საქართველოს სოკოებისა და ლიქენების ეთნობიოლოგია | Ethnobiology of fungi and lichens of Georgia

Local Name
Mindvris sok’o (1).

Description
Cap: The cap is 5–20 cm, convex, flat, shallowly depressed, or irregular and distorted, dry or moist, hoary, finely hairy, or relatively smooth, gray to brownish gray, the margin inrolled at first and later wavy, sometimes lined. Gills are broadly attached to the stem or beginning to run down it, close, creamy. Stem: The stem is 6–12 cm long, 1–3 cm thick, with an enlarged base, dry, fairly smooth, or with tiny brownish fibers, white to cream, dingy when handled. Flesh: The flesh is white or whitish, thick, odor mealy. Spores: The spores are 5–8 X 3–5 µm, elliptical, smooth, colourless or pale yellowish.
Habitat: On soils, in leafy and coniferous forests, on the edges of the forests, on meadows and grasslands, also in gardens and squares. Season: Summer, autumn.
Distribution: All regions of Georgia (2).

Uses
Edibility: Edible when young and fresh (1).

References
1. Nakhutsrishvili, I.G. (2007) Fungi of Georgia. Tbilisi: Buneba Printi.
2. Nakhutsrishvili, I.G., et al. (1986) Flora of Spore-producing Plants of Georgia (Summary). Tbilisi: Metsniereba (Russian).

Local Name
Kombala sok’o (1).

Description
Fruitbody: The fruitbody is 10-30 cm high, 2-5 cm wide, forming a large club swollen at its apex, light yellow to deep ochre, with a purplish-lavender bloom over the stem, dry, smooth, with longitudinal wrinkles on the lower part of the club, never branching. Stem: The stem is 10–22 cm long, 1–3 cm thick, club-shaped, with a basal bulb that is gradually swollen, bald, whitish above the ring, brownish below, bruising and discoloring brown to brownish, with a high, double-edged, moveable ring that features a brownish edge on the underside. Flesh: The flesh is firm then soft and spongy, white, bruising brownish, odor sickly, taste mild to bitter. Spores: The spores are 9–14 X 5–8 µm, elliptical, smooth, white to yellowish.
Habitat: On soils, in leafy forests, on the edges of forests, especially beech. Season: Summer, autumn.
Distribution: Javakheti, Kakheti (2).

Uses
Edibility: Edible when young and fresh (1).

References
1. Nakhutsrishvili, I.G. (2007) Fungi of Georgia. Tbilisi: Buneba Printi.
2. Nakhutsrishvili, I.G., et al. (1986) Flora of Spore-producing Plants of Georgia (Summary). Tbilisi: Metsniereba (Russian).

Local Name
Rbilobts’itela ts’erosts’viva (1).

Description
Cap: The cap is 10–15 cm, convex to nearly round when young, becoming broadly convex, flat, or very broadly bell-shaped, dry, soft, bald and grayish brown when in the button stage, but soon breaking up so that the center remains smooth and brown but the rest of the surface consists of shaggy scales with brownish tips over a whitish, fibrillose background. Gills are free from the stem, close or nearly crowded, short-gills frequent, white or, in maturity, pale brownish, often with brownish edges. Stem: The stem is 10–22 cm long, 1–3 cm thick, club-shaped, with a basal bulb that is gradually swollen, bald, whitish above the ring, brownish below, bruising and discoloring brown to brownish, with a high, double-edged, moveable ring that features a brownish edge on the underside. Flesh: The flesh is whitish to pale brownish, staining pinkish orange to reddish, then slowly brownish when sliced (especially near the apex of the stem), thick. Spores: The spores are 8.5–13 X 5–8 µm, elliptical or broadly ellipsoidal to globose or pyriform (pear-shaped), smooth, colourless, white or pale cream.
Habitat: On soils, in mixed woodland, on the edges of forests. Season: Summer, autumn.
Distribution: All regions of Georgia (2).

Uses
Edibility: Edible when young and fresh (1).

References
1. Nakhutsrishvili, I.G. (2007) Fungi of Georgia. Tbilisi: Buneba Printi.
2. Nakhutsrishvili, I.G., et al. (1986) Flora of Spore-producing Plants of Georgia (Summary). Tbilisi: Metsniereba (Russian).

Local Name
Gigant’uri pshuk’una (1), Purpashai (tush.) (2), Bat’k’ana (kakh.) (3).

Description
Fruiting Body: Shaped like a ball, or nearly so, up to 50 cm or more across, some of them up to 15 kg, white when fresh, becoming yellowish or olive brown, finely velvety when young, but soon smooth, soft, interior white and fleshy, becoming yellowish or greenish yellow, the outer surface eventually falling away in pieces, often with a small cord at the point of attachment to the ground. Flesh: The flesh is thick and white, rarely discoloring a pinkish wine color in wet weather. Spores: The spores are 3–5.5 X 3–5 µm, round or nearly so, minutely spiny or nearly smooth.
Habitat: Growing in grass often at the edges of meadows, in drainage ditches, or under brush. Season: Summer, autumn.
Distribution: All regions of Georgia (3).

Uses
Edibility: Edible when young and fresh, while the flesh is white (1).

Tusheti — “Purpashai is like a stones on the meadows, they are very big, these fungi are also very tasty” (2), “Purpashai is a mountain fungi, very big in size” (2). Kakheti — “There are some big and white fungi, locals call them Bat’k’ana, they’re look like a stones on the meadows” (4), “we call them Bat’k’ana, local shepherds often gather them on the meadows, very big ones, some of them bigger than bucket” (4).

References
1. Nakhutsrishvili, I.G. (2007) Fungi of Georgia. Tbilisi: Buneba Printi.
2. Tsotsanidze, G. (2012) Tushetian dictionary. Tbilisi: Bakur Sulakauri Publishing.
3. Nakhutsrishvili, I.G., et al. (1986) Flora of Spore-producing Plants of Georgia (Summary). Tbilisi: Metsniereba (Russian).
4. Gonashvili, B. (2016) Dedoplistskaro.

Description
Cap: The cap is 5–12 cm across, convex to broadly convex, occasionally nearly flat, whitish, smooth and glossy to fibrous to nearly wooly or scaly. Gills are free from the stem, deep pink becoming brown and then dark chocolate brown in maturity, crowded. Stem: The stem is 3–10 cm tall, 1–2 cm thick, cylindrical, more or less equal, sometimes tapering slightly to base, with a quickly collapsing white ring, not bruising yellow. Flesh: The flesh is thick and white, rarely discoloring a pinkish wine color in wet weather. Spores: The spores are 5–9 X 4–6.5 µm, elliptic, brownish.
Habitat: On soils, in meadows, fields, lawns, and grassy areas (sometimes in fairy rings). Season: Spring, autumn.
Distribution: All regions of Georgia (5).

Uses
Edibility: Edible when fresh (1).

Kazbegi — “I gather Kama on meadows, growing up – they are often making up some kind of lines or circles” (6). Kakheti — “Kama is called also “Chamadan gora”, in our region there is a large meadows, where we often gather these mushrooms” (7). Mestia — “When I was a kid, my mother used to gather these mushrooms on meadows, then she minced them and salted them with a special svanetian salt — to make thus the mince of kubdari” (8).

Note: Kama is well known and probably most popular and recognisable mushroom in all regions of Georgia.

References
1. Nakhutsrishvili, I.G. (2007) Fungi of Georgia. Tbilisi: Buneba Printi.
2. Makashvili, A. (1991) Botanical Dictionary. Tbilisi: Metsniereba.
3. Orbeliani, Sulkhan-Saba (1991) Georgian Dictionary. Tbilisi: Merani.
4. Zedginidze, G. (2014) Javakhian Dictionary. Tbilisi: Saunje.
5. Nakhutsrishvili, I.G., et al. (1986) Flora of Spore-producing Plants of Georgia (Summary). Tbilisi: Metsniereba (Russian).
6. Narozauli, S. (2015) Vlg. Arsha, Kazbegi.
7. Gonashvili, B. (2016) Dedoplistskaro.
8. Gujejiani, Ch. (2014) Mestia.

Local Name
Mindvris kama (1), Nekhvis sok’o (2), Kamara sok’o (javakh.) (3).

Description
Cap: The cap is 8–20 cm across; ovate at first expanding convex, creamy white yellowing slightly with age or on bruising. Gills are free, white at first then flesh-pink, finally chocolate brown with age. Stem: The stem is 5–10 cm tall, 1.5–3 cm thick, cylindric, often slightly clavate at the base, concolorous with the cap, the ring is formed of a double membrane, the lower splitting into a star-shape around the stem. Flesh: The flesh is whitish-yellowish, taste pleasant, mushroomy. Spores: The spores are 7–9 X 4–6 µm, elliptic, smooth, brownish.
Habitat: On soils, amongst grass and in grassy places (lawns, fields), as well as in pasture or thickets. Season: Spring, autumn.
Distribution: All regions of Georgia (3).

Uses
Edibility: Edible when fresh and marinated (1).

Tianeti — “We rarely gather Kama on meadows, because of its quite small amount” (5). Kakheti — “We gather Kama on meadows in autumn, because of its quite large amount; in our region it’s an exact period to gather them” (6). Tetritskaro — “We gather Kama only on meadows, not in the forest, it’s very tasty mushroom” (7). Manglisi — “If we gather Kama in a large amount, then we dry them for the winter” (8). Mtskheta — “Kama can be found in a large amount especially on a manure places, usually on meadows and pastures” (9).

Note: Kama is well known and probably most popular and recognisable mushroom in all regions of Georgia.

References
1. Nakhutsrishvili, I.G. (2007) Fungi of Georgia. Tbilisi: Buneba Printi.
2. Orbeliani, Sulkhan-Saba (1991) Georgian Dictionary. Tbilisi: Merani.
3. Zedginidze, G. (2014) Javakhian Dictionary. Tbilisi: Saunje.
4. Nakhutsrishvili, I.G., et al. (1986) Flora of Spore-producing Plants of Georgia (Summary). Tbilisi: Metsniereba (Russian).
5. Khosiauri, V. (2014) Vlg. Chekuraantgori, Tianeti.
6. Tsignadze-Brekashvili, L. (2015) Zemo Bodbe, Sighnaghi.
7. Janiashvili, L. (2014) Vlg. Pantiani, Tetritskaro.
8. Aptsiauri, E. (2014) Vlg. Shekhvetila, Tetritskaro.
9. Kvelashvili, G. (2014) Vlg. Galavani, Mtskheta.

Local Name
Mura sok’o (1), Shavchokha-sok’o, Chokhio, Chokhashava (imer.) (2).

Description
Cap: The cap is 5–25 cm broad, convex to shield shaped at first, then becomes flat, smooth, sometimes slimy or sticky, brown, black or blackish. Gills are running slightly down to the stem, they are white at first, and then become darker, from pale cream to grayish. Stem: The stem is 3–6 cm tall, 2–3 cm thick, has the same colour as the cap or slightly brighter. Flesh: The flesh is white or whitish at first, then becomes darker. Spores: The spores are 7–9 X 5–8 µm, nearly globose, with low warts.
Habitat: On soils, in mixed woodland. Season: Summer, autumn.
Distribution: All regions of Georgia (3).

Uses
Edibility: Edible when marinated (1).

References
1. Nakhutsrishvili, I.G. (2007) Fungi of Georgia. Tbilisi: Buneba Printi.
2. Makashvili, A. (1991) Botanical Dictionary. Tbilisi: Metsniereba.
3. Nakhutsrishvili, I.G., et al. (1986) Flora of Spore-producing Plants of Georgia (Summary). Tbilisi: Metsniereba (Russian).

Local Name
Mits’aq’ara (Ts’ovana) (1).

Description
Cap: The cap is 5–12 cm, at first convex then expanded, more or less deeply depressed, slightly viscid then shiny, glabrous, zoned, especially at the edge, with rather pale, dull yellow and rather rufous buff bands. Gills are subdecurrent, rather close, whitish then cream, often with faint flesh tones. Stem: The stem is 5–10 cm tall, 1–2 cm thick, slightly conical when short, white or pale to brownish from the base. Flesh: The flesh is white, flushing slightly pink when cut then graying. Milk white, slightly or slowly acrid. Spores: The spores are 6.5–8.5 X 5.5–6.5 µm, subglobose or broadly ellipsoid, with low warts.
Habitat: On soils, in leafy forests, especially in oak-forest. Season: Summer, autumn.
Distribution: All regions of Georgia (2).

Uses
Edibility: Edible when marinated (must be boiled first) (1).

References
1. Nakhutsrishvili, I.G. (2007) Fungi of Georgia. Tbilisi: Buneba Printi.
2. Nakhutsrishvili, I.G., et al. (1986) Flora of Spore-producing Plants of Georgia (Summary). Tbilisi: Metsniereba (Russian).

Local Name
Ch’ech’k’et’a (1), Mch’ada (kakh.) (2), Ch’adua (okrib., imer., lechkh.,) (3).

Description
Cap: The cap is 5–20 cm, at first convex with an inrolled margin, becoming flat, with a central depression, shallowly vase-shaped, or (rarely) with a slight bump over the disc, the margin even, smooth or slightly wrinkled, but usually finely velvety to the touch, at least when young, brownish orange, orangish brown, or sometimes lighter, sometimes darker. Gills are attached to the stem or running slightly down it, close, creamy white, discoloring brown where injured, often forking near the margin. Stem: The stem is 6–9 cm tall, 1–2.5 cm thick, colored like the cap or paler, equal or tapering to base, smooth, solid. Flesh: The flesh is white, staining slowly brown when sliced. Milk white, copious, sometimes becoming brownish on exposure to air, staining tissues brown, staining white paper brown, taste mild. Spores: The spores are 6.5–9.5 X 5.5–9 µm, subglobose or broadly ellipsoid, with low warts, colourless.
Habitat: On soils, in mixed woodland, mostly in leafy and rarely in coniferous forests. Season: Summer, autumn.
Distribution: All regions of Georgia (4).

Uses
Edibility: Edible when fresh and marinated. In some regions of Georgia this mushroom is also known under the name of Mch’ada or Ch’adilo (1).

References
1. Nakhutsrishvili, I.G. (2007) Fungi of Georgia. Tbilisi: Buneba Printi.
2. Makashvili, A. (1991) Botanical Dictionary. Tbilisi: Metsniereba.
3. Ghlonti, A. (1974) Dictionary of the Georgian Dialects. Vol. I. Tbilisi: Ganatleba.
4. Nakhutsrishvili, I.G., et al. (1986) Flora of Spore-producing Plants of Georgia (Summary). Tbilisi: Metsniereba (Russian).

Local Name
Savartskhela (1).

Description
Cap: The cap is 5–25 cm, soon deeply depressed, velvety or tomentose, white but often mottled pale ochraceous cream when old. Gills are decurrent, narrow, very distant, sometimes forking slightly near the stipe, whitish or ochraceous cream. Stem: The stem is 2–9 cm tall, 2–5 cm thick, quite firm, pruinose, white then a dingy pale ochraceous cream. Flesh: The flesh is hard, white to yellowish cream. Milk white, often abundant, very acrid. Spores: The spores are 7.5–9.5 X 6.5–8.5 µm, nearly globose or broadly ellipsoid, with very low warts, colourless.
Habitat: On soils, in mixed woodland, both in leafy and coniferous forests. Season: Summer, autumn.
Distribution: All regions of Georgia (2).

Uses
Edibility: Edible when marinated (must be boiled first) (1).

References
1. Nakhutsrishvili, I.G. (2007) Fungi of Georgia. Tbilisi: Buneba Printi.
2. Nakhutsrishvili, I.G., et al. (1986) Flora of Spore-producing Plants of Georgia (Summary). Tbilisi: Metsniereba (Russian).