Cantharellus cibarius Fries. Because there are no voucher specimens available from the original description of this species of chanterelle, no one really knows the exact characteristics of the original collections (and, therefore, of the species)! As more DNA analyses are performed on chanterelles, this taxon likely will be revised and what we are calling C. cibarius in North America may turn out to be a variety of chanterelle species, each having its own unique name. Until then, we will continue to see this name used in mushroom field guides and species lists. Cantharellus cibarius is not the largest or the most common of our yellow chanterelles, but some mycophagists (people who eat mushrooms) consider it to be the best edible yellow chanterelle. Characteristics of this mushroom include a cap that is usually 1.5 – 6 inches (3.8 – 15.2 cm) in diameter and often appears flattened to slightly depressed. All parts of the cap and stem are some shade of bright yellow, i.e., golden yellow or egg yolk yellow. The color of the flesh usually is white. This chanterelle often is one of the earliest species to appear. In central Arkansas, one can find young specimens of this chanterelle at the end of May and mature specimens by the middle of June. Although their growing season is not as long as some of the other chanterelles, they usually can be seen through June and sometimes into July. The Gulf States Mycological Society web site (http://www.gsmyco.org) suggests that some mycologists consider specimens of C. cibarius that have a white stem to be a variety, provisionally given the name C. cibarius var albiceps. This form likely is not restricted to the Gulf Coastal area, and it eventually may be found in Arkansas.