Russula vesca was described, and named by the eminent Swedish mycologist Elias Magnus Fries (1794–1878).

The cap is 5–10 cm wide, flat, convex, or with slightly depressed centre, weakly sticky, colour brownish to dark brick-red.

Russula vesca appears in summer or autumn, and grows primarily in deciduous forests in Europe, and North America.

[4] Russula vesca is considered edible and good, with a mild nutty flavour.

[5] In some countries, including Russia, Ukraine and Finland it is considered entirely edible even in the raw state.