Candy cap
The camphor - Milchling ( Lactarius camphoratus ) is a fungal species of the family of Täublingsverwandten ( Russulaceae ). It is a small to quite small Milchling with a red-brown to dark maroon hat, a watery milk - white and more or less zimtbraunen fins. In drying the Milchling smells strongly of camphor or " Maggi " and is therefore used as Würzpilz. Spite of its relatively mild flavor of the mushroom is considered inedible and is only used for seasoning. You can find the mycorrhizal fungus from June to November most sociable in coniferous and mixed deciduous forests on acidic, nutrient-poor soils.
- 7.1 Notes and references
- 7.2 Notes
Features
The hat of the camphor - milk blank is curved 2.5-5 cm wide and in young fruit bodies and later spread out flat. At the age the center is depressed to funnel-shaped deepened. The Hutmitte often has a small, pointed bumps, or wearing a small papilla. The matte surface is smooth to slightly bumpy or rough - wrinkled and dull dark red to maroon colored. Sometimes it is also dyed almost black brown or dull orange-brown. The somewhat hygrophane hat can when drying something fade out and then meat brown. The rim is bent for a long time and smooth, only at the age he is slightly ridged and often ausgeblasst fleischockerlich.
The fins are pale colored flesh and almost reddish reddish-brown and mottled with age. By Sporenpulver they are often pollinated weißmehlig. The slats are usually grown wide at the stem or running slightly down it. Chance bifurcate and are moderately crowded.
The cylindrical stem is 2.5-6 cm long and 0.5-1 cm wide. He is mostly hollow inside, and often flattened. The stem surface is pinkish brown hair and fine white felt, verkahlt later and then colored reddish brown and usually only slightly brighter than the hat.
Reminiscent of milk whey is watery and white and unchangeable in the air. The meat is beige where it has a reddish tinge. Under the hat skin is dark red-brown. The fruiting bodies smell in the fresh state quite similar to the oak Milchling (L. quietus ) a little leaf bugs. [Note 1]. When drying intensifies the smell and the fruiting body smell much like maggi ( lovage ) or chicory and fenugreek. The meat tastes mild, but sometimes has a slightly bitter or astringent aftertaste. The spore powder is whitish.
Microscopic characteristics
The spores are rounded to broadly elliptical and an average of 6.9 to 7.6 microns long and 5.9 to 6.4 microns wide. The Q value (ratio of length and spore width) is 1.05 to 1.25. The spores ornament is up to 1.2 microns high and stands out clearly. It consists of sharp, thorny warts and some ridges, some of which are interconnected by fine lines, but there are only a few closed loops. The Hilarfleck is imamyloid to irregular amyloid. The rather clavate basidia are 30-45 microns long and 8.5-11 microns wide and usually carry four sterigmata.
The sparse to numerous Cheilomakrozystiden on the cutting blades are pfriemförmig, cylindrical or spindle-shaped and measure 23-45 × 3.5-7 microns. In between single cylindrical- club-shaped and multi- septated cells occur that are up to 45 microns long and up to 6 microns wide. The Pleuromakrozystiden are rare or absent, if they exist, they are pfriemförmig to fusiform and measure 35-55 x 7-10 microns.
The hat skin ( Pileipellis ) is a 60-90 microns thick Hyphoepithelium. In this Huthauttyp the hat skin is structured more or less two layers. The lower layer ( Subpellis ) consists of rather roundish, 15-40 microns long and 12-25 microns wide hyphae, are found in the upper layer cylindrical hyphal end cells, the 12-35 microns long and 4.5-7.5 microns wide. The elongated hyphal end cells are not very noticeable and often more or less compressed.
Artabgrenzung
The camphor - milk product is distinguished by its dark, dull colors, the watery milk and its strong smell of Maggi seasoning. However, the smell only occurs during drying revealed clearly. The fresh mushroom smells slightly to plant bugs and could therefore with the similar, glatthütigen Sweetish Milchling be confused (L. subdulcis ).
In addition, the Milchling has a great resemblance to the red-brown (L. rufus ) and the Brown Red Milchling (L. badiosanguineus ), both of which can occur at comparable locations.
The Red-brown Milchling tastes as opposed to the camphor - Milchling very sharp and has a hat skin completely different structure ( Hutdeckschicht ). The Brown Red Milchling however, tastes mild to slightly bitter. Even with his hat skin is structured differently and its flesh turns yellow in the gate.
Another similar species is the Aqueous Milchling (L. serifluus ), who also unpleasant smells of leaf bugs, but has more distant lamellae. His hat is colored more or less orange - brown and has a lighter, yellowish brown colored border. It is found in deciduous forests, usually under oak and beech. Microscopically, these are the two types differ in that the aqueous Milchling has no Makrozystiden.
Even the larger, yellow-brown, breaking Reizker (L. helvus ) has a certain similarity. He will smell the fresh state by Maggi and is distinguished by its clear water milk. He is a typical inhabitant of acidic, moist forests or occurs in or on the edge of bogs.
Ecology
The camphor - Milchling is a mycorrhizal fungus, preferably with spruce, rarely with other conifers and beeches, or enters into a symbiosis.
You can find the Milchling therefore in beech, fir - spruce and pine forests, as well as in spruce forests on fresh to moist, acidic and nutrient-poor soils. He mostly preferred medium enigmatic, sandy to verlehmte, often more or less podzolized brown and Luvisols. In addition, it is found on the surface abgesauerten, of litter and moss -covered soils.
The fruiting bodies appear gregarious usually from June to November. They often grow in or on mossy spruce stumps.
Dissemination
The camphor - Milchling is a Holarctic species that is spread all over the northern hemisphere. The Milchling was detected in North Asia ( Siberia, Japan, Korea), North America (Canada, USA, Mexico), North Africa and Europe. The species is widespread in almost all of Europe and occurs everywhere there, where its main host, the spruce occurs. In northern Fennoscandia the species is somewhat rare.
In Germany, Austria and Switzerland, the species is widespread and often almost everywhere.
System
The camphor - Milchling is placed in the section Olentes, which in turn is in the subgenus Russularia. The representatives of the section are characterized by mostly brownish hats, a more or less watery milk and a heavily - bugs to curry -like odor. The hat skin is a Hyphoepithelium.
Importance
Because of its slightly bitter milk of the camphor - Milchling is not one of the classic edible mushrooms, however it is used as a spice in the dried state mushroom. Its taste is very like lovage ( Magikraut ), which is why the fungus is estimated by some mushroom pickers quite.