| Lactarius violascens (J. Otto: Fr.) Fr. |
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New classification: Basidiomycota/Agaricomycotina/Agaricomycetes/Incertae sedis/Russulales/Russulaceae Former classification: Basidiomycota/Homobasidiomycetes/Agaricomycetideae/Russulales/Russulaceae synonyms: Lactarius uvidus-violascens edibility : unknown edibility
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The cap is brown-beige then violaceous greyish-brown, convex-flattened to depressed at the centre, or funnel-shaped. The cap surface is with darker concentric bands, and stains or blotches towards margin, a bit lubricated in wet weather. The stem is same colour as cap or paler, more or less cylindrical, without ring. The flesh is whitish, turning purple in the cap in 5 minutes when cut; its taste is mild or slightly bitter; the odour is faint, fruity; its texture is grainy (breaking like a chalk stick), exuding when cut a white milk, unchanging when isolated, but staining gills and flesh with violet. The gills are pale to cream ochre, stained with brown with age, adnate to decurrent, not very crowded . The spore print is cream (D-E). This species is mycorrhizal. It grows in mixed or deciduous woods, on a rather calcareous soil, under beech, oak, hornbeam. The fruiting period takes place from July to November.
Chemical tests : none. Distinctive features : Beige-brown to reddish brown cap, with dark violet brown shades; watery white milk, unchanging, but staining flesh and gills with purple; mild or bitter milk Lactarius violascens is quite rare and localised in the forest of Rambouillet, and is quite rare, more generally speaking . | ||
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page updated on 14/01/18