Anthurus archeri

(Family: Phallaceae)
Red Stinkhorn, cuttlefish fungus, Octopus Stinkhorn
Anthurus archeri
by: klair


The young fungus erupts from a suberumpent egg by forming into four to seven elongated slender arms initially erect and attached at the top. The arms then unfold to reveal a pinkish-red interior covered with a dark-olive spore-containing gleba. In maturity it smells of putrid flesh.

Pileus (Cap) / Gill:

  • none Shape: None
  • none Decorations: None
  • none Gill attachment: None
  • No decurrent tooth
  • none Gill spacing: None


The stem is 10mm-50mm long, about 25mm wide at the upper margin, hollow, brittle and made up of spongy cellular walls of one to two layers of cells which occasionally open towards the outside. The stem is whit at the base and reddish above.


Found in fields, lawns or on roadsides

It is found gregarious to clustered in moist, shaded meadows and deciduous or mixed forests during July to September. The Octopus Stinkhorn is edible, but its taste is extremely foul. The eggs of this fungus taste and smell like radish and are the only edible stage. It should only be eaten in a wilderness survival circumstance when no other food is available. In other cases, it is considered inedible.


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