Most Russulas have brightly-colored caps (The word Russula comes from the red, as in the word russet, and many Russulas are red).

All grow on the ground near trees, and each species prefers or grows exclusively with a particular type of tree, which helps with identification if you know your trees. Russulas exchange nutrients with the trees, so they're most common in summertime, when deciduous trees are most active (those that partner with evergreens have longer seasons).

This large group contains delicious edible species, tasteless ones and poisonous varieties. The poisonous ones are acrid, and will make you throw up. If you taste a tiny piece and spit it out, and it's sweet-tasting, you have a choice species. If it's tasteless, it's not worth bothering with. If you feel like you've bitten into a hot pepper, it's a poisonous species. Only try this test if you're an experienced mushroom hunter, and you're absolutely sure you're tasting a Russula.

I find the edible species sweet and mild, with a delicate texture. Almost any cooking method works with them. Just avoid overpowering them with strongly-flavored ingredients or spices.

Unfortunately, Russulas are highly perishable. They usually appear the day after a heavy summer rainstorm, the best time to look for them. Two days after the rain is usually too late. Specialized flies lay their eggs on them, and the day after the mushrooms appear, they're already riddled with maggots and inedible.