Fruit bodies of several Hygrocybe species are considered edible and are sometimes offered for sale in local markets.

Hygrocybe was first published in 1821 by Swedish mycologist Elias Magnus Fries as a subsection of Agaricus and in 1871 was raised to the rank of genus by Kummer.

[3][5] Recent molecular research, based on cladistic analysis of DNA sequences, has shown that Hygrocybe sensu lato is paraphyletic and does not form a single clade within the Hygrophoraceae.

As a result, many species formerly referred to Hygrocybe have been transferred to the genera Chromosera, Cuphophyllus, Gliophorus, Gloioxanthomyces, Humidicutis, Neohygrocybe, or Porpolomopsis.

Fruit bodies of Hygrocybe species are all agaricoid, most (but not all) having smooth to slightly scaly caps that are convex to conical and dry to waxy or viscid when damp.

Microscopically, Hygrocybe species lack true cystidia and have comparatively large, smooth, inamyloid basidiospores.

Their metabolism has long been debated, but recent research suggests that they are not saprotrophic[13][14] but rather symbiotically associated with the roots of higher plants or mosses.

Fruit bodies of a few species are considered edible in eastern Europe, south-east Asia, and Central America and are collected and consumed locally.

[22] No equivalent modern guides have been published for North America, the most recent being by Hesler & Smith (1963).