Giant Puffball (Calvatia gigantea)
Description
Meet the Giant Puffball Mushroom (Calvatia gigantea), a true giant of the fungal world! 🌍 This impressive mushroom can grow up to a whopping 23.62 inches (60 cm) in diameter, making it a stunning sight in meadows and grasslands. Its round, white appearance with thick, peeling skin and a root-like cord anchoring it to the ground gives it a unique, almost otherworldly look. 🌱
Growth and Habitat 🌾
The Giant Puffball is a saprotroph, feasting on dead organic matter and playing a crucial role in breaking down decaying material. 🌿 Found primarily in meadows and grasslands, it’s a seasonal beauty, popping up from late summer to early fall. These mushrooms grow rapidly, often appearing within just a week! ⏳ Due to its specific growth requirements, it’s a bit of a prima donna, and artificial cultivation would be very complicated. 🚫🌱
Life Cycle 🔄
This mushroom starts its life as a tiny spore, which travels by wind and rain to new locations. 🌬️ Once it finds a cozy spot, it begins as a small ball-shaped structure called the "spawn," eventually developing into its iconic fruiting body. As it matures, it produces millions of spores, ready to spread and start the cycle all over again! 🌟
Culinary Delights 🍽️
When young and tender, Giant Puffballs are edible and have a delightful, earthy, nutty flavor. 🌰 They’re perfect for frying in butter, adding to omelets, or substituting for tofu or eggplant in recipes. 🍳 To enjoy these culinary treats, make sure the flesh is solid white with no yellow-brown spots. Peel off the tough outer skin and avoid washing the puffball to prevent sogginess. Store in the refrigerator for 2-5 days, and if freezing, cook first to avoid any unpleasant odors. 🧈
Cautionary Notes ⚠️
Though delicious, some compounds in Giant Puffballs have been studied and shown to cause negative effects in lab rats, such as anorexia and liver issues. 🧪 Clinical studies also reveal hemostatic properties, but caution is advised if absorption by tissue is required. Always use with care and consult professionals if needed.
History 📜
Named in 1786 by August Batsch as Lycoperdon giganteum and later renamed in 1904 by Curtis Gates Lloyd to Calvatia gigantea (calvus meaning "bald" and calvaria, meaning "dome of the skull" in Latin), this mushroom has a rich history and remains a fascinating subject in both culinary and scientific circles. 🧠
Common names: Giant Puffball, German (Riesenbovist, Riesenstäubling), France (Vesse de loup géante), Netherlands (Reuzenbovist).
Mushroom Identification
🍄 Fruiting Body: Measures 3.94 to 23.62 inches (10 to 60 cm) and weighs 2.2 to 55.12 lbs (1 to 25 kg). This mushroom is terrestrial, rounded or sometimes ovoid with minimal sterile tissue at the base. It starts yellowish and matures to dark brown.
🛡️ Outer Shell: The outer shell (exoperidium) is thin and starts white, becoming yellowish to brown with age. It breaks into irregular pieces and disintegrates as it ripens, leaving fragments at the base.
🔍 Inner Shell: The inner shell (endoperidium) is thick, initially white, and smooth, turning yellow-brown to brown. It is fragile and breaks apart completely when ripe.
🥩 Flesh: The flesh is initially white and syrupy, changing to yellowish-greenish to olive-brown, and becomes pasty. When ripe, it turns sponge-like and powdery.
🌰 Spores: Spore powder is dark brown. Spores are 3.3-6 μm, rounded, with a smooth or rough surface, and are also dark brown.
🌳 Habitat: This saprobic mushroom thrives from June to September in various environments: deciduous, coniferous, and mixed forests, meadows, pastures, gardens, parks, fields, and bushes. It grows singly or in small groups, found throughout Europe and North America, from northern Spain and Ireland to western Siberia and across the eastern parts of the American continent, with some presence in the western regions as well.
Look-Alikes
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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.
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Smaller and has more creamy coloration with a resembling stem.
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Smaller with cracks on the top, with a stem present.
Health Benefits
🤒 Sore Throat Relief: Pill made with Calvatia gigantea and snake slough is kept in the mouth to soothe sore throats.
🧊 Reduces Inflammation, Swelling & Pain: Pill with Calvatia gigantea, mirabilite, and sugar helps with inflammation, swelling, and aphonia.
🤧 Eases Chronic Coughing: Pills made with Calvatia gigantea powder and honey, taken with soup, help treat chronic coughing.
💉 Treats Hematemesis (Vomiting Blood): Pills with Calvatia gigantea and sugar, taken with water, can treat hematemesis due to lung heat. Powdered Giant Puffball with rice soup helps with hematemesis during pregnancy.
🛡️ Anti-Tumor Properties: Calvacin, a substance from giant puffballs, has shown anti-tumor effects in lab studies.
Pet Safety
Giant puffball mushrooms (Calvatia gigantea) are generally not considered highly toxic to dogs or cats, but there are important considerations to keep in mind:
Giant Puffball Mushrooms and Pets 🐶🐱
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Young Puffballs 🧽 Young giant puffballs are typically safe for dogs. They are edible and do not usually cause problems if ingested in small amounts.
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Mature Puffballs ⚠️ Mature giant puffballs can pose risks. When inhaled in large quantities, the spores from mature puffballs might cause respiratory issues, such as lung inflammation, in pets. This is especially a concern if they are ingested or if the spores are inhaled.
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Digestive Concerns 🚫 Even though giant puffballs are not highly toxic, consuming them might lead to digestive upset or other mild symptoms in pets due to their high fiber content.
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Allergic Reactions 🌟 Pets, like people, can have individual sensitivities or allergies. If your pet shows any unusual symptoms after coming into contact with a giant puffball mushroom, such as vomiting, coughing, or difficulty breathing, it is best to consult a veterinarian.
What to Do If Your Pet Ingests Giant Puffballs 🚑
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Monitor Symptoms: Keep an eye on your pet for any signs of distress or discomfort, such as vomiting, diarrhea, or respiratory issues.
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Consult a Vet: If you suspect your pet has ingested a significant amount or is showing symptoms, contact your veterinarian for advice and treatment.
In summary, while young giant puffball mushrooms are generally safe for dogs and cats, mature mushrooms can pose risks, especially if inhaled or consumed in large quantities. Always monitor your pets and seek veterinary care if you have concerns.
Recipes
Ingredients
- 2 tablespoons butter or olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 lb (450g) giant puffball mushroom, peeled and diced
- 4 cups (1 liter) vegetable or chicken broth
- 1 cup (240ml) heavy cream or milk (optional for creamier soup)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
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Prepare the Mushrooms: Peel the outer skin of the puffball mushroom and dice it into small cubes.
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Sauté Aromatics: In a large pot, melt the butter or heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
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Cook the Mushrooms: Add the diced puffball mushroom to the pot. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 10-15 minutes.
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Add Broth and Seasoning: Pour in the broth and add the thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld.
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Blend the Soup: Use an immersion blender to blend the soup until smooth, or carefully transfer it to a blender in batches. If you prefer a chunkier texture, blend just a portion of the soup.
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Add Cream (Optional): If you want a creamier soup, stir in the heavy cream or milk. Heat the soup through but do not boil. Season with salt and pepper to taste.
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Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread or a side salad.
Ingredients
- 2 tablespoons oil
- 4 slices of giant puffball, each ¾ inch thick and 4 x 4 inches (10 x 10 cm)
- ¼ cup (35g) sweet rice flour or all-purpose flour
- ½ teaspoon salt
- 1 teaspoon pepper, divided
- 2 eggs
- ¼ cup (25g) finely grated Parmesan cheese
- ¼ cup (40g) instant polenta or fine cornmeal
- ½ teaspoon garlic powder
- 1 cup (240ml) tomato pasta sauce
- 1½ cups (150g) shredded mozzarella cheese
Instructions
- Peel and slice the puffball into ¾-inch thick pieces, trimming to about 4 inches square.
- In a shallow bowl, combine flour, salt, and ½ teaspoon pepper.
- In another bowl, beat the eggs.
- In a third bowl, mix Parmesan, cornmeal, garlic powder, and remaining ½ teaspoon pepper.
- Preheat oven to 350°F (180°C).
- Heat oil in a skillet over medium heat.
- Coat puffball slices in the flour mixture, then in eggs, and finally in the Parmesan mixture.
- Fry slices in oil for 2-3 minutes per side until golden brown.
- Place fried slices in a baking pan with space between them.
- Top each slice with ¼ cup tomato sauce and a heaping ¼ cup mozzarella.
- Bake for 30 minutes until cheese is bubbling and golden.
Ingredients
- 2 tablespoons oil
- 1 tablespoon minced ginger
- 3 cloves garlic
- 1 jalapeno pepper (or 1-2 Thai chili peppers, or ¼-½ teaspoon dried chili flakes)
- 1 onion
- 1 red bell pepper
- 1 pound (450g) diced giant puffball (8-10 cups)
- 1½ cups (360ml) chicken broth, divided
- 4 tablespoons (60ml) soy sauce (gluten-free if needed)
- 3 tablespoons dark brown sugar
- 2 tablespoons white vinegar
- 2 tablespoons cornstarch
- 4-5 green onions (scallions)
- ½ cup roasted, salted peanuts or cashews
- Cooked rice for serving
Instructions
- Mince garlic, ginger, and jalapeno (or chili pepper).
- Dice the onion and red bell pepper into 1-inch (2cm) cubes.
- Dice the puffball into 1-inch (2cm) cubes.
- Slice green onions diagonally and coarsely chop the nuts.
- Heat oil in a large pan over medium heat. Add garlic, ginger, and jalapeno; cook for 1 minute.
- Add diced onion and red pepper; cook for 5 minutes until the onion is translucent, then add puffball.
- Mix 1 cup (240ml) chicken broth, soy sauce, brown sugar, and vinegar; pour over vegetables. Boil and cook for 5 minutes.
- Mix remaining ½ cup (120ml) chicken broth with cornstarch and add to the pan. Add green onions and cook until thickened, about 30 seconds.
- Transfer to a bowl, sprinkle with nuts, and serve over rice.
Ingredients
- Giant puffball slices, ½ – ¾ inch (1-2 cm) thick, peeled (use whole, individual, or bite-sized slices)
- Olive oil
- Pasta or tomato sauce
- Dried oregano
- Your favorite pizza toppings (ham, pepperoni, salami, onions, peppers, etc.)
- Shredded mozzarella cheese
- Grated Parmesan cheese (optional)
Instructions
- Peel and slice the puffball into desired sizes. Brush both sides with olive oil.
- Cook the slices to firm them up and reduce moisture:
- Grill: Barbecue or use a grill pan, cooking each side for about 10 minutes until browned and charred.
- Roast: Roast at 425°F (220°C) on a rack over a baking sheet for 30 minutes, flipping halfway.
- Pan-fry: Fry in a skillet with extra oil until golden on both sides, then drain on paper towels.
- You can prepare the slices ahead of time and refrigerate or freeze them. Use directly from frozen if needed.
- Place cooked puffball slices on a baking sheet. Spread a thin layer of sauce on each slice and sprinkle with oregano.
- Add your favorite toppings and cover with shredded mozzarella. Sprinkle Parmesan if desired.
- Bake at 400°F (200°C) for 15-20 minutes, until the cheese is bubbly and golden.
Ingredients
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3 tablespoons butter
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1 onion
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4 cloves garlic, minced
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½ teaspoon salt, plus more to taste
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1 pound (450gms) giant puffball, diced in 1-inch cubes (8-10 cups)
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¼ teaspoon pepper
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Grated zest and juice of half a lemon
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¼ cup chopped fresh parsley
Instructions
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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.
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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).
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Add the pepper and lemon zest. Cook for 1 more minute.
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Squeeze the juice of half a lemon over the puffballs and sprinkle with the parsley. Toss and add more salt to taste, if desired.
Ingredients
- 1 pound (454g) puffball, cut into thick sticks
- ¼ cup (35g) sweet rice flour or all-purpose flour
- ½ teaspoon salt
- 2 eggs
- ½ cup (45g) finely grated Parmesan cheese
- ½ cup (80g) instant polenta or fine cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- Dipping sauce of your choice (e.g., marinara, currywurst, honey mustard, chipotle, curry ketchup, spicy mayo)
Instructions
- Preheat oven to 425°F (220°C).
- Cut the puffball into thick fries, about ½-inch x ½-inch (1 cm) by 3 inches (7.5 cm) long.
- In a shallow bowl, mix flour and salt.
- In a separate bowl, beat the eggs.
- In a third bowl, combine Parmesan, cornmeal, garlic powder, and pepper.
- Coat puffball sticks in flour, dip in eggs (tap off excess), then coat in the Parmesan mixture.
- Place coated puffball fries on a baking sheet without touching. Bake for 15-18 minutes until golden, or fry in a skillet with oil until golden on all sides.
Ingredients
- 2-3 tablespoons butter or oil
- 1 lb (450g) diced giant puffball (1-inch/2.5 cm cubes, about 8-10 cups)
- ½ teaspoon salt
- 1 lb short pasta (macaroni, fusilli, shells, etc.)
- 3 cups (720ml) pasta sauce (tomato or cream-based); 1 jar (650ml) + ¼ cup (60ml) pasta water is fine too
- 1 cup (100g) shredded aged cheddar cheese
- 3-4 cups (300-400g) shredded mozzarella cheese
Instructions
- Cook pasta in salted water until slightly underdone, about 2 minutes less than the package instructions. Reserve ½ cup pasta water, then drain.
- While pasta cooks, heat oil in a large skillet. Add puffball cubes and salt. Cook, stirring occasionally, for about 10 minutes until puffballs shrink and turn golden in spots.
- Combine cooked puffballs, pasta, pasta sauce, reserved pasta water, and cheddar cheese in a bowl.
- Transfer mixture to a greased 9x13-inch pan. Top with shredded mozzarella.
- Bake at 350°F (180°C) for about 30 minutes, until the cheese is bubbly and golden.
For the Gravy
- 3 tablespoons oil
- 2 large onions (500g)
- 2 cloves garlic, minced
- 1 teaspoon ground dried sage
- ½ teaspoon pepper
- 2 tablespoons tamari soy sauce (gluten-free)
- 2 cups (480ml) beef or mushroom stock
- 2 tablespoons sweet rice flour (or regular flour)
- ½ cup (120ml) water
- 2 teaspoons balsamic vinegar
- Salt to taste
For the Puffball Schnitzel
- 1 lb (454g) trimmed, peeled puffball
- ⅓ cup sweet rice flour (or regular flour)
- ½ teaspoon each: salt, pepper, paprika, garlic powder
- 2 large eggs
- 1 cup fine dry bread crumbs (gluten-free if needed)
- ½ cup (120ml) high-heat oil for frying
- 8 fresh sage leaves (optional)
Instructions
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Make the Gravy: Mince onions finely and cook in oil over medium heat, stirring occasionally, until caramelized (about 20 minutes). Add garlic, sage, and pepper; cook for 1 minute. Add soy sauce and stock, scraping the pan. Bring to a boil, then stir in a slurry of water and flour until thickened. Add balsamic vinegar and adjust seasoning. Keep warm on low heat.
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Prepare Schnitzel: Peel and trim puffball; cut into bread-thick slabs. Set up three bowls: one with flour, salt, pepper, paprika, and garlic powder; one with beaten eggs; and one with bread crumbs. Coat puffball slices in flour, then egg, then crumbs. Set aside.
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Fry Puffball: Heat oil in a skillet over medium heat. Fry sage leaves briefly, if using, until crispy; set aside. Fry schnitzel slabs 3-4 minutes per side until golden and crispy. Drain on paper towels.
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Serve: Plate schnitzel with gravy, topped with fried sage leaves or fresh parsley.
Ingredients
- Fresh puffball mushrooms
- Kosher salt and freshly ground black pepper
- High-heat cooking oil (like grapeseed)
- All-purpose flour
- Panko breadcrumbs
- Eggs, beaten with a splash of dairy or water
- Fresh arugula or preferred greens
- Fresh lemon juice or wedge
- Extra virgin olive oil
Instructions
- Preheat the oven to 225°F or a warm setting.
- Season flour with salt.
- Trim the root end of the puffball and check for any discoloration; the mushroom should be pure white.
- Slice the puffball into ½-inch slices. Coat slices in flour, then dip in beaten egg, and coat with panko breadcrumbs.
- Heat oil in a pan until hot, then fry the puffball slices until golden brown on both sides, adding oil if needed.
- Place fried mushrooms on a rack in a warm oven to keep crisp.
- Dress arugula or greens with lemon juice, olive oil, salt, and pepper. Serve immediately with the fried puffball.
Ingredients
- Puffball mushroom slices (one thick, burger-sized slice per person)
- 100 g flour (any type, including gluten-free)
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 egg
- 50 g Parmesan, finely grated (not powdered)
- Knob of butter
- Drizzle of olive oil
- 4 crusty sourdough rolls
- Burger toppings of choice (e.g., tomato, avocado, cress)
Instructions
- Peel the skin off the puffball slices.
- Mix flour, salt, and pepper in a bowl wide enough for the mushroom slices.
- In a separate bowl, beat the egg with a splash of water.
- Place the grated Parmesan in a third bowl.
- Heat butter and olive oil in a heavy-bottomed pan over medium-low heat until hot but not smoking.
- Dip each mushroom slice in flour, then egg, then Parmesan, pressing the cheese to adhere.
- Fry on medium-low heat, turning once, until the cheese is crisp and golden and the mushroom is tender, about 5 minutes per side.
- Drain on paper towels and serve immediately on sourdough rolls with your favorite burger toppings.
Synonyms and Varieties
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Bovista gigantea (Batsch) Gray, 1821
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Bovistaria gigantea (Batsch) P. Karsten (1889), Bidrag till kännedom af Finlands natur och folk, 48, p. 10
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Calvatia bovista (Linnaeus) T. Macbride (1896), Bulletin from the Laboratories of natural history of the state university of Iowa, 4(1), p. 41
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Calvatia maxima (Schaeffer) Morgan (1890), Journal of the Cincinnati Society of natural history, 12(4), p. 166
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Calvatia primitiva Lloyd (1905), Mycological writings, 1, the Lycopodaceae of Australia, New Zealand and neighboring islands, p. 36
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Globaria bovista (Linnaeus) J. Schröter (1889), in Cohn, Kryptogamen-flora von Schlesien, 3(1), p. 699
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Globaria gigantea (Batsch) Quélet (1873), Mémoires de la Société d'Emulation de Montbéliard, série 2, 5, p. 370(362)
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Langermannia gigantea (Batsch) Rostkovius (1839), in Sturm, Deutschlands flora, Abt. III, die pilze Deutschlands, 5(18), p. 23, tab. 10
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Langermannia maxima (Schaeffer) Pázmány (1996) [1994-95], Notulae botanicae, Horti agrobotanici Cluj-Napoca, 24-25, p. 29
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Lasiosphaera gigantea (Batsch) F. Šmarda (1958), in Pilát, Flora CSR : Gasteromycetes, p. 308
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Lycoperdon bovista Linnaeus (1753), Species plantarum exhibentes plantas rite cognitas ad genera relatas, 2, p. 1183
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Lycoperdon bovista var. glabrum (Scopoli) Lightfoot (1777), Flora scotica, 2, p. 1066
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Lycoperdon craniolare Paulet (1808) [1793], Traité des champignons, 2, p. 444, tab. 200, fig. 1
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Lycoperdon giganteum Batsch, 1786
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Lycoperdon maximum Schaeffer (1774), Fungorum qui in Bavaria et Palatinatu circa Ratisbonam, 4, p. 130, tab. 191
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Lycoperdon polymorphum var. glabrum Scopoli (1772), Flora carniolica, Edn 2, 2, p. 487, var. 1
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Lycoperdon proteus Sowerby (1801), Coloured figures of English fungi or mushrooms, tab. 332
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Lycoperdon proteus var. bovista (Linnaeus) Sibthorp (1794), Flora oxoniensis, p. 400
Photo sources:
Photo 1 - Author: Christoph Sager (CC BY-SA 4.0)
Photo 2 - Author: Sulfur (CC BY-SA 3.0)
Photo 3 - Author: Holger Krisp (CC BY 3.0)
Photo 4 - Author: Rosser1954 (CC BY-SA 4.0)
Photo 5 - Author: Hans-Martin Scheibner (CC BY-SA 3.0)