beginnings

Most of us probably take the greatest notice of fungi in late summer and autumn, especially in the case of those species that form brackets on trees. While certain of these fungi grow continuously from year to year, some are annual — often appearing as small bumps exploding through tree bark before developing into various sizes and shapes of brackets. They continue to grow, reaching full size in summer or autumn before freezing, dehydrating and disintegrating in winter. In early spring, I try to take note of young brackets and attempt to revisit these sites from time to time through spring, summer and autumn in an effort to learn how to identify them at all stages of growth.

The next few weeks are an ideal time to watch for young bracket fungi in my region. The less winter-hardy species will just be erupting from tree bark, or out of decaying wood, and begin forming brackets. The above photo of young Ganoderma tsugae brackets growing from an Eastern Hemlock (Tsuga canadensis) stump illustrate how vague is the resemblance between a young bracket, and a handsome mature specimen as it would appear in August or September (see below). At an even younger stage, the fungi would first look like a small, white lumps erupting through the tree bark, before becoming finger-shaped growths.

An interesting aspect of “fungus watching” is that annual bracket fungi are often found growing on the same sites from year to year. This is because fruitbodies tend to regrow on those sites where the less visible part of the fungus has infiltrated and is feeding upon the underlying wood. So, if in autumn you found a mass of Shelving Tooth Bracket (Climacodon septentrionale), or of Chicken of the Woods (Laetiporus sulphureus), watch for the beginnings of new brackets over the next few weeks.

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2 Responses to “beginnings”

  1. June Says:

    hi, i am interested in fungi too. email me if you like.

  2. burning silo Says:

    Hi June – Thanks for dropping by to visit my blog. Do you study fungi, or is your interest more for their aesthetic appeal, or is it culinary?