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"Dryad's saddle, Pheasant's back"

Polyporus squamosus, commonly known as the dryad's saddle or pheasant's back, is a distinctive bracket fungus characterized by its fan-shaped, semicircular fruiting bodies with an ochre-yellow to straw-colored surface marked by concentric zones of dark brown, flattened scales. The underside bears large, angular whitish pores rather than gills, and a torn fresh specimen releases an unmistakable watermelon-like fragrance. It grows on the stumps and trunks of hardwoods such as sycamore and elm, acting as both a saprobe and a parasite, and is widely distributed across Europe, Asia, and eastern North America. The fungus is edible when young and tender and plays an important ecological role as a wood-decay organism.
Polyporus squamosus was first validly named by William Hudson and later sanctioned by Elias Magnus Fries, giving the authority citation (Huds.) Fr. The species epithet derives from the Latin squama, meaning "scale," a reference to the conspicuous brown scales feathered across the cap. Long valued by foragers as a spring substitute when morels are scarce, it has also featured in Traditional Chinese Medicine as a warming remedy said to address sore tendons and ligaments. Its abundance and easy identification have made it a familiar fixture of foraging communities across the temperate Northern Hemisphere.
Ecologically, Polyporus squamosus is an important white-rot decomposer that breaks down lignin and cellulose in dead and living hardwood, contributing to forest nutrient cycling. It fruits chiefly in spring and summer but can appear year-round, often forming tiered clusters on the same host over successive seasons. Phytochemical screening has identified trehalose as its main free sugar and p-hydroxybenzoic acid as its principal phenolic compound, alongside notable levels of beta-tocopherol and polyunsaturated fatty acids; extracts show antioxidant, antifungal, and antibacterial activity. Its scaly cap and large white pore surface readily distinguish it from tougher, hoof-shaped polypores.
Mild
Young P. squamosus has a mild, mushroomy flavor that works best incorporated into cooked dishes; older specimens turn bitter and leathery.
Firm
Young specimens have firm, tender flesh near the margins; the bracket toughens rapidly and becomes inedible as it ages and expands.
Floral
A torn fresh specimen releases a distinctive watermelon-like (cucumber-melon) fragrance that aids identification.
The cap is fan-shaped to saddle-shaped, measuring 5-30 cm across, with a wavy margin. It is typically brown to yellow-brown with a scaly texture.
None; the underside features a series of small pores instead of gills, which are white to cream-colored.
Extracts of Polyporus squamosus show antibacterial activity against E. coli, Staphylococcus aureus, Bacillus subtilis, and Salmonella typhimurium in laboratory studies.
As a low-calorie, high-fiber food relatively rich in polyunsaturated fatty acids, P. squamosus has been studied as a potentially valuable food for combating inflammation and heart disease.
Older P. squamosus brackets become tough, fibrous, and indigestible; only young, tender outer margins should be eaten to avoid gastrointestinal upset.
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