Milkcaps

Milkcaps are a group of mushrooms belonging to the large genus Lactarius. They are known for their characteristic "milky" latex, which is exuded when the mushroom tissue is damaged. Milkcaps are found worldwide, with highest diversity in temperate regions of the Northern Hemisphere.

Description

Milkcaps are typically medium to large-sized mushrooms. The cap is usually convex, becoming flat or depressed with age. The gills are often decurrent, running down the stem, and the spore print is usually white or cream. The most distinctive feature of milkcaps is the "milk" or latex, a fluid that is released when the mushroom tissue is damaged. This latex can be white, yellow, or sometimes even red or blue, and its taste can range from mild to very bitter.

Ecology

Milkcaps are mycorrhizal fungi, forming mutualistic relationships with trees and other plants. The fungus helps the plant absorb water and nutrients, while the plant provides the fungus with sugars and other organic compounds. Some species of milkcaps are associated with specific types of trees, such as oaks, pines, or birches.

Edibility

Many species of milkcaps are edible and are collected for food. However, some species are bitter or peppery in taste, and a few are mildly toxic. The edibility of a milkcap can often be determined by its latex: if the latex is white and mild-tasting, the mushroom is usually edible, while if the latex is colored or bitter, the mushroom is usually inedible or unpalatable.

Species

There are hundreds of species of milkcaps worldwide. Some of the most well-known include Lactarius deliciosus, the saffron milkcap, which is highly prized as an edible mushroom; Lactarius indigo, the indigo milkcap, notable for its striking blue color; and Lactarius torminosus, the woolly milkcap, which is inedible due to its strong peppery taste.

See also

• List of Lactarius species
• Mushroom hunting
• Mycorrhiza