Laura Smith
Lactarius indigo, also known as the indigo milk cap, is a distinctive species of mushroom that is known for its vibrant blue colour. While it is indeed a mushroom that can induce a trip, it is not of the psychedelic variety. Instead, it is a prime edible mushroom in Mexico and Central America, often sold in rural markets in China, Guatemala, and Mexico. It is also naturally found in eastern North America, East Asia, and southern France.
| Characteristics | Values |
|---|---|
| Common Name | Indigo Milk Mushroom, Indigo Lactarius, Blue Milk Mushroom, Blue Lactarius |
| Scientific Name | Lactarius indigo |
| Cap Diameter | 4-15 cm |
| Cap Colour | Grayish-blue when young, yellowish to bluish-gray as it ages |
| Flesh Colour | Pallid to bluish, turning greenish when exposed to air |
| Flesh Texture | Brittle |
| Latex Colour | Indigo blue, turning greenish |
| Gills | Adnate to slightly decurrent, crowded close together |
| Stem Thickness | 1-2.5 cm |
| Stem Diameter | Same throughout or narrowed at the base |
| Taste | Mild to slightly acrid |
| Smell | Not distinctive |
| Spore Size | 7-10 x 5.5-7.5 µ |
| Ecology | Forms mycorrhizal associations with tree species, especially Quercus and Pinus |
| Distribution | Eastern North America, East Asia, Central America, Southern France |
| Edibility | Edible, eaten grilled, in soups, or dried |
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What You'll Learn
- Lactarius indigo is an edible mushroom
- It is found in North and Central America, Asia, and southern France
- The mushroom is also known as the indigo milk cap, or blue Lactarius
- Lactarius indigo is a species of agaric fungus in the family Russulaceae
- It is often grilled, used in soups, or dried and preserved
Lactarius indigo is an edible mushroom
Lactarius indigo, also known as the "indigo milk mushroom" or "blue Lactarius", is a well-known edible mushroom. It is widely distributed and grows naturally in eastern North America, East Asia, and Central America, and has also been reported in southern France. It grows on the ground in both deciduous and coniferous forests, forming mycorrhizal associations with a broad range of trees, especially oak and pine species.
The fruit body of Lactarius indigo ranges in colour 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 exposure to air, and has a mild to slightly acrid taste. The cap of the fruit body is between 4 and 15 cm in diameter and is initially convex, developing a central depression with age and becoming funnel-shaped as the edge of the cap lifts upward. The gills are forked and can be adnate (squarely attached to the stem) to slightly decurrent (running down the length of the stem), and they are crowded close together.
Like other members of its genus, Lactarius indigo exudes milky latex when cut. The latex is indigo blue and dries greenish, and it is this characteristic that gives the mushroom its name. However, Lactarius indigo does not produce as much latex as other Lactarius species, and older specimens may be too dried out to produce any at all. The latex has a mild taste, and the mushroom is known to be delicious when sautéed in butter or prepared in an omelette or with scrambled eggs, as it turns the eggs green!
Lactarius indigo is sold in rural markets in China, Guatemala, and Mexico. It has a seasonal harvest time, with fruit bodies being widely collected during the rainy season between June and September. It is important to properly identify mushrooms before consuming them, as there are some similar-looking species that may be inedible or poisonous.
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It is found in North and Central America, Asia, and southern France
Lactarius indigo, commonly known as the "indigo milk cap", is a widely distributed species found in North and Central America, Asia, and southern France. In North America, it is distributed throughout southern and eastern regions, but is most common along the Gulf Coast, Mexico, and Guatemala. Mycologist David Arora notes that in the United States, the species is found with ponderosa pine in Arizona, but is absent in California's ponderosa pine forests. It has also been found in the Appalachian Mountains, where its frequency of appearance has been described as "occasional to locally common".
In Central America, L. indigo has been reported in Costa Rica, specifically in forests dominated by oak. Its southernmost distribution in Central America is in the Humboldt oak cloud forests of Colombia. Moving eastward, L. indigo has been found in Asia, specifically in China, India, and Guatemala. In Europe, it has only been reported in southern France.
L. indigo is an edible mushroom and is sold in rural markets in China, Guatemala, and Mexico. It grows on the ground in both deciduous and coniferous forests, forming mycorrhizal associations with a broad range of trees.
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The mushroom is also known as the indigo milk cap, or blue Lactarius
Lactarius indigo, also known as the indigo milk cap or blue Lactarius, is a species of agaric fungus in the family Russulaceae. It is a well-known edible mushroom with a vast population in North and Central America, extending into montane Colombia, and has also been reported in southern France and Asia. The mushroom grows on the ground in both deciduous and coniferous forests, forming mycorrhizal associations with a broad range of trees, particularly species of Quercus and Pinus.
The specific epithet "indigo" is derived from the Latin word meaning "indigo blue". The colour of the mushroom's fruit body ranges from dark blue in fresh specimens to pale blue-grey in older ones. The milk, or latex, that oozes when the mushroom tissue is cut or broken is also indigo blue but slowly turns green upon exposure to air. This feature is common to all members of the genus Lactarius. The cap of the fruit body is initially convex and later develops a central depression, becoming more deeply depressed and somewhat funnel-shaped as the edge of the cap lifts upward.
Lactarius indigo is a medium-sized to large mushroom, with a cap diameter of 4-15 cm. The flesh is pallid to bluish in colour, turning greenish after exposure to air, and has a mild to slightly acrid taste. The gills of the mushroom range from adnate to slightly decurrent, and their colour is an indigo blue, becoming paler with age or staining green when damaged. The stem has a thickness and diameter of 1-2.5 cm.
Lactarius indigo is often eaten grilled, used in soups, or dried and preserved. It is sold in rural markets in China, Guatemala, and Mexico. A chemical analysis of Mexican specimens has shown L. indigo to contain high levels of moisture, fat, protein, and dietary fibre compared to other mushroom species.
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Lactarius indigo is a species of agaric fungus in the family Russulaceae
Lactarius indigo, also known as the "indigo milk cap", the "blue Lactarius", or the "blue milk mushroom", is a species of agaric fungus in the family Russulaceae. It was first described in 1822 as Agaricus indigo by American mycologist Lewis David de Schweinitz. In 1838, it was transferred to the genus Lactarius by Swedish botanist Elias Magnus Fries.
Lactarius indigo is characterized by its indigo blue latex and cap. The latex exudes from injured tissue and slowly turns greenish upon exposure to air. The flesh is pallid to bluish in color, and its taste is mild to slightly acrid. The gills of the mushroom are crowded close together and range in color from indigo blue to pale blue or green. The fruit body of Lactarius indigo 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.
Lactarius indigo is a widely distributed species, growing naturally in eastern North America, East Asia, and Central America, and has also been reported in southern France. It grows on the ground in both deciduous and coniferous forests, forming mycorrhizal associations with a broad range of trees. The mushroom is edible and is sold in rural markets in China, Guatemala, and Mexico. It can be eaten plain, grilled, used in soups, or dried and preserved.
Lactarius indigo is not known to be psychedelic or hallucinogenic. While some other species in the Lactarius genus are considered toxic, there are no deadly poisonous mushrooms in the genus. It is important to properly identify mushrooms before consuming them, as some wild mushrooms can be dangerous or even fatal if ingested.
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It is often grilled, used in soups, or dried and preserved
Lactarius indigo, also known as the indigo milk cap or blue milk mushroom, is a type of edible mushroom. It is often grilled, used in soups, or dried and preserved.
Lactarius indigo mushrooms have a crisp texture similar to apples and can be eaten raw. They are often grilled, which is a simple way to prepare them. The mushrooms are also commonly used in soups, adding a magical appearance to the dish. Additionally, they can be dried and preserved for later use.
Drying and preserving Lactarius indigo involves various methods. One popular technique is to blanch the mushrooms in pickling liquid to retain their vibrant blue colour and then pack them in flavoured oil, creating a unique preservation method known as "holy oil". This approach draws inspiration from the classic Italian recipe for mushrooms sott olio. Preserving the mushrooms in oil effectively maintains their blue hue.
Another option for drying and preserving Lactarius indigo mushrooms is to utilise a dehydrator, similar to the process used for other mushrooms. The dehydrated mushrooms can then be ground into a powder or incorporated into stocks, providing versatility in the kitchen. Freezing is also a viable preservation method, although it is recommended to cook the mushrooms before freezing to ensure optimal quality.
Lactarius indigo mushrooms are a unique variety known for their deep indigo blue colour, which slowly turns greenish when exposed to air. They are widely distributed in North America, particularly in the northeastern and southwestern regions, Texas, and Mexico. These mushrooms are a sought-after ingredient for culinary enthusiasts and hunters, adding a magical touch to any dish with their striking appearance.
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Frequently asked questions
No, the Lactarius Indigo is not a psychedelic mushroom. It is an edible mushroom sold in rural markets in China, Guatemala, and Mexico.
The Lactarius Indigo mushroom has a whitish flesh that turns indigo blue when cut and slowly stains greenish. The cap is yellowish to bluish-grey and the gills are indigo blue, becoming pale with age.
The Lactarius Indigo mushroom has a mild to slightly acrid taste. It is often eaten grilled, in soups, or dried and preserved.
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