A large, cauliflower-like coral fungus with a thick white base and crowded branches whose tips are pink to purplish-red when young. It is ectomycorrhizal, mainly with broadleaf trees such as beech, and is the type species of the genus Ramaria.
Edible and rated choice by some, but one guide calls it questionable because of confusion with the poisonous Ramaria formosa (pinkish branches with yellow tips, bitter taste) and many similar corals that need a microscope to separate. Some people suffer laxative effects. Use only young specimens and cook the base and thick branches well. It accumulates arsenic, so avoid polluted sites.
Help build this page
This page grows with the community. Here is what it is still missing:
Photos. None yet — moderators review each photo before it appears.Sign in to add a photo
Sightings. Spotted it in the wild? Add it to the map.Open the map
Strains. No public strains of this species on WeMush yet.
Track Your Own Pink-tipped Coral, Cauliflower Coral Grows
Join WeMush to log cultivation data, discover strains, and connect with fellow growers.
Never eat a wild mushroom based on a web page — confirm with an expert.
Mycology is an evolving science: names, classifications and safety information change as research advances. Entries are compiled from cited sources and reviewed, but may be incomplete or out of date — check the sources, and never rely on this library alone to identify or eat a mushroom.
Habitat
On the ground in broadleaf woods, ectomycorrhizal mainly with beech; conifer records probably involve similar species. Grows singly, scattered or in groups, sometimes in fairy rings, and can fruit at the edge of melting snow. In North America it appears July–September in most regions and October–January on the West Coast.
Distribution
Reported from Europe, Asia, North America, Mexico, Guatemala, North Africa (Tunisia), Chile and Australia.
Characteristics
Fruit body: 6–20 cm tall and 4–30 cm wide, densely branched from a stout base; branches whitish, ageing buff to tan; branch tips pink to purplish-red, fading with age; old specimens may look ochre from spores. Stem: Short and thick, about 2–6 cm long and 1.5–6 cm across, tapering downward. Flesh: White and solid. Odor: Indistinct to pleasant. Taste: Mild or fruity when young, becoming acidic in age. Spore print: Pale yellow to yellowish. Spores: 12–16 × 4–5 µm, roughly cylindrical to S-shaped, with fine longitudinal or oblique striations.
