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Germany · Niedersachsen · Region Hannover| Common Animals Fish Mushrooms Flora |
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Lactarius controversus |
July: The peak of fruiting of the aspen lactarius, mushrooms can be found in the forests.
Conditionally edible, needs soaking and boiling. Common in Russia and Eastern European countries. Commonly used for homemade winter preserves.
Grows in groups in deciduous and mixed forests. Has a bitter taste when fresh, requires processing.
Search in mixed and deciduous forests, especially under aspen trees Collect in summer and autumn after rains Look for mossy areas with fallen leaves
Characterized by whitish or creamy milky latex. Cap has wavy edges and a depressed center.
Recommended long soaking to remove bitterness. Clean from forest debris and dirt. Used pickled.
Cap and stem: Salting, pickling after preliminary treatment
Pickled aspen milkcaps (Pickling)
Require pre-soaking and boiling
Require pre-soaking and boiling
1. Soak mushrooms for several days with regular water changes.
2. Boil for 15–20 minutes and drain.
3. Pickle with vinegar, salt, spices, and onion.
2. Boil for 15–20 minutes and drain.
3. Pickle with vinegar, salt, spices, and onion.
Salted aspen milkcaps (Salting)
Traditional preservation method after treatment
Traditional preservation method after treatment
1. Soak and boil before salting.
2. Layer with salt and press down with weight.
3. Store in a cool place for several months.
2. Layer with salt and press down with weight.
3. Store in a cool place for several months.