The genus Lactarius comprises a large number of fleshy mushrooms. They establish ectomycorrhiza, have brittle flesh and contain a milky fluid. The main visual features for identifying species within this genus are: the presence or absence of pits in the stem or cap. Furrows on the cap margins. Colour of the latex and its changes in contact with air.
The genus Lactarius comprises a large number of fleshy mushrooms. They establish ectomycorrhiza, have brittle flesh and contain a milky fluid. The main visual features for identifying species within this genus are: the presence or absence of pits in the stem or cap. Furrows on the cap margins. Colour of the latex and its changes in contact with air.
The genus Lactarius comprises a large number of fleshy mushrooms. They establish ectomycorrhiza, have brittle flesh and contain a milky fluid. The main visual features for identifying species within this genus are: the presence or absence of pits in the stem or cap. Furrows on the cap margins. Colour of the latex and its changes in contact with air.
Iberian Peninsula). These mushrooms establish ectomycorrhiza, have brittle flesh and contain a latex which varies in colour and changes in contact with air.
Figure 1. When the flesh of a fresh fruitbody of Lactarius sp.is cut, a milky fluid (latex) exudes from it. This liquid can be trans- parent, white, yellow, red, etc.
The main visual features for identifying species within this genus are (OReilly, 2011): The presence or absence of pits in the stem or cap. Furrows on the cap margins. Cap can be zonated. Cap surface is matt, oily or velvety. Presence of hairs on the rim. Colour of the latex and its changes when exposed to air or dried.
Within this genus, a group of species have red- dish or orange milk and are linked with conifers (pines, firs). Often, this milky fluid takes on greenish tints in contact with the air. This group of species, within the genus Lactarius, forms the section called Dapetes (Basso, 1999). All are edible. Figure 2: 1: L. quieticolor, 2: L. deliciosus, 3: L. sanguifluus, 4: L. vinosus Figure 3: L. semisanguifluus showing the change from orange to reddish.
1 Very famous mushrooms Identification key for Dapetes (Basso, 1999) This key corresponds to the species which grow in the eastern centre of the Iberian Pen- insula. In the fir forests of the Pyrenees, its easy to find Lactarius salmonicolor.
1a. Initially orange coloured latex. Clear zonate cap (subsect. Deliciosini).........2 1b. Initially red or purple. Cap may be zonate (subsect.Sanguifluini)..4
2a. Latex (and cuts) remain orange..3 2b. After 5-10 minutes, latex, cuts and bruises become reddish. Normally found in mountain pine forest over limestone. Lactarius semisanguifluus
3a. Orange cap. Found in pine forests in general, mainly over acid or decarbonated soils... Lactarius deliciosus 3b. Greenish-brownish cap. In wet meadows located in mountain pine forests. Uncom- mon (Sierra de Albarracn, Montes Universales)..Lactarius quieticolor
4a. Red or purple latex........5 4b. Bluish latex, at least in the cap. Bluish stem. Found beneath Cistus, in Mediterranean shrublands.....Lactarius cyanopus
5a. Cap not zonate. Slightly greenish. Latex and bruises are reddish. Mediterranean mushroom in pine forests with a tendency toward chalky soils..Lactarius sanguifluus 5b. Cap clearly zonate. Intense green. Latex and bruises purple. In this zone, with a ten- dency to grow in unchalky soils (always in pine forests)......Lactarius vinosus
2 The Spanish names for Saffron Milk Caps Being so popular, these mushrooms receive a lot of different common names from several different ethymological roots: Linked with nscalo and mzcalo (these two words accepted by DRAE): guscano (Albacete, Jan y Murcia), mizclo (Cuenca, Guadalajara, Puebla de Don Fadrique), ncalo (Segovia), miscle, etc. Linked with robelln (DRAE): rebolln Pebrazos: in the Ayora valley. In Catalan; pinatell, esclata-sang
Often, the common Spanish name is linked to its ecology, for example: Meadow saffron milk cap is Mizclo de prao (Cuenca): L. quieticolor. Guscano negral (Albacete) is linked with pino negral (Pinus pinaster): L. deliciosus. Guscano carrasqueo (Albacete) is associated with pino carrasco (Pinus halepensis): L. san- guifluus. However, in the Cuenca mountain range, peo- ple call L. sanguifluus mizclo negral or de buje because in this area the pino negral (Pinus ni- gra subsp. salzmannii) grows over limestone (called also negral land) while L. deliciosus is known as mizclo de rodeno, due its relationship with pino rodeno (Pinus pinaster in Cuenca). Or the name may also be linked to the colour of the latex, as in the drunk saffron milk cap, mizclo borracho (Cuenca) or guscano borracho (Albacete): L. vinosus.
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Male saffron milk cap From time to time, people find saffron milk caps parasited by a special fungus, Hypomyces lateritius. This fungus eliminates the gills of the parasited mushroom and changes the texture of the flesh, which becomes stronger. These mushrooms continue to be edible. In some re- gions, such as Catalonia, these parasited milk caps are highly appreciated, naming them mare del rovell (saffron milk cap mother). In Eas- tern Spain, these are called male saffron milk caps and are taken as a sign for a good mush- room season. Figure 4: L. sanguifluus parasited by Hypomyces lateritius (male saffron milk cap)
Ecology The Lactarius in the Dapetes section are linked with pine forests and specially with plantations and young forests, more fruitful than the older ones.
3 The association between saffron milk caps and Rus- sula spp., specially the red and purple species (for example, Russula sanguinaria or R. torulosa) is very well known. Hence, if Russula spp can be found in a forest, there will also be saffron milk cap, whereas if there are no Russula spp., its not worth looking for the milk caps. Some nurseries produce pine seedlings inoculated with the mycelium of Lactarius sect. Dapetes, so you can plant these pines and have mushrooms in a few years.
Possible misunderstandings The species closest to the Dapetes are Lactarius from other sections, which could have a similar ap- pearance (specially when the cap surface is seen from above), with similar zonate caps. Nevertheless, these fake saffron milk caps dont have orange or reddish milk. Their latex is whitish or yellowish and is usually associated with oaks. These are not poiso- nous mushrooms, but they do have quite unplea- sant flavours (bitter, spicy or acrid) which ruin the taste of prepared dishes.
Figure 5. Some species of Lactarius are linked with pines and others with oaks. Traditional uses In Mediterranean countries these mushrooms have been popular as edible mushrooms throughout the ages, even appearing in Roman frescos as an Au- tumn image.
Figure 6: Comparison of L. vinosus, L. deliciosus and L. chrysorr- heus, this last one exudes white latex which turns yellow after a few minutes.
The gathering time is autumn, with variations de- pending on weather and location. In the coldest pla- ces in the Iberian mountains, it is possible to find them as early as September, while October is nor- mally the season in the Cuenca mountains. In the Betic Range of Albacete, harvest season is normally November. The last places to pick saffron milk cap in Spain are usually the Sierra Morena and the Me- diterranean coast. Also, its possible to find them during rainy springs, but not with the same quality and quantity as in the normal season. In Spain, the market of saffron milk caps represents millions of euros a year. 4
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Figure 7: Roasted saffron milk caps. Ingredients in traditional cuisine People eat saffron milk caps in many different ways in Spain: roasted, in stews, rice, casseroles, or mixed with fried tomato, scrambled eggs, potatoes, etc. Formerly, people in the villages preserved them in clay pots filled with olive oil, using the same oil to then fry them. Nowadays they are preserved in freezers, in bain-marie, vinegar, brine, etc. (Fajardo et al, 2003). Saffron milk cap gathering is a traditional and popular activity in Mediterranean countries. These mushrooms are part of lo- cal cuisine and part of the tradi- tional knowledge linked with na- ture and its resources.
References: Basso, M. T. 1999. Lactarius Pers. Fungi Euro- paei 7. Ed. Candusso. Fajardo, J., Blanco, D. and Verde, A. 2003. El gnero Lactarius en la provincia de Albace- te. Sabuco 4: 5-33. OReilly, P. 2011. Fascinated by Fungi. Ed. First Nature.
Texts: Alonso Verde and Jos Fajardo Pictures & drawings: Jos Fajardo Design: Miguel R. Brotons