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There are many different ways to ingest Psilocybe cubensis. Users may prefer to take them raw, freshly harvested, or dried and preserved. It is also possible to prepare culinary dishes such as pasta or tea with the mushrooms. However, the psychoactive compounds begin to break down rapidly at temperatures exceeding 100 °C (212 °F). [31]
North American fruiting bodies of P. cyanescens have been shown to have between 0.66% and 1.96% total indole content by dry weight. [20] European fruiting bodies have been shown to have between 0.39% and 0.75% total indole content by dry weight. [6] North American specimens of P. cyanescens are among the most potent of psychedelic mushrooms.
Psilocybe cubensis mushrooms in Coyopolan, Veracruz, Mexico.McKenna and his proponents place these psilocybin mushrooms as the central force in the theory. The stoned ape theory is a controversial hypothesis first proposed by American ethnobotanist and mystic Terence McKenna in his 1992 book Food of the Gods.
Psilocybe ovoideocystidiata is a psilocybin mushroom, having psilocybin and/or psilocin as main active compounds. It is closely related to P. subaeruginascens from Java, P. septentrionalis from Japan, and P. wayanadensis from India. This mushroom was first documented by Richard V. Gaines in Montgomery County, Pennsylvania in June 2003.
In 2007, a paper by Redhead et al. proposed conserving the genus Psilocybe with Psilocybe semilanceata as its type species. [5] The suggestion was accepted by unanimous vote of the Nomenclature Committee for Fungi of the International Botanical Congress in 2010, meaning that P. semilanceata (a member of the bluing clade) now serves as the type species of the genus. [6]
Psilocybe azurescens is a species of psychedelic mushroom whose main active compounds are psilocybin and psilocin.It is among the most potent of the tryptamine-bearing mushrooms, containing up to 1.8% psilocybin, 0.5% psilocin, and 0.4% baeocystin by dry weight, averaging to about 1.1% psilocybin and 0.15% psilocin.
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Young inflorescences and shoots, cooked; roots, edible raw when chewed; ash, as a salt substitute [41] Poppy: Papaver rhoeas: Worldwide, principally in the northern temperate zones: Seeds (from September, when the seed heads are dry, gray-brown and holed); edible raw as a spice or flavoring [42] Samphire, glasswort, pickleweed, sea beans, sea ...