Its stem is hollow and short, more or less cylindrical or slightly narrowed at the base. It has a granular structure: solid when very young, then it has hollow areas while remaining resistant. It is the same color as the cap but paler, with some superficial holes of a more intense color. It usually has parasites and then becomes fragile. The cap usually ranges between 4 and 16 cm. in diameter and its orange color is modified by concentric circles of reddish and pale shades. In its youth the cap is rolled at the edges and as it ages it flattens to evolve into an embudate form. The lamellae are of the same color, tight, thin and decurrent.
The different valuation with respect to its culinary quality may be due to the fact that its flavor varies with the soil where it grows, or that many times other very similar species are taken for chanterelles or specimens with many areas of greenish color are used because they are old, are mistreated or, most often, they are or were parasitized.
Among the Lactarius, whose flesh, when broken or broken, exudes a colored latex, is distinguished by having a vinous color, secreted already at the first cut. In other species, the liquid contained in the flesh, becomes of the same color only after a certain time, while initially it is of carrot color as in L. deliciosus. Therefore, its determination is not difficult. It has a convex cap, but always with a depression in the center; the margin is incurved and thin for a long time. Later, it can also open upwards towards the edge.
Lactarius deliciosus north america
In this edible mushroom cultivation manual we show you how to grow mushrooms at home in a simple and effective way. As well as the different steps to follow (choice of substrate, pasteurization, inoculation and incubation of the mycelium, fruiting and harvesting), the most common cultivation methods and the…
Growing mushrooms and edible mushrooms at home is a very rewarding experience, besides being easy and practical, it is a good opportunity to be a home gardener and learn more about the world of mushrooms with the whole family.
One of the methods of cultivation of edible mushrooms such as Pleurotus is done by mixing or sowing the mycelium with straw (which is the substrate in which this variety grows). In another of our articles we explain how to proceed with the preparation of the straw.
The cultivation of Pleurotus ostreatus in alpacas is one of the most used methods by edible mushroom growers. This variety is related to the thistle mushroom Pleurotus eryngii and is consumed mainly for its flavor and easy identification.
The cap of the chanterelle (Lactarius deliciosus) is convex and circular at first, then it opens up and takes on a funnel shape with the edge often somewhat sinuous. It reaches between 4 and 12 cm in diameter.
It is a tasty and highly sought after mushroom. It is advisable to discard those with many green spots, as this is usually indicative of old age or parasitism. Its consumption colors the urine reddish.
It is native to Europe, although it seems to have been introduced in Chile, Australia and New Zealand with the plantations of Pinus radiata. It can also be found in other places, such as North America, North Africa and parts of Asia, but genetic analysis seems to show that they are in fact different species.