Peziza cerea, commonly known as the cellar cup, is a species of fungus in the family Pezizaceae. It is an ascomycete fungus characterized by its cup-shaped fruiting bodies and its tendency to grow in synanthropic (human-altered) environments.
Description
The fruiting body (apothecium) of Peziza cerea typically measures between 2 and 5 centimeters in diameter, though larger specimens may occur. It is initially cup-shaped, often becoming flattened or irregular as it matures. The interior surface (the hymenium) is usually ochre, pale brown, or yellowish-tan. The exterior surface is typically paler than the interior and may have a finely granular or scurfy texture. A defining physical characteristic is its flesh, which is brittle and has a distinct waxy consistency, reflected in the specific epithet cerea (Latin for "waxy").
Habitat and Ecology
Peziza cerea is a saprobic species, meaning it obtains nutrients by decomposing organic matter. It is notable for its ability to thrive on alkaline substrates and in damp, low-light conditions. It is frequently found in anthropogenic settings such as cellars, basements, greenhouses, and between paving stones. It commonly grows on materials such as damp mortar, plaster, sand, and rotting textiles (such as burlap or wool) or paper. While it can be found in natural settings on nitrogen-rich soil, it is most often documented in association with human structures.
Microscopic Features
Microscopically, Peziza cerea produces spores in sac-like structures called asci. The spores are ellipsoidal, smooth, and hyaline (translucent), typically measuring approximately 14–17 µm in length and 8–10 µm in width. The asci are cylindrical and turn blue at the tip when treated with Melzer's reagent or other iodine-based stains, a common characteristic of many species within the genus Peziza.
Taxonomy
The species was formally described by the British mycologist James Sowerby in 1796. While it shares morphological similarities with other cup fungi, such as Peziza domiciliana, it is often distinguished by its specific habitat preferences and microscopic spore dimensions. Its edibility is generally categorized as unknown or inedible, as it is not typically sought for consumption and often grows in environments where it may accumulate contaminants.
