on the gill face) are 40–85 by 6–8 µm and end abruptly in a sharp point. Similar species Russula parvovirescens, found in the eastern United States, can be distinguished from R. virescens by its smaller stature, with caps measuring wide and stipe up to long by thick. Compared to R. virescens, it tends to be more bluish-green, the patches on its cap are larger, and it has a lined cap margin. Microscopically, the terminal cells in the cap cuticle of R. parvovirescens are more swollen than those of R. virescens, which has tapered and elongated terminal cells. Another green-capped Russula is R. aeruginea, but this species may be distinguished from R. virescens by its smaller size and smooth cap. Other green russulas with a smooth cap include R. heterophylla and R. cyanoxantha var. peltereaui. Russula crustosa, like R. virescens, also has an areolate cap, but the cap becomes sticky (viscid) when moist, and its color is more variable, as it may be reddish, yellowish, or brown. Also, the spore print of R. crustosa is a darker yellow than R. virescens. R. redolens has a cap that is "drab-green to blue-green", but unlike R. virescens, is smooth. R. redolens has an unpleasant taste and smells of parsley. Edibility Russula virescens is an edible mushroom considered to be one of the best of the genus Russula, and is popular in Europe, particularly in Spain. In an 1875 work on the uses of fungi, English mycologist Mordecai Cubitt Cooke remarked about the mushroom that "the peasants about Milan are in the habit of putting [it] over wood embers to toast, and eating [it] afterwards with a little salt." The mushroom is often sold as a dried product in Asia; in China, it can be found in roadside markets, and used in traditional herbal medicines. Its smell is not distinctive, but its taste has been described as mild, nutty, fruity, or even sweet. Old specimens may smell of herrings. Drying the mushrooms enhances the nutty flavor. Mushrooms can be sautéed (the green color disappears with cooking), and young specimens that are prepared this way have a potato taste that pairs well with shallots. They are also fried or grilled, or used raw in salads. Young specimens are pale and can be hard to identify, but the characteristic pattern of older fruit bodies makes them hard to confuse with other species. When collecting R. virescens