‘Excellence’ has been conferred on this autumn species, rather than on the more robust H marzuolus, regarded as a delicacy by the French and Swiss and brought to market in spring. All the Hygrophorus species are rather viscous, but of pleasant taste. None of them are poisonous, which is consoling. The two here mentioned can be conserved under oil , in vinegar and in brine. Cooked with Amanita caesarea and Russula virescens.