Distribution''Artomyces pyxidatus'' can be observed throughout Northern Canada during the growing season. In Britain, it was recorded in 2011, almost 116 years after its previous reliable report, a collection made by mycologist Carleton Reale on 20 October 1886. It is widespread but uncommon in Western Europe.
HabitatThe fungus produces its hard, coral-like fruiting bodies on growing wood. Basidia and basidiospores are produced on the surfaces of the branches.
UsesThese fungi are considered edible when raw, although some people may experience gastrointestinal upset, especially after eating a large quantity. The raw fruiting bodies have a peppery taste that usually disappears when cooked.
The sesquiterpenes compounds pyxidatols A-C, tsuicoline E and omphadiol have been obtained from the liquid culture of this fungus.
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