Lactarius piperatus (L.:Fr.) Pers. |
The cap is white, stained with ochre. The cap surface is without concentric bands, not viscid nor sticky. The stem is white, without ring. The flesh is white, turning yellow slowly when exposed to air; its taste is acrid and peppery; the odour is faint; its texture is grainy (breaking like a chalk stick), exuding when cut a white milk, turning yellow or green very slowly. The gills are cream, decurrent to adnate, crowded (nb of gills per 90° ~ 40 ). The spore print is white. This species is mycorrhizal. It grows on a rather clayey-calcareous or acid soil, with beech, oak, hornbeam, hazel, pine. The fruiting period takes place from June to December.
Chemical tests : none. Distinctive features : white cap, smooth and not velvety, funnel-shaped, shallow; very crowded, decurrent gills; milk white, unchanging, very hot Lactarius piperatus is quite rare and localised in the forest of Rambouillet, and is frequent, more generally speaking . | ||
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page updated on 14/01/18