Content
The resinous black miller (lactarius picinus) is a representative of the Syroezhkov family. There are also a number of other names for this species: resinous black mushroom and resinous milkweed. Despite the name, the fruit body is brown rather than black.
Where the resinous black milk grows
This species grows within the temperate climatic zone, preferring mixed and coniferous forests. It is quite rare. It grows both one at a time and in small groups. Located next to pine trees, it prefers grassy places. A favorable time for fruiting is the period from August to September.
What does the resinous black milkman look like?
The fungus prefers acidic and sandy soils
At the initial stage of ripening, the cap is convex, in most cases with a sharp tubercle in the center. In adulthood, it becomes prostrate, slightly depressed. Its size varies from 3 to 8 cm. The surface is smooth, velvety to the touch, a slight edge is noticeable along the edges. Colored brownish brown. As a rule, the edges of the cap are lighter in color than the central part of it.
Descending, rather frequent and wide plates are located under the cap. In young specimens, they are painted in a whitish tone, and in mature ones they become buffy. Most of the plates in this species begin to bifurcate over time. Spore powder, ocher. The spores are oval, medium in size, with an ornamented surface.
The leg of the lactifer is resinous-black, cylindrical, slightly tapering downward. Its length varies from 4 to 8 cm, and its thickness reaches 1.5 cm in diameter. The structure is dense, in old specimens it is hollow from the inside. The surface is pubescent in the lower part. White at the base, brown-brown on top.
The flesh is firm, brittle, white or yellowish in color. When cut, it becomes pinkish. When damaged, it secretes a thick, whitish milky juice, which after a certain time changes its color to red. It has a bitter taste and a pleasant fruity smell.
Is it possible to eat resin milk
This species is considered conditionally edible. In some sources, you can find information that this specimen is inedible due to its inherent bitter taste. However, this bitterness can be eliminated by prolonged soaking and boiling. Thus, it is possible to eat a resinous black lacquer, but only after pretreatment. In addition, it is believed that this variety is edible only in salted form.
False doubles
This specimen exudes a fruity aroma
Outwardly, the resinous black milkman is similar to its following relatives:
- The brown miller is conditionally edible, but it is quite rare. At the initial stage of development, the cap is cushion-shaped with curved edges inward, eventually opens, acquires a prostrate or funnel-shaped shape with a slightly depressed center.
- The brownish milky on the cut acquires a pinkish tint, like the resinous black mushroom.It is edible, does not have a very bitter taste and therefore does not require long soaking before cooking. The color of the cap of this specimen is lighter brown shades with uneven spots.
Collection rules and use
Collect the resinous black lactarias carefully so as not to damage their fruiting bodies, since they are particularly fragile. In addition, it is recommended to lay them, caps down, in a well-ventilated container, for example, in a wicker basket. This species is edible only after pretreatment, which consists in soaking for a day, and then digestion for at least 10-15 minutes. After that, some dishes can be prepared from the resinous black lacquer, especially this type is suitable for pickling and salting.
Conclusion
The resinous black miller grows from late summer to early autumn, forms mycorrhiza mainly with pines. Due to the bitter taste of the pulp, it is listed in some reference books as an inedible mushroom, but with prolonged soaking, it is edible in salted form.
