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Estonia · Lääne- Viru · Laekvere| Common Animals Fish Mushrooms Flora |
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Lactarius necator |
July: The peak of fruiting of the black lactarius, mushrooms can be found in the forests.
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17 October, 2023
Allar Antson -
15 October, 2023Allar Antson -
15 October, 2023 -
2 October, 2023Allar Antson -
2 October, 2021Anne-Liia Maido -
25 September, 2021 -
28 September, 2019Urmas Ojango -
22 September, 2019Urmas Ojango -
18 September, 2019Urmas Ojango -
16 September, 2019 -
10 September, 2019Urmas Ojango
Requires soaking, conditionally edible. Common in coniferous forests of Russia and Europe. Widely used for homemade salting and pickling.
Grows in groups under coniferous trees. Fresh mushrooms have a bitter taste that disappears after processing.
Search in coniferous and mixed forests, especially under spruce and pine Collect in summer and autumn after rains Look for moist and shaded areas
Characterized by black cap with greenish tint. Has a bitter, astringent taste.
Requires soaking and long boiling to remove bitterness. Clean from forest debris and dirt. Used pickled.
Cap and stem: Salting, pickling after treatment
Pickled black 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 20–30 minutes and drain.
3. Pickle with vinegar, salt, spices, and onion.
2. Boil for 20–30 minutes and drain.
3. Pickle with vinegar, salt, spices, and onion.
Salted black 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.