John Miller
The blue milk mushroom, or Lactarius indigo, is a species of agaric fungus in the family Russulaceae. It is a well-known edible species with a coarse, grainy texture and a bitter or peppery taste. The blue milk mushroom reproduces by forming spores, which are broadly elliptical to round in shape. These spores are contained within the mushroom's gills, which produce a stunning indigo liquid when cut. The mushroom's cap ranges from bright blue to bluish-gray, and it grows on the ground in deciduous and coniferous forests, forming mycorrhizal associations with a broad range of trees.
| Characteristics | Values |
|---|---|
| Common Names | Indigo milk cap, indigo milky, indigo lactarius, blue lactarius, blue milk mushroom |
| Scientific Name | Lactarius indigo |
| Colour | Dark blue (fresh) to pale blue-gray (older) |
| Milk/Latex Colour | Indigo blue, turning green when exposed to air |
| Cap Diameter | 4-15 cm (2-6 inches) |
| Stem Height | 2-8 cm (3⁄4–3+1⁄8 inches) |
| Stem Width | 1–2.5 cm (3⁄8–1 inch) |
| Habitat | Eastern, southeastern, and southwestern United States, East Asia, Central America, France |
| Season | Late spring to late fall, June to November in Mexico |
| Edibility | Edible and fine to eat when young, but opinions vary on its taste |
| Preservation | Pickling, preserving in oil or salt brine, drying, freezing |
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What You'll Learn
Blue milk mushrooms produce a milky substance when cut
Blue milk mushrooms, or Lactarius indigo, are a species of agaric fungus in the family Russulaceae. They are commonly known as indigo milk caps, indigo milky, blue lactarius, or simply blue milk mushrooms. These mushrooms are characterised by their striking blue colour, which ranges from dark blue in fresh specimens to pale blue-grey in older ones. The blue colour is due to the presence of (7-isopropenyl-4-methylazulen-1-yl)methyl stearate, an organic derivative of azulene.
True to their name, blue milk mushrooms do indeed produce a milky substance when cut or damaged. This milk, or latex, is also indigo blue and slowly turns green upon exposure to air. The latex is produced by specialised hyphae called lactifers. While the purpose of this latex is not fully understood, one theory suggests that it may act as a defence mechanism against herbivores, gumming up their mouths and deterring further consumption.
The production of this milky substance is a distinctive feature of Lactarius mushrooms, making them relatively easy to identify. When foraging for these mushrooms, it is important to distinguish them from other similar-looking species, as some milky caps are inedible or may have a bitter or spicy taste. The indigo milk cap, on the other hand, is considered edible and is used in various culinary preparations.
In the kitchen, blue milk mushrooms can be sliced thinly and cooked in oil or fat, although this tends to mute their vibrant blue colour. To retain the colour, some suggest stewing the mushrooms or marinating them with herbs, garlic, and vinegar. Pickling or preserving the mushrooms in salt brine or oil can also maintain their beautiful blue hue. Freezing is another option, but the mushrooms must be cooked first by blanching or stewing.
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They are edible and can be cooked in butter or scrambled eggs
Blue milk mushrooms, or Lactarius indigo, are indeed edible and can be cooked in butter or scrambled eggs. This mushroom is a species of agaric fungus in the family Russulaceae. They are widely distributed and grow naturally in eastern North America, East Asia, and Central America. They have also been reported in southern France.
Blue milk mushrooms are easily identifiable by their indigo blue colour, which becomes paler with age or stains green when damaged. The gills of the mushroom are a distinguishing feature, as they produce an indigo liquid when cut. The milk, or latex, that oozes from the mushroom tissue is also initially indigo blue but slowly turns green upon exposure to air. This unique feature makes the species easily recognisable.
When cooking blue milk mushrooms, it is important to note that the blue colour tends to disappear or fade to grey with cooking. To preserve the blue colour, some preparation methods include pickling, blanching in salted water, or marinating with acidic ingredients like lemon juice or vinegar. Freezing is also an option, but the mushrooms must be cooked first.
One fun way to prepare blue milk mushrooms is to add them to scrambled eggs, as the mushrooms will turn the eggs green. This can be a fun way to create Dr. Seuss' Green Eggs and Ham, especially for children. However, it is always important to exercise caution when consuming wild mushrooms and to properly identify the species before eating.
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They are also used to dye clothes
Blue milk mushrooms, or Lactarius indigo, are known for their distinctive indigo colour, which comes from the organic derivative of azulene, (7-isopropenyl-4-methylazulen-1-yl)methyl stearate. This colour can be used to dye clothes, but there are a few things to keep in mind. Firstly, the blue colour disappears with cooking, turning grey, so the mushrooms must be preserved in a way that retains their colour. They can be pickled or preserved in salt brine, which will keep the blue colour, but this affects the flavour. Freezing is also an option, but the mushrooms must be cooked first.
To use blue milk mushrooms for dyeing, the mushrooms must first be harvested. They are found in eastern, southeastern, and southwestern North America, especially in the Appalachian Mountains, as well as in East Asia and Central America. They grow on the ground in deciduous and coniferous forests, often near oaks and pines, and their long fruiting season means they can be found from late spring to late fall.
When harvesting, it is important to identify the mushrooms correctly, as some similar-looking varieties are not edible. The blue milk mushroom is identified by its bright blue colour, which stains green when bruised or cut. The gills of the mushroom are squarely attached to the stem or slightly decurrent, and they are crowded close together. The cap has a diameter of 4-15 cm, and the stem is 2-8 cm tall.
Once harvested, the mushrooms must be prepared for dyeing. This involves extracting the blue pigment from the mushrooms and then applying it to the fabric. The specific process may vary depending on personal preference and the desired shade of blue. Some experimentation may be required to achieve the desired results.
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Blue milk mushrooms are found in eastern North America, East Asia, and Central America
Blue milk mushrooms, or Lactarius indigo, are a species of agaric fungus in the family Russulaceae. They are commonly known as the indigo milk cap, indigo milky, indigo lactarius, or blue lactarius. This distinctive mushroom is easily recognisable by its bright blue colour, which, unfortunately, fades to grey when cooked.
The blue milk mushroom is found in eastern North America, East Asia, and Central America. In North America, they are found in Virginia, Texas, and Missouri, as well as southern states such as Kansas. In Central America, they are found in Mexico and Guatemala. They have also been reported in southern France.
Blue milk mushrooms grow on the ground in both deciduous and coniferous forests, where they form mycorrhizal associations with a broad range of trees. They are often found in mature hardwood forests, particularly with oak and beech trees, but they have also been found with pine trees.
Blue milk mushrooms develop from a nodule that forms within the underground mycelium, a mass of thread-like fungal cells called hyphae. Under the right environmental conditions of temperature, humidity, and nutrient availability, the visible reproductive structures, or fruit bodies, are formed. The cap of the fruit body is initially convex and later develops a central depression, becoming more deeply depressed and funnel-shaped as the mushroom ages. The gills of the mushroom are attached to the stem and range in colour from indigo blue to silvery or grayish blue.
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They grow on the ground in deciduous and coniferous forests
Blue milk mushrooms, or Lactarius indigo, are a species of agaric fungus in the family Russulaceae. They are characterised by their indigo blue colour, which becomes paler with age or stains green when damaged. The mushroom's gills are adnate to slightly decurrent, crowded close together, and produce a stunning indigo liquid when cut.
These mushrooms grow on the ground in deciduous and coniferous forests, forming mycorrhizal associations with a broad range of trees, especially oaks and pines. They are widely distributed, growing naturally in eastern North America, East Asia, and Central America, and have also been reported in southern France.
In North America, blue milk mushrooms are particularly prevalent in the Appalachian Mountains. They are known to grow in Texas, Arizona, and Tennessee, but are not found on the West Coast or Pacific Northwest. They can be found scattered or in groups on the soil in oak and pine woods, typically from July to October, with some reports of fruiting as early as May.
Blue milk mushrooms are edible and considered a delicacy by some, with a slightly bitter or peppery taste and a coarse, grainy texture. They are widely sought after by foragers and mushroom enthusiasts due to their distinctive appearance and long fruiting season.
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Frequently asked questions
Blue milk mushrooms, also known as indigo milk caps, are a species of agaric fungus in the family Russulaceae. They are characterised by their indigo blue colour, which becomes paler with age or turns green when damaged.
Blue milk mushrooms reproduce by forming mycorrhizal associations with a broad range of trees, particularly oaks and pines. They have a mutualistic relationship with the roots of these trees, exchanging nutrients and benefiting both organisms.
Blue milk mushrooms are widely distributed and can be found growing naturally in eastern North America, East Asia, Central America, and southern France. They grow on the ground in both deciduous and coniferous forests, often near recently flooded floodplains.
Yes, blue milk mushrooms are edible and widely consumed in Mexico and Guatemala. However, opinions vary on their taste, with some considering them superior edibles, while others rate them as mediocre. They have a slightly bitter or peppery taste and a coarse, grainy texture.
Blue milk mushrooms are easily identifiable due to their distinctive indigo blue colour and the milk, or latex, that oozes when the mushroom tissue is cut or broken. This latex is also indigo blue but slowly turns green upon exposure to air.
