Skip to main content
A white, slow-growing xerophilic mould that spoils dried and concentrated foods such as prunes, chocolate, coconut and stored maize. It is known only from its asexual state and grows best on high-sugar media at reduced water activity. It was moved from Chrysosporium to the new genus Xerochrysium in 2013.
Not edible. A food-spoilage mould; affected dried foods should be discarded.
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 Entries are compiled from cited sources and reviewed, but may be incomplete or out of date — check the sources, and never rely on this library alone to identify or eat a mushroom.
This page grows with the community. Here is what it is still missing:
Join WeMush to log cultivation data, discover strains, and connect with fellow growers.
