FEATURES

The physical features of Lactarius deliciosus include a carrot-orange cap that ranges from convex to vase-shaped, and measures 4 to 14 centimetres (1.5 to 5.5 inches) across. The cap often has darker orange lines arranged in concentric circles. It is usually sticky and viscous when moist but can also be dry. The mushroom has closely-packed gills that run down its stem and a short, stout, hollow stem that is orange in colour and measures 3 to 8 cm (1 to 3 inches) in length and 1 to 2 cm (0.5 to 1 inch) in thickness. When handled, the flesh of the mushroom turns a deep green colour. Fresh Lactarius deliciosus releases an orange-red latex that does not change colour.

Lactarius deliciosus is similar to L. rubrilacteus in appearance, which stains blue, exudes a red latex, and is also safe for consumption. Another look-alike is L. olympianus, which has a white latex and an unpleasant taste.

DESCRIPTION

Lactarius deliciosus, also known as saffron milk cap, pine rings, or red pine mushroom, belongs to the Russulales order and the large milk-cap genus Lactarius. While it is native to Europe, it has been inadvertently introduced to other countries alongside pine trees, which it has a symbiotic relationship with.  

TAXONOMY

The mushroom species that is currently classified under the genus Lactarius was first described in 1753 in Carl Linnaeus‘ book Species Plantarum, where it was named Agaricus deliciosus, with the specific epithet “deliciosus” derived from the Latin word “deliciosus”, meaning “tasty” and is referring to its pleasant taste. The Swedish taxonomist allegedly gave the species its epithet after smelling it and presuming it tasted good, perhaps confusing it with a Mediterranean milk cap regarded for its flavor. Later, in 1801, the varietal epithet “lactifluus” was added to the species name by Dutch mycologist Christian Hendrik Persoon. Then in 1821, it was moved to the Lactarius genus in Samuel Frederick Gray’s book The Natural Arrangement of British Plants.

DISTRIBUTION AND HABITAT

L. deliciosus thrives in acidic soils under conifers and forms a mycorrhizal relationship with its host tree. It is naturally found in the southern Pyrenees, as well as in other parts of the Mediterranean basin, including Portugal, Bulgaria, Spain, Cyprus, France, and elsewhere. This fungus, along with L. deterrimus, is harvested and sold in the İzmir Province of southwestern Turkey and the Antalya Province of the south coast. In Cyprus, L. deliciosus is abundant in the high altitude Pinus nigra and P. brutia forests of the Troodos mountain range, where locals hunt it fervently, as it is a prized delicacy.

After examining DNA from collections worldwide, Jorinde Nuytinck, Annemieke Verbeken, and Steve Miller have come to the conclusion that L. deliciosus is a distinct European species that differs genetically, morphologically, and ecologically from populations in North or Central America. This species has been introduced to Chile, Australia, and New Zealand, where it grows in Pinus radiata plantations. Particularly popular among the Polish community in Australia, people of Italian, Polish, Ukrainian, and other Eastern European ancestry in Victoria and New South Wales travel to collect these mushrooms after autumn rainfall around Easter time.

L. deliciosus thrives in pine plantations and Siberian pine forests, making them optimal habitats for this species.