Puffball

A cosmopolitan genus of about 50 species of saprophytic fungi. All produce globose toadstools that release their spores in clouds when the ripe flesh is ruptured - hence the common name, "puffballs". The spores are very irritating to the lungs. Puffballs have long been used as food in many parts of the world; many Lycoperdon species are edible when young. However, the flesh changes texture and color (from white to brown) as the spores develop, becoming unpalatable. Puffballs feature in both native N American and Chinese traditional medicine.

Pear- to club-shaped fungus, with a warted skin that is white at first, becoming yellow-brown. Skin becomes perforated at apex, releasing yellow-brown spores in autumn.

Common Name:	Puffball
Botanical Name:	Lycoperdon perlatum syn. L. gemmatum
Genus:	Lycoperdon
Family:	Lycoperdaceae
Cultivation:	Well-drained, moist, sandy soil.
Propagation:	By spores sown when ripe on a suitable substrate.
Harvest:	Whole fungi are collected in summer and used fresh for food, or in autumn and dried for use as pills and powders. Spores are collected in autumn and dried for powder.
Native Location:	Temperate regions worldwide
Height:	2.5-9cm (1-3½in)
Width:	2.5-6cm (1-2½in)
Hardiness:	Z4-9
Parts Used:	Whole plant, spores (ma bo)
Properties:	An astringent herb that controls bleeding.
Medicinal Uses:	Externally for bleeding wounds and hemorrhoids. In traditional Chinese medicine, spores are given internally, combined with honey or syrup, for inflammations of the respiratory tract, and used externally, as a powder to stop bleeding.
Culinary Uses:	The firm white flesh of young puffballs is eaten as a delicacy, often batter-fried.
Bibliography:	Encyclopedia of Herbs by Deni Brown. Copyright © 1995, 2001 Dorling Kindersley Limited. pp 267-268