Content
The Truffle family consists of numerous species that differ in appearance and nutritional value. Early representatives include the white March truffle, which bears fruit in the first month of spring. The fungus is listed in biological reference books under the Latin names TrufaBlanca demarzo, Tartufo-Bianchetto or Tuber albidum.
What does a white March truffle look like?
The species forms fruiting bodies under the top layer of soil. The mushroom does not come to the surface. When the apothecia mature, they enlarge and raise the soil in the form of small tubercles. The mycelium produces several specimens arranged in a semicircle.
When carefully collected, the mycelium grows and occupies a large area; it bears fruit in one place for several years, increasing productivity. The white March truffle grows at a depth of 10 cm. The ripening period is long: it will take about 3.5 months for the species to reach maturity.
Ripe March truffle with a non-uniform dark brown color
The external characteristics of the mushroom are as follows:
- The fruiting body of the white March truffle is stalkless and covered with a peridium, a leathery layer. Outwardly it looks like a round tuber with a bumpy surface. Mushrooms grow up to 7-10 cm.
- In young specimens, the color of the apothecia is light beige or white; by the time it matures, the surface becomes dark brown, not monochromatic, with darkish areas and oblong grooves. The mushroom becomes covered with mucus.
- The structure of the pulp is dense, juicy, and when cut it is dark with white marble stains. With age it becomes loose.
- The spore-bearing layer is located in the middle of the ascocarp; ripe spores make the pulp powdery and dry. The taste of young specimens is delicate, weakly expressed.
Where does the white March truffle grow?
The species is widespread throughout Southern Europe; in Russia it is collected in the Crimea and Krasnodar Territory. The main accumulation of March white truffle is in Italy. The first harvest is taken at the end of February, peak fruiting occurs in March and April. Depending on seasonal weather conditions, early spring and snowy winter, fruiting is stable and quite long.
The mycelium is located at a depth of 10-15 cm near coniferous trees and parasitizes the superficial root system. Less commonly, the species is found under deciduous trees.The soil composition is calcareous, aerated, moderately moist.
Is it possible to eat white March truffle?
The early March mushroom is edible and has a pleasant taste. In young specimens, the garlic smell is present, but not as pronounced as in overripe ones. This gastronomic feature does not add popularity to the March white truffle.
False doubles
Externally, the white Italian truffle is similar to the white March truffle. The nutritional value of a similar species is higher.
White Italian truffle, beige or light brown in color
Grows in northern Italy. Fruiting bodies are collected in deciduous forests under hazel or birch trees, less often the mycelium is located near aspens. The ascocarp is formed at a depth of 10 cm and does not come to the surface. The species is quite large, some specimens weigh up to 450-500 g.
The shape is round, very lumpy. The surface is beige or light brown. The cut flesh is dark red with a brown tint and white thin streaks. The taste is delicate, the smell is cheesy with unobtrusive subtle garlic notes.
Inedible look-alikes include venison truffle or granular truffle.
Reindeer truffle may cause gastrointestinal upset
At the same time, the mushroom is an indispensable chemical composition of food for deer, squirrels and other animals. It is dense, the peridium is thick with a warty surface. The occurrence in the soil is shallow - up to 5-7 cm. The fruiting body is shallow - 1-4 cm.
The mycelium is located in coniferous forests, settling under moss, in sandy soil, near pine trees and, less often, spruce trees. Single mushroom places are found in Karelia and near St. Petersburg. At the beginning of growth, the color is bright yellow, then dark brown. The flesh is dark gray, closer to black, without radial white streaks.
Rules for collection and use
The March white species is collected in perennial forests under trees with a well-developed root system. The mycelium is located in open dry areas among the grass. In the area where such places are formed, the vegetation will be weak; ascocarps actively absorb nutrients from the soil. They bear fruit in the same areas for several years.
The species begins to form fruiting bodies in December; in March they ripen and form small tubercles on the surface. The main task is not to damage the mycelium when collecting. There may be about seven specimens in one place. If one mushroom is found, there will definitely be others nearby, perhaps of a smaller size, so they do not protrude above the ground.
The early March species does not produce a large harvest; it is used very rarely for winter harvesting. Although it is quite suitable for such processing. Used as an addition to a side dish, preparing the first course. Oil is squeezed out of fruiting bodies and added to recipes. Dried mushrooms are ground into powder to produce an aromatic spice.
Conclusion
The white March truffle is rare in Russia; the edible mushroom has a pleasant taste and a distinct garlic smell. It forms mycorrhizae mainly with coniferous trees. Fruiting is early, forms small groups of 4-7 specimens, which are located under the top layer of soil.
