Taxonomy:
– Described by Carl Linnaeus in 1753 as Agaricus deliciosus
– Specific epithet derived from Latin deliciosus, meaning tasty
– Named by Swedish taxonomist based on presumed taste
– Dutch mycologist added varietal epithet lactifluus in 1801
– English mycologist placed it in current genus Lactarius in 1821
Description:
– Carrot-orange cap, convex to vase-shaped, 4 to 14cm across
– Sticky and viscid cap, sometimes dry
– Crowded decurrent gills and squat orange stipe
– Flesh stains deep green when handled
– Exudes orange-red latex that remains unchanged
Chemistry:
– Mycelium produces fatty acids and compounds like chroman-4-one
– Additional compounds include anofinic acid, ergosterol, and cyclic dipeptides
Distribution and Habitat:
– Grows under conifers on acidic soils in Europe and the Mediterranean basin
– Native to southern Pyrenees and Mediterranean regions
– Genetically distinct European species from American populations
– Introduced to Chile, Australia, New Zealand, and South Africa
– Favorable habitats include pine plantations and Siberian pine forests
Uses:
– Edible mushroom harvested from August to early October
– Traditionally salted or pickled
– High consumption may lead to urine discoloration
– Utilized in Spanish, Catalan, Russian, Polish, Cypriot, and Indian cuisine