Appears in

By Roger Phillips

Published 2006

  • About

The most important distinguishing character of Milkcaps is that they all exude droplets of milk (lactate) from the gills and flesh when damaged; the colour of the milk and whether it discolours after a time in the air are important characters to record. Taste a drop of the milk on your tongue, allowing about half a minute before spitting it out. It may be hot, bitter, or mild. Note special smells. The flesh is granular, like the Russulas and the cap and stem will break easily.

Lactarius 35% life size