About
Flavors
Mild
Polyporus umbellatus is not particularly known for a strong flavor. When used in culinary dishes, it often takes on the flavors of the ingredients it's cooked with.
Textures
Spongy
Polyporus umbellatus has a spongy texture.
Chewy
Polyporus umbellatus has a chewy texture.
Fragrances
Earthy
Polyporus umbellatus has a natural earthy aroma.
Woody
Given its growth on old tree roots, it can sometimes have a slightly woody scent.
Physical Characteristics
Caps:
Kidney-shaped, up to 8 cm wide. White to grayish.
Gills:
Decurrent, white to yellowish.
Helps With
UTI
Exhibits antibacterial effects against common urinary tract pathogens
Inflammation
Diuretic actions promote excretion of excess fluids and inflammation
Immune System
Stimulates immune cell activity and cytokine production
Look Alike Species
Specie: | Differences: | |
|---|---|---|
 | Meripilus giganteus Edibility:Although not highly toxic, Meripilus giganteus is generally considered inedible due to its tough texture and potential to cause gastrointestinal discomfort in some individuals. | Color: Polyporus umbellatus typically has a white to grayish-brown color with small, rounded caps that form a dense, cauliflower-like structure. In contrast, Meripilus giganteus has larger, fan-shaped caps that start as creamy white or light brown but often darken and blacken as they age. Texture: The texture of Polyporus umbellatus is more delicate and tender, making it suitable for culinary use. Meripilus giganteus has a tougher, more fibrous texture, especially as it matures, and can become quite leathery. Cap Shape and Size: Polyporus umbellatus has small, numerous caps tightly packed together, while Meripilus giganteus has larger, broader caps that are less densely clustered. |
Specie:
Meripilus giganteus
Edibility:
Although not highly toxic, Meripilus giganteus is generally considered inedible due to its tough texture and potential to cause gastrointestinal discomfort in some individuals.
Differences:Color: Polyporus umbellatus typically has a white to grayish-brown color with small, rounded caps that form a dense, cauliflower-like structure. In contrast, Meripilus giganteus has larger, fan-shaped caps that start as creamy white or light brown but often darken and blacken as they age. Texture: The texture of Polyporus umbellatus is more delicate and tender, making it suitable for culinary use. Meripilus giganteus has a tougher, more fibrous texture, especially as it matures, and can become quite leathery. Cap Shape and Size: Polyporus umbellatus has small, numerous caps tightly packed together, while Meripilus giganteus has larger, broader caps that are less densely clustered.
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References
Anti-inflammatory effects of ethanolic extract of Polyporus umbellatus Fries
Ethanolic P. umbellatus extract inhibited nitric oxide & cytokine production in LPS-stimulated macrophages, indicating anti-inflammatory effects.
2015