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The aromatic milkweed belongs to the Russula family, the genus Mlechnik. In Latin it sounds like this - Lactarius glyciosmus. This name has a lot of synonyms: licorice, aromatic milk mushroom, as well as fragrant or odorous milkweed. Not long ago, a new name appeared in the literature - coconut milkweed, thanks to its pulp, which exudes a light aroma reminiscent of this fruit. But some reference books refute this fact.More detailed information about aromatic mushrooms can be found in this article, which provides a description and photo, as well as collection rules and much more.
Where does the fragrant milkweed grow?
Maltweed is a fairly common species
Active fruiting of this species occurs from September to October. As a rule, they live in mixed or coniferous forests, preferring damp and dark places. Most often found under birch or aspen trees, among fallen leaves or on mossy soil. They grow in small groups consisting of 4-10 fruiting bodies.
What does a fragrant milk mushroom look like?
The bitter taste of this mushroom repels insects
The fragrant milkweed can be recognized by the following characteristics:
- A small cap, the size of which is 3-6 cm in diameter. At a young age it is convex, over time it becomes prostrate with a depressed center. In older specimens, the cap takes on a funnel-shaped shape with rolled up edges. The surface is slightly pubescent and dry to the touch. During the rainy season it becomes shiny and slightly sticky. Most often, the color of the cap is gray with pinkish or ocher hues.
- On the inside of the cap there are narrow but dense plates running down the stem. They are painted beige, gradually acquiring a grayish or pinkish tint. Overripe specimens turn brown.
- The spores are ellipsoidal in shape, cream-colored with an ornamented surface.
- This species is characterized by a small leg. Its height is about 1 cm, and its thickness is 0.5-1 cm. The color of the same color scheme as the cap may be a couple of tones lighter. It is smooth to the touch, loose in structure, and as it ages, cavities form in it.
- The pulp is white and particularly fragile.When damaged, it produces milky juice in large quantities. It has a coconut aroma, but some sources refute this fact and claim that the smell of aromatic milkweed is similar to fresh hay. The taste is fresh with an islandy aftertaste.
Is it possible to eat aromatic milkweed
This specimen is a conditionally edible mushroom and, in terms of taste, belongs to category 3. It has a distinct aroma. Due to the bitter aftertaste, it is not particularly held in high esteem by mushroom pickers, but pre-boiling can eliminate the unpleasant pungency and strong odor. Mainly used for pickling or as a flavoring for various dishes.
False counterparts of the coconut milkweed
This species has no poisonous counterparts
The fragrant milkweed, the photo and description of which is indicated in this article, is externally similar to the following relatives:
- Milky papillary considered a conditionally edible species. The diameter of the cap varies from 3 to 9 cm, and its color can be bluish-gray, dark brown with a purple or pinkish tint. The leg of the double is noticeably larger, the thickness of which is 1-2 cm, and the length is 3-7 cm. The milky juice is not abundant; in old mushrooms it is completely absent.
- Faded milkman – conditionally edible, but before use it must be soaked for 2-3 days. It is similar in shape and color to the described species, but its distinctive feature is the long stem of the twin, about 4-8 cm. When the fruiting body is damaged, a whitish milky juice is released, which soon becomes gray or olive in color.
Rules for collecting the aromatic milk mushroom
When going in search of the fragrant milkweed, it is important to remember that this species prefers to settle in damp and dark places. It grows from the beginning of September, and appears especially actively after heavy rains. Quite often this specimen hides in tall grass, under fallen leaves or moss.
The fruiting body of the aromatic milkweed is particularly fragile and brittle. To avoid damaging the mushroom, removal from the soil should be carried out as carefully as possible. In addition, do not forget about correctly selected containers. To increase the shelf life of fresh aromatic milkweeds, you need to place them in a well-ventilated container. Wicker baskets are best suited for these purposes.
How to cook aromatic milkweed
Most often, this specimen is eaten in salted form. There is a certain algorithm for how to salt aromatic milkweed:
- Clear the gifts of the forest from debris.
- Soak the mushrooms for 2-3 days, pressing them down with a weight, and it is necessary to change the water daily.
- Rinse the specimens and boil in salted water for about 10 – 15 minutes. Pour out the mushroom broth.
- Place mushrooms in prepared jars.
- Add the necessary spices, for example, currant leaves, dill, bay leaf.
- Close with lids and put in a cool place.
Conclusion
So, the fragrant milkweed fully lives up to its name, since it exudes a distinct coconut scent. In some foreign reference books, this variety is inedible. In our country, many mushroom pickers avoid these fruits because of the bitter aftertaste, fragile pulp and strong odor. But in Russia it is classified as a conditionally edible mushroom and can be consumed in salted form after preliminary special treatment.
