The Names Of Mushrooms: Chanterelle

The common name Chanterelle, typically refers to a handful fo species in the genus Cantharellus, as well as Craterellus. This name for the mushroom likely originated in France, where it has been used for centuries, and was later adopted in English-speaking countries. Despite this, it’s good to clarify that in most parts of France the name “Girole” is used for these same species and not Chanterelle.

Ancient Sumerian Roots?

Chanterelles were first formally described by Elias Magnus Fries in the 19th with the type specimen Cantharellus cibarius. The name chosen by Fries, Cantharellus, was likely based on the Latin word “Cantharus” which means drinking vessel. This is thanks to the mushroom’s resemblance to a chalice or wine glass. Cantharus has ancient roots, with a lineage spanning through ancient Greek (κάνθαρος) and Akkadian (𒃶𒁺𒊒𒌑), all the way back to the Sumerian word gannu-tur (𒄑𒃶𒉡𒌉), which means little vessel. 

𒄑𒃶𒉡𒌉

Above is the word “Gannu-tur” written in Sumerian. 

While this tells us the etymology of the scientific name, it likely has little to do with the origins of the common name Chanterelle.

The Singing Mushroom

Perhaps the oldest recorded use of this name comes from a 1698 book “Histoire des plantes qui naissent aux environs de Paris” by M. Pitton Tournefort, where he gives a brief description of the mushroom and that it’s known as Chanterelle. This name was later used by French mycologist Michael Adanson in his 1763 book “Familles des Plantes” written as “Chanterel”

While this name has been used for at least 3 centuries in France, there is evidence it probably wasn’t a well-known name until the 20th century. The Dictionary of French Academy didn’t include this definition until 1935, despite it including other meanings for the word “Chanterelle”. 

CHANTERELLE, n. f. The strings of a violin, a bass, etc., which is the finest and have the highest pitch. To put on a chanterelle. To raise the chanterelle. To lower the chanterelle. The chanterelle is broken. CHANTERELLE, is also said of be a bottle of very thin glass, from which very pleasant sounds are produced by blowing on it. CHANTERELLE, in terms of Hunting, is said of be a bird that is put in a cage in the middle of a wood or a field, so that by its song it attracts other birds into the nets stretched to catch them. The chanterelle has attracted many birds.

7th Edition of the Dictionary Of French Academy (1879)

If you dive into the records you can find other uses of the word Chanterelle, including a type of pick used to play string instruments and the part of a bag-pipe used to play melody notes (known as a chanter in English). It also seems synonymous with the name for small wind instruments, predating the Clarinet. While it’s not exactly known, the name may refer to its resemblance to some of these instruments. 

Aside from Girolle and Chanterelle, the French have had many different names for these mushrooms. The 20th-century French mycologist Henri Romagnesi mentioned more than 50! 

“Chanterelle, chanterelle comestible, chanterelle commune, aoureilleto, areglietta, bouche-de-lièvre, boulingoulo, brigoule, cassine, cheveline, chevrelle, chevrille, chevrette, chevrotte, chevrotine, corne d’abondance, craterelle, crête-de-coq, cresta del Gal, crobilio, crobillo, escargoule, escraville, escrobillo, essau, gallet, gallinace, gerille, ginestrolle, gingoule, ginistrolle, ginistrolle, giraudet, giraudelle, girolle, gyrolle, girole, girondelle, grillo, jaunelet, jaunette, jaunire, jauterelle, jaunotte, jeannelet, jerilia, jirboulette, jorille, lacesseno, lechocendres, lechocendré (lèche-cendres), mérule, moelle-de-terre, mousseline, oreille de lièvre, roubellou, roussette, roussotte, roussonne, tournebous, tornebous, tourne-bœuf.”

Some interpretations of these names are included below.

• Girolle: This is the most commonly used name in France for Chanterelles. While it’s not exactly clear, this name likely comes from a cheese-cutting device known as a “Cheese Curler”. It cuts fine slices from semi-hard cheeses that roll up and look a bit like a Chanterelle.
  
• Cheveline, Chevrelle, Chevrille, Chevrette, Chevrotte, Chevrotine: It is not exactly clear why, but these names likely refer to either young/baby goats or deer.
  
• Crête-de-coq: This means rooster crest, which is the same translation of a common Italian folk name gallinacei.
  
• Jaunelet, Jaunette, Jaunire, Jauterelle, Jaunotte, Jeannelet: These are all likely derived from the word Juan which means yellow, referring to the color of the mushroom.
  
• Roubellou: No clue about the origin of this word, but it resembles the Catalan name “Rovellon ” used for Lactarius deliciosus.
  
• Lèche-cendres: This name pretty much translates to “Ash Licker”, possibly related to a tool name. 

The Pixy Stool, Heavenly Manna, and Other Global Names

In 1823, Robert Kaye Greville released the Scottish Cryptogamic Flora where he describes many traditional names used for Chanterelle around the world. It includes a traditional English name that has long been forgotten. Below is the excerpt from this book, including some rough translations of some names. 

In Germany, it is known by the following names: – Pfiffer, Pfifferling (pepperling?), Pfefferling (pepperling?), gelber Champignon (yellow mushroom), Chantarelle, Rehgeist (spirit of the deer), Eyergelber Blatterschwamm (egg-yolk agaric), Eynerschwamm (egg mushroom), gelber Pfefferling (yellow pepperling), Rohling, Rubling, Rodling, Rehgass, Rehgeiss, Reiss, Milchschwamm (milk mushroom), Ziegenbart (goat’s beard), Seelichen, Seeloehrchen, Salluschel, Sansel, Himling, Hunlich, Kochmandel. In Holland, we have another set of names: – Zeemleere Kampernoelje, Chantarelle, geele Champignon (yellow mushroom), Staazenoor, Zaffrankampernoelje, het Mergder Aarde (marrow of the earth), hemelsch Manna (manna from heaven).In Denmark, it is called Den guule Champignon, eller Chantarelle (the yellow mushroom, or chanterelle).In Sweden, Chandarelle.In France, Chanterelle, Girolle (cheese cutting wheel), Escau, Virolle, Girandet, Gingoule, Escraville (village morsel), Cassine, Chevrille (little goat), Chevrette (little doe), Mousseline (moss-like), Jeannelet, Brigoule, &c.The Italians name it Gallinaccio (related to chicken); the Neapolitans Galluccio; the Spaniards Agarico Cantarillo (little-singer? or flask).In Great Britain, it is generally called the Yellow Agaric, or the Chantarelle. Trattinick records the term Pickseystool as applied to it in Devonshire, I know not on what authority; but it has evidently a reference to the Pixies or certain provincial fairies. I do not, however, believe that the Chantarelle ever forms those circles termed fairy rings, which Dr. Wollaston has proved to originate from some other fungi.The old and prevalent name of Chantarelle was bestowed upon this species on account of a fancied resemblance it bore to the open beak, or the head of a cock in the act of crowing, and to the same cause must be traced the still older name Gallinacei. The name Escraville is merely a corruption of Esca villae (food of the village). Bulliard and Persoon speak most highly of this fungus, as being undoubtedly wholesome, and more plentiful than any other. Eaten in a raw state, it brings on injurious consequences. In some countries, it forms almost the only food of the inhabitants; but in Great Britain, it is not so abundant as the common Mushroom.”Scottish Cryptogamic Flora: Or Coloured Figures and Descriptions of Cryptogamic Plants, Belonging Chiefly to the Order Fungi; and Intended to Serve as a Continuation of English Botany.” by Robert Kaye Greville 1823.

Etymology Of Specific Epithets

C. cascadensis: Refers to the Cascade Mountains, hinting at its geographic distribution.

C. cibarius: From the Latin “cibus” meaning “food”, indicating it’s edible.

C. cinnabarinus: From the Latin “cinnabaris” meaning “cinnabar”, a red mineral, in reference to the mushroom’s color.

C. formosus: From the Latin “formosus” meaning “beautiful” or “handsome”.

C. lateritius: From the Latin “later” meaning “brick”, referencing its color.

C. minor: From the Latin “minor” meaning “smaller”, possibly compared to a similar species.

C. roseocanus: Likely a combination of “roseus” (rosy) and “canus” (grayish) describing its color.

C. subalbidus: From “sub” (somewhat) and “albidus” (whitish), meaning slightly white.

Language	Common Names
Basque	Baina, Lekazina, Saltzaperretxiko (sauce mushroom), Txaltxatua
Catalan	Agerola (from Girolle), Bolet cabriter, Camagroc, Ginestola, Ginesterola, Girola, Gullsvamp, Ull de perdiu, Vaqueta
Chinese	Huangzhi-gu (yellow cape jasmine mushroom), Jidanhuang (egg yolk), Jiyou-jun (chicken fat mushroom), Xingjun (apricot mushroom)
Dutch	Hanekam (cock crest)
English	Chanterelle
Estonian	Harilik kukeseen (common cock mushroom)
Finnish	Kantarelli (from chanterelle), Keltasieni (yellow mushroom)
French	Chevrette (small goat), Crête de coq (cock crest), Gallinace (chicken), Jaunette (little yellow), Oreille de lièvre (hare’s ear), Rossinyol (nightingale)
German	Capo gallo (cock crest, head), Dotterpilz (egg yolk mushroom), Eierschwamm (egg mushroom), Gelbhähnel (yellow chick), Gelbling (yellowing), Hasenöhrlein (little hare ear), Hühnling (chick), Pfifferling (pepper), Reheling, Rehfüsshen (deer’s foot)
Hungarian	Csirke gomba (chicken mushroom), Roka gomba (fox mushroom)
Icelandic	Kantarella (from chanterelle)
Italian	Galletto (young rooster), Galuschel (yellow ear), Orecina (little ear), Rebozuelo (woman’s dress)
Japanese	Anzutake (apricot mushroom)
Korean	Kkue-kko-ri beosus (nightingale mushroom), Sal-gu beosus (apricot mushroom)
Mexican Spanish	Amarillo (yellow), Corneta (trumpet), Duraznillo (small peach), Membrillo (name of a sweet tropical fruit), Seta amarilla (Yellow Mushroom), Seta del brezo, Seta de San Juan (St. Johns Mushroom).
Norwegian	Kantarell (from chanterelle)
Portuguese	Canarinhos (canary bird chicken), Cantarelos (from chanterelle), Mãozinhas (baby hands)
Romanian	Galbiori (yellowish one)
Russian	Lisitjka (fox mushroom)
Spanish	Cabrilla (chicken), Carn de gallina (chicken meat), Dotterpilz (egg yolk mushroom), Gallinaccio (chicken), Picornell, Seta amarilla, Seta del brezo, Seta de San Juan
Swedish	Gullsvamp (golden mushroom), Vingesvamp (wing mushroom)
Turkish	Yumurta mantari (egg mushroom)
Thai	Hed Kamin Yai (large Kamin mushroom)
Czech	Kuratko (chick), Liska (fox)
Polish	Kurka (chicken)
Swahili	Wisogolo
Ancient Hungarian	Niwl gomba (hare mushroom)
Nahuatl	Xochilnanácatl (flower mushroom)
Pilz, D., Norvell, L., Danell, E., & Molina, R. (2003). Ecology and management of commercially harvested chanterelle mushrooms. U.S. Department of Agriculture, Forest Service, Pacific Northwest Research Station.