52 NEW YORK STATE MUSEUM 
NEW YORK SPECIES OF MARASMIUS 
L. H. PENNINGTON PH.D. 
Professor of Botany in Syracuse University, Syracuse, New York 
Many species of Marasmius occupy a unique position as the xero- 
phytes among the Agarics. They play an important role in the 
formation of humus, since among the higher fungi they are the 
first to attack and begin the decomposition of leaves, twigs etc. 
which fall into situations not moist enough to permit the growth of 
ordinary humus forming fungi. For example, Marasmius 
androsaceous (L.) Fr. grows upon dead pine needles upon 
ledges of rock and other exposed situations where the rain water 
runs off or dries up quickly, and Marasmius minutus. 
Peck may be found upon dead leaves before they have fallen to 
the ground. The ability of the dried plants to revive readily when 
moistened makes it possible for them to take advantage of every 
moist period, no matter how short, to continue their growth. 
Although many species of Marasmius are among the first fungi 
to begin the decay of plant tissues, very few of them are parasitic, 
and therefore they play but a small part in causing plant disease. 
In the tropics a few species as M. sacchari Wakker, and 
M. plicatus Wakker are known to cause Serious rootrot in 
sugar cane. M. caryophylleus (Schaeff.) Schrotegieae 
common fairy ring mushroom, has been shown to be a weak para- 
site upon roots and underground stems of grasses. The grass is at 
first stimulated to produce a more vigorous growth with a darker 
green color than usual. It may then die thus making it possible, 
even when the fungus is not visible, to detect its presence in lawns 
by the bare spots where it has killed the grass. 
M. caryophylleus is practically the only species of 
Marasmius which is commonly used as a food. This species is 
highly esteemed by many people and is considered equal to any 
other mushroom for the table. M. alliatus (Schaeff.) Schrot., 
which has the odor and taste of onions, is said to be used in 
European countries to flavor other dishes. Several species have a 
bitter or acrid taste and are considered as poisonous. Some have 
both a disagreeable odor and taste. 
Seventy-one species of Marasmius are known in temperate North 
America. Fifty-five of these have been described or reported from 
New York State, the majority of them by the illustrious former 
State Botanist Dr Charles H. Peck. Seventeen species are con- 
sidered as common to both Europe and North America. Further 
