Lactarius deterrimus

From WikiMD's Food, Medicine & Wellness Encyclopedia

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2011-07-31 Lactarius deterrimus 3.jpg
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Lactarius deterrimus, commonly known as the False Saffron Milkcap, is a species of mushroom belonging to the large genus Lactarius, within the family Russulaceae. It is primarily found in Europe, where it forms mycorrhizal associations with various species of conifer trees, notably with spruces (Picea spp.). This symbiotic relationship is crucial for both the fungus and the tree, facilitating nutrient exchange and enhancing growth. The mushroom is recognized for its distinctive greenish color and the orange milk (latex) that it exudes when cut or damaged.

Description[edit | edit source]

Lactarius deterrimus can be identified by its bright orange cap, which measures between 4 to 10 cm in diameter. The cap is initially convex, becoming more depressed in the center with age. The edges of the cap are often slightly inrolled. The gills are crowded, starting off pale and becoming more orange as the mushroom matures. When damaged, the gills and the flesh of the mushroom exude an orange latex that does not change color upon exposure to air, a characteristic feature of this species.

The stem of Lactarius deterrimus is orange, matching the cap, and measures 4 to 7 cm in height and 1 to 2 cm in width. It is more or less equal in thickness throughout or slightly wider at the base. The mushroom's spore print is pale cream to yellowish.

Habitat and Distribution[edit | edit source]

Lactarius deterrimus is predominantly found in coniferous forests, especially those dominated by spruces, across Europe. It forms ectomycorrhizal relationships with these trees, facilitating nutrient exchange between the fungus and its host. This species prefers acidic soils and is often found in mossy areas of the forest floor from late summer to fall.

Edibility[edit | edit source]

The False Saffron Milkcap is considered edible, although it is not as highly regarded as its close relative, the Saffron Milkcap. It has a slightly bitter taste that can be reduced by parboiling the mushrooms before cooking. In some regions, it is collected for consumption, but it is essential to correctly identify the mushroom, as there are several similar-looking species in the Lactarius genus that may not be edible or have different taste profiles.

Similar Species[edit | edit source]

Lactarius deterrimus can be confused with other members of the Lactarius genus, such as Lactarius deliciosus and Lactarius semisanguifluus. Key distinguishing features include the color of the latex and the associated tree species. Lactarius deliciosus, for example, exudes a redder latex, and Lactarius semisanguifluus is associated more with pine trees.

Conservation[edit | edit source]

There are no specific conservation concerns for Lactarius deterrimus at present. It is a common species in suitable habitats across its range. However, like many fungi, it could be susceptible to changes in forest management practices, pollution, and climate change, which could affect its mycorrhizal host trees.

Lactarius deterrimus
View the Mycomorphbox template that generates the following list
Mycological characteristics
gills on hymenium
lacks a stipe
ecology is mycorrhizal


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Contributors: Prab R. Tumpati, MD