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Saffron milk cap

Lactarius deliciosus

A species of Milk-caps, Also known as Red pine mushroom

Growing wild in the northern hemisphere and introduced to Australia, the saffron milk cap is found in pine forests during autumn. As the name implies, these mushrooms have been harvested for cooking for a long time. They have been known to cause stomach upset in some individuals, however, and carry a risk of being contaminated with heavy metals, so forage with caution.

Cap Diameter:

4 - 14 cm

Odor:

Slightly fruity and mild.

General Info About Saffron milk cap

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Attributes of Saffron milk cap

Cap Diameter

4 - 14 cm

Height

5 - 8 cm

Cap

Cap 4 - 14 cm across; convex to weakly funnel-shaped; orange; surface smooth; turns grayish green when bruised

Cap Shape

Convex, Depressed

Cap Surfaces

Slimy or slightly sticky

Gills

Decurrent; crowded; orange

Gill Attachment

Attached

Stem

Stem 3 - 8 cm long, 1 - 2 cm thick; orange

Stem Shapes

Cylindrical

Stem Surfaces

Scaly

Stem Cross Sections

Hollow or cottony hollow

Flesh

Orange to grayish green

Ring

Ringless

Spore Print Color

Creamy pinkish buff

Odor

Slightly fruity and mild.

Body Color

Red

Orange

Flesh Bruises

Discolor to green

Flesh exude liquid when injured

Yes

Growth Form

Solitary, Scattered, Gregarious

Nutrient Gathering

Mycorrhizal

Substrate

On soil

You can find Saffron milk cap by these plants:

Subalpine fir, Engelmann spruce, Lodgepole pine, Pines, Scots pine, Spruces

Occurence Habitats

Coniferous Woodland

Species Status

Widespread but uncommon

Endangered Species

How to Identify Saffron milk cap

Fruiting Body Cap Gills

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Habitat of Saffron milk cap

The saffron milk cap is associated with confiners, particularly spruce and pines. It feeds in a symbiotic relationship with the tree’s roots, helping it absorb water and nutrients while the tree provides it sugars and amino acids. The mushrooms are often found popping out of the needle litter above the roots in large numbers.

Distribution Area of Saffron milk cap

Europe,northern Asia;introduced in Australia

Uses of Saffron milk cap

Saffron milk cap is a sought-after edible mushroom, celebrated for its delectable taste. It's particularly popular in culinary circles, where it's used in various dishes for its savory flavor. Available mainly in the autumn season, saffron milk cap holds significant value to foragers and gourmets alike. While it is commonly consumed, caution is advised during identification to avoid confusion with toxic look-alikes. Always ensure proper knowledge or expert advice before consumption.

Scientific Classification of Saffron milk cap

Phylum

Club fungi

Class

Mushroom-forming fungi

Order

Russulales

Family

Russulaceae

Genus

Milk-caps

Toxicity and Edibility of Saffron milk cap

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Edibility of Saffron milk cap

Saffron milk cap has one of the most complex flavor profiles in the mushroom world and is highly sought after. It is incorporated into many cuisines around the world, including Spanish, French, Polish, and Russian recipes. Wash these mushrooms very well before preparing them.

Similar Species to Saffron milk cap

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Woolly milkcap

Similar Species

Saffron milk cap

How to Differentiate Between Woolly milkcap and Saffron milk cap?

Saffron milk cap: Cap edges are smooth or slightly zoned.

Woolly milkcap: Cap edges are distinctly woolly or hairy.

Saffron milk cap: Prefers pine forests.

Woolly milkcap: Found mostly in birch woodlands.

Yellowdrop milkcap

Similar Species

Saffron milk cap

How to Differentiate Between Yellowdrop milkcap and Saffron milk cap?

Saffron milk cap: Gills turn a greenish color when bruised.

Yellowdrop milkcap: Gills don't change color or may show a faint yellowish hue.

Saffron milk cap: Produces orange milk when cut.

Yellowdrop milkcap: Milk is white but turns yellow upon exposure.

Saffron milk cap: Features zonate (concentric circles) on the stem.

Yellowdrop milkcap: Stem is more uniformly colored without zones.

Yellow-staining milkcap

Similar Species

Saffron milk cap

How to Differentiate Between Yellow-staining milkcap and Saffron milk cap?

Saffron milk cap: Releases orange latex.

Yellow-staining milkcap: Exudes white latex that turns yellow upon exposure.

Saffron milk cap: Shows faint green bruising.

Yellow-staining milkcap: Does not show green bruising.

Tips for Finding Saffron milk cap

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When is the Best Time to Find Saffron milk cap

Seek saffron milk cap in late summer to fall, especially after rainfall when the soil is moist and temperatures are mild. The best months are often August through November, depending on your local climate.

What are the Ideal Soil Conditions for Saffron milk cap

Moist, well-drained, acidic to neutral pH.

What are Some Tips for Finding Saffron milk cap

Focus on areas beneath pine trees as saffron milk cap has a symbiotic relationship with these conifers.
Study the base of pine trees for the characteristic orange color of saffron milk cap.
Search for saffron milk cap in well-moisturized areas where the soil is not waterlogged.
Brush away fallen pine needles and debris gently to reveal hidden saffron milk cap specimens.
Inspect closely around stumps or fallen branches near pine trees, as these locations can be fruitful.

How to Clean and Preserve Saffron milk cap

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How to Clean Saffron milk cap

To maintain the physical integrity of saffron milk cap, gently brush off any debris. If saffron milk cap appears dirty, swiftly swish in water to clean. Handle saffron milk cap with care to keep their structure intact. Repeat brushing if necessary until clean, avoiding excessive water exposure.

Tips on Dry Preservation of Saffron milk cap

Drying Methods

Dehydrator Drying, Oven Drying, Air Drying

Drying Duration

12 - 18 months

Store in a cool, dark place with low humidity and good ventilation to prevent spoilage.

Dehydrator drying: Achieves controlled drying, preserving texture and color efficiently.

Oven drying: Use low, stable temperatures to minimize nutrient loss and maintain quality.

Air drying: Utilize ambient airflow in a dry environment, suitable for areas with low humidity.

Tips on Freezing Preservation of Saffron milk cap

Freezing Methods

Blanching Before Freezing

Freezing Duration

10 - 12 months

Blanching before freezing: Clean, blanch for 3 minutes, cool, pat dry, pack in airtight containers.

Tips on Refrigeration Preservation of Saffron milk cap

Refrigerating Methods

Paper Bag Storage, Perforated Plastic Bag Storage, Container with Absorbent Lining, Cloth Wrapping

Temperature

1 - 4 ℃

Refrigerating Humidity

90 - 95 %

Refrigerating Duration

5 - 7 days

Paper Bag Storage: Promotes air circulation, minimizing moisture buildup and spoilage. Suitable for mushrooms with moderate water content.

Perforated Plastic Bag Storage: Allows some airflow and maintains humidity balance, good for preventing dehydration.

Container with Absorbent Lining: Layer mushrooms between paper towels inside a container to absorb excess moisture and keep them dry.

Cloth Wrapping: Similar to paper bags but reusable, cloth bags provide adequate ventilation and moisture control.

Common Questions People Also Ask

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More Mushrooms That Are Similar to Saffron milk cap

Woolly milkcap

Lactarius torminosus

False saffron milkcap

Lactarius deterrimus