Day 105: While it's actually quite easy to distinguish Evernia prunastri (top) from Hypogymnia inactiva (bottom) using only field characteristics, many lichens require reagent testing to achieve an accurate identification. Since some of the reagents commonly used have a shelf life of mere minutes, the amateur lichenologist is at something of a disadvantage. We often resort to placing "sp." ("species") at the end of the scientific name (as in "Hypogymnia sp.") when we are unable to test our specimens or narrow an identification down by location or substrate. That's "close enough for government work" when you don't have laboratory faciilities available.
There's a Spanish moss used as a food thickener...do you know of any lichens that are edible? And when is a moss a lichen or a lichen a moss?
ReplyDeleteIn the Pacific Northwest, the only edible lichen you're likely to encounter is Cladonia rangiferina, aka "Reindeer Moss." That said, "edible" is a pretty loose term. You could eat it to survive, but you probably wouldn't want to serve it at your next dinner party. As for "moss lichens," they are called that because of their resemblance to moss. Lichens are a symbiosis of fungus and algae.
DeleteThank you.
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