Common Puffball

Where it grows

The common puffball — sometimes called the gem-studded or warted puffball — fruits in groups from late summer through autumn in leaf litter and on rotten wood in mixed woodland, heaths, and pasture edges. It is one of the most widespread puffballs in the temperate world.

How to recognise it

A small upright pear-shape, pure white when young, with a surface texture of short conical spines. As it matures the spines fall away to leave a fine net pattern, the white skin yellows to olive-brown, and a small central pore opens at the top through which puffs of brown spores are released when raindrops strike. The base is a sterile spongy stalk.

Edibility & cautions

Edible only when young, when the entire interior is firm and pure white. Slice through the middle to check: any yellow, olive, or brown shading inside means the spores have begun to form and the mushroom is no longer good to eat. The crucial look-alike is the toxic earthball (Scleroderma citrinum), which has a thick warty yellow-brown skin and a purple-black solid interior from a young age.

Culinary use

Peel the skin, slice, and pan-fry in butter; mild and pleasant.