock

8. 2 tablespoon sweet rice flour (or regular flour for non-gluten-free)

9. ½ cup (120ml) water

10. 2 teaspoons balsamic vinegar

11. Salt to taste

For the puffball schnitzel:

1. 1 lb (454gms) trimmed, peeled puffball (from about 1½ lbs of a whole puffball)

2. 1/3 cup sweet rice flour (or regular flour for non-gluten-free)

3. ½ teaspoon salt

4. ½ teaspoon pepper

5. ½ teaspoon paprika

6. ½ teaspoon garlic powder

7. 2 large eggs

8. 1 cup of fine dry bread crumbs (gluten-free, if necessary)

9. ½ cup (120ml) high-heat-tolerant oil for frying

10. 8 fresh sage leaves, optional

Instructions:

1. Make the Sage & Onion Gravy: Peel and cut the onions into large chunks, then mince them finely in the food processor – pulse it in short bursts, so you don’t over-process them into mush. (Or mince the onions finely by hand.) Heat the oil in a heavy-bottomed saucepan over medium heat. Cook the onions, stirring occasionally until they are evenly browned and caramelized – this should take about 20 minutes. Watch that they don’t burn near the end as the sugars start to caramelize.

2. Add the garlic, sage, and pepper, and cook for one more minute. Then add the soy sauce and beef or mushroom stock, scraping the bottom of the pan to loosen all the flavorful bits. Bring the stock to a boil. In a small jar, shake together the water and sweet rice flour (or regular flour), and pour this slurry into the gravy while stirring. Cook and stir until the gravy thickens.

3. Add the balsamic vinegar and taste for seasoning. Add more salt or pepper if needed. Turn down the heat to very low, cover, and keep the gravy warm.

4. Make the Schnitzel: While the onions are caramelizing, prepare the puffball schnitzel for frying and set them aside.

5. Peel and trim any dark spots from your puffball. Cut it into slabs about as thick as a slice of bread.

6. Set out three bowls or shallow containers for your breading station. In the first one, combine the sweet rice flour with the salt, pepper, paprika, and garlic powder. In the second one, beat two eggs. In the third one, put the bread crumbs.

7. Dip each slab of puffball first into the seasoned flour, then into the beaten egg, making sure to completely cover every bit, then finally into the bread crumbs, again making sure every surface is fully covered. (This works best if you use one hand for dipping the puffball into the flour and egg mixtures, and the other hand for dipping it into the crumbs.) Set the breaded puffball slabs onto a plate or cutting board in a single layer.

8. When the gravy is ready and shortly before you’re ready to eat, heat the oil in a skillet over medium heat. If you are using the fresh sage leaves, lay them into the hot oil in a single layer and fry them for a few seconds on one side, then turn them over and fry them for a few seconds on the other side, just until they start to turn a bit brownish in spots. Quickly remove them and lay them on a paper towel. Sprinkle them lightly with salt. They will crisp up as they cool.

9. Fry the slabs of puffball schnitzel in the hot oil, about 3 to 4 minutes per side, until they are golden and crispy. Remove the fried schnitzels to a paper towel-lined plate. You may have to cook them in two batches.

10. Serve the schnitzel with the gravy and top each serving with two crispy fried sage leaves (or a sprinkling of chopped fresh parsley or sage leaves).

Recipe: Classic Fried Puffballs

Ingredients:

1. Fresh puffball mushrooms

2. Kosher salt and fresh ground black pepper

3. High heat cooking oil, like grapeseed

4. All-purpose flour

5. Panko breadcrumbs

6. Eggs, beaten well with a splash of dairy or water

7. Fresh arugula or whatever greens you have/prefer

8. Fresh lemon juice or wedge,

9. Extra virgin olive oil

Instructions:

1. Preheat an oven to 225, or a warm setting.

2. Season the flour with a couple of good pinches of salt.

3. If you haven’t already, slice off the root end of the puffball and inspect for any bug damage, the flesh of the mushroom should be perfectly white, not at all greenish-yellow.

4. Using a long, sharp slicing knife, slice the puffball into 1/2 inch or so slices. Liberally coat the mushroom slices in flour, then tap off the excess and dip them in beaten egg, then the panko breadcrumbs. Heat a generous amount of oil in a pan (1/4-1/2 a cup should be good depending on the size of your mushroom slices) then, when sizzling hot, add the puffballs and cook until golden brown on each side.

5. Pay close attention to the amount of oil in the pan, the breadcrumbs are going to soak up a ton of oil, and you don’t let the pan get dry, think of it as a shallow deep-fry.

6. Once the mushrooms are browned, place them in the warm oven on a cookie sheet with a resting rack to prevent the heat from being trapped and steaming the crispy crust until you’re done with the rest.

7. When the mushrooms are all fried, dress the arugula or other greens with the lemon, olive oil, salt and pepper to taste, then serve immediately.

Recipe: Puffball Mushroom Burgers

Ingredients:

1. Puffball mushroom sliced (they vary in size, so one thick burger-sized slice each)

2. 100 g flour many different flour types will work for this recipe, including gluten-free

3. 1 teaspoon of sea salt

4. Freshly ground black pepper to taste

5. 1 egg

6. 50 g 'Parmesan' finely grated but not powdered

7. Knob of butter

8. Drizzle of olive oil

9. 4 crusty sourdough rolls

10. Burger toppings and garnishes to taste (I used tomato, avocado & cress)

Instructions:

1. Peel the skin off the puffball mushroom slices - just make a nick in the skin and it should come away very easily.

2. Mix the salt, pepper, and flour in a bowl wide enough to fit one mushroom slice easily.

3. Beat the egg with a splash of water in a similarly shaped bowl.

4. Add the grated 'Parmesan' to a third bowl.

5. Heat the butter and oil in a heavy-bottomed frying pan (I used a cast iron skillet) over medium-low heat, until hot, but not smoking.

6. Working one at a time, dip each slice in seasoned flour, then egg, then 'Parmesan', pressing the cheese onto all the sides to help it adhere, before adding it to the hot pan.

7. Fry the slices, keeping the heat medium-low, turning once. When the cheese is crisp and golden and the mushroom is hot and tender all the way through, they are ready - about 5 minutes per side.

8. Transfer to paper towels to drain the excess fat, then serve immediately with crusty sourdough rolls and whatever burger toppings and garnishes take your fancy.

Calvatia gigantea Synonyms and Varietes

• Bovista gigantea (Batsch) Gray, 1821

• Bovistaria gigantea (Batsch) P. Karsten (1889), Bidrag till kännedom af Finlands natur och folk, 48, p. 10

• Calvatia bovista (Linnaeus) T. Macbride (1896), Bulletin from the Laboratories of natural history of the state university of Iowa, 4(1), p. 41

• Calvatia maxima (Schaeffer) Morgan (1890), Journal of the Cincinnati Society of natural history, 12(4), p. 166

• Calvatia primitiva Lloyd (1905), Mycological writings, 1, the Lycopodaceae of Australia, New Zealand and neighboring islands, p. 36

• Globaria bovista (Linnaeus) J. Schröter (1889), in Cohn, Kryptogamen-flora von Schlesien, 3(1), p. 699

• Globaria gigantea (Batsch) Quélet (1873), Mémoires de la Société d'Emulation de Montbéliard, série 2, 5, p. 370(362)

• Langermannia gigantea (Batsch) Rostkovius (1839), in Sturm, Deutschlands flora, Abt. III, die pilze Deutschlands, 5(18), p. 23, tab. 10

• Langermannia maxima (Schaeffer) Pázmány (1996) [1994-95], Notulae botanicae, Horti agrobotanici Cluj-Napoca, 24-25, p. 29

• Lasiosphaera gigantea (Batsch) F. Šmarda (1958), in Pilát, Flora CSR : Gasteromycetes, p. 308

• Lycoperdon bovista Linnaeus (1753), Species plantarum exhibentes plantas rite cognitas ad genera relatas, 2, p. 1183

• Lycoperdon bovista var. glabrum (Scopoli) Lightfoot (1777), Flora scotica, 2, p. 1066

• Lycoperdon craniolare Paulet (1808) [1793], Traité des champignons, 2, p. 444, tab. 200, fig. 1

• Lycoperdon giganteum Batsch, 1786

• Lycoperdon maximum Schaeffer (1774), Fungorum qui in Bavaria et Palatinatu circa Ratisbonam, 4, p. 130, tab. 191

• Lycoperdon polymorphum var. glabrum Scopoli (1772), Flora carniolica, Edn 2, 2, p. 487, var. 1

• Lycoperdon proteus Sowerby (1801), Coloured figures of English fungi or mushrooms, tab. 332

• Lycoperdon proteus var. bovista (Linnaeus) Sibthorp (1794), Flora oxoniensis, p. 400

Sources:

Photo 1 - Author: Christoph Sager (Creative Commons Attribution-Share Alike 4.0 International)

Photo 2 - Author: Sulfur (Creative Commons Attribution-Share Alike 3.0 Unported)

Photo 3 - Author: Holger Krisp (Creative Commons Attribution 3.0 Unported)

Photo 4 - Author: Rosser1954 (Creative Commons Attribution-Share Alike 4.0 International)

Photo 5 - Author: Hans-Martin Scheibner (Creative Commons Attribution-Share Alike 3.0 Unported)