John Miller
Lactarius indigo, commonly known as the indigo milk cap, is a species of agaric fungus in the family Russulaceae. It is a bright blue mushroom that is native to eastern North America, East Asia, and Central America. The indigo milk cap is known for its unique appearance and edibility, but is it also hallucinogenic? While some mushrooms in the Lactarius genus are poisonous, there is no evidence to suggest that the indigo milk cap is hallucinogenic. In fact, it is widely consumed and sold in rural markets in China, Guatemala, and Mexico.
| Characteristics | Values |
|---|---|
| Edibility | Edible |
| Color | Bright blue to bluish-gray |
| Common names | Indigo milk cap, blue Lactarius, blue milk mushroom, indigo Lactarius |
| Scientific name | Lactarius indigo |
| Distribution | Eastern and southern North America, East Asia, Central America, Southern France |
| Habitat | Deciduous and coniferous forests |
| Fruiting season | Late spring to late fall |
| Nutritional content | High moisture, fat, protein, and dietary fiber content |
| Preparation | Can be cooked, grilled, used in soups, or dried and preserved |
| Hallucinogenic properties | No evidence found |
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What You'll Learn
- Lactarius indigo is edible and sold in rural markets in China, Guatemala, and Mexico
- The mushroom is also known as the indigo milk cap, blue Lactarius, and blue milk mushroom
- It is a species of agaric fungus in the family Russulaceae
- Lactarius indigo is not hallucinogenic, but some other mushrooms in the Lactarius genus are poisonous
- The flesh of the mushroom is bluish, turning greenish when exposed to air
Lactarius indigo is edible and sold in rural markets in China, Guatemala, and Mexico
Lactarius indigo, commonly known as the indigo milk cap, is a species of agaric fungus in the family Russulaceae. The fruit body colour ranges from dark blue in fresh specimens to pale blue-grey in older ones. The flesh is pallid to bluish in colour, slowly turning greenish after being exposed to air. The latex exuded from injured tissue is indigo blue and stains the wounded tissue greenish. The gills of the mushroom are brilliant blue, and when you cut them, they bleed a deep blue milky latex substance.
Lactarius indigo is edible and is sold in rural markets in China, Guatemala, and Mexico. It is considered a "second-class" species for consumption in Mexico, where individuals harvest the wild mushrooms for sale at farmers' markets, typically from June to November. In Guatemala, Lactarius indigo is sold from May to October. In Honduras, the mushroom is generally eaten with egg as a side dish for a bigger meal. In China, it is sold in rural markets in Yunnan in southwestern China.
Lactarius indigo is noted for not producing as much latex as other Lactarius species, and older specimens, in particular, may be too dried out to produce any latex. Lactarius indigo can be cooked like any other mushroom, and you can substitute them just about anywhere mushrooms would be welcome. However, the blue colour disappears with cooking, and the mushroom becomes greyish. Pickling or preserving in salt brine will help retain the mushroom's blue colour.
Lactarius indigo is not hallucinogenic.
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The mushroom is also known as the indigo milk cap, blue Lactarius, and blue milk mushroom
The Lactarius indigo, also known as the indigo milk cap, blue Lactarius, and blue milk mushroom, is a species of agaric fungus in the family Russulaceae. It is a widely distributed species, growing naturally in eastern North America, East Asia, and Central America, and has also been found in southern France. The indigo milk cap is known for its striking blue colour, which is due to the presence of (7-isopropenyl-4-methylazulen-1-yl)methyl stearate, an organic derivative of azulene. This compound is biosynthesised from a sesquiterpene similar to matricin, the precursor for chamazulene.
The mushroom's cap ranges in colour from bright blue to bluish-grey, and its gills are a brilliant blue. When cut or broken, the mushroom exudes a deep blue latex substance, which slowly turns green upon exposure to air. The flesh of the mushroom is pallid to bluish in colour and also turns greenish when exposed to air. It has a mild to slightly acrid taste. The cap of the mushroom is initially convex and later develops a central depression, becoming somewhat funnel-shaped as the edge of the cap lifts upward. The cap measures between 4 and 15 cm in diameter, while the stem is 1–2.5 cm thick.
The indigo milk cap is a choice edible species and is sold in rural markets in China, Guatemala, and Mexico. It can be cooked like any other mushroom and can be substituted in various dishes. However, cooking the mushroom in oil or fat will cause it to turn grey, muting its vibrant blue colour. To retain the blue colour, the mushroom can be pickled or preserved in salt brine or oil.
While the indigo milk cap is not hallucinogenic, it is important to note that some other species within the Lactarius genus are edible, while many are poisonous. Proper identification and spore printing are crucial to ensure the safety of consuming wild mushrooms.
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It is a species of agaric fungus in the family Russulaceae
Lactarius indigo, also known as the indigo milk cap, is a species of agaric fungus in the family Russulaceae. Agaric fungi are characterised by their ability to produce spores in a powdery mass, known as a spore mass, which is typically found on the underside of their caps. This distinctive feature sets them apart from other types of fungi, such as boletes, which lack this spore-bearing surface.
Lactarius indigo is widely distributed and can be found in eastern North America, East Asia, and Central America, with some reports of its presence in southern France. This mushroom grows on the ground in both deciduous and coniferous forests, forming mycorrhizal associations with a diverse range of trees. Its fruit body, or cap, can range in colour from dark blue in younger specimens to pale blue-grey as they age. The milk or latex that exudes from the mushroom tissue when cut or broken is also indigo blue but gradually turns green when exposed to air.
The indigo milk cap is a striking mushroom, not only for its vibrant colour but also for its edibility. It is one of the few blue mushrooms that are safe to consume and is sold in rural markets in China, Guatemala, and Mexico. Its flavour is described as mild to slightly acrid, and its texture is crisp and apple-like when young. Lactarius indigo can be prepared in various ways, including grilling, adding to soups, or drying and preserving.
While Lactarius indigo is not hallucinogenic, it is important to exercise caution when foraging for wild mushrooms. Proper identification is crucial as many species of Lactarius are edible, but some can be poisonous. Additionally, even edible mushrooms can be dangerous if consumed in large quantities or by individuals with specific allergies. Therefore, it is always recommended to forage with experienced mushroom hunters and to properly identify mushrooms using reliable field guides before consumption.
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Lactarius indigo is not hallucinogenic, but some other mushrooms in the Lactarius genus are poisonous
Lactarius indigo, also known as the indigo milk cap, is a species of agaric fungus in the family Russulaceae. It is a widely distributed species, growing naturally in eastern North America, East Asia, and Central America, and has also been reported in southern France. While it is indeed a mushroom, it is not hallucinogenic. However, it does have a unique and striking appearance, with a cap that ranges from bright blue to a subdued bluish-grey, and gills and latex that are a deep indigo blue. When the mushroom is cut or damaged, the latex slowly turns green upon exposure to air. This distinctive feature is common to all members of the genus Lactarius.
Lactarius indigo is edible and is sold in rural markets in China, Guatemala, and Mexico. It has a mild taste and a crisp texture similar to an apple when young, becoming brittle as it ages. It can be eaten raw or cooked and is used in a variety of dishes, including soups and scrambled eggs. The mushroom is also used to dye cloth.
While Lactarius indigo is not poisonous or hallucinogenic, it is important to note that other species within the Lactarius genus are poisonous. Proper identification is crucial before consuming any wild mushroom. Some species within the genus have a bitter or spicy taste, and the peppery milk cap variety is known to burn the tongue.
To identify Lactarius indigo, look for a mushroom with a bluish cap that may range from bright blue to bluish-grey. The cap is initially convex and later develops a central depression, becoming somewhat funnel-shaped as the edge of the cap lifts upward. The gills and latex are a deep indigo blue, and the mushroom has a mild taste. It grows in both deciduous and coniferous forests, often among pine trees, and typically fruits after heavy rainfall.
In summary, Lactarius indigo is a striking and edible mushroom that is not hallucinogenic. However, it is important to exercise caution when foraging for mushrooms, as other species within the Lactarius genus are poisonous. Proper identification is essential to ensure safe consumption.
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The flesh of the mushroom is bluish, turning greenish when exposed to air
The Lactarius indigo, commonly known as the indigo milk cap, is a species of agaric fungus in the family Russulaceae. It is characterised by its striking blue colour, which ranges from bright blue to bluish-grey. The flesh of the mushroom is bluish, turning greenish when exposed to air. The milk or latex that oozes from the mushroom tissue is also indigo blue but slowly turns green upon exposure to air. This colour change is due to the presence of (7-isopropenyl-4-methylazulen-1-yl)methyl stearate, an organic derivative of azulene.
The indigo milk cap is a widely distributed species, found in eastern North America, East Asia, and Central America, including Mexico and Guatemala. It grows on the ground in both deciduous and coniferous forests and is particularly prevalent in the Appalachian Mountains. The mushroom develops from a nodule within the underground mycelium, a mass of thread-like fungal cells called hyphae. Under suitable environmental conditions of temperature, humidity, and nutrient availability, the visible reproductive structures, or fruit bodies, form.
The fruit bodies of the indigo milk cap have a cap and a stem. The cap, which is initially convex, develops a central depression with age and can become funnel-shaped as the edge of the cap lifts upward. The cap diameter ranges from 4 to 15 cm, while the stem thickness is between 1 and 2.5 cm. The gills of the mushroom are a brilliant blue and exude a deep blue milky latex substance when cut. The flesh of the mushroom is brittle, and the stem will snap cleanly if bent with sufficient force.
The indigo milk cap is an edible mushroom and is sold in rural markets in some countries. It can be cooked in various ways, such as grilling or sautéing, and can also be dried and preserved. However, it is important to note that while some species of the Lactarius genus are edible, many others are poisonous. Proper identification and caution are necessary before consuming any wild mushroom.
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Frequently asked questions
No, they are not. However, while some species of the Lactarius genus are edible, many are poisonous.
The Lactarius Indigo is a bright blue mushroom, also known as the "indigo milk cap", the "blue Lactarius", or the "blue milk mushroom". The flesh is pallid to bluish in colour, turning greenish when exposed to air.
They are found in eastern North America, East Asia, and Central America, and have also been reported in southern France. They grow in deciduous and coniferous forests, and are especially prevalent in the Appalachian Mountains.
Lactarius Indigo mushrooms can be cooked like any other mushroom. They can be grilled, used in soups, or dried and preserved. They can also be pickled or preserved in salt brine to retain their blue colour.
