gyromitra esculenta Antonyms
No Synonyms and anytonyms found
Meaning of gyromitra esculenta
gyromitra esculenta (n)
a poisonous gyromitra; the surface of the fertile body is smooth at first and becomes progressively undulating and wrinkled (but never truly pitted); color varies from dull yellow to brown
gyromitra esculenta Sentence Examples
- Gyromitra esculenta, also known as the false morel, is a highly prized edible mushroom.
- Despite its culinary value, gyromitra esculenta contains the toxic compound gyromitrin.
- The gyromitrin content in gyromitra esculenta can vary depending on factors such as the species, geographical location, and environmental conditions.
- Proper preparation, including boiling and discarding the cooking water, significantly reduces the gyromitrin content in gyromitra esculenta.
- Gyromitra esculenta is typically found in moist, coniferous forests, particularly in the springtime.
- The distinctive, brain-like cap of gyromitra esculenta makes it easily recognizable.
- Due to the potential for toxicity, it is crucial to only consume gyromitra esculenta that has been properly prepared.
- The season for gyromitra esculenta is relatively short, typically lasting from late April to early June.
- Gyromitra esculenta is a popular culinary mushroom in many parts of Europe, particularly in Scandinavia and Eastern Europe.
- Commercial cultivation of gyromitra esculenta has not been widely successful due to the challenges of controlling gyromitrin levels.
FAQs About the word gyromitra esculenta
a poisonous gyromitra; the surface of the fertile body is smooth at first and becomes progressively undulating and wrinkled (but never truly pitted); color vari
No synonyms found.
No antonyms found.
Gyromitra esculenta, also known as the false morel, is a highly prized edible mushroom.
Despite its culinary value, gyromitra esculenta contains the toxic compound gyromitrin.
The gyromitrin content in gyromitra esculenta can vary depending on factors such as the species, geographical location, and environmental conditions.
Proper preparation, including boiling and discarding the cooking water, significantly reduces the gyromitrin content in gyromitra esculenta.
