Other Milk Caps, but with the blue, mild tasting milk they are fairly easy to ID. The milk is sometimes used to add colour to marinades and they are sold commercially in many parts of the world, for example South America and China. This image was created by user at Mushroom Observer, a source for mycological images.You can contact this user here.English | español | français | italiano | македонски | മലയാളം | português | +/−, CC BY-SA 3.0, via Wikimedia CommonsĪ tasty mushroom with a lovely firm texture. When damaged they release a deep blue or indigo milk that will become dark green with age, the milk is mild tasting. The gills are fairly crowded and are adnate to slightly decurrent. The gills are a similar colour to the cap and often stain green/blue when they are damaged. indigo milkcap, picked milk on a thumb-Alan Rockefeller, CC BY-SA 3.0 Still, the Indigo Milk Cap, or Lactarius indigo, is fully edible and sold in rural markets in China, Guatemala and Mexico. The stem is solid when young but often becomes hollow with age. They can be up to 6 cm long, a similar colour to the cap. Indigo milkcap insitu-Bernard DUPONT from FRANCE, CC BY-SA 2.0 They can fade slightly but the central umbo tends to remain darker in colour. They are convex when young and tend to become more funnel shaped with age, often with a raised central umbo. Identifying Features to help with Indigo Milkcap (Lactarius indigo) Identification: Cap:īlue to silver in colour, around 5-15 cm across. They can be found in deciduous and evergreen forests, they form mycorrhizal relationships with many different tree species.Ī fairly easy-to-identify mushroom, the blue caps and blue milk make it quite distinctive. Through this Indigo Milkcap (Lactarius indigo) Identification guide we will be taking a look at a very distinct member of the Milkcap family, quite rare but a lovely find. Indigo milkcap, single pale example-RPBnimrod, CC BY 2.0
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