How to Identify Geastraceae

Key Identification Features

• The fruit bodies have no distinctive taste or odor.
• The rays are unequal in size, with tips that often roll inward, and they are made up of three distinct tissue layers.
• The inedible fruit bodies have no distinct taste, though dried specimens develop an odour similar to curry powder or bouillon cubes.
• The stalk becomes visible after the pseudoparenchymatous layer dries; it is short but distinct, measuring 1–2.

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